Pumpkin Pickle:
Ingredients:
Pumpkin – 750 g (peeled, deseeded and chopped in to cubes)
Water – 250 ml
White Wine vinegar – 250 ml
Dried red Chili – 1
Caster Sugar – 100 g
Cinnamon Stick – 1”
Allspice Berries – 6
Black Peppercorn – 11
Salt – a pinch
Method:
Take a big saucepan and pour sugar, water and vinegar in it. Cook it over low flame with constant stirring until all sugar dissolves. Now add to it cinnamon, salt, peppercorns, berries, chilies and boil it. Then add pumpkin cubes to it and boil once again. Now reduce the flame and let it simmer for about 30 minutes. Take warm jars and pour pumpkin pieces in them. Again boil the remaining liquid in the saucepan to make thick syrup and pour in jars over pumpkin. When completely cooled, seal the jars.
Gingerbread Corpses
All-purpose flour (Maida) – 3 ½ cups
Granulated Sugar – ½ cup
Egg – 1
Ground Cinnamon – 1 ½ tsp
Ground ginger – 1 ½ tsp
Shortening – ½ cup
Salt – ¼ tsp
Warm Water – 1 ½ tsp
Molasses – 1 cup
Baking Soda – 1 tsp
Raisins for decoration
Method:
Take a large bowl and pour shortening, egg, sugar and warmed molasses. Blend all the ingredients and make a smooth paste. Add to it baking soda dissolved in warm water. Beat to make it fluffy and smooth. Now gradually add to it flour, salt and spices and mix very well. Chill it for a day. Now Grease cookie sheets and preheat oven at 350 F. Roll out chapatti of ¼ “out of the dough and use cookie cutter to cut out gingerbread men. Place these on the cookie sheets. Decorate raisins for nose, eyes and buttons. Bake it for 10 -12 minutes at 350F. Take it out and cool.
Peanut butter Marshmallow Squares:
Ingredients:
Peanut butter- 1 Cup
Butter – ½ Cup
Miniature Marshmallow – 3 -1/2 ounces
Scraped Coconut – 1 cup
Chopped Walnuts – 1 cup
Butterscotch Chips - 1 cup
Method:
Melt butterscotch chips, peanut butter, and butter in double boiler. Remove from fire and add to it walnuts, marshmallows and coconut. Stir it to mix well. Pour the mixtures in a greased pan and chill it. Take out and cut into squares.
