Witches' Brew This delicious fruity drink will give you a magical boost on thoses cold winter nights. While the cauldron can be substituted with a regular pot, you may find the brew loses some of its potency. For a little extra zip, add a few drops of full moon water just before serving. 3 cups apple cider 1 cup cranberry juice 1 stick cinnamon 1 teaspoon whole cloves 1 tablespoon honey 1). Put all ingredients in a small cauldron on the stove. 2). Heat well, but do not boil. 3). Strain out cloves and cinnamon stick. 4). Serve hot in mugs. (Goes very well with Gingerbread Ghosts!)

Gingerbread Ghosts Better gobble these cookies down quickly ----they've been known to disappear! Cookies 2/3 cup shortening 3/4 cup sifted light brown sugar 2 tablespoons molasses 3 tablespoons boiled, then cooled water 2 teaspoons grated lemon rind 2 1/4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 1/2 teaspoon cloves 1 teaspoon ground cardamom seeds 1). Preheat oven to 350*F. Grease a cookie sheet. 2). In a large bowl, cream together shortening and sugar. Add molasses, water and lemon rind. 3). In a seperate bowl, combine flour, baking soda, cinnamon, cloves and cardamom and add gradually to the creamed mixture. Mix well. 4). Toss dough on a floured surface. Shape into loaf and chill for at least 30 minutes. 5). Remove chilled dough and place on floured surface. Roll out dough very thin 6). Using ghost shaped cookie utters, cut out cookies from dough and place on cookie sheet. Bake 8 - 10 minutes. 7). Allow cookies to cool before icing. Icing 3 egg whites 1 pound confectioners' sugar 1 tablespoon white vinegar 1). In a bowl, beat egg whites lightly with a fork. 2). Add sugar and beat with an electric mixer on lowest speed for 1 minute. 3). Add vinegar and beat on high speed for 2 more minutes, or until stiff and glossy. 4). Use a pastry tube to decorate with icing. Makes about 60 cookies

Roasted Pumpkin Seeds Instead of throwing away those slippery pumpkin seeds when you carve your Pumpkin, put them aside and roast them later for a tasty Halloween treat. 1 1\2 cups pumpkin seeds 2 tablespoons ofbutter Salt to taste 1. Preheat oven to 300*F 2. Scoop out seeds from a fresh pumpkin. Wash seeds under cold water, removing any srtingy fibers. Blot dry with paper towels and set aside in a bowl. 3. Melt butter in a saucepan and pour over the bowl of seeds. Sprinkle with salt to taste and mix until the seeds are coated. 4. Spread the pumpkin seeds evenly in a single layer on a baking sheet. Bake for approximately 45 minutes, stirring occasionally, until seeds are golden brown.