1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix

3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorice candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.