Halloween Recipes

Pumpkin Roll

Prep Time: 25 Minutes | Cook Time: 15 Minutes | Ready In: 60 Minutes | Serves: 10 Chef Cynthia's Pumpkin Roll
Serve it cold. It has a pinwheel look.
Ingredients - 3/4 cup all-purpose flour - 1 cup white sugar - 1 teaspoon baking soda - 2 teaspoons pumpkin pie spice - 1 cup pumpkin puree - 3 eggs - 1 teaspoon lemon juice - 2 tablespoons confectioners’ sugar - 1 (8 ounce) package cream cheese, softened - 1/4 cup butter - 1 teaspoon vanilla extract - 1 cup confectioners’ sugar.
Directions - Preheat oven to 375 degrees F. Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 25 minutes.

Water Chesnut Rolls with Bacon

Prep Time: 10 Minutes | Cook Time: 1 Hour | Ready In: 1 Hour 10 Minutes | Serves: 24 Water Chesnut Rolls with Bacon Quick and easy! Bacon-chestnut rolls covered in a mayonnaise and hot pepper sauce.
Ingredients - 1 (8 ounce) can water chestnuts, halved - 1/2 pound sliced bacon, cut in half - 1/4 cup mayonnaise - 1/2 cup packed light brown sugar - 1/4 cup tomato-based chili sauce.
Directions - Preheat oven to 350 degrees F. Wrap each water chestnut with a piece of bacon. Place the rolls seam side down in a baking dish. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

Olive Puffs

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Ready In: 40 Minutes | Serves: 12
Olive Puffs They can be made them with a variety of olives - pimento stuffed, green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.
Ingredients - 24 pimento-stuffed green olives - 1 (17.25 ounce) package frozen puff pastry, thawed.
Directions - Preheat oven to 400 degrees F. Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.