Mummy pork

Pork loin (about a pound)
Spicy brown mustard
Crumbled bacon (optional)
Philo (phyllo?) dough (9x14 sheets)
Butter (melted)
Apple (Optional)

This was really good and festive for Halloween.
1. optional: Marinade pork loin (not sliced but a roll of it) in spicy brown mustard (optional: crumbled bacon).
2. Broil pork 6 inches away from heat for 6 minutes (with our without marinade). Remove from oven and cool slightly. Change oven to 400.
3. Lay out one layer of Philo dough, brush with butter, then lay another sheet of Philo dough on top. Repeat. You want about 4 layers. You will wrap the pork, with the marinade, in the phyllo dough. Then take another sheet of phyllo dough, brush with butter, lay a sheet of phyllo dough on top. Repeat like before. Cut into strips and wrap like a mummy. If you want a head, peel the apple and wrap in sheets of phyllo dough.
4. Cook uncovered for 15-20 minutes or till an internal temperature of 160. Let cool for about 10 minutes before cutting.

Wassel

Makes 1 gallon
1 1/4 cup sugar
4 cups water                            Boil for 10 min.

12 whole cloves

6 cinnamon sticks          Add and leave for hour

4 allspice berries       

3 cups orange juice

2 cups lemonade           Add & let stand over night

2 quarts apple cider

        Remove spices

Pumpkin Squares

(1) 1 pkg yellow cake mix (reserve 1 cup)

add 2 cup melted butter

and 1 beaten egg

Mix and press batter into 9 x 13 pan.

(2) l large can pumpkin pie mix

2 eggs

2/3 cup half & half

      Mix these ingredients well with a beater and pour on top of the bottom crust.

(3) 1 cup cake mix

Add 1/4 cup brown sugar

1 teas. cinnamon or less

1/4 C soft butter crumbled

Mix these together until it is crumbly.  Sprinkle this on the              top.

Bake at 350 deg about 1 hr and 10 min.  Good served with a whipped topping.

Pumpkin Bars

4 eggs

1 2/3 sugar

16oz. pumpkin

1 cup  vegetable  oil

Mix till light and fluffy

1 t. baking soda

2 t. baking powder

2 t. cinnamon

1 t. salt

2 C flour

Mix and add to pumpkin mix.

Bake in an ungreased cookie sheet with sides at 350 deg.  for 25 - 30 min.

Cool completely and then frost.

Frosting for pumpkin bars

1 block cream cheese 8 oz.  softened

1 cube  butter  softened

1 tsp. Vanilla

2 to 3 cups powdered sugar

Pumpkin Pie

3/4 cup sugar

2 tsp. salt

1 tsp. ground cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15oz.)cooked  pumpkin

1 can evaporated milk

1 unbaked 9" (4cup) deep dish pie shell

MIX sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.            Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk

POUR into pie shell

BAKE in preheated 425 deg.  oven for 15 minutes.  Reduce temperature to 350 deg.;           bake 40-50 minutes or until knife inserted near center comes out clean, Cool on           wire rack for 2 hours.  Serve immediately or refrigerate

Orange Rolls

(if TRIPLE, then just double yeast)

1/4 c water
1 pkg or 1 T yeast
jiggle together, sprinkle sugar on top, set aside.

Scald milk- 1 c (no boil on top- sides and bottom)

1/2 c shortening
1/3 c sugar
1 t salt
Mix together
Add milk and let sit- 5 minutes

4 3/4 c flour (won't use all- dough needs to be sticky)
2 beaten eggs
1/4 c mixed orange juice
Add 2 cups of flour, some of the eggs and some of the yeast to the mix.  Stir.  Add the rest of the flour little by little with more eggs and more yeast- just makes sure it's still sticky.  When you're out of eggs and yeast add in orange juice and more flour.  Just make sure the dough remains sticky.

Let sit and cover (1 hour to 1 1/2 hours depending on temperature- until doubled).  Then punch and let sit for 10 more minutes.

Grease counter
Roll out dough in rectangle.  Use a pizza cutter to cut in 3/4 inch strips.
Butter pan.  Loosely tie strips in knots and set in pan.  Let them rise some more for 30-40 minutes.
Cook at 375 for 9 minutes.

Glaze: Orange juice and powdered sugar.  Spoon over baked rolls

Pumpkin Soup

Ingredients

2 1/2 c canned pumpkin

2 c vegetable broth

Juice of 2 oranges

1/2 c apple juice

1 small onion

1/3 c diced celery

2 cloves minced garlic

1/2 t cinnamon

1/2 t ground coriander

1 t ground cardamon

1/2 t ground cumin

1/2 c nonfat plain yogurt

chopped parsley for garnish

Directions

Puree canned pumpkin, vegetable broth and orange juice in blender. Set aside.

In a large soup pot, heat apple juice over medium-high heat. Add onion, celery and garlic and saute until soft but not browned, about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin mixture and bring to a boil. Lower heat to medium and simmer 10 minutes. Remove from heat; transfer 1 cup of soup to a small bowl and stir in yogurt. Return to pot and blend well.

Pour soup into hollowed-out pumpkin tureen. Garnish with chopped parsley

Fun Idea: Serve in pumpkin (about 12 inch diameter). Cut off top and clean out. Heat pumpkin shell in a 200 deg F oven for 10-15 minutes before adding soup. The heated shell will keep the soup warm for a longer period of time. You can even use little pumpkins.

Ghoulish Goulash (Sloppy Joe Rotini)

Ingredients

4 c uncooked rotini pasta (12 oz)

2 pounds ground beef

4 c frozen whole kennel corn

2 c water

2 small zucchini, sliced (2 cups)

2 jars (15 1/2 oz. each) extra thick and chunky Sloppy Joe sauce

Directions

Cook and drain pasta as directed on package. While pasta is cooking, cook beef in Dutch oven over medium-high heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients. Heat to boil; reduce heat to medium. Cover and simmer 5-10 minutes, stirring occasionally, until zucchini is crisp-tender.

Sugared Nuts

Preheat oven 300 degrees

Stir: 1 1/2 c sugar
3 t cinnamon
1 1/2 t nutmeg
1/4 t (heaping) salt

In another bowl: 3 egg whites and 3 T water

Add 12 c of nuts to egg and water mixture.  MIX until all nuts are wet.  Add sugar mixture.  STIR.

Spread out on a raised cookie sheet. (Can cook 2 cookie sheets at once).  Bake 1 hour.  Stir and loosen with spatula.  Bake an additional 30-45 minutes, rotating cookies sheets if they're cooking unevenly.  Loosen, let cool.

Christmas Jewel Cookies

Makes 5 Dozen
5 1/2 cups (3 sticks) unsalted butter
1 cup packed light brown sugar
2 large eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon salt
2 2/3 cups sifted all-purpose flour
2 cups finely chopped pecans
1 cup thick raspberry jam

Preheat oven to 350 Degrees F and line baking sheets with parchment paper.

Cream the butter and sugar.  Beat in the egg yolks, vanilla, and salt, then the flour.  Shape the dough into 1-inch balls.

Brush each dough ball with beaten egg white and then roll in the chopped pecans and place 2 or 3 inches apart on baking sheets.  Press the center of each ball with your thumb and fill with 1/2 teaspoon of jam.

Bake for 8 to 10 minutes, until just golden around the edges.  Cool on a rack.

Rainbow Cupcakes

1. Prepare your favorite white cake mix (we use an 18 1/4 ounce box), then divide the batter evenly among six small bowls.  Following the accompanying chart, dye each bowl of batter a rainbow color.

2. Line 16 muffin pan wells with baking cups.  Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown.  As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

3. Bake the cupcakes according to your recipe directions.  Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Rainbow Color:
Purple: 9 red and 6 blue drops
Blue: 12 drops
Green: 12 drops
Yellow: 12 drops
Orange: 12 yellow and 4 red drops
Red: 18 drops

Pumpkin Mousse Cake

350 degrees
Time: 40-50 minutes

"Crust"
1 yellow cake mix- put aside 1 cup
1/2 c melted butter
1 beaten egg
Mix together and press in 9x13 pan

"Cake"
Mix together:
1 lg can Pumpkin
2 eggs
A little less than 1 c canned evaporated milk
1/2 c sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
dash salt


Pour over mixture in pan

"Crumbled Topping"
Mix together:
1 c of cake mix
1/4 c sugar
1/4 c butter, unmelted
1 tsp cinnamon

Peppermint Crinkle Cookie

Ingredients:
4 oz unsweetened chocolate
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup corn (or other vegetable) oil
2 cups sugar
4 large eggs
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
1 cup powdered sugar

Preheat oven to 350.  Either grease cookie sheets or line with parchment paper.  Sift together flour, salt and baking powder. 
Chop chocolate into quarters, place into microwaveable bowl and microwave for 1 minute and stir it.  If not melted, keep microwaving in 20 second increments.  Once it is melted, pour in the oil and stir.  Add sugar and mix until it is incorporated.  Add eggs one at a time until well blended.  Add the extracts and then the flour mixture.  Make sure the dough is well blended and turn out onto a large piece of plastic wrap and chill overnight, or at least 3 hours.
Drop teaspoonfuls into powdered sugar and roll into a ball.  Place 2 inches apart on baking sheets.
Bake 10-12 minutes
Cool cookies on a rack.

Pumpkin Squares

Ingredients

2 c. flour

2 c sugar

2 t baking powder

1 t baking soda

1 t cinnamon

1 t nutmeg

1/2 t salt

1/2 t cloves

1 c oil (vegetable)

15 oz can pumpkin (plain)

4 eggs

Mix together and pour into greased large brownie pan.

Bake at 350 for 20 - 30 minutes (until firm and not jiggliy in middle)

Frosting -

4 c powdered sugar

1/3 c margarine or butter

8-16 oz cream cheese

1 T milk

1 t vanilla

Beat together until smooth and spread on cooled cake. Cut into bars.