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NOTE TO DRIVERS:
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PUMPKINS
AND MORE 
The name
pumpkin comes from the Greek word for "large melon". This Greek work
is "pepon". The American language changed "pepon" into "pumpkin". This
is how the word pumpkin was started many years ago.
In the
old days, native Americans used to dry strips of pumpkins and weave
them into mats to walk on. These Americans also roasted long strips
of pumpkins on an open fire and ate them. Pumpkin pie started when people
cut off a pumpkin top, took out the seeds, and filled the inside of
the pumpkin with milk and honey. They would then take the "stuffed"
pumpkin and bake it in hot ashes.
There are
many uses and interesting facts about the pumpkin:
HALLOWEEN
COOKIE RECIPE:
Makes about 2 dozen cookies
What
you need:
2/3
cup margarine
¾ cup granulated sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups all-purpose four
1 ½ teaspoons baking powder
¼ teaspoon salt
tube icing for jack-o-lantern faces
What
you do:
Thoroughly cream margarine. Add sugar and blend until light. Add vanilla.
Add egg; beat until fluffy. Stir in milk. In another bowl put flour,
baking powder and salt; blend with a whisk or a spoon until thoroughly
mixed. Gradually add flour mixture to creamed mixture; blend well. Scoop
dough out onto plastic wrap, cover with wrap and press down to make
a thick, flat round. Chill in refrigerator overnight. # Preheat oven
to 375 degrees.
Cut batch
of dough in half; keep one half in refrigerator while working with the
other half. With a well-floured rolling pin, roll dough to between 1/8-inch
and ¼-inch thick. Use a 2-inch biscuit cutter or round cookie cutter to
make cookies. Place on cookie sheet greased with butter-flavored shortening,
if possible (otherwise, regular flavor shortening). Bake for 6 to 8 minutes
or until lightly browned around the edges. Cool on wire rack. Repeat with
remaining dough. Store in airtight container until you are ready to spread
them with frosting and decorate. Spread on cookies; then make Jack-o-lantern
faces using colorful small candies or icing gel in a tube.
Peanut Butter Creepy Crawlies
Makes about 36 cookies!
What
you need:
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
¾ cup (or 1 ½ sticks) unsalted butter (at room temperature)
¾ cup smooth peanut butter
1 egg
1 teaspoon vanilla extract
1 bag of mini pretzel twists
1 bag of mini chocolate chips
Black, brown, and orange sprinkles are optional
What
you do:
In a medium bowl, combine flour, baking powder, and salt. In a large
bowl, with an electric mixer on medium speed, beat sugar, butter, and
peanut butter until light and fluffy. Beat in egg and vanilla. With
mixer on lowest speed, gradually add the flour mixture and mix until
blended. Shape dough into 2 logs. Wrap in plastic wrap and refrigerate
for at least 2 hours.
Preheat oven to 375 degrees.
To
make snakes:
Break off a piece of dough and roll into a ball about 1 ½ inches in
diameter. Then roll into a snake about 5 inches long, making the head
end slightly bigger than the tail. Place on an ungreased baking sheet.
Use the tines of a fork to press markings along the snake. Use a small
piece of pretzel for the tongue and chocolate chips for the eyes. Decorate
body with sprinkles, if you want to. Bake for 8 to 10 minutes or until
golden brown. Eat and enjoy!
To make beetles:
Roll a piece of dough into a ball about 1 inch in diameter and flatten
slightly. Place 2 pretzels on work surface, pointed ends touching. Place
dough on top and press into pretzels. Use a smaller ball of dough to
form the head and pieces of pretzel to make antennae. Place on an ungreased
baking sheet and make ridges with a fork. Use chocolate chips for the
eyes. Bake 10 - 12 minutes or until golden brown. Eat and enjoy!
