All these recipes and lots more can be found in "101 Autumn Recipes" by Gooseberry Patch, which you can buy at Neckers Company. Find it upstairs!
Cale's Corn Flake Cookies
1 c. light corn syrup
1 c. creamy peanut butter
1 c. sugar
1 tsp. vanilla extract
6 to 7 c. corn flake cereal
Method:
Combine all ingredients except cereal in a heavy saucepan; cook and stir over low heat. Add cereal; stir well and drop by tablespoon onto wax paper. Let stand until set. Makes 4 dozen .
Centipede Cakes (this is a great recipe to make with little bakers)
18.25 oz. pkg. yellow cake mix
16 oz. container vanilla frosting
few drops red and yellow food coloring
3 c. orange, purple, black and green candy coated chocolates. (try the Fall or Halloween M&Ms)
12 strands red licorice laces, cut into 2-inch pieces.
Method:
Prepare cake mix according to package directions, baking in 24 paper-lined muffin cups. Let cool completely. Tint frosting with food coloring to make 1/2 cup orange and 1&1/2 cups yellow frosting. Frost cupcakes. Set 2 cupcakes aside. Decorate those 2 cupcakes with black chocolates to make eyes and a mouth on each. Decorate remaining cupcakes with chocolates desired. Arrange cupcakes in S-shapes on 2 serving platters (12 cupcakes per Centipede). To create the legs, press licorice laces on opposite sides of the cupcakes. Makes 2 dozen.
Cale's Corn Flake Cookies
1 c. light corn syrup
1 c. creamy peanut butter
1 c. sugar
1 tsp. vanilla extract
6 to 7 c. corn flake cereal
Method:
Combine all ingredients except cereal in a heavy saucepan; cook and stir over low heat. Add cereal; stir well and drop by tablespoon onto wax paper. Let stand until set. Makes 4 dozen .
Centipede Cakes (this is a great recipe to make with little bakers)
18.25 oz. pkg. yellow cake mix
16 oz. container vanilla frosting
few drops red and yellow food coloring
3 c. orange, purple, black and green candy coated chocolates. (try the Fall or Halloween M&Ms)
12 strands red licorice laces, cut into 2-inch pieces.
Method:
Prepare cake mix according to package directions, baking in 24 paper-lined muffin cups. Let cool completely. Tint frosting with food coloring to make 1/2 cup orange and 1&1/2 cups yellow frosting. Frost cupcakes. Set 2 cupcakes aside. Decorate those 2 cupcakes with black chocolates to make eyes and a mouth on each. Decorate remaining cupcakes with chocolates desired. Arrange cupcakes in S-shapes on 2 serving platters (12 cupcakes per Centipede). To create the legs, press licorice laces on opposite sides of the cupcakes. Makes 2 dozen.
Pumpkin Patch Cheese Ball 16 oz. pkg. shredded extra-sharp Cheddar cheese Honey-wheat twist pretzel
8oz. pkg. cream cheese, softened Flat-leaf parsley leaves(optional)
8 oz. container chive and onion cream cheese Assorted crackers
2 tsp. paprika
1/2 tsp. cayenne pepper
Method: In a medium bowl, combine cheeses and spices. Cover and refrigerate for 4 hours. Shape mixture into a ball; lightly press into a pumpkin shape. Smooth surface with a table knife. Press pretzel and parsley into top of cheese ball for pumpkin stem and leaf. Serve with crackers. Makes 10-12 servings.
Guests & Leftover Turkey after Thanksgiving? no problem.
Homemade Turkey Pot Pie
1/3 c. margarine 2&1/3 to 3 c. chopped cooked turkey
1/3 c. onion, chopped 10-oz pkg. frozen peas and carrots
1/3 c. all-purpose flour 2 9-inch pie crusts
1/2 tsp. salt
1/4 tsp. pepper
1&3/4 c. turkey broth (save some when you make gravy)
2/3 c. milk
Melt Margarine in a large saucepan over low heat. Stir in onion, flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Mix in turkey peas and carrots, set aside. Roll out each pie crust into an 11-inch by 11-inch square. Place one into a 9x9 baking pan. Spoon turkey mixture into a pan. Place remaining crust over filling; turn edges under and crimp. Bake at 425 degrees for about 35 minutes, or until crust is golden. Makes 9 servings.
Tried a recipe? How did it go?
8oz. pkg. cream cheese, softened Flat-leaf parsley leaves(optional)
8 oz. container chive and onion cream cheese Assorted crackers
2 tsp. paprika
1/2 tsp. cayenne pepper
Method: In a medium bowl, combine cheeses and spices. Cover and refrigerate for 4 hours. Shape mixture into a ball; lightly press into a pumpkin shape. Smooth surface with a table knife. Press pretzel and parsley into top of cheese ball for pumpkin stem and leaf. Serve with crackers. Makes 10-12 servings.
Guests & Leftover Turkey after Thanksgiving? no problem.
Homemade Turkey Pot Pie
1/3 c. margarine 2&1/3 to 3 c. chopped cooked turkey
1/3 c. onion, chopped 10-oz pkg. frozen peas and carrots
1/3 c. all-purpose flour 2 9-inch pie crusts
1/2 tsp. salt
1/4 tsp. pepper
1&3/4 c. turkey broth (save some when you make gravy)
2/3 c. milk
Melt Margarine in a large saucepan over low heat. Stir in onion, flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Mix in turkey peas and carrots, set aside. Roll out each pie crust into an 11-inch by 11-inch square. Place one into a 9x9 baking pan. Spoon turkey mixture into a pan. Place remaining crust over filling; turn edges under and crimp. Bake at 425 degrees for about 35 minutes, or until crust is golden. Makes 9 servings.
Tried a recipe? How did it go?
