Pumpkin Pasties

Makes approximately 20 pasties

Adapted from a recipe by Britta Peterson, a California Harry fan.

2 large eggs

3/4 cup sugar

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon of nutmeg

2 prepared, uncooked pie crusts

Preheat oven to 425 degrees.

Slightly beat eggs and mix together all filling ingredients in a large casserole dish. Bake for 15 minutes.

Reduce temperature to 350 degrees and bake until knife inserted in center of the filling is clean (approximately 40 minutes). Cool on wire rack, but do not turn off oven.

Prepare pie crust or thaw store-bought crust to room temperature. Cut crust into circles about 3 inches in diameter. Put a generous spoonful of the cooled pumpkin mixture on one half of the center of the circle. Fold the crust into a semicircle and firmly pinch the edges closed with a fork; slice three small slits in the top for venting.

You'll probably have quite a bit of pumpkin left over -- serve it as pumpkin pudding. (If you want to use all the pumpkin, you will need about three times as much pie crust.)

Bake the pasties on a greased cookie sheet at 350 degrees until they are slightly golden (approximately 20 minutes, or slightly longer with certain prepared crusts).

Can be served warm or cool.

Per serving: 120 calories, 2 g protein, 17 g carbohydrates, 5 g fat, 29 mg cholesterol, 2 g saturated fat,152 mg sodium, .7 g dietary fiber Recipe tested by Judith M. Havemann; e-mail questions to food@washpost.com

Butterbeer

Serves 6

Adapted from "The Rosie O'Donnell Show."

1 pint of vanilla ice cream,

softened

1/2 stick (4 tablespoons) butter,

at room temperature

1/3 cup light brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 bottle (3 cups) sparkling apple

cider

Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours.

Cream together butter, sugar and spices in large bowl. Add to ice cream and refreeze. Heat sparkling cider in a pot until warm but still carbonated (at least 3 minutes). Fill each glass with a generous scoop of ice cream mixture and pour warmed cider over ice cream. It will foam like beer; hence the name.

Per 1/4-cup serving: 329 calories, 4 g protein, 23 g carbohydrates, 20 g fat, 102 mg cholesterol,12 g saturated fat, 61 mg sodium, .5 g dietary fiber

Recipe tested by Randy Richter; e-mail questions to food@washpost.com

Disappearing Pretzel Wands

Makes 10 wands

You can make the wands more creative by adding food coloring to the vanilla or using different varieties of sprinkles. They "disappear" while you eat them!

1/2 cup chocolate fudge frosting

1 dish of candy sprinkles (1/2 cup)

10 pretzel rods (such as Snyder's of Hanover)

2 tablespoons vanilla frosting

Transfer chocolate frosting to a microwave-safe glass baking dish.

Microwave on high for 10 seconds or until melted; stir until smooth.

Roll each pretzel rod in the melted frosting, making sure to coat completely. Dip each stick in candy sprinkles and lay on a piece of foil or baking sheet.

Refrigerate to set the frosting (about 40 minutes). Transfer foil to a countertop work surface.

Place vanilla frosting in small microwave-safe bowl. Microwave on high for 10 seconds to soften.

Dip the tip of each pretzel in the vanilla frosting until coated; return wands to foil.

Let stand for 2 hours or until frosting is set.

Per serving: 132 calories, 1 g protein, 21 g carbohydrates, 4 g fat, 0 mg cholesterol, 2 g saturated fat, 170 mg sodium, .4 g dietary fiber

Recipe tested by Judith M. Havemann; e-mail questions to food@washpost.com