Applesauce Cupcakes
Ingredients:
2 cups sugar
2-1/2 cups flour
1 15.5-ounce can apple sauce
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
2 eggs
1 cup cinnamon-sugar covered raisins
1/2 cup shortening
1/2 cup water
1/4 teaspoon baking powder
Line cupcake tins with foil or paper liners. In large bowl, mix all ingredients until well blended. Divide batter among tins (24 to 30 cupcakes). Bake at 350 degrees for 15 to 20 minutes, or until toothpick inserted in center comes out clean.
Let cool on wire rack; frost with Cream Cheese Frosting (recipe below). Decorate with candy pumpkins, black and orange sprinkles or make a spider web on each: draw a spiral with black tube frosting, then drag a toothpick from the center to the outer edge of the cupcake.
Cream Cheese Frosting
Ingredients:
1 8-ounce package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, margarine and vanilla in large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally. Gradually add powdered sugar. Beat at low speed until well blended, scraping down side of bowl occasionally.
Pumpkin Cookies with Caramel Icing
Ingredients:
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
In a large bowl with electric mixer, cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop by spoonfuls to cookie sheet. Bake 8 to 10 minutes at 350 degrees F. Cool completely on wire rack.
Caramel Frosting:
Ingredients:
6 tablespoons butter or margarine
8 tablespoons milk
1 cup brown sugar
2 cups powdered sugar
1-1/2 teaspoons vanilla extract
In medium saucepan over medium heat, cook butter, milk, and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over cooled cookies.
For a fun, no-bake activity with your kids, make candy corn popcorn balls together.
Candy Corn Popcorn Balls
Ingredients:
1/4 cup (1/2 stick) butter or margarine
1 10-1/2 package miniature marshmallows
1 4-serving package of orange-flavored gelatin dessert
12 cups popped popcorn
1 cup candy corn
Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.
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