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dddavids Hauntingly Good RecipesLeave Your Comments Below 
For some of us the thoughts of fall are never far away... For the rest, and especially as the time for spirits, and goblins approaches, your thoughts begin to turn to those magical foods of the distant past, and the need to, once again, have them around you. Here I will share with you some recipes from that past to make sure you can make it through the festive fall season. A most wonderful time of the year. These will be spooky, creepy treats that I have made in the Haunted Kitchen. Who knows, maybe the spirits of cooks past are with me to help me through it. Tunnel of Terror Fudge Cake Just kidding...it's a Tunnel of Fudge Cake 
This recipe is the one most closely identified with the Pillsbury Bake-Off Contest in 1966, it mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work! Ingredients: Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Steps Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350°F. for 40 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. * Nuts are essential for the success of this recipe. Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential. Witches Hats 
(Cinnamon Chocolate-Chocolate Chip Cookies) 1-1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1-1/2 teaspoons cinnamon 2/3 cup Dutch-process cocoa 1/2 cup (one stick) butter, softened 1/2 cup sugar 1/2 cup brown sugar 1-1/2 teaspoons vanilla 1/3 cup milk 1 bag semi-sweet chocolate chips Coating: 3 Tablespoons sugar 1-1/2 Tablespoons cinnamon Topping: 1 Bag of Hershey Kisses Instructions: Preheat oven to 325F. In a small bowl, combine flour, baking powder, salt, cinnamon, and cocoa. In a medium bowl, using electric beaters, mix butter, sugar and brown sugar until lightened. Add half the flour mixture and continue beating to combine well. Add milk and vanilla, mix to incorporate. Add remaining flour mixture and mix to combine. Do not over mix. Stir in the chocolate chips. Combine the sugar and cinnamon for the coating in a small dish. Take tablespoon-size spoonfuls of dough and roll them between your hands. Roll them in the cinnamon sugar mixture to coat and place them on your cookie sheet.* Press down on the dough to flatten. Bake 12-13 minutes. Add a unwrapped Hershey Kiss on top of each cookie to complete the look! Ghoulishly Good Deep Dish Pizza 
Crust Ingredients: 2 Cups of Flour 1 Tablespoon of Baking Powder 1/2 Teaspoon of Salt 6 Tablespoons of Butter 2/3 Cups of Milk In a large bowl combine Flour, Baking Powder, and Salt. Cut in butter until it looks like little crumbs. 
Gradually stir in milk until dough like. 
On a floured surface roll out dough until slightly larger than the pan. 
Place in pan with dough overlapping the edges of the pan, and add your choice of tomato sauce, cheese, and your favorite toppings. Roll extra dough into pan lining the edges of the inside. 
Bake at 450* for 15 to 20 minutes, or until crust is golden brown. Easy Spirit of S'mores Cake 
Ingredients: 1 box of chocolate cake mix (and the ingredients that go with mixing it) Graham Crackers 3 Chocolate Bars Marshmallows To begin, mix your cake mix as directed on the cake mix box. Spray pan with cooking spray. (I used a 9" x 13") 
Cover the bottom of the pan with Graham Crackers, and on top of that alternate with chocolate bar pieces, and marshmallows. Pour 1/2 of the cake mix over that, and line with Graham Crackers, chocolate bars, and marshmallows again. 
Top that off with the other 1/2 of the cake mix, and bake at 350* for 30-35 minutes. I drizzled chocolate syrup on top after it cooled. If I do this recipe again I will use the larger marshmallows, or marshmallow cream, and more candy bar pieces. 
No Flour Peanut Butter Cookies 
Ingredients: 1 Cup Peanut Butter 1 Cup Sugar 1 Egg Instructions: Mix ingredients together in a bowl, and spoon on to cookie sheet. That's all! Bake at 350 F. for 12 minutes. I put a Hershey's Kiss on top of each one, but that's your choice. These are absolutely great! Fast and easy to make. What more could you ask for...
Cafe Mocha Ice Cream 
Ingredients: 2 Cups of Milk 1 Can (14oz.) Sweetened Condensed Milk 1/2 Can (6oz.) Evaporated Milk 1/4 Cup Nestle Cafe Mocha Coffee Mate 1 Teaspoon Vanilla Extract 1/2 Teaspoon Coffee Extract 1 1/2 Tablespoons of Sugar Directions: In a large bowl mix the ingredients, and chill for 1/2 hour. Place the mixture into your Ice Cream maker, and wait until done... YUM! Cafe Mocha was made for Fall! You may have noticed that this is also a No Cook, No Egg Ice Cream Recipe. I think that is a plus, but if you like the other way I am sure that you can adapt it to suit you. Iced Pumpkin Cookies These are the best Pumpkin Cookies you will ever eat! 
Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Glaze: 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. Milk Chocolate Chip Pumpkin Bars 
Ingredients: 2 1/4 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. ginger 1 cup butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed tightly 1 egg, plus 1 yolk 2 teaspoons vanilla 1 cup canned pumpkin 12 oz milk chocolate chips 1 cup finely chopped pecans Instructions: Preheat oven to 350 degrees F Line a 9- by 13-inch rimmed baking sheet with parchment paper, leaving enough room to lift paper out of the pan after baking. Sift flour, baking soda, salt and spices in a medium bowl using a whisk. Cream butter and both sugars until light and fluffy. Add egg and yolk one at a time, until combined. Add pumpkin and vanilla and mix until completely combined. Stir in milk chocolate chips and chopped pecans. Spoon batter onto parchment paper lined pan and then spread evenly. Bake for 25–28 minutes or until done. 
dddavids Interesting Facts and Recipes:
Fall Leaves Scotch Short Bread A 1900 Recipe 
Ingredients: 1 pound of flour (3 1/3 cups) 1/2 pound butter (2 sticks) 6 ounces sugar (3/4 cup) 1 Teaspoon of Vanilla Food Coloring Instructions: Cream butter and sugar, add flour, and Vanilla. Roll into a smooth ball and work down until 1/4 an inch in thickness, an operation which is rather difficult for a novice, as it is apt to crack at the edges; but the knack is soon learned, and the more it is worked the better. Mix your food coloring in separate small bowls, and paint on the dough. Cut out with Fall leaf, pumpkin, and nut shapes. What ever you like. The painting of the colors is most fun. Bake at 350 F. For 8 to 10 minutes. I love these! They go great with Fall!!! For the Witch in you: Wicca is a modern pagan, witchcraft religion. It was developed in England during the first half of the 20th century and it was introduced to the public in 1954 by Gerald Gardner, a retired British civil servant. It draws upon a diverse set of ancient pagan and 20th century hermetic motifs for its theological structure and ritual practice. The word witch derives from Middle English wicche, Old English wicce (feminine) "witch" and wicca (masculine) "wizzard". Wicca is a diverse religion with no central authority or figure defining it. It is divided into various lineages and denominations, referred to as traditions, each with its own organizational structure and level of centralization. Due to it's decentralized nature, there is some disagreement over what actually constitutes Wicca. Some traditions, collectively referred to as British Traditional Wicca, strictly follow the initiatory lineage of Gardner and consider the term Wicca to apply only to such lineage traditions, while other eclectic traditions do not. Feeling Magical? Try this out: Bread of the Dead 
Ingredients: 2 envelopes yeast 1/2 cup lukewarm water 4 cups flour 1 cup sugar, plus extra 2 teaspoons salt 3 beaten eggs, divided 2 tablespoons melted shortening or butter 2 tablespoons fresh orange zest Instructions: Dissolve yeast in water. In a bowl, sift together flour, 1 cup sugar, and salt. Stir 2 beaten eggs, shortening, and zest into yeast. Add yeast mixture to flour and stir. Turn dough out onto floured board and knead for 10 minutes. Cover dough and allow to rise for 1 hour. Grease a large cookie sheet. Punch down risen dough. Using a sharp knife cut off 1/3 of dough. Form remaining dough into a skull shape on cookie sheet. Cut eyes, nose, and mouth. Form "crossbones" from reserved dough. Let rise 1 hour. Bake for 30 minutes at 350 degrees F. Remove from oven and "glue" crossbones to skull with some of the remaining beaten egg. Brush leftover egg over entire loaf, sprinkle with sugar, and bake for 10-20 minutes more until loaf is golden and sounds hollow when tapped. 
Butterscotch Pie from the Round The World Cookbook-1934 1 pre baked pie crust 1 cup dark brown sugar 3 tablespoons butter 1 1/2 cups milk 1/2 tsp vanilla extract 2 eggs, separated 3 tbsp all purpose flour 2 tbsp powdered sugar Heat a heavy fry pan over medium heat. Add the butter and brown sugar and stir until the sugar is melted and a thick brown syrup is formed. Add one cup of the milk into the pan, and the vanilla. Beat the egg yolks lightly in a medium sized bowl, and combine with the remaining milk and the flour until smooth. Add to the mixture in the fry pan and stir over medium heat until thickened and creamy. Pour into cooled pie crust. Beat remaining egg whites with powdered sugar until stiff and spoon decoratively over pie. Bake in preheated 325 degree oven until meringue is browned. Other Interesting Links Recipes from 1700s including a dish that 'cured the plague' A Recipe for Homemade Apple Cider The Henry Ford Recipe Bank 16 Can't Miss Pumpkin Desserts Old-Fashioned Pumpkin Doughnuts In the 1930s, Clara Shenefelt Williams compiled the collection of recipe cards that were discovered in an antique shop. Read Clara's Story Clara Project, A weekly cooking project inspired by vintage recipe cards. Corn Flake Cookies A collection of corn flake drop cookie recipes submitted, reviewed and rated by the ifood.tv community. Old Fashioned & Nostalgic Candy 
Here is one of Clara's 1930s Recipes from the link above. Hot Fudge Pudding Cake (makes about 40 cookies) Ingredients: 1 cup sifted all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 3/4 cup granulated sugar 6 Tbsp. unsweetened cocoa powder 1/2 cup milk 2 Tbsp. melted butter 1 cup chopped nuts (optional) 1 cup light brown sugar (packed) 1 1/2 cups very hot water Instructions: Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking powder, salt, granulated sugar and 2 Tbsp. cocoa powder. Add the milk and melted butter and stir to combine thoroughly (batter will be thick). Add the nuts if using. Transfer the batter to a 9-inch-by-9-inch baking pan and smooth the top. In a small bowl, mix together the brown sugar and remaining 4 Tbsp. cocoa powder; sprinkle this mixture evenly over the batter. Carefully pour the hot water over the topping. Bake the pudding cake for 40 to 45 minutes; the brownie-like cake will rise to the top, with the fudgy pudding on the bottom. Note: Personally I would double the flour to 2 cups, or at least 1and 1/2 cups to make the cake part thicker, though it was tasty. Chocolate Espresso Nutella Cookies 
Ingredients: 3 Cups Flour 2 Teaspoons Baking Powder 1/2 Teaspoon Sale 1 1/2 Cups Nutella 4 Tablespoons Butter 1 1/4 Cups Sugar 2 Eggs 1 Teaspoon Vanilla 1 Teaspoon Instant Espresso Powder 1Package Mini Chocolate Chips 1/2 Cup Milk Powdered Sugar for rolling cookie batter in Preheat oven to 350 F. Mix flour, baking powder, and salt. In a separate bowl cream butter, sugar, and Nutella. Add eggs, and the flour mixture alternating with milk. Fold in chocolate chips, Spoon small amounts of the batter into powdered sugar and roll into a ball. Place them on to cookie sheet, and place in oven for about 12 minutes, or until done. I cannot tell you how good these are. You will want to make them again, and again! Fast Easy Chocolate Chip Cookies! 
Everyone is very busy today, but no one wants to show up to a gathering empty handed. So I have a recipe that's fast easy, and sure to be a hit! Anyone can make it...yes, anyone. We all have seen those small, ready to make packages of cookies on the shelves of the grocery isle. They make a passable tasting cookie, but it can be much more, and you don't want to disappoint people. Well this involves one of those packages, specifically the Chocolate Chip Cookies, but I have changed the Peanut Butter as well. Are you ready for the Recipe? O.K. Instructions: Open your package, and empty the contents into a mixing bowl.Add the other ingredients as directed on the package. To that we will add: 1/3 Cup of Semi Sweet Chocolate Chips 1/3 Cup of White Chocolate Chips 1/4 Cup of Flour 1 Teaspoon of Cinnamon 1 Teaspoon of Vanilla Extract 1 Tablespoon of Butter Mix ingredients, and spoon teaspoon fulls onto a cookie sheet(s). Bake as directed on package. That's it, and I guarantee they will be eaten by all! Note: I have also substituted the Vanilla extract with Orange Extract for an Orange Chocolate Chip Cookie, and Peppermint Extract for a Peppermint Chocolate Chip Cookie (adding crushed peppermint candies to the mix would also be great tasting). No time...No Excuse...get busy! Pumpkin Bread 
Ingredients: 1 cup sugar 1/2 cup canola oil 2 eggs 8 oz. canned pumpkin 1/4 cup water 1 1/2 cup flour 1 tsp. baking soda 1/4 tsp. table salt 1 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. allspice Instructions: Preheat oven to 350ºF. Grease loaf pan with butter or non-stick spray. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin puree and water and mix until blended. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans. Bake for 45 minuter to an hour. Start checking for doneness after 45 minutes. It is done when the center springs back when touched. 
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