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Halloween Pumpkin Cookies
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned. ***************************************************** |
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Black Cat Cake
Cake mix, devils food extra moist type works best
Plus ingredients called for on box
Dark chocolate frosting
Assorted sm. candies; i.e, M&M's & gum drops
1 sm. tube decorating frosting (orange or green or ?)
Pipe cleaners, construction paper & lots of imagination
Prepare 2 stainless steel mixing bowls as you would a cake pan (grease and flour); 1 bowl should be smaller then the other (we use 5 3/4 inch diameter and 7 3/4 inch diameter). Prepare cake mix per box directions and pour into prepared mixing bowls in equal depths. Bake per box (baking time will vary; usually takes 45 minutes to an hour; check with wooden pick for doneness.) Turn baked bowl cakes out on cooling racks. When cool, cut in half, this will be the paws. Set the cat up on a platter. Frost with chocolate frosting. The kids can make a tail and ears out of cardboard; coloring in with crayons. The face is out of decorator frosting. The whiskers are pipe cleaners. Eyes, nose are candies. .
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Candy Corn Treats
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be bought at cake decorating suppliers
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. |
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Halloween Pumpkin Shaped Cake
1 package devil's food cake mix
1/2 teaspoon red food color
1/2 teaspoon yellow food color
1 containers white frosting
One 3 inch round sugar cookie
1 chocolate candy bar or hostess ho ho cake roll
Prepare and bake the cake batter in a Bundt pan, according to the package directions. Let cool slightly, then remove from the pan and let cool completely on a wire rack.
While the cake is cooling, in a medium sized bowl, combine the red and yellow food color with the white frosting, mixing until the frosting turns bright orange.
Place cake onto a plate or serving tray right side up and
place the cookie in the center of the cake to cover the hole and frost the cookie and the cake lightly with the orange frosting. (The ridges in the cake should still be visible.)
Place the candy bar or ho ho cake roll on top of the cake, like a stem. You may icing the stem with green icing and also you could use the green icing to cover the cookie in the center.
Use assorted goodies like gum drops, candy corn, cookies, raisins, miniature marshmallows or chocolate chips to decorate your pumpkin to look like your favorite jack-o'-lantern **************************************************************************** |
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Severed Fingers 1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2-2/3 cups Flour
1 tsp baking powder1 tsp salt
3/4 cup almonds, whole blanched
red decorator icing In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking powder, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." Remove from baking sheets and let cool on racks. Repeat with remaining dough. Makes about 60 cookies. |
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