We’re barely into the school year, and Halloween hasn’t arrived, but some cooks are dreaming of holiday baking. Every time we see a new recipe in a cooking magazine or on a foodie Web site, our hearts leap. We get excited about trying new recipes so we can impress our friends and family with a homemade gift for the holidays.Though some economists say the future is looking brighter, many of us continue to watch our budgets. So now’s the time to stock up on holiday baking items.Get ready by clearing a shelf in the pantry. Buy sugar, flour, nuts and chocolate chips when they’re on sale, or when you have a coupon. Stash them in the pantry so when it’s time to start baking you won’t be pinching pennies or tempted to buy lesser-quality items. Nonperishables will keep for months, and some items, such as butter, can be frozen.As soon as the ghouls and goblins leave, supermarkets usually devote a center aisle to the makings for the Thanksgiving dinner, holiday party fare and festive baking.Start your stockpile with seasonings. This is the time of year we buy pumpkin pie spice, cinnamon sticks and cloves. You can even start using these items now, because you’ll probably need only a small portion for holiday baking.According to The Spice Hunter, a spice purveyor, pumpkin pie spice is usually relegated to oblivion once the turkey’s gone. But you can make a pumpkin spread for bagels, add it to baked apples, pears or peaches, or use it as a substitute for cinnamon and cloves in carrot cake and other recipes; it also makes a great addition to Indian curries.Cinnamon sticks and cloves add flavor to hot cocoas, ciders and mulled wines. Ground cloves add a nice flavor to oatmeal cookies, banana breads and spicy meat marinades.If your goal is to make unforgettable goodies for gifts, stock up on real butter. Watch for sales and buy plenty. Butter can be stored in the freezer for up to one year.At www.butterisbest.com, you can sign up for a holiday newsletter that features a new cookie or candy recipe each day, and helpful baking tips and ideas, said Dave Bavlnka of Wisconsin Milk Marketing Board. The first one should arrive Nov. 27.Many of our holiday recipes call for pounds of chocolate. You can find tips on working with chocolate at www.ghirardelli.com. The editors of Fine Cooking have gathered their favorite chocolate recipes from the magazine, added all-new photography and put them in a cookbook, “Absolutely Chocolate.”Amazon.com has a “Get Ready for the Holidays” page where consumers can find everything needed to decorate and entertain. Go to www.amazon.com/getready to find the latest bakeware, table decor, and cook’s tools.You might want to check out stores such as Big Lots and Family Dollar for inexpensive whisks or wooden spoons to tie onto your homemade gifts.Here are two recipes to add to your holiday repertoire.

PUMPKIN SPREAD—Yield: About 4 cups

1 (8-ounce) package cream cheese, softened2 cups confectioners’ sugar1 (15-ounce) can solid pack pumpkin2 tablespoons pumpkin pie spice

Procedure:1. Blend cream cheese and sugar in food processor until smooth. Add pumpkin and pumpkin pie spice, then blend thoroughly. Chill until serving.2. Serve with sliced apples, sliced pears, graham crackers, ginger snaps or sugar cookies. Spread on toast or bagels.

QUICK PUMPKIN GINGERBREAD—Yield: 12 servings

1 (15-ounce) package Hodgson Mill whole-wheat gingerbread mix7.5 ounces (half a can) solid pack pumpkin3/4 cup orange juice1 egg1/4 cup chopped nuts (optional)Cream cheese (optional)

Procedure;1. Preheat oven to 325 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.2. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Stir in nuts. Pour into prepared pan.3. Bake 45-55 minutes, or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap. Can be frozen.

Aerial shot July 30, 2002 of the remains of a home burned by the Hayman fire in the Turkey Rock area west of Highway 67. Photo by Mark Reis, The Gazette File

MARK REIS