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Halloween
Recipes |
BLOODY
BUG JUICE
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a
large pitcher, mix the strawberry mash, lemonade and ginger ale.
Place handfuls of raisins and blueberries (bugs) into tall
glasses. Pour the liquid over the bugs, then sit back and watch
the bugs and scum rise to the top of each glass. To quench a
creepy crowd's thirst, double or triple this recipe and serve in
a punch bowl. Drape some gummy worms over the rim of your bowl
for a particularly swampy-looking effect!
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FLUFFY GHOSTS
4 egg whites
1/2 tsp. cream of tartar
2/3 cup granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 cup powdered sugar
1/2 cup raisins or currants
Line two lightly greased baking sheets with parchment or brown
papers; set aside.
In a small mixing bowl, beat egg whites until foamy. Add cream
of tartar and beat until mixture forms small peaks. Add sugar, 1
tablespoon at a time, beating constantly at high speed until
stiff but still glossy. Beat in vanilla or lemon extract. Sift
powdered sugar, about 1 tablespoon at a time, over top and fold
in by hand.
In pastry bag fitted with decorator tip, spoon in meringue and
fold over end to enclose. Squeeze slowly onto paper-lined baking
sheets to make short, thick shapes (to avoid breakage) of
ghosts, bats and other scary creatures. Decorate with raisins or
currants for eyes and teeth.
Bake at 200F for 1 to 1 1/2 hours or until dry. Remove from pan
with metal spatula and place on flat surface to cool. Store in
an airtight container.
Makes 25 3-inch shapes.
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Spooky Cups
4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles
Pour 2 cups of the milk into a large bowl. Add chocolate fudge
flavor pudding, beat with wire whisk for 2 minutes. Fill glasses
about 1/2 full with pudding mixture.
Pour remaining 2 cups of milk into another large bowl. Add
vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in
a few drops of red and yellow food color to make orange. Spoon
mixture evenly over chocolate mixture. Top with crushed cookies.
Refrigerate until ready to serve. garnish with Halloween
sprinkles
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Peanut Butter Popcorn Balls
6 cups popped corn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup crunch-style peanut butter
1/2 tsp. vanilla
Lightly salt popcorn; keep warm. In medium saucepan, combine
sugar and corn syrup; cook and stir over medium heat, just 'til
mixture comes to a full rolling boil, 3-4 minutes. Remove from
heat; stir in peanut butter and vanilla until all is combined.
Immediately pour over warm popcorn, mixing gently 'til all is
coated. With well buttered hands, form into balls using about
1/2 cup mixture for each. Wrap individually in clear plastic.
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Halloween Snack Mix
1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M & M's)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood
(cherry punch).
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ICKY STICKY SUGAR SNAKES
To make dough:
8 tb Unsalted butter -- at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon
Preheat the oven to 300 degrees.
In a medium bowl, mash the butter and honey with a fork until
well blended. Gradually stir in the vanilla extract, flour and
salt. The mixture should have a doughy consistency. Wrap the
dough in a plastic wrap and store in the refrigerator for 1
hour.
Grease cookie sheets with the vegetable oil. After an hour,
remove the dough from the refrigerator and separate it into
pieces the size of golf balls. If the dough sticks to your
hands, dip them in flour. Roll out balls between your hands into
snake like shapes, about the length and thickness of your pinky.
Separate each ball into 4 smaller sections and roll each section
into a snake. Place snakes 1 inch apart on cookie sheets. Bake
for 20 to 25 minutes, or until the snakes begin to turn light
brown.
Carefully remove the cookie sheets from the oven and immediately
remove the snakes from the sheets to a platter. Allow snakes to
cool slightly and press 2 chocolate chip eyes into the head of
each snake. Set aside until completely cooled.
To prepare sticky sauce, mix honey, sugar and cinnamon in a
small bowl. Drizzle over the cooled snakes and serve. |
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Behind
the name... Halloween, or the Hallow E'en as they call it in
Ireland , means All Hallows Eve, or the night before the 'All
Hallows', also called 'All Hallowmas', or 'All Saints', or 'All
Souls' Day, observed on November 1. In old English the word
'Hallow' meant 'sanctify'. Roman Catholics, Episcopalians and
Lutherians used to observe All Hallows Day to honor all Saints
in heaven, known or unknown. |
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