Samhain recipes
Black Hand Punch
(a recipe for kids)
The Hand -
fill a plastic glove full with water and freeze, just before serving dip in warm water to loosen glove. Place ice hand into punch

Black Punch-
1 pkg grape kool aid or childs powdered drink
1 pkg orange koolaid or powdered drink
2 cups sugar
3 quarts water
2 litres ginger ale
mix koolaids, sugar and water. Immediatley before serving add ginger ale.
Place hand in to punch and serve. Ooh, spooky
Dark Chocolate Cake

1 3/4 cup all purpose flour
2 cups white sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk*
1/2 cup vegtable oil
1 tsp vanilla extract
Icing sugar for decorating

*Buttermilk - most people I know don't have buttermilk laying around the house. If you need to make some fill the 1 cup measuring cup almost to the top and add 1 tsp vinegar. Let it sit for a few minutes. It will sour the milk and give the same effect as buttermilk.


Directions
preheat oven to 350 F
Grease and flour cake pans (2-9" rounds or 1-9x13")
mix all dry ingredients, except icing sugar,  together in a large bowl
make a depression in the middle and add the wet ingredients one at a time
Mix well. The batter will be thin. Pour into prepared pan(s). Bake for 30-40 minutes, or until toothpick insert comes out clean. Let cool in pan for 10 minutes, then transfer to cooling rack.

After cool, sprinkle with icing sugar instead of icing. A decorating option is to cut a shape out of a piece of paper, either sprinkle around the shape on the cake, or just in the cut out.
Pumpkin Cake with Chocolate Glaze

THE CAKE
3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pumpkin; pureed, canned or fresh
1 c Oil

THE CHOCOLATE GLAZE
1 tb Butter
1 oz Unsweetened chocolate
dash salt
1/2 ts Vanilla
1 1/4 c Confectioner's sugar
2 tb Milk; or as needed

MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.

MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.
Source: Vera Stevens




Pumpkin Bars


Submitted by Debi Coleman

Ingredients:

1 cup vegetable oil
2 cups sugar
4 eggs
blend above ingredients until creamy, then add the following.
2 cups pumpkin (fresh or canned)
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups all-purpose flour
1 cup chopped walnuts
Pour into greased rectangular baking pan. Bake in pre-heated 350 degree oven for 35 minutes. Remove from oven and allow to cool then frost (recipe below).


Topping:


6 oz. cream cheese
12 teaspoons butter or margarine
2 teaspoons milk
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
Blend until smooth
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