8 cups of air-popped popcorn 7 ounces marshmallow creme cup reduced-fat peanut butter 1 cup candy corn
Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
Stir in popcorn and candy corn and mix until coated evenly.
Drop by heaping spoonfuls on wax paper or other non-stick surface and allow to cool. Store in airtight container.
PUDDING WITH A PUMPKIN TWIST
(MS) Ain't Sug's Punkin' Puddin'
Serves 4 to 6
4 cups canned pumpkin 11/2 cups granulated sugar 2 cups evaporated milk 3 egg yolks 3 rounded tablespoons all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 tablespoons unsalted butter, softened
3 egg whites 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 1 cup granulated sugar
Preheat the oven to 350 degrees. Lightly grease a 9 by 13-inch baking pan. Set it aside.
To make the pudding:
In a large bowl, combine the pumpkin, sugar and milk. Mix until the ingredients are well combined and the pumpkin mixture is smooth. Add the egg yolks, flour, baking powder, ginger, cloves, cinnamon and vanilla extract to the mixture. Mix well. Pour the pudding into the prepared pan. Dot with the butter. Bake for 30 to 45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven, but do not turn the oven off.
To make the meringue:
In a large bowl, beat the egg whites, cream of tartar and vanilla extract until soft peaks form. Gradually add the sugar while beating until stiff peaks form. Using your fingers, touch the meringue to make sure that some sugar grains can still be felt in the meringue. Spread the meringue on top of the cooked pudding that has just been removed from the oven, then return it to the oven and bake until the meringue is lightly browned, about 12 to 15 minutes. Turn the oven off and let the pudding stand inside the oven until the meringue is crisp. Remove and serve hot.
1/2 cup packed brown sugar 1/2 cup sunflower oil 2 eggs 1 cup grated butternut squash or pumpkin 1 cup self-rising flour 1 teaspoon baking powder 1 teaspoon ground cinnamon grated zest of 1 lemon
5 ounces white chocolate, chopped 1 ounce bittersweet chocolate
Preheat oven to 350 degrees, then line the muffin pan with paper liners.
Put the sugar in a bowl and break up with the back of a fork, then beat in the oil and eggs. Fold in the grated squash or pumpkin and lemon zest. Combine the flour, baking powder and cinnamon in a bowl, then sift into the cake mixture and fold in.
Spoon the mixture into the cups and bake for about 18 minutes until risen and a skewer or knife inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate, put the white and bittersweet chocolate in two separate heatproof bowls. Melt over a saucepan of simmering water or in a microwave. Let cool slightly, then spoon the white chocolate over the cupcakes.
Cut a large square of parchment paper and fold into eighths to make a cone and tape together. Spoon the bittersweet chocolate into the cone and snip the tip off so that you can pipe a thin line of chocolate. You could also use a storage bag with the corner snipped off. Put a dot of chocolate in the center of each cake, then pipe three concentric circles around the dot.
Using a skewer, draw a line from the central dot to the outside edge of the cake and repeat about eight times all the way around to create a spider's web pattern. Serve while the chocolate is still slightly soft and gooey.
On the tombstone