Gingerbread Jack O Lanterns Recipes

SWEET JACK-O'-LANTERNS

Steps:

• Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides. , For stems, place one gumdrop on each pumpkin. Cut jujubes into thin slices; use a bottom slice for each mouth. , From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose.

JACK-O-LANTERNS

Steps:

• 1. Fill 3½ - to 4-cup container with Keebler® Fudge Stripes™ Dark Chocolate cookie crumbs to form base, if desired. Set aside.
• 2. Prepare Kellogg's® Eggo® Mini Homestyle waffles according to package directions. Cool for 5 minutes. Press one lollipop stick into each waffle. Cool completely.
• 3. Use white frosting, chocolate frosting, food coloring, orange sprinkles, green sprinkles, chocolate morsels and marshmallow pieces to decorate waffles as jack-o-lanterns. Press pretzel pieces into each as pumpkin stem. Push lollipops sticks into cookie crumbs to stand upright.

JACK-O'-LANTERN

Steps:

• 1. Preheat the oven to 350°F. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and lightly grease and flour the bottom and sides. Divide the batter between the pans and bake the cakes until a toothpick inserted in the center comes out clean, 30 minutes. Cool the cakes completely in the pans on cooling racks and then turn them out onto the racks.
• 2. While the cakes are cooling, transfer 1 cup of the frosting to a glass measuring cup. Tint it green (see Decorating Tips). Tint the remaining frosting orange.
• 3. Using an offset spatula, spread a thin layer of the orange frosting over the flat surface of 1 cake. Invert the second cake on top of the first, joining the flat surfaces of both domes together. Transfer the assembled cake to the cardboard base, if using, or a cake plate. Cover the cake completely with the rest of the orange frosting.
• 4. To make rib indentations as shown in the photo, hold a plastic straw against the cake, curving it from bottom to top. Lift it off, reposition it, and press again. Repeat all around the cake. (Gently incise the ribs with a skewer if you don't have a straw.)
• 5. For the stem, invert the ice cream cone and, using a clean spatula, cover it with the green frosting; add more frosting at the top to give the stem a curved tip. Place the stem on the top of the cake.
• 6. Fit a decorating bag with a coupler and the leaf tip; add 1 cup of the green frosting to the bag. Referring to the photo, pipe several leaves around the base of the stem. Hold the bag at an angle next to the stem. Squeeze out some frosting, allowing it to fan into a wide base, then decrease the pressure and slowly pull the tip away, lifting slightly, to form a point.
• 7. Remove the leaf tip and replace with the round tip. Pipe tendrils around the stem and leaves. Place the tip where you want the tendril to begin. Using even pressure, squeeze out some frosting and move the tip to draw the tendril. Release the pressure and lift the tip when the tendril is the desired length.
• 8. Using a rolling pin, roll the fondant to 1/8 inch thick. Referring to the photo and using a small, sharp knife, cut out the features. For the eyes, cut 2 triangles about 1 1/2 inches wide at the base and 1 1/2 inches tall at the center. For the nose, cut another triangle a little smaller than the eyes. Cut the smile to be about 4 inches from tip to tip. You can draw a paper pattern first if you like.
• 9. Spread the black sugar on a small plate (large enough to hold the smile) using the back of the spoon. Press each cutout into the sugar and then invert the coated cutout onto the pumpkin to form the face, pressing it into the frosting. Transfer the cake to the serving dish if you have not already done so.

JUMBO JACK-O'-LANTERN COOKIES

Steps:

• In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.

STUFFED JACK-O-LANTERN BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
• Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
• Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

JACK-O'-LANTERN TEA CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
• Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
• While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
• Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
• Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

JACK O LANTERNS

Steps:

• Use a cookie cutter or knife to cut each slice of bread into a circle.
• Spread orange cheese spread on the slices, all the way to the edges.
• Use pieces of black olive to make eyes, noses and mouths on each Jack O Lantern.

JACK-O'-LANTERNS

Steps:

• Place sheet of waxed paper on work surface. In 2-quart saucepan, heat butter and marshmallows over low heat, stirring constantly, until mixture is smooth. Remove from heat. Stir in both food colors until mixture is orange. Stir in cereal until evenly coated.
• Lightly spray hands with cooking spray. For each pumpkin, shape about 1/3 cup cereal mixture into a ball. Press 1 cashew into top center of ball for stem. Place balls on waxed paper. Cool completely, about 15 minutes.
• Attach raisins and candies with decorating icing to make faces on pumpkins. Store in loosely covered container.