Some Fall & Halloween Recipes

Butterfinger Caramel Apples

6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples (Granny Smith's or use 12 crab apples)
1 package Kraft caramels (the bag usually
contains the craft sticks)
2 tablespoons water
2 NESTLE BUTTERFINGER Candy Bars (chopped)

1. Line tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of apple.
2. Microwave caramels and water in large, microwave-safe bowl on HIGH
3. (100%) power for 2 minutes; stir. Microwave at additional 10- to 20- second intervals, stirring until smooth.
4. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray.
5. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.

Note: If caramel becomes firm, return to microwave oven for 20 to 30 seconds or until dipping consistency.

Spicy Pumpkin Cup Cake
with Cream Cheese Frosting

Yield: 18 regular (1/2 cup Muffin Cups)

For Cake:
Cooking Spray
2 cups cake flour (not self rising)
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (l stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup milk
1 cup canned solid pack pumpkin
1/2 cup chopped walnuts.

For Frosting:
1 cups (2 stick) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons dark molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange zest
2 8-ounce packages chilled cream cheese

Garnish: Walnuts or Fun Halloween candies

Method:

Make Cakes:

• Heat oven to 350 degrees F.Line a three 1/2 cup muffin tins with paper or foil liners. If not using liners, spray with cooking spray.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt into medium bowl; sift agian.
• Using electric mixer beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. (starting with flour and ending with flour). Beat in pumpkin. Fold in walnuts.
• Fill each cup with 3/4 cup batter. Bake cupcakes until tester inserted into center comes out clean, about 20 to 25 minutes.
• Cool cake in pans on racks 10 minutes. Turn cupcakes out onto racks. Cool completely.

Make Frosting;

• Beat butter, brown sugar, molasses, vanilla and orange zest in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over, beat to blend.

Assemble:

• Top each cooled cupcake with about 1/4 cup of icing; using a small spatula or butter knife, swirl icing decoratively. Top with chopped walnuts or fun Halloween candies.

Mexican Candied Pumpkin and Syrup

1 1/2 cups water
1 cup packed brown sugar (or 6 ounces of pilocino- Mexican brown sugar)
1 large Mexican cinnamon stick (or 3 regular sticks)
1 /2 pound fresh pumpkin, peeled and cut into 2-inch squares

1/2 cup heavy cream (optional)

Chef's Note: Mexican cinnamon (canela) and pilocino can be found in Latin markets.

• In a small saucepan combine water, brown sugar and canela. Bring to a boil and cook until liquid has reduced about one-quarter and a light syrup forms about 15 minutes.
• Add the pumpkin, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes
• Remove the pumpkin from the syrup with a slotted spoon and store the pumpkin and syrup separately.

As a warm sauce:

• Combine the pumpkin and syrup in a small sauce pan and reheat over low heat, add the heavy cream just before serving..

Serve cold over ice cream or rice pudding or serve warm over pancakes or waffles.

DELICIOUS!

Enjoy the recipes
Let me know if you made them
Ed

.