bloggie

It's that time of year...

Halloween is almost here and I thought I'd share some pumpkin patterns for those comrades who are getting a late start!

Last year's pumpkin ~


If you don't have the little carving tools, just use an ice pick or pin to poke the holes in the pumpkin and a flexible knife to cut out the pattern.

For years I made these Hoot Owl Cookies for my nieces who would take them to school to share. As you can see by the picture, it is a very well-used and ancient recipe; my mom made them for me when I was a kid! It's from the old Pillsbury recipe book and was a Grand Prize Winner. They are a little labor intensive but fun to make and taste good to boot :-)

2 1/2 C sifted flour
2 t baking powder
1/2 t salt
3/4 C butter
1 C packed brown sugar
1 egg
1 t vanilla extract
1 1/2 sq. unsweetened chocolate (1 1/2 oz.)
1/4 t baking soda
semi-sweet chocolate chips
whole cashews

Sift flour, baking powder and salt. Cream butter; gradually add sugar, beating well. Blend in egg and vanilla; beat well. Melt chocolate; cool. Add dry ingredients gradually to egg mixture and mix well.
Remove 2/3 of dough to floured board. Stir soda into chocolate and blend mixture into remaining 1/3 dough. Chill 1/2 - 1 hour.
Roll out half of light dough to a 10"x4" strip. Shape half of dark dough into a roll 10" long; place on strip of light dough. Mold sides of light dough around dark; wrap in waxed paper or foil and repeat with remaining doughs. Chill 2 hours.
Cut into slices 1/4" thick; place 2 slices together on greased baking sheet to resemble an owl. Pinch each slice to form ears. Place chocolate chips for eyes; press cashew between slices for beak. Bake @ 350 for 8-12 minutes. Remove from baking sheets at once to cool on wire rack. Makes 40 cookies.