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| | From:  WWCook | Sent: 10/5/2008 9:47 PM |
Decadent Halloween Brownies
Ingredients:
2 cups (4 sticks) unsalted butter
16 oz. chocolate chips
6 oz. unsweetened chocolate
6 eggs
2 tbsp. instant espresso powder
2 tbsp. vanilla extract
2 7/8 cups sugar
1 cup flour
1 tbsp. baking powder
1 tsp. salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
1 orange food coloring (or mix red and yellow)
Instructions:
Preheat oven to 350 degrees.
Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature.
In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture, combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan.
Bake 30 minutes in preheated oven. Let cool completely in pan on rack.
Cover and chill overnight.
In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.
This recipe is from Cristina Ferrare, host of The Family Channel's "Home & Family" show
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| | | From: WWCook | Sent: 10/5/2008 9:48 PM |
Sticky Fingers
Scrumptious honey and raisin cookies to placate your ravenous little demons on Halloween evening
Ingredients:
6 oz. raisins
4 oz. chopped nuts
3 oz. butter
6 oz. clear honey
1 tsp. baking powder
3 eggs
6 oz. flour
Cooking Instructions:
Pre-heat the oven to 350F.
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 x 9 inch shallow baking tin and spread the mixture evenly onto 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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These look like lots of fun and yummy...... |
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They sure do look and sound yummy. ty for posting them, June |
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Harvest Sticks with Vegetable Dip
2 packages (3 ounces each) cream cheese with chives, softened
1 cup sour cream
1/3 cup finely chopped cucumber
2 tablespoons chopped fresh parsley
2 tablespoons dry minced onion or 1/4 cup finely chopped fresh onion
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon curry powder (optional)
6 large carrots, peeled
3 medium zucchini
Beat cream cheese in small bowl until fluffy; blend in sour cream. Stir in cucumber, parsley, onion, garlic and salt. Add curry powder, if desired. Spoon into small serving bowl; cover. Refrigerate 1 hour or until serving time.
Just before serving, cut carrots lengthwise into thin strips; gather into bundles. Tie raffia around bundles to hold in place. Repeat with zucchini.
Place bowl of dip on serving tray; garnish, if desired. Surround with bundles of carrots and zucchini. |
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Orange Popcorn Balls
12 cups popped popcorn
6 tablespoons butter or margarine
3 cups mini marshmallows
2 teaspoons orange extract
1 pkg (8.2 oz) candy-coated peanut butter candy pieces
Place popcorn in large bowl. In a medium size microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add marshmallows. Microwave 1 minute longer. Stir until melted.
Stir in orange extract. Pour over popcorn, stirring until well coated. Sprinkle candies over coated popcorn; stir just until candies are evenly distributed.
Allow popcorn to cool enough to handle. Use lightly greased hands to shape into balls. Place on waxed paper; cool completely. |
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Apple-Oat Muffins INGREDIENTS - 2 cup(s) old-fashioned or quick-cooking oats
- 1 1/4 cup(s) all-purpose flour
- 1/2 cup(s) packed brown sugar
- 2 teaspoon(s) baking powder
- 3/4 teaspoon(s) baking soda
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) ground cinnamon
- 1 cup(s) buttermilk
- 2 tablespoon(s) vegetable oil
- 1 large egg lightly beaten
- 1 cup(s) shredded Golden Delicious or Granny Smith apples (1 to 2 medium)
- 1/2 cup(s) walnuts chopped
DIRECTIONS - Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
- Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.
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Apple Pie Slices - 20 Servings
INGREDIENTS - 2 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 egg yolks
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup shortening
- 2 egg whites
- 9 apple - peeled, cored and sliced
- 3/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups confectioners' sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons milk
DIRECTIONS - Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
- On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
- Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
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wow, I see some really yummy recipes here, going to have to try some.....now that I'm hungry I better go eat.... |
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Hallowienie Pasta Salad 6 ounces hot dogs, sliced
2 cups carrots, julienne cut
3 tablespoons olive oil
1/2 pound special pumpkin-shaped holiday pasta, cooked
1 clove garlic, minced
1/2 teaspoon dried leaf basil
1 cup black olives, sliced
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper and freshly grated Parmesan cheese
Leaf lettuce - In a skillet, heat oil over medium heat.
- Add garlic, seasonings and carrots. Saute carrots until tender-crisp, about three minutes. Remove from heat.
- Toss hot dog slices with carrot mixture, pasta, and olives. Chill.
- Serve on a bed of lettuce and top with grated Parmesan cheese, if desired.
Makes 6 servings. |
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Trick-or-Treat Turnovers How cute! Marge Free of Brandon, Mississippi carved these clever pumpkin pastries to feed her hungry bunch at Halloween. The ground beef filling has a hint of onion and mustard. SERVINGS: 8 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 30 min. Bake: 10 min. Ingredients: - 1/2 pound ground beef
- 1 tablespoon finely chopped onion
- 4 ounces mozzarella cheese, cubed
- 1/4 cup prepared mustard
- 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
- 1 egg, lightly beaten
Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly.
Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15-in. x 10-in. x 1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each.
Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins.
Brush with egg. Bake at 350° for 10-15 minutes or until golden brown. Yield: 8 servings. |
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| | | From: 5loves | Sent: 10/9/2008 7:41 PM |
| PUMPKIN BARS | | | 4 eggs
1 c. salad oil
2 c. sugar
15 oz. can pumpkin mix
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg Mix together in large bowl, eggs, salad oil, sugar, pumpkin mix, set aside. Sift in bowl, flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Mix with other ingredients. Pour in greased and floured 10"x15" bar pan. Bake at 350 degrees for 25 to 30 minutes. | |
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| | | From: 5loves | Sent: 10/9/2008 7:42 PM |
| SPRITZ | | | 1 c. butter, softened
1/2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 egg
1 tsp. almond or vanilla extract Do not use self-rising flour in this recipe. Heat oven to 400 degrees. Mix butter and sugar. Mix in remaining ingredients. Place dough in cookie press; form desired shapes on ungreased cookie sheet. Bake until set but not brown, 6 to 9 minutes. Immediately remove from cookie sheet. Makes about 5 dozen cookies. | |
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pumpkin bars...yummmmmmmm, love pumpkin bread so those have got to bee good.....going to try that recipe for sure.... |
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