Recipes

Pumpkin Butter

Ingredients

• 1 (29 ounce) Can Pumpkin Puree
• ³⁄₄ C. Apple Cider or Juice
• 1 C. White Sugar
• ¹⁄₂ C. Brown Sugar
• 2 tsp. Ground Cinnamon
• 1 tsp. Ground Ginger
• 1 tsp. Ground Nutmeg
• ¹⁄₂ tsp. Ground Cloves

Directions

1. Add all ingredients to a saucepan or slowcooker and mix well.
2. Heat on high setting, until bubbly and fragrant, stirring frequently for first 20 minutes.
3. Reduce to low heat, simmer for another 40 minutes to 1 hour, stirring occasionally until mixture has thickened. Consistency will be thicker than applesauce, but still smooth and spreadable.
4. Pumpkin Butter is delicious served warm on bread or rolls, over pancakes or ice cream, or cooled as dip with gingersnaps, pretzels or apple slices.
5. Store leftover pumpkin butter in an airtight container in the fridge up to 1 week. Pumpkin butter can also be frozen (6 - 12 mo.) for future use!

Candy Magic

Ingredients

• 1 C graham cracker crumbs
• 2 C quick oats, uncooked
• 2 C Pioneer or Big Chief Sugar
• 2 T baking cocoa powder
• ¹⁄₂ C milk
• ¹⁄₂ C butter or margarine
• ¹⁄₂ C peanut butter
• 1 tsp. vanilla
• 1 C shredded coconut
• 1 C nuts, coarsely chopped

Directions

In a bowl combine graham cracker crumbs and quick oats; set aside. In a heavy duty saucepan combine Pioneer or Big Chief Sugar, baking cocoa, milk and butter; cook over medium heat, stirring until sugar and butter are dissolved. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, vanilla, and coconut. Stir in crumb mixture. Drop by heaping teaspoons onto buttered wax paper. Sprinkle nuts over the top. Let cool thoroughly.

Yield: 6 dozen

Chunky Applesauce

Ingredients

• 5 C Ida or Paula Red apples
• ¹⁄₄ C Pioneer Golden Light Brown Sugar, packed
• ¹⁄₄ C Pioneer Sugar
• ¹⁄₂ C apple cider or juice
• 2 tsp. cinnamon

Directions

1. Place all of the ingredients in a large pot, stir together and cover with the lid. Cook on medium heat stirring occasionally. When it starts to boil, remove the lid. As soon as the apples are soft, begin to crush them with the back of the spoon or mash with a potato masher. Turn the heat down and simmer.
2. Allow the Applesauce to reduce so that there is a minimal amount of liquid left. When the mixture starts to thicken, it will require a little more attention and stirring. When the sauce is the desired consistency, turn off the heat. Serve warm.
3. This is excellent alone or over vanilla ice cream!

From the Kitchen of: Angela Partridge of Millington, MI

Candy Magic

Ingredients

• 1 C graham cracker crumbs
• 2 C quick oats, uncooked
• 2 C Pioneer or Big Chief Sugar
• 2 T baking cocoa powder
• ¹⁄₂ C milk
• ¹⁄₂ C butter or margarine
• ¹⁄₂ C peanut butter
• 1 tsp. vanilla
• 1 C shredded coconut
• 1 C nuts, coarsely chopped

Directions

In a bowl combine graham cracker crumbs and quick oats; set aside. In a heavy duty saucepan combine Pioneer or Big Chief Sugar, baking cocoa, milk and butter; cook over medium heat, stirring until sugar and butter are dissolved. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, vanilla, and coconut. Stir in crumb mixture. Drop by heaping teaspoons onto buttered wax paper. Sprinkle nuts over the top. Let cool thoroughly.

Yield: 6 dozen

Black Cat Cookies

Ingredients

• 1 C crunchy peanut butter
• 2 eggs
• ¹⁄₃ C water
• 1 pkg. chocolate cake mix
• Pioneer or Big Chief Sugar
• M&Ms Plain Chocolate Candy
• Red Hots

Directions

Preheat oven to 375 degrees F. In a mixing bowl beat together peanut butter, eggs, and water. Gradually add cake mix; mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in Pioneer or Big Chief Sugar. Pinch out 2 ears at top of cookie. Add M&M's for the eyes and red hots for the nose. Press fork into dough to form whiskers. Use a knife to carve out the mouth. Bake for 8-10 minutes.

Yield: 4 ¹⁄₂ dozen

Ghosts on a Broomstick

Ingredients

• 1 lb. white chocolate chips
• ¹⁄₂ C tiny red cinnamon candies

Directions

Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the top pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the white chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.

Yield: 12 servings

Pumpkin Cheese Ball

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 2 cups (8 ounces) shredded sharp cheddar cheese
• ¹⁄₂ teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 celery rib or broccoli stalk
• Sliced apples and assorted crackers

Directions

1. In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers.

Yield:2 ¹⁄₂ cups

Halloween Spiders

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons paprika
• ¹⁄₂ teaspoon cayenne pepper
• 1 celery rib or broccoli stalk
• Sliced apples and assorted crackers

Directions

1. In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers.

Yield: 2 ¹⁄₂ cups