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Now for some yummy treats you can eat. I don't claim these as my own recipes. Rather, they were given to me as most recipes are, passed from woman to woman, freshly handwritten each time. Don't forget to peek at the next page for more recipes.
~Pumpkin Patch Brownies~
Brownies:
1 (21.5- oz.) pkg. fudge brownie mix
1 teaspoon cinnamon
½ cup water
½ cup oil
1 egg
Frosting:
1 can ready-to-spread chocolate fudge frosting
1 cup ready-to-spread vanilla frosting
3 to 4 drops green food coloring
24 candy pumpkins
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving enough foil on sides to lift brownies out of pan. Grease foil. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Spread in foil-lined pan.
Bake at 350°F for 28 to 35 minutes. Cool completely. Remove brownies from pan by lifting foil edges. Invert onto serving plate, tray or heavy cardboard covered with foil. Remove foil from brownies. Frost sides and top with chocolate fudge frosting. With knife, score frosting into 24 bars.
In small bowl, combine vanilla frosting and green food coloring; blend well. Using decorating bag or resealable plastic bag with a small hole cut in one corner, pipe green frosting to make vine and leaf design on each bar. Place 1 candy pumpkin on each bar. Refrigerate 1 to 2 hours or until frosting is firm; cut into bars.
~Pumpkin Or Ghost Cookies~
Makes about 4 1/2 dozen cookies
½ c. granulated sugar
½ c. packed brown sugar
½ c. peanut butter
¼ c. margarine OR butter, softened
¼ c. shortening
1 egg
1 ¼ c. all-purpose flour
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
*Creamy Orange OR White Frostings (recipes follow)
Mix sugars, peanut butter, margarine, shortening and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until chilled.
Heat oven to 375°F. Divide dough in half. Roll each half 1/8-inch thick on lightly floured surface. Cut with 3-inch pumpkin-shaped or round cookie cutter. Place one ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet. Cool completely.
Prepare Orange Frosting. Generously frost pumpkin cookies with orange frosting; frost stems with green frosting. Take toothpick and make lines down frosting to resemble pumpkin.
Creamy Orange Frosting
6 c. powdered sugar
²/3 c. margarine or butter, softened
¹/3 c. frozen (thawed) orange juice concentrate
Green food coloring
Yellow food coloring
Red food coloring
Mix powdered sugar and margarine. Stir in orange juice concentrate.
Reserve 1/3 cup frosting; tint with green coloring for stems. Tint
remaining frosting with 2 drops yellow coloring for every 1 drop red
coloring to obtain desired shade of orange.
To make ghost cookies:
Use a ghost-shaped cutter. Bake as directed above. Frost ghost cookies with white
frosting. Use chocolate chips or slices of black gumdrops for eyes.
Creamy White Frosting
6 c. powdered sugar
²/3 c. margarine or butter, softened
¹/3 c. milk
Mix powdered sugar and margarine. Stir in milk.
