Mayfield Electric & Water Systems

1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs
1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/2 cups Bisquick
Pinch ground nutmeg (optional)

1. Preheat oven to 350 degrees.  Grease 9" x 5" loaf pan.
2. In a large bowl, mix all ingredients together with a wooden spoon. 
3. Pour mixture into prepared pan.  Bake for 45 minutes.  Test with knife -- if the knife comes out clean, the bread is ready.  If not put back in oven and cook for another 5 to 10 minutes. 
4. Cool before removing from pan.  Store in covered dish on the counter or in the refrigerator.

Serves 12 to 18

Ice cubs with raisins frozen in them to look like "insects"
4  1-pint bottles cranberry juice
2 1/2 cups juice from 2  1-pound, 14 ounce can of spiced peaches
1 cup fresh lime juice (about 8 limes)
2 cups orange juice
Sugar to taste

1. Keep the juices refrigerated until you are ready to use them.  In a punch bowl, combine all the juices. 
2. Add the ice cubes and serve.

Makes 20 cups

16 oranges
16 peppermint sticks

1. With an apple corer, cut into each orange about three-fourths of the way down. 
2. Insert a peppermint stick into each hole so that it fits snugly.  The stick becomes the straw. 
3. Advise each child to squeeze his orange -- this will make the juice go up the straw.

Makes 16

2 1/2 quarts popped popcorn
1  14-ounce package light caramels
1/4 cup light corn syrup
2 tablespoons water

1. Keep popped corn warm in a 200 degree oven.
2. Melt caramels in the top of a double boiler over simmering water.  Add corn syrup and water and mix until smooth.  Slowly pour over the popcorn in a large bowl or pan.  Stir to mix well.  With greased hands, shape the popcorn mixture into balls about the size of softballs.
3. Let the popcorn balls cool and dry completely before wrapping (you can make them the day before).  Wrap in plastic wrap or in corsage bags, available at any florist , and tie with orange and black ribbons.

Makes about 15 balls

1/2 cup sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt

1. In a large bowl, blend together sugar and butter.  Add molasses.  Fold in sifted flour, ginger, baking soda, cinnamon, and salt.  Refrigerate for at least 2 hours.
2. Preheat oven to 350 degrees.  Lightly grease large baking sheet.
3. On a lightly floured board, roll out dough until it is 1/8" thick.  Cut out the cookies with a gingerbread shaped cookie cutter and place on baking sheet.  Bake 6 to 8 minutes, until lightly browned.  Remove from oven and let cool thoroughly on a wire rack before decorating with Frosting.

Makes 2 dozen

Frosting:
1  16-ounce box powdered sugar
1 teaspoon vanilla
Pinch of salt
3 to 4 tablespoons milk
1  8-ounce package miniature chocolate chips

1. Take half of the sugar and add the vanilla, salt, and 2 tablespoons of the milk.  Mix well.  Now add the remaining sugar and mix again.  Add as much of the remaining milk as needed to reach the desired consistency for easy spreading.  
2. Spread the frosting on each cookie until it is totally white and looks like a ghost.  For eyes, use the mini chocolate chips on each cookie.