Thanks to our '07 volunteers, sponsors and participants
for another successful BooFest event.  We'll see you again next year!

It's a fun family fall festival for the entire community!

Recipe Contest Winners:

1st Place Cindi Auth
Chocolate Pumpkin Creme Brulee

1 quart heavy cream
1 cup sugar
1 cup bittersweet chocolate
1 t. instant coffee
1 cup cooked pumpkin
3/4 t. vanilla
1 t. cinnamon
8 egg yolks
In sauce pan combine cream, sugar, coffee & cinnamon.  Wisk in pan until sugar dissolves.  Add pumpkin, vanilla & chocolate.  Continue to stir until chocolate melts.  Put yolks in separate bowl and slowly add cream mixture.  Make sure to add cream slowly so eggs don't cook.  Place into rammekin cups sitting in a pan of water.  Bake at 250 for 1 - 1 1/4 hours until custard is smooth not bubbly.  One cooled, sprinkle with 1/2 cup sugar over the top and torch creme brulee until sugar carmelizes.  Keep in refrig until serving.

2nd Place Tuffer Kunz
Pummeled Pumpkin Malt
1/2 cup pumpkin
1/2 teaspoon cinnamon
1/2 teasponsoon nutmeg
3 heaping teaspoons malted milk
1/2 cup milk
1 1/2 cups ice cream
Blend together, pour into glasses & garnish with candy corn. 

3rd Place Tammy Flanagan
Best Pumpkin Pie Crunch 
1 package yellow cake mix

1 - 16 oz can pumpkin

12 oz. can evap. milk

3 eggs

1 1/2 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup chopped pecans

1 cup butter or margarine melted

whipped topping

Heat oven to 350 & grease 9x13 pan.  Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl.  Pour into pan.  Sprinkle dry cake mix evenly over pumpkin mixture & top with pecans.  Drizzle with melted butter.  Bake 50-55 minutes.  Cool & serve with whipped topping.  Refrig left overs.