Raspberry Cream Cupcakes

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18 oz. box white cake mix (recommended: Duncan Hines Moist Deluxe)
1-1/3 cups water
3 large egg whites
2 Tbs. unsalted butter, melted
2 tsp. almond extract
2 tsp. vanilla extract
2 (6 oz.) containers fresh raspberries, cut in half or 1 (16 oz.)
container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional frosdusting

Line 18 muffin cups with muffin papers. Heat oven to 350. Using an
electric mixer, beat the cake mix, water, egg whites, melted butter,
almond extract, and vanilla extract in a large bowl for 2 minutes, or
until the batter is well blended. Using about 1/3 cup fo batter for
each cupcake, spoon the batter into the prepared muffin cups. Bake
the cupcakes until they are very pale golden on top, about 15
minutes. Cool the cupcakes completely on a cooling rack. Using a
fork, coarsely mash 1-1/2 containers of raspberries in a medium
bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl
until firm peaks form. Fold the mashed raspberries into the whipped
cream. Remove the muffin papers from the cupcakes and cut the tops
off of each cupcake. Spoon the raspberry whipped cream atop the
cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with
more powdered sugar and serve with the remaining berries.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Romantic Dinner
-www.foodnetwork.com

Peaches in Brandy

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Ingredients:
2 pounds firm, ripe small peaches (enough to fit in a large jar)
2 cups sugar
5 cups water
1 vanilla bean
About 3 cups brandy

Place half the peaches in a large heavy pan, put in enough
water to cover peaches. Bring to a boil and boil for 2-4 min.
Remove the peaches with a slotted spoon and repeat with
the remainder of the peaches. .When the peaches are cool
enough to handle, slip off skins. Place in a sterilized jars. To
make the syrup combine the sugar, water and vanilla bean in
a pan. Bring to boil and boil for 10 minutes. Cool. Pour equal
amounts of the syrup and brandy over the peaches. Seal
securely and store in cool, dark place for up to 6 months.
This makes about 1 to 1 1/2 quarts.

Note: Fill in any unused space in the jar with peach halves
if you need to. There may be brandy and sugar syrup left
over as well. Make sure the peaches are completely covered
though--no part should be left uncovered

Jack-O-Lantern Pot Pie

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Ingredients - 1 pound ground beef - 1 medium onion, chopped - 2 cloves garlic, pressed - 3/4 teaspoon salt - 1/2 teaspoon pepper - 1/4 cup ketchup - 1 teaspoon worchestershire sauce - 1 package (15 ounce) refrigerated pie crust - 1 tablespoon mustard - 3 cups shredded monterey jack cheese, or cheese of choice - 2 tablespoons water - 1 large egg red and yellow liquid food coloringDirections

Cook the ground beef, onion, garlic, salt and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly.
Stir in ketchup and worchestershire sauce; cool.
Unfold 1 piecrust and place on a lightly greased baking sheet.
Spread mustard evenly over crust.
Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge.
Unfold the remaining piecrust and cut a jack-o-lantern face into it.
Place the cut out crust on top of the meat mixture.
Crimp all edges of the crust to seal.
Using cut out pieces of crust, create a "stem" for the top of the pumpkin.
Whisk together 2 tablespoons of water, egg and 1 drop of red and yellow food coloring; brush over the entire crust.
Bake at 425° for 20 minutes, remove from oven and brush again with the egg mixture.
Fill eyes, nose and mouth with remaining 1/2 cup cheese.
Bake 5-10 more minutes or until golden brown.

Vanilla French Toast

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French Toast is an all-time favorite for kids and adults from all over.
By using lowfat yogurt instead of sour cream you can get that same great
taste, with far fewer calories!
Ingredients
6 slices cinnamon raisin bread
1/2 cup vanilla lowfat Stonyfield Farm Yogurt
1/4 cup Stonyfield Farm Lowfat Milk
2 eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Salt to taste

Directions
In a mixing bowl, beat together eggs, yogurt, milk, salt, spices and
vanilla extract. Heat a lightly oiled griddle or skillet over
medium-high flame. Dunk each slice of bread in egg mixture, soaking both
sides. Place in pan, and cook on both sides until golden. Serve hot and
top with yogurt or fresh berries.

Yields
3 servings

Nutrition Facts
Calories 163, Protein 9g, Total Fat 5g, Carbohydrates 18g Fiber 1g

Pumpkin Pie - The Old-Fashioned Way

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This fall favorite dessert is as old as the hills and a welcome treat, as
the weather turns colder. Adapted from a mid-nineteenth century cookbook,
this recipe details an old-fashioned method for making Pumpkin Pie - maybe
the same recipe Amelia Martin followed in A Light in the Storm! Yum!
INGREDIENTS:
15 ounce can 100% pure pumpkin
2 eggs
3/4 cup of granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounces of milk
9-inch pie shell
DIRECTIONS:

1. Beat eggs slightly; then beat in the remaining ingredients.
2. Pour into an unbaked 9-inch pie shell, then bake in a pre-heated oven at
425 degrees for 15 minutes.
3. Reduce heat to 350 degrees and bake for around 45 minutes more. Test by
inserting a knife into the middle of pie - if it comes out clean, it's done!
~ Author Unknown ~

Candy Corn Cookies

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Plan ahead…needs to chill

Get a head start on these buttery cookies by shaping and chilling the homemade
dough ahead of time. When your are ready just slice and bake the tricolor
treats.

1 ½ cups of butter (no substitutes) softened

1 ½ cups of sugar

½ teaspoon of vanilla

3 cups of flour

1 teaspoon of baking soda

½ teaspoon of salt

Yellow and orange paste food coloring.

I could not find yellow and orange paste food coloring. So I just use liquid dye
for dyeing eggs.

In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour, baking
soda and salt; gradually add to creamed mixture. Divide dough in half. Tint one
portion yellow. Divide remaining dough into two-third and one-third portions.
Color the larger portion orange; leave smaller portion white.

Shape each portion of dough into two 8-inch logs. Flatten top and push sides in
at a slight angle. Place orange logs on yellow logs; push the sides in at a
slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap.
Chill for 4 hours or until firm.

Unwrap and cut into ¼ inch slices. Place 2 inches apart on ungreased baking
sheets. Bake at 350 degrees for 10 to 12 minutes or until set. Remove to wire
racks to cool.

Yield: about 5 dozen

Samhain Ritual Potpourri

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by Gerina Dunwich
45 drops patchouli oil
1 cup oak moss
2 cups dried apple blossoms
2 cups dried heather flowers
1 cup dried and chopped apple peel
1 cup dried pumpkin seeds
1/2 cup dried and chopped mandrake root
Mix the patchouli oil with the oak moss, and
then add the remaining ingredients. Stir the
potpourri well and store in a tightly covered
ceramic or glass container.

(The above "Samhain Ritual Potpourri" recipe
is from "The Wicca Spellbook: A Witch's Collection
of Wiccan Spells, Potions and Recipes"
by Gerina Dunwich, page 164, Citadel Press,
Carol Publishing Group Edition, 1995.)

Pumpkin Spice Simmer

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3 cups Calendula
3 cups Windmill Pods, Peach or Orange
2 cups Spina Cristi
1/4 cup Cinnamon Bark, Broken
1/4 cup Orange Peel, Cut
2 Tablespoons Allspice, Whole
2 Tablespoons Cloves, Whole
1 Tablespoon Gingerroot, pieces

Fixative:
1/4 cup Calamus Root, Cut

Oil:
1/4 to 1/2 ounce of Pumpkin Spice
fragrance (or any essential or
fragrance oil you prefer)

Mix all ingredients except the fixative and oils in a container with
a lid - again, glass is nice, but not always available. Plastic
works, if you keep the oils off of the sides and bottom of the
container.) Place the fixative on top of the flowers and spices,
spray or pour the oil on top. Seal and let "set up" a day or two
till the oils are absorbed. Then open, mix gently, cover, and repeat
every day or two for 10 days to 2 weeks.

One way to give and enjoy this type of simmer without all the messis
to put a small amount into a heat seal tea bag, which you can
decorate or stamp with a design before ironing shut. Then place in a
pot of simmering water and enjoy!

~Terri Johnson

Salem Witch Pudding

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Recipe by Gerina Dunwich
4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff.
In a different bowl, beat the egg yolks until thick and lemon-colored.
Combine the yolks with the remaining eight ingredients; mix together well;
and then fold in the egg whites.
Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a
pan of hot water and bake in a 350-degree preheated oven for about 45
minutes. (This recipe yields 6 servings.)
(This "Salem Witch Pudding" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994)