THE HARVEST MOON
Steps:
- Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside.
- Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim.
- Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely.
HARVEST MOONS
Looking for a creative dessert for this Halloween? Then serve these pies decorated with candies, sprinkles and Betty Crocker® icing - a wonderful treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 30 seconds, then in 15-second intervals, until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.
- Decorate pies with melted candy, decorating icing, candies and sprinkles as desired. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 411, Carbohydrate 60 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 124 mg
HARVEST MOON MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
HARVEST MOONS
These yummy, soft, chewy cookies have a nice pumpkin taste to them. The chocolate chips are optional, and I like the cookies better without the chips. I don't use the pecans, because I don't like them, but use them if you want. I also don't use the 1/4 cup measurement to drop the cookies on the baking sheet. I just use a tablespoon measurement. If you use a different measurement, you might want to adjust the time that you bake them. This is one of my favorite cookie recipes.
Provided by dogloverforever
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
- To make the cookies, in a large bowl, cream together the butter, sugars, vanilla, cinnamon, baking soda, and salt. Beat in the egg, then the oats. Add the flour alternately with the pumpkin. Stir in the chocolate chips, if you've decided to use them.
- Drop the dough by 1/4-cupfuls onto the prepared baking sheets. Bake the cookies for 20-25 minutes, until they're set. Remove them from the oven and transfer to racks to cool.
- To make the glaze, in a medum-sized bowl, stir together the powdered sugar, pumpkin pie spice, and milk or cream.
- Spread or drizzle each cookie with the glaze. Top with a sprinkle of pecans, if desired.
Nutrition Facts : Calories 233.4, Fat 8.3, SaturatedFat 5, Cholesterol 29.5, Sodium 157, Carbohydrate 38.5, Fiber 1, Sugar 27.4, Protein 2.2
HALF MOONS II
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
- Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
- Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 54.8 mg, Sugar 2.5 g
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