Click the icon above to visit Long and Short Reviews where my ghost story is featured. Check out my Screamin’ Demon pumpkin that is the centerpiece of my Halloween decorations that will greet trick-or-treaters Thursday. Four little neighbors ages five and under ably assisted Sunday in preparing and carving the pumpkin. We scraped out and cooked the guts of the pumpkin. The seeds were boiled and baked into tasty treats that were definitely not a hit with the little ones. We cooked the pumpkin pulp and mashed it into a puree that was baked into loaves of pumpkin bread that went home with the seeds to share with the parents. The two sets of siblings (Diane & William and Tamika & Alisha) were hilariously precious mixing their own batters using non-breakable tools. A half-dozen dish towels and a roll of paper towels bit the dust in the process.
I took the easy way out with our caramel apples and used prepared caramel sheets that can be wrapped around the apples and baked for a few minutes until melted. Worked well but imagine the mess a couple of two-year-olds can make consuming caramel apples. All-in-all it was loads of fun. I had the camera ready, but – to be honest – didn’t have time to capture memories to share. The parents will have to make do with delicious pumpkin bread (see the recipe below), not-so-great seeds, and the remains of caramel apples.
3 C sugar
1 C vegetable oil
4 eggs, beaten
2 C cooked pumpkin pulp, mashed
3 ½ C flour
1 C chopped pecans (on other nuts)
2 tsp salt
2 tsp soda
1 ½ tsp nutmeg
1 ½ tsp cinnamon
½ tsp ground cloves
2/3 C water
Preheat oven to 350°F. Butter & flour 2 9”x 5” loaf pans. Beat together sugar, oil, and beaten eggs. Add pumpkin and stir. Combine dry ingredients and mix into sugar/oil/egg mixture a little bit at a time. Add water. Pour into pans. Bake at 350° for 30 – 40 minutes until cake tester comes out dry. Cool 10 minutes and remove from pans. Enjoy!!