Walk into any discount department store these days and you are likely to see a corpse lifting his head off his shoulders, a candy dish with a flapping hand or a screaming witch with lit-up eyes. Halloween is in the air — and on the shelves.

Social commentators are forecasting that Halloween will be celebrated vigorously this year. For one thing, even though it is possible to spend a pretty penny on Halloween props (personal favorite: the flickering, neon-like “Bates Motel” sign, $25 from buycostumes.com), Halloween remains a bargain holiday. Despite the vast array of merchandise (need a faux Egyptian wall with hieroglyphics? Check hauntedprops.com), it’s perfectly possible to make many of the trappings, including costumes and food, yourself. And in these uncertain times, an affordable holiday seems like just what we all need. Halloween is a night to look fear in the face and give it a rousing “Trick or Treat!”

Those same commentators are also prophesying that parties will be close-to-home community affairs. In trying times, the theory goes, people seek the familiar. That goes double when it comes to food. You may want to get creative with the recipe titles (spaghetti becomes “guts,” tomato soup is “vampire stew”), but you’ll want to stick within a comfort range. The treats here are as classic as a sheet-over-the-head ghost costume. They come from Rick Rodger’s handy new “Autumn Gatherings” (William Morrow, 2008) and Lauren Chattman’s equally handy “Dessert Express” (Taunton Books, 2008), as well as from my own files.

TO TOAST NUTS: Put the nuts in a single layer in a baking pan or ovenproof skillet and bake until toasty-smelling, 8 to 12 minutes. Watch carefully so they don’t burn. Remove the pan from the oven, remove the nuts from the pan, and set aside to cool.

TO POP CORN: Coat the bottom of a heavy pot with a skim of vegetable oil, and heat over high heat. Add a test kernel, and, when it pops, add the rest. Cover the pot tightly, reduce heat slightly to medium-high, and cook, shaking until the kernels are popped. Let pot rest, covered and off the heat, for a minute or two.

PRODUCT PLUG: The “Presto PowerPop” is a device that pops corn with or without oil in the microwave in under 3 minutes. Sold ($15 and under) at discount department stores and at amazon.com. Saves money on packaged microwave popcorn, and saves the mess of popping corn in a pan.

CARROT-APPLE CUPCAKES

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

3/4 cups granulated sugar

1/2 cup vegetable oil

1/4 cup walnut oil

2 large eggs

1 cup shredded carrots (about 2 carrots)

1 cup shredded Golden Delicious apple (about 1 apple)

1/2 cup dried currants or raisins

1/2 cup coarsely chopped walnuts, toasted

For the icing:

4 ounces cream cheese, at room temperature

1-1/2 cups confectioners’ sugar, sifted

1 teaspoon fresh lemon juice

food coloring, optional (see Cook’s note) candy corn or other candies, for garnish.

Cook’s note: Food-coloring pastes, sold in stores as well as online (try shopbakersnook.com), give the most vivid colors. Likewise, you can find cupcake liners printed with Halloween motifs.

Center a rack in the oven, and preheat the oven to 350 F. Line the cups of a 12-cup muffin pan, or 24 mini-muffin cups with paper cupcake liners (see Cook’s note).

Make the cupcakes: Sift together the flour, baking soda, cinnamon, nutmeg and salt. In the bowl of an electric mixer, combine the sugar, oils and eggs, beating for about 1 minute, or until the mixture turns a shade paler than you began mixing. Stir in the flour mixture, the carrots and the apples. Fold in the currants and walnuts. Using an ice-cream scoop (or, for mini-muffins, a tablespoon), divide the batter evenly among the muffin cups.

Bake until a toothpick inserted in the centers of the cupcakes comes out clean, about 20 minutes for regular cupcakes or 10 to 12 minutes for mini-cupcakes. Let stand in the muffin pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

Make the icing: Beat the cream cheese at low speed with an electric mixer, gradually adding the confectioners’ sugar and lemon juice. Add food coloring (see Cook’s note), if using.

Spread the icing over the tops of the cupcakes, and decorate with small candies, if using. Serve at room temperature.

Yield: 12 regular or 24 mini-cupcakes

Recipe from “Autumn Gatherings” by Rick Rodgers (William Morrow, 2008)

CARAMEL POPCORN AND PECANS

1/4 cup popcorn kernels popped to make 6 cups unflavored, unbuttered popped corn

1 cup pecan halves (toasting is optional but brings out flavor)

1/4 cup water

1-1/2 cups granulated sugar

2 tablespoons light corn syrup

2 tablespoons unsalted butter, cut into bits

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1-1/2 teaspoons kosher salt

Line a rimmed baking sheep with baking parchment.

Place the popcorn in a large bowl. Add the pecans, and toss to mix.

Combine the water, sugar and corn syrup in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and cook, without stirring, until the mixture turns a light amber color, 4 to 6 minutes. If parts of the syrup are turning darker than others, gently tilt the pot to even out the cooking.

Remove the pot from the heat, and stir in the butter, ginger, cinnamon, vanilla and salt. Stir the caramel into the popcorn and pecans until the popcorn and nuts are completely coated with the caramel. Scrape out into the prepared baking sheet and let cool, about 15 minutes, before breaking into pieces and serving. This will keep for up to two days in an airtight container.

Yield: about 7 cups

Recipe slightly adapted from “Dessert Express” by Lauren Chattman (Taunton Books, 2008)

REAL CARAMEL APPLES

15 small apples, such as Lady apples or small Macs, washed and dried

4 cups granulated sugar

1 cup light corn syrup

2-2/3 cups evaporated milk

Twist stems off the apples, and insert wooden skewers in the stem ends. Line two baking sheets with aluminum foil, and grease the foil.

In a heavy 3-quart saucepan, combine the sugar, corn syrup and 2/3 cup of the evaporated milk; stir to blend well. Heat slowly until sugar dissolves, stirring constantly. Cook briskly to a thick syrup, stirring constantly.

Slowly add the remaining 2 cups of the evaporated milk (keep the mixture boiling briskly as you add), and cook until the syrup reads 245 F to 250 F (“firm ball” stage).

Remove from heat, and let stand until syrup stops bubbling.

Working quickly, dip each apple into the syrup. Twist so any surplus drips off and the coating is smooth. Place on prepared baking sheets. (If the candy becomes too hard for dipping, add a little more evaporated milk and reheat, stirring to keep smooth. The caramel should be quite hot so the coating will not be too heavy.)

Cover loosely with waxed paper, and keep at room temperature. Best eaten the day they are made.

Yield: 15 apples