tasty treats.

If you want your home to stand out from all of the others, offer costumed youngsters some home-made goodies.

Festively decorated cup cakes, cookies, squares and of course that all-time favourite, glass candy, will delight anyone's sweet-tooth.

Here are a few recipes you might want to try out on some little ghosts and goblins this Halloween: PUMPKIN MUFFINS 1 cup mashed cooked pumpkin 3 cup milk 1-1 cups flour 1 teaspoon salt 1 egg 4 teaspoons baking powder ADD milk to hot mashed pumpkin. cool. Add beaten egg. Sift together flour, baking powder and salt. Add to mixture. Fill well greased muffin cups 2 full.

Bake 400F. oven for 18-20 mins.

ICEBOX CINNAMON COOKIES 3-1 cups sifted flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 1 cup brown sugar firmly packed 1 cup sugar 2 eggs 1 cup finely chopped nuts 1 cup butter, margarine or shortening SIFT four, baking soda, cinnamon, salt together. Work whichever fat you use until soft. Work in both sugars gradually until smooth. Stir in well-beaten eggs. Mix in dry ingredients and last of all -- nuts.

Divide dough in half. Roll into oval rolls on lightly floured board, wrap in waxed paper and chill overnight. Slice very thin. Place on greased cookie sheets and bake in 350 F. or moderate oven for 10 to 12 mins. Makes 8 dozen.

Can be stored in refrigerator and baked at any time when the oven is on for other dishes.

CHOCOLATE CAKE COOKIES 1 pound raisins (1 cup) blonde type 1 pound margarine 1 tablespoon granulated sugar 1 teaspoon cocoa 1 teaspoon syrup (golden or karo) PLACE all the above ingredients in a saucepan, stir until the margarine melts.

Add 1 pound broken tea biscuits, (Marine or similar) and mix well. Spread in a 7x11 pan and allow to cool. Melt 4 squares of semi-sweet chocolate. Spread on top and when cool cut squares.

QUICK OATMEAL COOKIES Mix together, and leave overnight: 4 cups quick-cooking oatmeal.

What's cooking for Hallowe'en 2 cups brown sugar 1 cup salad oil Next day, add: 2 beaten eggs 1 teaspoon salt 1 teaspoon almond extract MIX well, and drop from spoon onto greased cookie sheets. Bake at 325F. for 15 mins. Remove quickly from cookie sheets onto wire racks. When cool, place in air-tight container.

THRIFTY CUP CAKES 1 cup shortening or butter 2 cup sugar 1 cup fresh milk 1 egg 1 teaspoon vanilla 1-1 cups flour 2-1 teaspoons baking powder 1 teaspoon salt CREAM shortening and sugar, add egg and dry ingredients alternately with milk gradually while beating on slow speed. Mix well and fill greased cup cake pans about 2 full. Bake at 375 F. for 20 minutes until brown.

BUTTERSCOTCH BROWNIES 4 tablespoons butter 1 cup brown sugar 1 egg 3 cup flour 1 teaspoon vanilla 1 teaspoon baking powder 1 cup broken nut meats MELT butter, add sugar slowly and cook 2 mins. Add egg, flour, vanilla, baking powder and nut meats. Mix well. Spread in well greased square pan, 8x8x2. Bake 25 mins. Do not over bake. Cut into bars while warm.

TOASTED OATMEAL COOKIES 1-1 cups Oatmeal 1 cup sour milk 3 cup shortening 2 cups brown sugar 2 eggs beaten 1 teaspoon vanilla 2 cups flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup seeded chopped dates 1 cup chopped nut meats SPRINKLE oatmeal in a pan and brown lightly in a moderate 350F. oven. Remove from oven, place in a bowl. Add sour milk and let stand five minutes. Cream sugar and shortening. Add beaten eggs and vanilla.

Add to soaked oatmeal, then stir in flour sifted with soda and baking powder, salt and spices. Mix well. Add dates and nut meats. Drop from a spoon. Bake 375 F. about 15 minutes.

Recipes from St. John's Guild Pot Pourri.

PEANUT BUTTER CUPCAKES 1 cup packed brown sugar 1 cup sifted all-purpose flour 2 tablespoons peanut butter 1 tablespoons butter, melted 1 teaspoon ground cinnamon 1 cup shortening 1 cup granulated sugar 1 teaspoon vanilla 1 egg 1 1 cups sifted all-purpose flour 1 1 teaspoons baking powder 1 teaspoon salt 1 cup milk 12 paper bake cups TAKE OUT: 2 bowls Measuring cups Measuring spoons Fork Spoon Flour sifter Electric mixer Rubber spatula Muffin pan Potholder SET oven temperature at 375. In a small bowl combine brown sugar, 1 cup flour, peanut butter, butter, and ground cinnamon; stir till crumbly. Set mixture aside.

Put shortening, granulated sugar, and vanilla in bowl; beat with electric mixer till fluffy and creamy. Add egg; beat well. Sift together flour, baking powder, and salt.

Add flour to creamed mixture alternately with milk. Beat well after each addition. Fill paper bake cups in muffin pans half full. Sprinkle topping over. Bake 20 minutes.

Take Peanut Butter Cupcakes to school or to a picnic in your lunch box. The peanut butter flavour is the crumb topping. A carton of cold milk will make them taste extra good.

Recipe from the Continental Society of Bermuda Cookbook.

COCOA-OATMEAL COOKIES About 5 1 dozen cookies The dough may seem too liquid at first, but the oats and cocoa will absorb the excess moisture.

1 1 cups sugar 1 cup margarine or spread, softened 1 cup plain fat-free yogurt 1 cup water 1 teaspoon vanilla 1 teaspoon chocolate extract, if desired 2 egg whites or 1 cup fat-free cholesterol-free egg product 3 cups quick-cooking oats 1 1 cups all-purpose flour 1 cup baking cocoa 1 teaspoon baking soda 1 teaspoon salt 1 cup miniature semisweet chocolate chips HEAT oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla, chocolate extract and egg whites in large bowl. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched. Remove from cookie sheet. Cool on wire rack.

Recipe from Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook.

GLASS CANDY 3 cups sugar 1 cup water 1 teaspoon vinegar 1 teaspoon butter Food colouring Flavouring Pinch of salt PLACE sugar, water and vinegar in a pot over low heat, stirring until sugar is dissolved. Boil gently, without stirring for 20 minutes. Add butter. Continue for about another 10 minutes until crack stage is reached, 290 degrees on candy thermometer. At this temperature the mixture will become brittle when a little is dropped cold water.

Remove from stove. Stir in desired food colouring and flavouring without scraping the sides of the pot with the spoon.

Pour about 1 inch thickness into about 20 muffin tins that have been well-greased with lard or shortening, not butter. When cool turn pans upside down on table and with a few taps the candies will fall out. Wrap individually in wax paper.

Note: Green food colouring and peppermint flavouring is a good combination.

Recipes from What's Cooking in Bermuda.