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    Happy Halloween to those who celebrate it.

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    chi_solas
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    Happy Halloween to those who celebrate it.

    Post by chi_solas on Sun Nov 01, 2009 6:05 am

    Today was always a special holiday for kids in my hometown.It
    was a mixture of religion and thanksgiving for the harvest.
    Bobbing for apples and other simple childrens games were
    played out in schools/homes until midnight that included
    fireworks. A lit candle was placed in a front room window to
    guide the holy souls who had done their time in purgatory and
    now making their way to heaven.



    HALLOWEEN HISTORY (I believe from Guinness world book)

    Halloween's origins date back 2,000 years to the ancient Celtic festival of Samhain, meaning the summer's end. The event was celebrated on the night of October 31st.

    In the seventh century, Christianity had grown significant influence and Pope Boniface IV designated November 1st as All Saints' Day, commemorating the deaths of saints and martyrs. The celebration was called "All-hallows Eve" and it eventually became known as Halloween. Incorporating the traditions of Samhain, the event was celebrated with bonfires, parades and costumes of saints, angels, and devils.

    Introduction to America

    Halloween was introduced to America in the 19th century by European immigrants, who brought their traditions for dressing in Halloween costumes. Different cultures and customs have shaped the America version of Halloween; however, the most influential tradition "trick-or-treating" came from the Irish & English traditions.

    Throughout the twentieth century, Halloween was transformed into a community celebration with games, costumes and parties for both children and adults. Halloween has now become the second largest commercial holiday with billions of dollars spent on decorations, costumes, parties, candy, and more.

    HALLOWEEN FACTS

    Pumpkin Facts

    * Pumpkins are a fruit that originated in Central America.
    * The name "pumpkin" comes from the Greek word "pepon," meaning a large melon.
    * 90% of the pumpkin is made up of water.
    * The yellow-orange flowers that bloom from a pumpkin vine are edible.
    * Using pumpkins as lanterns at Halloween is based on an ancient Celtic custom brought to America by European immigrants.
    * The largest pumpkin grown was recorded on October 2, 2004 weighing 1,446 lbs.
    * Pumpkins, and their seeds, were a celebrated food of the Native American Indians who treasured them both for their dietary and medicinal properties.
    * Illinois grows more pumpkins than any other state in the country. It harvests nearly 12,300 acres of fruit.

    Halloween Facts

    * The carving of jack-o'-lanterns originated from the tradition of carving the faces of lost souls into hollowed out pumpkins and turnips. A candle was placed inside the carvings making the faces glow. The Halloween lanterns were placed on doorsteps to ward off evil spirits.
    * The world's fastest time to carve a face into a pumpkin is 54.72 seconds, by Stephen Clarke (USA), on October 23, 2001 (source: Guinness World Records)
    * More than 93 percent of children go trick-or-treating each year. (source: NCA)
    * Halloween also is recognized as the 3rd biggest party day after New Year's and Super Bowl Sunday.
    * Trick-or-treating is thought to have its origins in a European custom called souling where people would beg for "soul cakes."
    * There were estimated 36.8 million potential "trick-or-treaters" ages 5-13.
    * Legendary magician Harry Houdini died in Detroit from a ruptured appendix on Halloween in 1926.


    RECIPES

    Roasted Pumpkin Seeds
    INGREDIENTS:

    1 quart water
    2 tbs. salt
    2 cups pumpkin seeds
    1 tbs. vegetable oil or melted, unsalted butter

    DIRECTIONS:

    1. Preheat oven to 250°F.
    2. seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
    3. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
    4. Place the seeds in a bowl and toss with oil or melted butter.
    5. Spread evenly on a large cookie sheet or roasting pan.
    6. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
    7. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

    YIELD: Makes 2 cups


    Pumpkin Bars
    INGREDIENTS:

    2/3 cup canned pumpkin
    3/4 cup flour
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon
    2 eggs
    1 cup brown sugar
    1/4 cup cooking oil
    1/2 cup nuts

    DIRECTIONS:

    1. Mix dry ingredients.
    2. Beat eggs, add sugar, then oil; add dry ingredients with pumpkin and nuts.
    3. Pour in 9x9x2-inch greased baking pan.
    4. Bake at 350°F for 30 minutes.
    5. Cool 5 minutes.
    6. Remove from pan and frost, if desired

    YIELD: Varies


    Cooked Pumpkin (Irish Style)
    INGREDIENTS:

    1 Pumpkin, cut into sections.
    1/2 stick butter
    Black pepper to taste

    DIRECTIONS:

    1. Preheat oven to 425°F.
    2. Cut pumpkin into sections.
    3. Lay pumpkin on a piece of foil.
    4. Add a pats of butter and lots of pepper.
    5. Wrap sections in foil and cook until tender.
    6. Scoop out and serve/mash.
    7. Try serving with mash potatoes and a grilled steak.

    YIELD: Varies


    Sugar-Spiced Pork Chops with Chipotle Pumpkin Sauce
    INGREDIENTS:

    4 (1-inch thick) boneless pork chops
    1 cup canned solid pack pumpkin
    1 chipotle pepper, snipped into tiny pieces
    1 (8 ounce) jar salsa
    1/4 cup shredded fresh Parmesan cheese
    1/4 teaspoon ground nutmeg
    2 tablespoons brown sugar
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon olive oil
    2 plum tomatoes, seeded and diced
    2 tablespoon s chopped fresh cilantro

    DIRECTIONS:

    1. In a medium saucepan over medium heat, combine pumpkin, chipotle pepper, salsa, Parmesan and nutmeg.
    2. Cook until the mixture almost boils, stirring occasionally.
    3. Reduce heat to low; cook 10 minutes more, stirring occasionally.
    4. In a small bowl, combine brown sugar, cumin, chili powder, salt and pepper.
    5. Sprinkle evenly over pork chops.
    6. Cook 8-10 minutes, or until done, turning occasionally.
    7. To serve, spoon a generous 1/3 cup of the pumpkin mixture over the bottom of each of four serving plates.
    8. Place pork chops on top of mixture; garnish with chopped tomatoes and cilantro.

    YIELD: Makes 4 Pork Chops



    Spicy Pumpkin Pound Cake
    INGREDIENTS:

    1 cup pumpkin purée, canned or freshly prepared
    2-1/2 cups cake flour
    1-1/2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. ground ginger
    1/2 tsp. ground nutmeg
    1-1/2 tsp. ground cinnamon
    1/2 tsp. ground cardamom
    4 eggs, at room temperature, separated
    1/2 tsp. cream of tartar
    1 cup unsalted butter, at room temperature
    2 tsp. vanilla extract
    2 cups lightly packed brown sugar
    Powdered sugar

    DIRECTIONS:

    1. Preheat oven to 350°F.
    2. Spray a bundt cake pan with a no-stick spray.
    3. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom.
    4. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
    5. In another large bowl, combine butter and brown sugar until smooth (add small portions of sugar at a time). Add vanilla and mix.
    6. Whisk yolks then add to sugar mixture, one-third at a time.
    7. Add pumpkin puree and beat the mixture until smooth. Slowly add other large bowl of flour mixture until it's totally incorporated.
    8. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
    9. Gently spread batter evenly around the cake pan.
    10. Bake for 45 to 50 minutes.
    11. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate.
    12. Allow to completely cool then dust with powdered sugar.

    YIELD: Makes 16 servings


    How to bake sweet and spicy pumpkin seeds
    By Lolo-B

    Face it, we all love bringing in the Fall season with everything pumpkin. Pumpkin pie, pumpkin stew, carving pumpkins, and now, pumpkin seeds! Instead of discarding your pumpkin seeds this season, try this recipe, it's sure to be a winner!
    Instructions
    Things You'll Need:
    · Pumpkin seeds
    · Salt (to taste)
    · 5 tbsp. of Sugar
    · 1/2 tsp. course salt
    · 1/4 tsp. ground cinnamon
    · 1/4 tsp. ground ginger
    · 1/4 tsp. gound cumin
    · pinch of cayenne pepper (to taste)
    · 1/2-1 tbsp. Peanut oil
    1. Step 1
    Preheat the oven to 250 degrees. Arrange your pumpkin seeds in a single layer on a baking sheet. DO NOT RINSE THE SEEDS, just pull all of the strings away.
    2. Step 2
    Sprinkle the salt (to taste) on the seeds and put in the oven for 15-30, stirring occasionally. (I take my seeds out when they turn a very light gold)
    3. Step 3
    While the seeds are baking, combine 3 tbsp. sugar, course salt, cumin, cinnamon, ginger, and cayenne pepper in a large bowl. Set aside.
    4. Step 4
    Once the seeds are done baking, take them out of the oven and heat up the peanut oil in a pan large enough to stir all of the seeds in it. Add the seeds to the warming oil and then add 2 tbsp. of sugar to caramelize the seeds (they will turn a deeper brown). This usually only takes about 45-60 seconds.
    5. Step 5
    Transfer the caramelized seeds into the bowl with the spice mixture and toss to coat evenly.
    6. Step 6
    You can put them in bowls all around the house for everyone to enjoy. My family and friends love them and I hope your's does too! Smile



    How to Make Oatmeal Pumpkin Cookies
    By nycgalinpa
    Celebrate fall and Halloween by making these special pumpkin cookies. Easy and delicious! With a nice spicy cinnamon flavor! This recipe makes 3 dozen small cookies.
    Instructions
    Things You'll Need:
    · 8 ounces of unsalted butter
    · l cup white sugar
    · l cup packed brown sugar
    · 1 large egg
    · l cup pumpkin puree
    · 2 1/2 cups flour
    · l cup rolled oats
    · l teaspoon baking powder
    · l teaspoon ground cinnamon
    · 1/2 teaspoon salt
    · 1/2 teaspoon vanilla extract
    · l cup raisins (optional)l
    1. Step 1
    Preheat your oven to 350 degrees. Set aside a cookie sheet and cover with parchment paper.
    2. Step 2
    Place 8 ounces of softened unsalted butter in your electric mixer bowl. Add 1 cup of white sugar and 1 cup of brown sugar. Cream until light and fluffy.
    3. Step 3
    Add to the butter mixture -- l large egg, l cup (Canned pumpkin puree, and 1/2 teaspoon of vanilla extract and blend until combined.
    4. Step 4
    In a large bowl, combine 2 1/2 cups of flour, 1 cup of rolled oats, 1 teaspoon of baking powder, l teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk/mix together well. You can add 1 cup of raisins to this as well if you desire.
    5. Step 5
    Stir the above flour mixture into the pumpkin batter and blend until combined.
    6. Step 6
    Spoon a heaping teaspoon of batter onto the parchment covered baking sheet. Bake cookies for 12-15 minutes or until the edges are lightly browned.
    7. Step 7
    Remove from oven and let cool! These can be made in advance and frozen! These can be served plain, or with frosting.

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    Milarepa
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    Re: Happy Halloween to those who celebrate it.

    Post by Milarepa on Sun Nov 01, 2009 7:17 am

    Yeah, happy halloween folks!

    i'm so happy now, all the kids seem to have stopped coming round the doors. so i can now much the rest of the chocolate!


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