Halloween happens to be my FAVORITE season the the year. It's such a blast to be able to make so many delicious foods for you and your family! I'll share a couple with you. They happen to be some of my favorites!
Makes about 3 dozen miniature pasties.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed through a strainer)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)
ANOTHER favorite of mine would have to be
Spiderweb Brie En Croute
small Brie cheese round
packaged puff pastry sheet
Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Use the leftover pastry scraps to add your own design to the top of the Brie, gluing on the pastry with water, milk or egg wash-blocked- cutters might give you inspiration, or roll your scraps into thin ropes and make a spiderweb design. Brush with milk or egg wash for nice browning. Place on greased foil on a cookie sheet and bake in the oven at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.
You can leave your Brie en Croute plain which is still tasty, or you can add a layer between the pastry and the Brie if you like. My favorite is either my homemade spiced loquat jam, or apricot preserves with dried cranberries. Any large chunks of fruit make the pastry surface lumpy, so that could mar your design if your work is intricate.
sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters
Make your sandwiches however you'd like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings.
And, of course, you can't forget the Candy Corn! One of my favorite treats to have at this time of the year.