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| | From:  Deb-_1958 (Original Message) | Sent: 10/4/2008 8:04 PM |
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With the holidays fast approaching thought it would be nice to share any of your favorite recipes. 
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| | | From: WWCook | Sent: 10/27/2008 11:27 AM |
Nasty Spider Cake 1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. Once unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost black, arrange on serving platter. Use licorice stix as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on. ***** Not So Spooky Spiders Preparation time: 1 5 minutes Cooking time: 2 minutes Chilling time: 15 minutes 1 c. semi-sweet chocolate morsels
3/4 c. Rice Krispies
1/2 c. thin chow mein noodles
Candy eyes 1. Line baking sheet with waxed paper. 2. In microwave, place chocolate in 2 cup microwave safe bowl. Microwave on medium (50%) for 2 minutes. Stir. If chocolate is not completely smooth, microwave an additional 20 to 30 seconds; stir. 3. Stir in Rice Krispies. 4. Drop by teaspoonfuls onto waxed paper, forming spider-body shapes. Stick 4 noodles into each side of "body" for spider legs. Add eyes on top of spider. 5. Refrigerate about 15 minutes to set, or let them set at room temperature about 1 hour. Store in covered container. Makes 12 spiders. 1 spider = 88 calories. |
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| | | From: WWCook | Sent: 10/27/2008 11:28 AM |
Old Witches Nut Cake 1 cup oil 2 cups sugar 3 eggs 1 can pumpkin 3 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 cup nuts 1 tsp. salt Mix well together eggs, oil, sugar, pumpkin. In seperate bowl mix your dry ingredients flour, baking soda, salt,baking powder, cinnamon, nutmeg, cloves. You can substitute the spices of cinnamon, nutmeg, cloves with pumpkin pie spice. you add 2 tsp. of pumpkin pie spice. last add the nuts. Can add the yellow raisins. You use 3 one pound coffee cans grease and flour well then fill about 2/3 full. Bake at 350° for about 1 hour. Let set a bit before taking out of coffee cans or your cake may break. Their isn't one pound of coffee in the can I believe there is 15 oz or so in the can. If you want you can use the brand of Maxwell coffee can they have a plastic label on there coffee cans but remove the plastic from this brand. Butternut also has a plastic label. To frost use you favorite frosting. I usually use cream cheese and powdered sugar frosting. you can make one round cake from the round part I cut a slice to make straight from the three cans I baked off. or you can use two of the cakes put the flat ends together then the two rounded ends are on the end of the cake. NOTE: Of course I have had this recipe for a long time. First: you can't find a 1 pound coffee can. Well just use the smallest coffee next to the one-pound can. So many ounces you get in a coffee can now days. ***** Orange Delight (Halloween) 1 pkg. orange gelatin
1 c. hot water
1 c. shredded carrots
1 c. crushed pineapple
1 c. grated cheese Mix gelatin and water, add remaining ingredients. Pour into 8x4 inch pan; chill for at least 2 hours. Cut into squares; serve. Yield: 6-8 servings. ***** Orange-ooze Cupcakes
Yield: 36 Cupcakes Filling and Frosting 8 ounce cream cheese; softened 1 egg (egg safety) 1/3 cup sugar Yellow and red food coloring 6 ounces chocolate chips Cupcake - Muffin Recipe
3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoon baking soda
1/2 teaspoon salt
2 cup water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla
Skeletons
Preparation time: 20 to 25 minutes Baking time: 25 minutes Utensils:
Measuring cups and spoons, cupcake muffin pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips, set filling aside. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. If desired, frost with orange icing or just let the orange filling ooze out as a surprise. |
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| | | From: WWCook | Sent: 10/27/2008 11:29 AM |
Orange Worms 2 cn Apricot halves packed in light syrup
4 Envelopes unflavored gelatin
2 c Orange juice Place apricots in colander and let drain. Place drained apricots in food processor, cover, and whirl until well blended. Place gelatin in 3 quart pan, add orange juice, and let stand for 5 minutes to soften gelatin. Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack. Add apricots and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips) Use pancake turner to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms. ***** Owls & Caramel Apples Popcorn Owls 5 quarts popped popcorn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon salt
3 tablespoons butter or margarine
1 teaspoon white vinegar
1 to 2 tablespoons marshmallow creme
20 candy corn candies
20 candy orange slices
10 M&M miniature baking bits
Black shoestring licorice Place popcorn in a large bowl; keep warm in a 200° oven. In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat. When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly for stability. Place a small ball on top of a large ball, forming the owl’s head and body. Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&M’s into orange circles to complete the eyes. Add a 3-in. licorice strip above eyes. Yield: 5 owls. Editor’s Note: This recipe was prepared with popcorn popped in oil. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on the results of your test.
Chocolate Caramel Apples
1 package (14 ounces) caramels
2 tablespoons water
4 wooden sticks
4 large tart apples
2 cups chopped pecans or peanuts
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 cup English toffee bits or almond brickle chips In a microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 1 minute; stir. Microwave 30-45 seconds longer or until the caramels are melted. Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool.
Melt chocolate chips and shortening; drizzle over apples. Sprinkle with toffee bits. Set on waxed paper to cool. Cut into wedges to serve. Yield: 8 servings. Note: This recipe was tested with Hershey caramels in an 850-watt microwave. |
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| | | From: WWCook | Sent: 10/27/2008 11:30 AM |
Peanut Spiders 1 (12 oz.) can planters cocktail peanuts
1 (12 oz.) butterscotch bits
1 (6 or 7 oz.) can Chinese noodles Melt butterscotch bits in double boiler. Add noodles and nuts. Mix well. Drop by teaspoonful on wax paper. ***** Pond Skum 1 pkg green gelatin (4 serving size) 1 pkg gummi worms Prepare gelatin according to package directions. Pour into four equal serving sized clear plastic cups, or you can use a bowl. Once the gelatin has almost set, add gummi worms to the top & serve. ***** Popcorn Crunch 8 c Popcorn 1/2 c Salted pumpkin seeds 1/2 c Dried cranberries or raisins 1/2 c Banana chips;broken into pieces 1 1/2 c Sugar 1/2 c Corn syrup 1/4 c Water 1/4 c Butter 1 ts Vanilla In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 - 5 minutes.Add butter and vanilla; cook, stirring 1 minute. Pour over popcornmixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces |
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| | | From: WWCook | Sent: 10/27/2008 11:31 AM |
Prune Spiders 1 box prunes, pitted
1 bag spaghetti licorice
Peanut butter Take a prune, spread peanut butter on it. Cut licorice so that you have 4 pieces to put on prune. Spread with peanut butter to use for the spiders eight legs. Top with another prune. Spread with peanut butter to hold the legs in place. ***** Pumpkin Marmalade 1 med - lrg pumpkin (16 cups) 8 c granulated sugar 3 oranges 3 lemons Remove rind and seeds from pumpkin. Cut flesh into 1/2-inch cubes. Mix pumpkin and sugar together in a large preserving kettle. Stir well to dissolve sugar. Cover and let sit overnight. Next morning, remove pumpkin from juice with slotted spoon and set aside. Cook pot of juice over high heat. Bring to a boil, then reduce heat to medium-high and boil gently, uncovered, for 20 minutes to reduce liquid. Meanwhile, remove thin outer rind (zest) of oranges and lemons, and set zest aside. Remove all bitter white membrane underneath and discard. Grind zest and fruits into a grinder with a medium blade, or in a food processor fitted with a steel blade. Add pumpkin, citrus fruits and rind to boiling juice. Gently boil everything together for 11/2 to 2 hours, uncovered, until marmalade thickens and pumpkin is translucent. Marmalade will be a rich golden-brown color. Stir frequently. Remove from heat. Let marmalade cool very slightly while you skim off any foam from top with a metal spoon. (This will prevent fruit from floating to the tops of jars.) Ladle into hot sterilized jars and seal with thin layer of melted wax. ***** Pumpkin Cheesecake 1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter or margarine, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced &
whole unblanched almonds
(optional garnishes) Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds. Makes 12 servings. |
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| | | From: WWCook | Sent: 10/27/2008 11:33 AM |
Rocky Road Halloween Squares 1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy pieces such as candy corn or M&M's In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature. ***** Root Beer Float Cake 1 pk Betty Crocker Super Moist white cake mix 1 1/4 c Root beer 1/4 c Vegetable oil 2 Eggs Root Beer Cream: 1/2 pk (2.8 Oz.size) whipped topping mix (1 envelope) 1/2 c Chilled root beer Heat oven to 350øF. Generously grease and flour rectangular pan, 13x9x2 inches. Beat cake mix (dry), root beer, oil and eggs in large bowl on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean; cool. Serve with Root Beer Cream. Sprinkle with crushed root beer-flavored hard candies if desired. Root Beer Cream: Beat topping mix (dry) and root beer in medium bowl on high speed about 4 minutes or until thickened. |
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| | | From: WWCook | Sent: 10/27/2008 11:34 AM |
Shrunken Heads 4 small to medium size gala apples. lemon juice 3 tblsp packed brown sugar 2 tblsp butter, melted 1/4 tsp ground cinnamon 1/8 tsp apple pie spice dash of salt ice cream caramel ice cream topping colored sprinkles ( optional) Preheat over to 400 degrees, grease baking dish, wash and core apples , cut apples in half lengthwise; brush cut sides with lemon juice. Carve a face on each apple half. Combine brown sugar, melted butter, spices and salt in small bowl; brush over all sides of apple, filling face cutouts, place apples cut side down in baking dish. Pour remaining brown sugar mixture over apples in dish. Bake 18-20 mins til apples are tender. for each serving, place a scoop of ice cream in bowl and drizzle with caramel topping, top with apple half and sprinkles, if desired. 8 servings. ***** Slime Dessert Cherry flavored gelatin Lime flavored gelatin Cool whip Lite M&Ms plain chocolate candy Make equal quantities of cherry and lime gelatin. When set, mash each color up separately. Place alternate layers of slimy gelatin into a large glass bowl. Top with "eyeballs" of whipped cream blobs with M&M centers. |
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| | | From: WWCook | Sent: 10/27/2008 11:35 AM |
Spicy Halloween Ginger Cake
Recipe By: Farm House Cookbook by Susan Herrmann Loomis (Workman Publishing)
Amount Measure Ingredient -- Preparation Method
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2 cups dark molasses
1 cup plus 2 tablespoons unsalted butter -- (2 sticks)
--at room temperature
1/4 cup strong brewed coffee
4 3/4 cups cake flour
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
4 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground mace
2 teaspoons freshly grated nutmeg
1 1/2 teaspoons baking soda
4 tart medium apples -- such as Granny Smith
1/2 cup dark brown sugar -- (packed)
2 large eggs
2 cups sour cream
1/2 cup semisweet chocolate chips
--OR baking chocolate -- cut into small pieces
Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking pan.
Combine the molasses, butter, and coffee in a medium-size saucepan, and
bring to a boil over medium-high heat, stirring occasionally. As soon as it
boils, remove from the heat. Transfer the mixture to a large bowl, or the
bowl of an electric mixer, and let cool to lukewarm.
Sift the flour, salt, spices, and baking soda together onto a large piece of
waxed paper.
Core, peel, and halve the apples, then slice them into l/4-inch thick
slices. Line the prepared pan with the apple slices slightly overlapping
them. Sprinkle them with the brown sugar.
Whisk the eggs into the molasses mixture. Add the dry ingredients and mix
quickly but thoroughly. Then add the sour cream, mixing just until it is
incorporated. Fold in the chocolate chips, and then pour the cake batter
over the apple slices.
Bake in the center of the oven until the cake springs back when touched
lightly and a knife inserted in the center comes out clean, about 55
minutes. Remove the pan from the oven, and transfer it to a wire rack to
cool at least to lukewarm before serving.
To serve, cut the cake in pieces and turn them out of the pan upside down,
so the apple slices are on top. Or turn the whole cake out onto a large
serving platter, and serve.
Yield: One 13 x 9-inch cake (12 to 14 servings)
***** Spider Cupcakes 1 pkg. chocolate cake mix 2 cups sugar 1/2 c. baking cocoa 1/2 c. butter, cubed 1/2 c. milk 2 t. vanilla 12 large marshmallows Chocolate sprinkles 48 M&M's miniature baking bits 192 pieces of black licorice (3 inches) Prepare cake batter according to pkg. directions. Fill 24 greased or paper-lined muffin cups. Bake at 350 degrees for 21 to 26 min. or until a toothpick comes out clean. Cool for 5 min. before removing from pans to wire racks to cool completely. For frosting, combine the sugar, cocoa, butter and milk in a small sauepan. Bring to a boil over med. heat, stirring constantly. Remove from heat; stir in vanilla. cool to 110 degrees. Beat with a wooden spoon until thickened and mixture begins to lose it's gloss, about 8 minutes. Cut marshmallows in half widthwise; place a half on each cupcake. Frost the marshmallows and tops of cupcakes. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes. For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole. Makes 2 dozen |
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| | | From: WWCook | Sent: 10/27/2008 11:36 AM |
Skeleton Bones (Halloween Cookies)
Yield: 6 servings
4 lg Egg whites
1 3/4 c Sugar
1 ts Grated orange peel
1/2 ts Baking powder
1 1/2 c Salted almonds
1 3/4 c Flour
With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed.
Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.
Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough.
On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends.
Bake at 325 for 7-10 minutes. Watch carefully. ***** Spiced Pumpkin Cheesecake | 1-1/2 cups finely crushed NABISCO Ginger Snaps (about 38 cookies) | | 1/4 cup finely chopped PLANTERS Pecans | | 1/4 cup (1/2 stick) butter or margarine, melted | | 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened | | 1 cup sugar | | 3 Tbsp. flour | | 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream | | 1 cup mashed cooked fresh pumpkin | | 1 Tbsp. pumpkin pie spice | | 1 tsp. vanilla | | 4 eggs | |
| PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan. | | BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. | | BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. | | | 
| KRAFT KITCHENS TIPS | |
Size It Up
Enjoy a serving of this rich and indulgent treat on special occasions.
How To Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags.
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| | | From: WWCook | Sent: 10/27/2008 11:36 AM |
Spooky Cheesecake (Easy) 3 ounces vanilla-flavored candy coating
Orange food coloring paste
Purchased frozen cheesecake, thawed (1 pound, 14 ounces)
1 8-ounce container frozen whipped dessert topping, thawed
Small, multicolored decorative Halloween candies
1. In a small saucepan, melt candy coating. Add orange food coloring to desired shade. Transfer to a waxed-paper-lined baking sheet. Spread to an 11x8-inch rectangle. Chill in refrigerator until firm (about 30 minutes). Break into small shards. Set aside.
2. Reserve 1/2 cup of dessert topping; set aside. Pipe or spread remaining topping over surface of cheesecake. Sprinkle with Halloween candies. Attach shards of candy coating to the edge of cheesecake with reserved dessert topping. Makes 12 servings.
***** Sugar Cookie Pumpkins 1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can) In a large bowl with an electric mixer, blend together the butter and sugar. Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour, the baking soda, and the baking powder. Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Lightly grease a large baking sheet. On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly before decorating. Makes 2 to 3 dozen cookies |
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| | | From: WWCook | Sent: 10/27/2008 11:37 AM |
White Spiders Candy 2 c. Rice Krispies
2 c. Captain Crunch peanut butter cereal
2 c. sm. pretzels
1 c. peanuts
2 (20 oz.) white candy coating Melt candy coating in double boiler on low heat. Mix all together and spoon onto cookie sheet. Cool in refrigerator for 15 minutes. ***** Wicked Witches�?Sticky Fingers
Makes 18 Bars Description/Notes: Scrumptious honey and raisin cookies to placate your ravenous little demons on Halloween evening Ingredients: 6 oz. (175g) raisins 4 oz. (125g) chopped nuts 3 oz. (75g) butter 6 oz. (175g) clear honey 1 tsp. baking powder 3 eggs 6 oz. (175g) flour Cooking Instructions: Pre-heat the oven to 350F, Gas Mark 4, 180C Put the butter and honey into a bowl and beat together until soft Add the eggs and beat into the mixture Sift together the baking powder and flour and blend into the mixture Fold in the nuts and raisins Grease a 12 inch (30cm) x 9 inch (23cm) shallow baking tin and spread the mixture evenly on to it Bake in the pre-heated oven until a golden brown, about 30 minutes Cut into fingers and cool on a wire rack before serving.
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| | | From: WWCook | Sent: 10/27/2008 11:41 AM |
Witch's Brew 2 qts. apple cider
1/4 c. lemon juice
2/3 c. firmly packed brown sugar
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. salt
12 whole cloves
2 (3") cinnamon sticks Combine first 6 ingredients in a Dutch oven. Cook over medium high heat, stirring occasionally to dissolve sugar. Place cloves and cinnamon sticks on cheesecloth. Bring edges of cheesecloth together and tie securely to form small bag. Drop spice bag into simmering cider mixture, continue to simmer 10 minutes, stirring occasionally. Remove spice bag; pour cider into a heat proof punch bowl. Yield: 2 quarts. ***** Witch's Brew Cranberry juice
Apple juice
Ginger ale
Fruit cocktail Mix in punch bowl 1 bottle of each. Fruit cocktail is added with ice. Garnish with slices or oranges, lemon, etc. ***** Witch's Brew Root Beer 5 gallons water
8 c. sugar
1 bottle Hire's Root Beer extract
10 lbs. dry ice Mix all ingredients. This will bubble and smoke. Stir frequently. DO NOT drink until all dry ice has dissolved. Fun to make for a party. Can also make 1/2 of a recipe. |
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| | | From: WWCook | Sent: 10/27/2008 11:44 AM |
Witch's Tea Brew 4 c. boiling water
6 tea bags
4 c. apple cider
1/2 c. sugar In large saucepan, pour boiling water over tea bags, cover and brew 3-5 minutes. Remove tea bags, add apple cider and sugar. Heat through, but do not boil. Serve, if desired, with apple wedges and cinnamon sticks. Makes 10 servings. ***** Witches Fingers 1 cup butter, softened 1 cup sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt sliced almonds 1 tube red decorator gel In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers! |
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| | | From: WWCook | Sent: 10/27/2008 11:47 AM |
Lizard Skins 1/2 c Peanut butter 12 oz Marshmallows 4 dr Green food coloring 4 c Rice krispies; cheerios or cornflakes Pam spray 16 Raisins Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam then pour contents into pan. Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes. ***** Monster Slime Juice (alcohol-free) 6 oz Pk Kool-Aid* 12 oz Can orange juice concentrate 1 gal Water *pre-sweetened Berry Blue. Mix juice and Kool-Aid, add water, stir and watch it turn green! Great for parties. ***** Swamp Punch (alcohol-free) 2 c Boiling water 1 lg Pkg lime-flavor gelatin 2 c Cold orange juice 1 l Cold seltzer Ice cubes 1 pt Orange sherbet; slightly softened 1 Orange; thinly sliced 1 Lime; thinly sliced Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in orange juice. Cool to room temperature. Just before serving, pour into punch bowl. Add cold seltzer and ice cubes. Place scoops of sherbet and fruit slices in punch. |
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| | | From: WWCook | Sent: 10/27/2008 11:48 AM |
Pumpkin Squares 16 oz. Pumpkin (2 cups) 1 c. sugar 1 tsp. salt 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 c. chopped pecans, toasted 1/2 gallon vanilla ice cream, softened 36 gingersnaps (cookies) Large mixing bowl Chilled mixing bowl 13" x 9" x 2" baking pan Spatula Freezer Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13" x 9" x 2" pan with half of the gingersnaps; top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares; garnish with whipped cream and pecan halves. Yields 18 squares. ***** Squashed Frogs 1 Stick margarine 40 lg marshmallows (10 oz. bag) 1/2 ts vanilla (optional) 2 ts green food coloring 5 c corn flakes cereal M&Ms Plain Chocolate Candy Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix well. Add corn flakes and mix until well coated and bright green. Drop by spoonfuls onto greased cookie sheet. Flatten with the back of a tablespoon and add 2 M&M's for the eyes. ***** Toadstools 1 Saltine cracker 1 Small piece of Hershey bar 1 ts Peanut butter 1/2 Large marshmellow Spread peanut butter on saltine cracker. Top with Hershey bar piece and marshmellow. Microwave 20 seconds. |
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