The following recipes are from Culinary Kids in Bethesda and art teacher Susan Rogers of Rockville:

(The children's ages will determine what parts of the cooking they can do by themselves and what they will need help with.) BREW (Serves 10 children)

1/2 gallon fresh apple cider

1 orange

2 apples

1 lemon

4 cinnamon sticks

Fresh nutmeg

Cloves

Quarter and stud fruit with whole cloves. Add fruit, cinnamon and sprinkle with nutmeg to cider in crock pot or on stove top. Heat well but do not boil. (Have children take turns wearing a witch's hat and stirring the brew while listening to Hap Palmer's album Witches' Brew.) PUMPKIN PANCAKES (Serves 10 children)

3 cups cooked pumpkin

1-2 tablespoons sugar

Evaporated milk

Flour

1 whole nutmeg, grated

Salt

2 teaspoons baking powder

In one house wash pumpkin, cut in half, remove seeds (make snack out of seeds) and membranes. Bake at 350 degrees for 1 hour or until tender and scrape from shell. At a later house, mash and add sugar to taste. Soften with evaporated milk and flour to pancake consistency. Add nutmeg, pinch of salt, and baking powder. Pour onto heated griddle to desired size and cook as you would a pancake. COOKIES AND CUPCAKES Refrigerator cookie dough (from scratch or ready made) Vanilla frosting

Food coloring

Black and red string licorice

M & M's, candy corn, jelly beans

Nuts, raisins

Frosting in a tube

Roll out the dough and let children use cookie cutters (witches, ghosts, pumpkins) to make Halloween-shaped cookies. Add food coloring to frosting to get different colors. Ice the cookies and decorate with licorice, M & M's, candy corn, etc. The same can be done with home-made or store-bought cupcakes. Decorating a cake can be done with older children.