It's a Pumpkin/Apple Friday Five

All Hallows Eve (Halloween) is near. As a child, Halloween was one of my favorite holidays. We didn’t yet worry about razor blades in apples or popcorn balls or some of the other concerns people have with Halloween these days. Halloween was a chance to be mildly scared, and better yet, to dress up and pretend to be something we really weren’t. Let’s talk about that a bit, but then let’s add in some food ideas for this year. Where I live the leaves are falling, the temperature is chilly and pumpkins are for sale everywhere, along with many kids of apples. What's more, the "Holiday Season" will soon be upon us. ACK! I could use a new idea for dessert. So, here we go…

1. How did you celebrate this time of year when you were a child?

I lived in Southern California, so it was usually resonably warm, which meant we did not have to wear heavy coats and our costumes were actually visible. We did the usual trick or treat canvassing of the neighborhood. We also used to have some great parties at my church. Alas, it was a simpler time, and we did things then we would never do now. Once my sister dressed up as the Hunchback of Notre Dame and was hidden from head to toe in a mask and costume. She did not speak, and I remember being greatly amused that not one of the many church folk present guessed who she was. Most thought it was a man.

2. Do you and/or your family “celebrate” Halloween? Why or why not? And if you do, has it changed from what you used to do?

When my kids were home we were a bit conflicted about this. Some years we did, and some we didn't. One year I was involved, in real life, with a battle against "darkness" and doing Halloween just seemed wrong. Partly it depended on where we lived at the time--we moved a lot. Our churchs always did have some sort of party, and we participated in that, if nothing else. I think dressing up in a costume is great fun. (Have you seen my posts and pictures of our historical reenacting, for instance?)

2. Candy apples: Do you prefer red cinnamon or caramel covered? Or something else?

Mmmmmm. Do I have to choose? I'll take one of each, please.

3. Pumpkins: Do you make Jack O’ Lanterns? Any ideas of what else to do with them?

Yes, we always did when the children were at home, and sometimes we still do. I have some pretty realistic looking electric fake Jack O' Lanterns that sometimes sit in the front window, but it is fun to carve real pumpkins too. And I know it's a fire hazard, but a candle inside still works best, IMO. As for pumpkins, I love them. I love the sight of them growing in the fields near here (photo below), love seeing them piled on wagons, love the shape, the color, the warmth. I am not a pumpkin pie fan, but I make some anyway, along with other stuff. I always cook and puree real pumpkin and forego the canned stuff. There is NO comparison. And my yard and house are decorated with them, both real and fake. Again, read on.

4. Do you decorate your home for fall or Halloween? If so, what do you do? Bonus points for pictures.
Yep. I have ceramic ones as well as the electric ones mentioned above. I have pumpkins in the yard...etc. etc.

5. Do you like pretending to be something different? Does a costume bring our an alternate personality?
Yep, yep, yep. I'm a ham at heart, so to be someone else is great fun.

Bonus: Share your favorite recipe for an autumn food, particularly apple or pumpkin ones.
I have many, but here is one that is a must-make each year.

PUMPKIN BARS

Preheat oven to 350 degrees.

For Bars: 4 eggs, 2 cups pumpkin, 2 cups unsifted flour, 1 tsp. baking soda, 2 cups sugar, 3/4 cup melted butter, 2 tsp. baking powder, and 1/2 tsp. cinnamon

For Frosting: 3 oz package softened cream cheese, 6 tbls. softened butter, 1 tsp. vanilla extract, 1 tbls. light cream or half and half, and 3 cups unsifted powdered (confectioner's) sugar

Make a batter by mixing the eggs, pumpkin and sugar together. Sift dry ingredients together and add to batter. Pour into a greased 15 1/2 by 10 1/2 by 1 inch jelly roll pan. Bake for about 25 minutes. Cool in pan, and frost. Cut into small pieces--it is rich. These bars freeze well, so I usually make two batches and freeze one for later.