Our family has celebrated Halloween in several ways. We have trick or treated in our rural area by travelling in the car, a favourite because of the size of the treats, dressed in costume for potlucks in halls and walked around neighbourhoods in town.
One of my fondest memories is the annual costume parade at the elementary school, where friends and family are invited to line the hallways.
Treat your teeth
To avoid surprises at the dentist’s office after Halloween, try these tips:
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- limit the amount of treats that can be eaten each day and keep other healthy snacks on hand as alternatives
- eat sugary treats at the end of a meal, when the mouth has plenty of saliva to swish away sugar and acids from teeth
- drink water after a treat to cleanse the mouth
- avoid sticky treats that cling to spaces between teeth
- brush and floss before bed, if possible, after each meal
Pumpkin-Applesauce Coffee Cake with Cream Cheese Frosting
Baking with beta-carotene-rich pumpkin is great for family and guests at autumn gatherings.
- 3 tbsp. butter or margarine, softened 45 mL
- 1 1/2 c. sugar 375 mL
- 2 eggs
- 1 1/2 c. pumpkin 375 mL
- 1 / 4 c. unsweetened applesauce 60 mL
- 1 tsp. vanilla 5 mL
- 2 c. flour 500 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. cinnamon 2 mL
- 1/4 tsp. nutmeg 1 mL
- 1/4 tsp. ground cloves 1 mL
- 1/8 tsp. ginger 0.5 mL
- dash of salt
- 1/2 c. dark chocolate chips 125 mL
Frosting:
- 1 8 oz. block of cream cheese, softened 250 g
- 1/3 c. butter, softened 75 mL
- 4 c. icing sugar 1 L
- 2 tsp. vanilla 10 mL
Preheat the oven to 350 F (180 C). In a large mixing bowl, cream butter and sugar. Add and beat eggs one at a time. Beat in the pumpkin, applesauce and vanilla. In a separate bowl, combine flour, soda, spices and salt. Add to the creamed mixture until thoroughly combined. Add chocolate chips.
Pour the batter into a greased Bundt pan and bake for 40 minutes or until a toothpick comes out clean. Cool and tip onto a serving plate.
Note: You can also make this recipe into a bar by placing the batter into a greased 15 by 10 inch (25 x 38 cm). Bake for 20 to 25 minutes.
In a mixing bowl, beat cream cheese and butter until smooth, add the icing sugar and vanilla. Combine and frost the cooled cake. Store leftovers in the refrigerator.
Pumpkin Cake Roll
- 3 eggs, separated
- 1 c. sugar, divided 250 mL
- 2/3 c. pumpkin 150 mL
- 3/4 c. flour 175 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/8 tsp. salt 0.5 mL
Filling:
- 1 250 g package of cream cheese
- 2 tbsp. butter, softened 30 mL
- 1 c. icing sugar 250 mL
- 1 tsp. vanilla 2 mL
Line a 15 by 10 inch (40 x 25 cm) baking pan with parchment paper. Grease the paper and set aside.
Preheat the oven to 375 F (190 C). In a large mixing bowl, beat egg yolks until thickened. Gradually add 1/2 c. (125 mL) sugar followed by the pumpkin. Beat on high until sugar is dissolved.
In a separate bowl, beat egg whites until soft peaks form. Add the remaining sugar and beat until peaks are stiff. Fold into egg yolk mixture.
In a small mixing bowl, combine flour, soda, cinnamon and salt. Fold into the egg/pumpkin mixture. Pour into prepared baking pan. Bake for 13 to 15 minutes until the batter springs up when touched. Cool for a few minutes, then turn the cake onto an icing sugar dusted tea towel. Peel off the waxed paper and gently roll the cake (jelly roll style) into the towel. Let cool completely.
In a small mixing bowl, beat cream cheese, butter, icing sugar and vanilla until smooth. Unroll the cooled cake and spread filling over the surface, roll up and freeze.
Remove from the freezer 15 minutes before serving and dust with icing sugar. Makes 10 slices. – Source: www.tasteofhome.com.
Baked Turkey Wraps
A Halloween meal ideally is quick, healthy and utensil free. A ghost who has had a nutritious meal is much happier and easier to manage.
Serve with soup, carrots, peppers and dip.
- 4 large flour tortillas
- 4 c. cooked turkey, diced1 L
- 1 c. finely chopped onions 250 mL
- 1 c. diced orange or yellow peppers 250 mL
- 1/2 c. fresh diced tomatoes (optional) 125 mL
- dash of seasoning salt, salt and/or pepper
- 2 c. shredded cheese of your choice 500 mL
- 2 c. salsa 500 mL
Preheat the oven to 425 F (220 C). Grease a large baking pan. Set aside.
Spread one cup (250 mL) of turkey on half of each tortilla. Add onions, peppers, tomatoes, salts, pepper and cheese over turkey.
Fold the tortilla in half and place on the prepared baking sheet.
Bake for seven minutes on one side, then flip and bake an additional four minutes on the second side.
Remove from the oven and cool slightly before cutting into wedges. Serve with salsa, sour cream and guacamole.
Makes four large servings. The recipe can also be made with leftover beef or chicken. – Adapted from www.clubhouse.ca.
Appetizer Recipe Contest
Send us your favourite appetizer recipe and we will enter your name in our draw for an appetizer server.
Entries must be received by Nov. 15. Send to TEAM Resources Appetizer Draw at team@producer.com or mail to Box 2500, Saskatoon, Sask. S7K 2C4.
We will select a number of recipes to print in a December column.
Good luck!
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
