- Cullman, Alabama


October 30, 2013

SOUTHERN STYLE: Halloween treats

The night of ghosties and goblins is almost upon us. This year, delight your guests with some homemade treats and desserts that are fun to make and even more fun to eat!

Use your imagination to garnish and display your culinary creations. Stack cake plates three high and fill each layer with candy and cookies in fall colors.

Make this great pumpkin pound cake and fill the center with candy corn.

Mix candy corn with peanuts or the Sticks Mix below, and fill your pretty glass containers with it for an interesting centerpiece or mantle display.

Using Styrofoam shapes, stick in lollipops and suckers to form topiaries.


Pumpkin Pound Cake

1 c. brown sugar

1 1/4 c. granulated sugar

1 1/4 c. Crisco

4 eggs

16 oz. can pumpkin

3 c. sifted flour

1 T. salt

2 tsp. baking soda

3 1/2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. ginger

1/2 c. chopped pecans

Combine sugars in a large bowl. Beat Crisco and eggs two minutes on medium speed. Add pumpkin. Sift together flour, salt, soda and spices. Gradually blend into creamed mixture. Beat two minutes at high speed. Stir in nuts. Pour into greased and floured 10-inch tube pans. Bake at 350º for 60-65 minutes. Cool for 15 minutes. Remove from pan.

Glaze: Blend 1 cup powdered sugar with 1 tablespoon plus 1 tsp. milk and one tsp. oil. Add a sprinkle of pumpkin spice. If needed, add more sugar to thicken or milk to thin for desired consistency. Spoon over cake.

Variation: If you really want to wow your guests, try this variation. Double recipe. Use two bundt cake pans. Bake as directed above. Let cakes cool until still warm, but cool enough to handle. Gently ease the first cake onto your cake plate, upside down, so that the larger, flat part of the cake is facing upward. Insert four wooden skewers to hold second cake in place. Place second cake directly above first cake and lower carefully onto top of first cake (the flat parts of each cake will fit together). Make sure to line up the fluted edges so that your cake will look like a pumpkin.

Frost with glaze above, or with orange frosting. Into the well in the center of the cakes, add candy corn to fill to top. For stem, use a broccoli stalk, cut to size. For leaves, use green cake decorator icing in a can with a nozzle, making vines as well as the leaves.

To make your cake look like a Jack O’Lantern, place cake into refrigerator to harden icing. Cut rectangles for eyes and nose from red or black Fruit Roll Ups. Cut mouth shape from Fruit Roll Ups.

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