Preparing Our Landscape for Winter

A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air. ~Eric Sloane

Today I have a few more tips for preparing our garden and landscape as winter approaches.

-If you are transplanting or planting new lilies, (all varieties) try adding peat to the soil before planting. This will help the soil, and the lilies.

-If you have any ponds or water features with water plants now is a good time to thin them out if they have become crowded. Also, clean out any leaves or other debris and cover the pond with a net or mesh outdoor fabric to keep it clean until spring.

-You can plant rhubarb in October and clean up any existing patches that you have already. As with other perennials you want to clean up dead foliage, leaves and other debris around the plants to avoid anything damp/wet from laying against the crowns/centers of the rhubarb plants. If your plants have become very large you can also divide them. Mulch the rhubarb with compost.

Are you getting the urge to "clean" your houseplants? Don't use those commercial leaf shine products, just use a damp, clean cotton rag to gently wipe the leaves of your house plants. If you find they are quite dirty you can add a teeny bit of dish soap like Ivory to your water, then dip in the rag and wipe the leaves. As a preventive measure, buy a small spray bottle, fill it with water and spray your plants on a regular basis!

On OFL we have tips on preparing your roses for winter:
http://www.oldfashionedliving.com/rosecare.html

Fall Herb and Cooking Tips

Crispy air and azure skies, high above, a white cloud flies, bright as newly fallen snow. Oh the joy to those who know October! ~Joseph Pullman Porter

Today I have a few fall herb tips, both for care and cooking!

Annual herbs that have run to seed should be pulled up and added to the compost pile. Your perennial herbs can be cut back and harvested, which will encourage new growth next spring. This is especially important for any herbs that reseed IF you don't want them to spread.

Onions, celery and mushrooms all add a great flavor to soups, but if you brown them in a tiny amount of olive oil BEFORE adding to your soup pan the flavor will be much richer. Try it next time when you make soups or stews.

From Mississippi State University: Freeze whole leaves or stems of herbs such as parsley, chives, oregano and rosemary in a single layer on a baking sheet. Once they're frozen, pack in plastic bags and return to freezer. This winter when you need "fresh herbs" remove herbs from freezer, chop while still frozen and add to your recipe.

If you are trying to cut back on salt you can use herbs to give her foods extra flavor.

-Use lemon juice on fish, seafood and vegetables in place of salt.

-Use roasted garlic. Unpeeled cloves can be roasted in the oven for about 1/2 hour or you can do it in the microwave by covering the cloves with plastic wrap and cooking for a minute or two till they are as soft as you want them to be.

-Use onion and garlic powder or granules instead of salt. It doesn't take much so use just a small amount!

Simple herbal gifts to make this fall:
http://www.oldfashionedliving.com/herbalgifts.html

~Brenda

Fall Garden Tips and Chores

The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools. ~Henry Beston

Fall is a great time to plant perennials, but make sure the soil temps are above 40 degrees in your area. Once the soil is colder than this on a regular basis the roots will stop growing. Planting now does give them a head start though. You can find some really great bargains out there right now!

Dividing and cutting back-- Hosta flower stalks can be cut back when they are finished blooming. The leaves can be cut back anytime before a heavy frost--after the frost they become mushy. If you prefer to leave them be or run out of time, you can just rake up anything left in the spring. I also transplant mine in the spring and divide them if needed.

Butterfly bushes should be cut back in November before the snow is heavy. In colder zones like ours cut it back to 2 or 3 foot and warmer climates can cut back to a foot or so. Mulching it with straw, hay or grass clippings is good too. Transplant it if necessary in the spring.

Black-eyed Susans: I leave the seeds for the birds, plus they reseed which is fine with me. If you want to cut them back you can do it after the blooms are finished. I also transplant in the spring and very early in the summer and they do well. If you want to reseed them elsewhere in the landscape, just grab a few dried seed heads and sow in the new location, covering lightly with soil.

On OFL we have tips on growing Lords and Ladies this fall for spring bloom:
http://www.oldfashionedliving.com/arum.html

~Brenda

Friday Recipes: Pumpkin Desserts

It's official, fall is here and the pumpkins are popping up everywhere you go! Time to start thinking of Halloween, Thanksgiving and Christmas. So many pumpkin desserts, so little time...

Here are a few of our favorites:


Pumpkin Cookie Pops

1/2 cup butter or margarine
3/4 cup maple syrup
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 cup solid pack pumpkin
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
lollipop or popsicle sticks
candied green cherries, sliced
Pumpkin Icing
Chocolate Glaze

Preheat oven to 350 degrees. In large bowl cream the butter, syrup and sugar until light. Add egg, vanilla and pumpkin; mix well. Combine the dry ingredients; sift together and add to pumpkin mixture, mixing well. Drop rounded tablespoons of batter onto greased cookie sheets. Insert sticks into the side of the unbaked cookies. At the opposite side, insert a green cherry slice for stem. Bake for 15-20 minutes. Remove from sheets and cool on rack. Frost with the icing and glaze-below.

Pumpkin Icing: Combine 1 3/4 cups confectioners' sugar with 2 tablespoons water, two drops of yellow food coloring and one drop red coloring; mix until smooth. Frost the cookies and allow to dry.

Chocolate Glaze: Melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon butter, mixing well. Using a small clean paint brush or toothpick, dipped in the glaze, paint on faces to each pumpkin cookie.


Great Pumpkin Cookies

4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can, 16 ounce, solid pack pumpkin
1 cup semi-sweet chocolate chips
icing
sprinkles or other cookie decorations

Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations.


Pumpkin Chocolate Chip Cookies

1 1/2 cups canned solid pack pumpkin
2 tbsp. milk
2 eggs, beaten
2 cups granulated sugar
1 cup vegetable oil
4 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
2 tsp. ground cinnamon
6 oz. chocolate chips
1 cup chopped walnuts (optional)

Mix all dry ingredients together and add to the remaining ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes.


Pumpkin Ginger Muffins

1 1/2 cups canned pumpkin
5 tbsp. applesauce, at room temperature
2 egg whites, whipped
1/2 cup apple juice, at room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg

Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.


Pumpkin Orange Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1 cup granulated sugar
1 egg
1 3/4 cups (15-oz can) pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)

Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 Degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze.

For orange glaze:

Combine 1 1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.


Pumpkin Cheese Pie

2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract

Topping:
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.


No-Bake Pumpkin Squares

1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.


Here are more you might like!

Amanda's 4 Layer Chocolate Dappled Pumpkin Cake

Cake:
2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp allspice
1/4 cup unsweetened cocoa
2 cups sugar
3/4 cup canola oil
1/2 cup applesauce*
1 15-oz can pumpkin
1 tsp pure vanilla extract
4 large eggs
1 oz semi sweet chocolate, chopped fine

Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar, sifted
2 1/2 tsp pure vanilla extract
3 tbsp unsweetened cocoa

1 cup heavy whipping cream

2 oz semi sweet chocolate, chopped fine

Glaze:
5 oz bittersweet chocolate, coarsely chopped
5 tbsp powdered sugar
5 tbsp unsalted butter, cut into pieces (not softened)

To get the instructions please click the recipe name

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Mini Pumpkin Whoopie Pies

FOR THE COOKIES

* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder (not Dutch-process)
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon coarse salt
* 1 tablespoon unsalted butter, softened
* 1/4 cup vegetable shortening
* 1/2 cup granulated sugar
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 1 cup whole milk
* 1 teaspoon pure vanilla extract

FOR THE FILLING

* 4 ounces cream cheese, at room temperature
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 cup confectioners' sugar
* 1/4 cup canned solid pack pumpkin
* Pinch of cinnamon
* Pinch of nutmeg

To get the instructions please click the recipe name

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Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Filling
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla

To get the instructions please click the recipe name

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Pumpkin Pancakes with Cinnamon Syrup

1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted

To get the instructions please click the recipe name

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Pumpkin Waffles with Maple Syrup

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup packed brown sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
½ tsp. ground ginger
pinch allspice
2 cups milk or buttermilk
3 large eggs
1 cup canned pumpkin purée
¼ cup canola oil
2 tsp. vanilla

To get the instructions please click the recipe name

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Spiced Pumpkin Cake with Cream Cheese Frosting

3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1 cup sugar
1 cup (packed) brown sugar
1 cup canola oil
4 large eggs
1 Tbsp. grated fresh ginger
1 Tbsp. vanilla
Grated zest of an orange (optional)
1 14 oz. (398 mL) can pure pumpkin
1/2 cup golden raisins and/or dried cranberries (optional)
1/2 cup chopped walnuts or pecans (optional)

Frosting:
1 8 oz. (250 g) pkg. light or regular cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
4-5 cups icing sugar, or enough to make a spreadable frosting
2-4 Tbsp. water, or enough to make a spreadable frosting

To get the instructions please click the recipe name

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Chocolate Chip Pumpkin Spice Bars

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

To get the instructions please click the recipe name

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Chocolate Pumpkin Brownies

PUMPKIN BATTER:
1 Tbs unsalted butter, softened
3 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1/3 cup canned pumpkin puree
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbs all-purpose flour

CHOCOLATE BATTER:
5½ ounces best-quality semisweet- chocolate, finely chopped
1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1½ cups granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
1 1/3 cups all-purpose flour

To get the instructions please click the recipe name

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Spicy Pumpkin Cranberry Walnut Bread

1/3 cup butter flavored Crisco
1 cup sugar
2 large eggs
1 cup canned pure pumpkin (not pumpkin pie filling)
1/3 cup water
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4-1/2 cup dried cranberries
generous 1/2 cup coarsely chopped walnuts

To get the instructions please click the recipe name

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Pumpkin Cake Pops

CAKE:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbs ground cinnamon
2 tsp ground ginger
1¾ tsp ground allspice
1 tsp salt
½ tsp ground nutmeg
1½ cups granulated sugar
1 cup light brown sugar (packed)
1 cup canola oil
4 large eggs
15 ounce can pure pumpkin
1 Tbs vanilla extract
1 Tbs grated orange peel (or less if you don’t want much orange flavor)
2 tubs prepared frosting (I used cream cheese)

OTHER INGREDS:
8-inch long lollipop sticks (or 6-inch), sturdy, thicker ones rather than the skinny type
melting chocolate (chocolate disks from baking shops or regular chocolate chips)
decor sprinkles, etc.
ribbon for sticks (optional)


To get the instructions please click the recipe name

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Pumpkin Gingerbread Trifle

One 14-ounce package gingerbread mix
One 3-ounce box instant vanilla pudding mix
One 15-ounce can sweetened pumpkin pie filling (not puree)
¼ cup packed brown sugar
¼ tsp ground cinnamon
One 6-ounce container frozen whipped topping
½ cup broken gingersnaps, optional

To get the instructions please click the recipe name

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Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting

1/4 c unsalted butter
1/2 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
pinch of nutmeg
1 large egg
1/4 c brown sugar
1/4 c white sugar
3.5 oz pumpkin purée

To get the instructions please click the recipe name

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Pumpkin Chocolate Chip Cookies

1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
1 egg, lightly beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla

To get the instructions please click the recipe name

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Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream

1/2 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup water
2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch ground nutmeg
1/4 cup cold unsalted butter, cut into small pieces
Cooking spray
1 teaspoon granulated sugar mixed with a dash of cinnamon

To get the instructions please click the recipe name

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Pumpkin Pone

1 lb. pumpkin
1 dry coconut (I used 1 250g packet of dessicated coconut)
1 cup cornmeal
1 cup water
1 tsp. vanilla
3 Tbsp. margarine
1 tsp. cinnamon
1/4 cup sugar (or honey)
1/2 tsp. grated nutmeg

To get the instructions please click the recipe name

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Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

To get the instructions please click the recipe name

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Pumpkin Roll Ebelskivers

1 1/2 cups all purpose flour
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup buttermilk
2 whole eggs plus 2 egg whites
3 TBSP butter, melted, plus more to brush into the wells of the pan
1 cup canned pumpkin puree
1 tsp vanilla

To get the instructions please click the recipe name

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Maple Cinnamon Biscuits with Pumpkin Butter

2 cups flour (soft wheat works nice, eg: White Lily)
3 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp brown sugar
1/2 cup (1 stick) butter, frozen for 30 minutes
1/4 cup pure maple syrup
3/4 cup cream or milk

To get the instructions please click the recipe name

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Protein Power Pumpkin Cookies

1 cup pumpkin
1/4 cup applesauce
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tbsp protein powder of choice
1 tbsp agave nectar
1/2 cup mini chocolate chips
2 cups rolled oats

To get the instructions please click the recipe name

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Personalized Pumpkin Cookies

2 cups Whole Wheat Flour
1 1/3 cup Rolled Oats
1 tsp. Baking Soda
3/4 tsp. Salt
1 1/2 tsp. Pumpkin Pie Spice
1 2/3 cup Sugar
2/3 cup Canola Oil
2 Tbs. Maple Syrup
1 cup Canned pumpkin
1 tsp. Vanilla Extract
1 cup Add-ins of Your Choice

To get the instructions please click the recipe name

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Pumpkin Pie Crumble Bars

1 pkg. yellow cake mix
1/2 cup brown sugar
1 1/2 tsp pumpkin pie spice
2 cup oats
1 cup canola oil
6 tbsp cornstarch
2/3 cup soymilk
1 can (30 oz) pumpkin pie mix

To get the instructions please click the recipe name

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Halloween Fun and Games from the Past

Play these friendly Halloween games during classroom celebrations, parties or family get togethers. Involve both the kids and the adults for a howling good time!

Guess How Many

Fill a jar with candy corn and have guests guess how many are in the jar. (Don't forget to count as you put them in the jar!) Place the jar near the door and hand each guest a 3x5 card to put their name, their guess and their favorite Halloween candy. Halfway through the party read them all off and announce the winner.

Halloween Memory Game

Place a few themed items such as a candy corn, apple, mini pumpkin etc. on a tray. Show the tray to the guests for a few seconds, then have them write down (or call out) as many items as they remember.

How Many Words

Hand each person a sheet of paper printed out with a Halloween word or phrase such as Haunted House, Trick or Treat, or Scarecrow. Do these on the computer so you can include some small Halloween Graphics. Ask each person to make as many words as they can out of the letters in the phrase or word you've given them!

Mummy May I

One child, or an adult, is "mummy". The other children stand in a straight line, with the mummy standing in front of them with enough distance for them to move forward towards him or her. (It's really neat if you can rip up an old pillow case or sheet and stain them with leftover coffee or tea to wrap around the "mummy's" head.)

The children move toward mummy by asking permission to take steps. For example, a child could ask, "Mummy May I take ten steps forward?" The mummy can be creative as to the type of steps they ask to take, such as giant monster steps, pixie steps, as well as ogre, howling dog etc.

Mummy answers, "Yes, you may" or "No, you may not," and the child must follow her instructions. If the child moves when he or she has not been given permission, they must go back to the starting line. The first child to touch mummy becomes mummy in the next game.

Who's Got the Pumpkin

Place everyone is a circle. Start a song (Halloween themed songs like Monster Mash are neat to use!) and toss a mini pumpkin to one person, they throw it to the next, and so on until the music stops. The person who is caught holding the pumpkin has to leave the circle. The last one left is the winner and keeps the pumpkin!

Halloween Hunt

Using the same idea as an Easter Egg Hunt hide little bags of candy corn, or other fun candy around the back yard. Set the kids loose and let them find the candy. Be sure to keep back several extra in case someone does poorly. You can give them a few more!

More you might like

An Old Fashioned Halloween
A Vintage Halloween Celebration

Herb Recipes to Try This Fall

If we opened our minds to enjoyment, we might find tranquil pleasures spread about us on every side. We might live with the angels that visit us on every sunbeam, and sit with the fairies who wait on every flower. ~Samuel Smiles

Today I have recipes for you to try this fall. You should be able to get these herbs in the grocery produce section if you don't grow them yourself. If you have fresh rosemary you can also use that, but be sure to mince it VERY fine.

Fennel, Tomato, & Feta Salad
Gourmet Magazine, April 2002

Ingredients:
1 large or 2 medium fennel bulbs
cherry tomatoes (1/2 lb total), thinly sliced
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 oz)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandolin. Toss fennel with remaining ingredients in a large bowl.

Lemon-Rosemary Apple Cobbler
From Vermont Kitchens Revisited
(Out of print)
Serving Size: 6

FILLING:
1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
rind of 1/2 lemon -- grated
1 1/2 pounds apples, peeled (5 cups) -- cored and sliced

TOPPING:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon dried rosemary -- crushed fine
3 tablespoons unsalted butter, cold -- cut up
1/3 cup light cream -- or milk
Filling: Heat oven to 450 degrees. Have ready a heavy dish,
a 9-inch pie plate, or a single layer cake pan.

Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes until golden. Serve warm with cream.

LEMON BALM COOKIES
Renate, a visitor sent me this recipe:

Lemon Balm Cookies

1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1/4 cup finely chopped lemon balm

Cream butter and sugar together. Add egg, flour and lemon balm. Mix until the dough is firm. Wrap in plastic wrap. Chill for 1 hour. Heat oven to 350 F. Have greased cookie sheet ready. Roll out the dough on a lightly floured surface. Cut cookies with cookies a pastry cutter. Place on cookie sheet. Bake for 10-12 minutes. They are done when they are just turning brown at the edges. Cool on a rack. Makes about 16 small cookies

ROSEMARY HERB SALT

3 ounces kosher salt
1 bunch rosemary, chopped

Combine the salt and herbs in a blender until the two combine. Spread the mixture on a baking sheet--I cover the baking sheet with parchment paper. Bake at 225 degrees F. for 15 minutes or until the herb salt is dried. Remove and cool the salt. Then crumble with your fingers and add to jars. Place on the lid and store in cupboard. Use for meats, breads, stews, soups etc.

Note: you can use any combination of herbs for this. Lemon herbs make a wonderful salt for seafood!

Tips and recipes on growing and harvesting your own horseradish:
http://www.oldfashionedliving.com/horseradish.html

~Brenda

Moving and Growing Herbs Indoors

There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. ~Mirabel Osler

There is a process for moving your herbs indoors if you want them to grow well. First, gradually move your herbs indoors for a few hours at a time. A sheltered, shady deck or porch will work too at first. I don't have a lot of window space so I only move a few each season. You are "acclimatizing" the herbs to their new location by doing it this way. After they are on the porch for a few days I then start moving them indoors gradually.

Herbs grown indoors will need the brightest window you can put them in front of or you can use fluorescent lights. Remember, they love full sun outside, so they need bright light indoors. When you place herbs on a sunny window ledge or shelf be sure to turn them a few times a week, so they don't "lean" towards the sun. If they become leggy then trim them evenly all around. (And of course use the cuttings in your cooking.) Water your indoor herbs only when the soil is dry; using enough water so that a little bit drains out the bottom of the pot. BUT don't over water, this will rot the roots. This is especially important with rosemary. ONLY water when the soil has dried-the leaves will turn brown if it's kept too moist.

When you are potting up herbs for indoors try adding some gravel to the bottom of the pot to help with drainage, and a handful of sand to the potting soil too. It's also beneficial if you can add a teaspoonful of lime to the soil mix (per 5 inch pot) to sweeten it BUT if you don't have any on hand don't buy a large bag just for this. Ask around, maybe someone you know will have some they are using in a garden or lawn. Also, read your bag of potting soil-some do include lime.

It's important that your herbs aren't pot bound, but at the same time you don't want the pot too large. You want the roots "comfortable" but not smashed up against the pot trying to get out.

Your herbs should be brought indoors before frost, with the exception of chives, tarragon and mint. Allow them to remain outdoors for a light frost, then bring them indoors. Once the herbs are indoors, you'll have to watch for pests like aphids, spider mites, and white flies. Remember, you don't want to use any chemicals on your herbs. Try natural sprays if it becomes necessary. Also, try to keep the plants away from cold drafts or direct heat from a vent. In other words, you want to keep the temperature as even as possible.

Winter can be a dreary time for gardeners, especially in cold climates, but the smell and taste of fresh herbs is certainly a boost on cold, snowy days!

Check out OFL for good indoor herb choices plus tips on care.
http://www.oldfashionedliving.com/indoorherbs.html

~Brenda