Little pumpkins double as treat and decoration

Check out these easy recipes for the holiday.
ASSOCIATED PRESS
Harvest can come home -- with your own bite-sized pumpkin patch, using easy-to-make marzipan shapes. Your little pumpkins will look decorative whether lined along window sills, offered on a candy tray, or grouped as colorful table settings, for Halloween or later. If you want to be formal, use them as place-card holders for dinner guests.
MARZIPAN PUMPKINS
1(7-ounce) package marzipan or almond paste
1 tube yellow food coloring
1 tube red food coloring
A few drops vegetable oil
A few toothpicks
A few stalks of mint or nontoxic plants, washed
Mix food coloring, using about 1 part red to 2 parts yellow to get a good pumpkin color. Knead a small amount of food coloring into marzipan, using enough to get a pumpkin color you like.
Take a small piece of the tinted marzipan and form a ball. With your little finger, make a small indentation in the top of the marzipan ball. Dip a toothpick in vegetable oil (this keeps the marzipan from sticking to it). Starting at the ball's "North Pole," press the toothpick's side in gently from pole to pole to make vertical pumpkin "creases."
For a final touch, add some tiny stems cut from stalks of mint or other nontoxic plant.
Makes about 15 mini pumpkins.
(Recipe from Andre Prost Inc., Odense Almond Paste)
DIPPIN' GHOSTS
1 regular-size loaf frozen bread dough, thawed but still cold
1 egg, beaten
Cut loaf into 3 or 4 equal sections. Press each into a heel shape. At the rounded end, cut a slice down each side 11/2 inches, to form "arms." Pull arms out a little from body, and tuck pointed ends under.
Place each ghost on baking sheet sprayed with nonstick cooking spray. Pull the bottom edge of each ghost shape to a point, with a little curve to one side. Indent eyes and mouth with a clean pencil eraser. Brush with beaten egg. Let rise until double.
Preheat oven to 350.
Bake bread for 20 minutes, reinforcing eye and mouth indentations once after 5 minutes of baking.
(Source: Rhodes Bake-N-Serv)
BOOBERRY GOBBLER
6 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
11/2 tablespoons finely grated lemon rind
2 cups marshmallow fluff
Prepared pie crust
Preheat oven to 425.
In a small bowl, combine fruit, flour, sugar and lemon rind. Stir to mix well. Pour into muffin pans (if available, use Halloween-related shapes). Crumble pie crust evenly over fruit mixture. Bake for about 50 minutes.
Served topped with marshmallow fluff.
(Source: Rhona Silver, Huntington Townhouse, Long Island, N.Y.)