1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can)

In a large bowl with an electric mixer, blend together the butter and sugar. Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour, the baking soda, and the baking powder. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees. Lightly grease a large baking sheet.

On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly before decorating.

Makes 2 to 3 dozen cookies

1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine.

Makes 1 quart (4 cups)

12 red delicious apples 
12 wooden skewers 
4 ½ cups sugar 
3/4 cup light corn syrup 
1 tsp red food coloring 
1 ½ cups water 
1 cup chopped peanuts 
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. 

Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. 

Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.

Wouldn't this be good if you left out the peanuts and added a bit of cinnamon oil when you remove tye syrup from the heat.

INGREDIENTS
2 batches of popped popcorn
1 1/2 cup light corn syrup
2 cups sugar
1/2 cup water
1/4 cup oleo
16 large marshmellows
Food coloring (if desired) 

DIRECTIONS

Combine the corn syrup, sugar and water in a heavy saucepan. Cook over moderate heat unitl it strings (240 degrees on your candy thermometer). Stir in oleo and marshmellows until melted. You can add a drop or 2 of food coloring if you want colorful treats. Pour over the pre-popped popcorn. Run your hands under cold water and form into balls. Let the popcornballs sit out on waxed paper to cool. 
 

4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice 
2 tb Sugar 
4 c Ginger ale Ice cubes

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl. 

Pour in the ginger ale. Add ice cubes. Makes 10-1/2 cups. 

2 liter chilled ginger ale
1/2 gallon lime sherbet

Allow sherbet to soften for about 1 hour in bottom of punch bowl. Pour ginger ale over and stir until all sherbet is dissolved. For a great Halloween treat, serve in a large well-cleaned pumpkin with a great face painted in it!