Halloween, the First Fall Holiday

Oct 2008 Issue

By Tina Scott

The first celebration that marks our passage into fall (and cooler weather for us desert dwellers) is Halloween. It’s a night where the trick part of “trick or treat” can sometimes get out of hand, yet the commemoration of October 31 has a long history, and cultural significance.

All Hallows Eve began as a celebration by the Celts from Scotland, Wales and Brittany. They’d wear masks and light bonfires to scare away evil spirits that were allowed to dwell with the living on one night only; October 31, the eve of their new year.

The Romans gave this evening their own spin by bobbing for apples and drinking cider, until 835 A.D. when Pope Gregory IV moved the day to honor martyrs to November 1. The night before became known as All Hallow’s Eve, or “holy evening.”

The 31st also marks the beginning of Dia de los Muertos, or day of the dead, where people of Mexican descent honor loved ones who have passed away and the circle of life.

Regardless of the reasons behind the holiday, it continues to be a time for families and fun where we can let our imaginations and creativity run wild.

If you celebrate Halloween by throwing a party for the kids, or if you want to make something special for your family, below are two recipes that are sure to be a hit.

Ghosts in the Graveyard

3 ½ C. cold milk
2 (4-serving size) pkg of Chocolate flavor instant pudding
1 (12 oz) tub whipped topping, thawed
1 (16 oz) pkg chocolate sandwich cookies, crumbled (like Oreos)

Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 C. of the whipped topping, and ½ of the cookie crumbs. Spoon into a 13×9-inch baking dish. Sprinkle with remaining cookies.

Refrigerate for 1 hour, or until ready to serve. Before serving, decorate with tombstone-shaped cookies and candy corn. Leftover topping can also be dropped on in the shape of ghosts. Serves 15.

Note: This can be divided into small plastic cups to make individual servings.

Black Cat Cookies

1 C butter 2 C sugar
2 eggs 3 tsp vanilla
3 c flour
1 c unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
½ tsp baking soda
Sugar
Candy corn, red hots

Preheat oven to 350º. In a large bowl, cream butter with sugar until fluffy. Add eggs and vanilla; mix well. In a medium bowl, stir together dry ingredients, then blend with butter mixture.

Form 1 ½-inch balls and place on cookie sheet. Flatten with bottom of a glass dipped in sugar. Form ears by pinching little triangle shapes toward the top of the head. Use a fork to form whiskers on either side of nose. Bake 10 – 12 minutes. Remove from oven and add candy corn eyes, and a red-hot for a nose.

Makes approximately 3 dozen.