THE MAGICKAL KITCHEN (PART3 SAMHAIN)

[estatigua (Tiggy)]

WHENEVER YOU ARE COOKING FOR A SABBAT OR A FULL MOON (ESBAT) IT IS A GOOD IDEA TO FOLLOW THE RITUAL I PLACED AT THE BEGINNING OF THE YULE SECTION OF MAGICKAL KITCHEN.

[estatigua (Tiggy)]

Pumpkin Pie

1/4 cups all-purpose flour
1 tablesthingy sugar
1/4 teasthingy salt
5 tablesthingys cold butter or
margarine, cut up
3 tablesthingys cold vegetable
shortening, cut up
3 to 4 tablesthingys ice water

Filling
3 large eggs
3/4 cup sugar
1 teasthingy vanilla extract
1 can (16 oz.) solid-pack pumpkin
1 teasthingy cinnamon
1 teasthingy ginger
1/4 teasthingy salt
1/4 teasthingy freshly ground
pepper
Pinch nutmeg
Pinch ground cloves
1 cup heavy or whipping cream
Whipped cream and cinnamon, for garnish

Make pastry: Pulse flour, sugar and salt in food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, I tablesthingy at a time, through feed tube, pulsing until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 40 minutes. (Can be made ahead. Wrap and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.) Arrange rack in bottom third of oven. Heat oven to 425 [degrees] F. On lightly floured surface, roll pastry into 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute (photo A). Freeze 15 minutes.
Make filling: Whisk together eggs, sugar and vanilla in large bowl until well combined; whisk in pumpkin, cinnamon, ginger, salt, pepper, nutmeg and cloves. Stir in heavy cream with rubber spatula. Pour into prepared crust. Bake 15 minutes. Reduce oven temperature to 350 [degrees] F. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil . Cool on wire rack. (Can be made ahead. Cover and refrigerate up to 24 hours. Let stand at room temperature 4 hours before serving.) Garnish with whipped cream and cinnamon, if desired.

Easy Roasted Pumpkin Seeds

pumpkin seeds
1 c. water
2 tsp. salt

Soak washed seeds in mixture of water and salt overnight; drain. Let dry slightly. Bake at 300 degrees for about 30 minutes. Do not brown.


Pumpkin Seed Candy

1 cup hulled pepitas
1/4 cup sugar
2/3 cup good-quality honey
3 tablesthingys cold unsalted butter, plus 2 tablesthingys melted for brushing

Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter. Let the mixture cool to 240°, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablesthingy. Sthingy a scant tablesthingy of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and sthingy the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

Sweet and Spicy Pumpkin Seeds

1 medium pumpkin
5 tablesthingys sugar
1/4 teasthingy salt
1/4 teasthingy ground cumin
1/4 teasthingy ground cinnamon
1/4 teasthingy ground ginger
Pinch cayenne pepperto taste
1 1/2 tablesthingys peanut oil

Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled sthingy. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. In a medium bowl combine 3 tablesthingys sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablesthingys sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Samhain Pumpkin-Shaped Cake

2 packages of cake mix, prepared in bunt pans and cooled completely
Two cans or recipes worth of any white frosting
Food coloring
1 Hostess Ho-Ho (tm) (or similar cake-roll snack item)

Color most of the frosting a deep orange, reserving about 1/2 cup, which should be colored black (or use dark chocolate fudge frosting). Place one bunt cake upside down (rounded side on the bottom) on a cake plate; frost the top only. Place the second bunt cake flat-side down on top of first cake. Frost the entire cake with orange frosting, making up and down motions with spatula to simulate a pumpkin. Insert the Ho-Ho(tm) in the middle of the top of the bunt cake to make the stem. Use black frosting to make eyes, nose, mouth, etc. (Or use candies, gum drops, jelly beans, black rope licorice -- be creative!)

Pumpkin Bread

2 cups pumpkin, canned or cooked
1 cup melted butter or margarine, lightly salted
3/4 cup water
4 eggs
3 2/3 cups flour
2 1/4 cups sugar
1 1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
1 cup raisins
1 cup walnuts, chopped

Blend pumpkin, butter, water, and eggs until mixed. Add flour, sugar, salt, nutmeg, cinnamon, and baking soda. Then add raisins and nuts. Form loaf in greased and floured loaf pans. Bake at 350 degrees for one hour or until top is golden brown.

Samhain Cider

2 quarts of apple cider
1/2 cup confectioner's sugar
1/2 teasthingy nutmeg
1/2 teasthingy cinnamon
1/4 teasthingy ginger
1/2 cup apricot brandy

In a large pot, combine the apple cider, confectioner's sugar,
nutmeg, cinnamon and ginger. Simmer slowly on low heat for about 15 minutes. take care that the cider does not boil. Add the apricot brandy and serve the cider while it is still warm. Refrigerate any leftover
cider. Serves 8

Pumpkin Bread Pudding
from A Kitchen Witch's Cookbook by Patricia Telesco

6 cups crumbled dry bread
1/2 cups chopped nuts, any kind
3 eggs, beaten
1 (14 ox.) can condensed milk
1 cup cooked pumpkin
1/4 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
2 cups milk
1/4 cup butter, melted
1 tsp. vanilla
1 tsp. rum extract
1/4 cup rum

Preheat oven to 350. Mix the bread crumbs and nuts. Place in the bottom of a lightly greased 9x9x2 inch pan. Beat the eggs, condensed milk, pumpkin, ginger, nutmeg, and cinnamon in medium sized bowl. Stir in the milk, butter, vanilla, rum extract and run. Pour over the bread crumbs. Bake until a knife inserted in the center comes out clean, about 1 hour. A pan of water placed in the bottom of the oven will help keep the pumpkin moist. Top with whipped cream.

Caramel Apples

1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples

Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.

[ladyjay]

these are great and thank you for seperating them. AWESOME!!!!!!!!!!!!!!!!!!!!!!!!