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Hallowieners
6 Texas Rolls, thawed but still cold
3" Square aluminum foil
4 Franks
8 Currants or small raisins
1 Egg, beaten
1 Red Licorice Lace
Press 1 1/2 rolls together and roll them into a 15" snake, leaving one end a little thicker for the head.
Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2" opening for the mouth. Crinkle up the aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattler.
Wrap snake around a frank and place on a baking sheet sprayed with non-stick cooking spray. Poke deep holes for eyes and press currants into them.
Brush well with egg and let rise for 15 minutes. Bake at 350F for 15 to 20 minutes or until golden brown. Place on a cooling rack and carefully remove foil. Poke a 3" piece of licorice into the throat. Clip the end to make it look like a forked tongue.
This recipe makes 4 snakes.
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Cinnamon Ornaments #2
Ingredients
* 1 cup cinnamon
* 1 tbs cloves
* 1 tbs Nutmeg
* 3/4 cup applesauce (Let drain in a strainer for several hours)
* 2 tbs white glue
Instructions
Mix cinnamon, cloves & nutmeg add applesauce & glue.
Work mixture with hands until smooth and well mixed.
Divide into 4 portions roll out to 1/4 inch thickness cut with cookies cutters.
Use straw to make hole for hanging (if needed).
Put on wire rack to dry at room temp for several days. Turn twice daily so they don't curl.
Use ribbon to hang if needed.
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Cinnamon Figurine
Ingredients
* 3 3/4 ounces of ground cinnamon
* 23 ounce jar applesauce
Instructions
Pour cinnamon into bowl.
Add applesauce by the spoonful, stirring until a stiff dough forms.
Mix dough thoroughly by hand.
This recipe is for making little bear figurines, so you basically roll the dough into balls for the body, head, etc and mush them together.
The same recipe would probably work for other kinds of modeling or for rolling out and using cookie cutters.
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Singing Cake
Ingredients
* 1 cup butter
* 2 cups brown sugar
* 1 cup raisins
* 2 teaspoons cinnamon
* 2 squares bitter chocolate, melted
* 3 eggs, separated
* 1 cup strawberry jam
* 1 cup chopped nuts
* 1 teaspoon cloves
* 4 cups sifted flour
* 2 teaspoons baking powder mixed in
* 1 cup buttermilk
Instructions
Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves, and flour, stir. Stir in nuts and jam.
Now add the baking powder to the buttermilk and quickly stir into the cake mixture.
Fold in the stiffly beaten egg whites.
Quickly pour mix into greased and floured angel food cake pan.
Bake at 350 degrees until cake stops singing, about 45 minutes. Make sure you time this so your guests are present during the baking. Once the cake is baked, the effect is over.
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Flying Brooms
1/2 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 cup all purpose flour
1/8 tsp salt
1 tsp vanilla extract
8 - 8 1/2" long prezel rods, halved
2 - 2 oz chocolate candy coating squares, melted
1 - 4.25 oz tube red or orange decorating frosting
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla. Shape dough into 16 (1 1/4" ) balls. Place pretzel rods on ungreased baking sheets. Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to resemble broom bristles. Bake at 350 for 10-12 minutes. Cool on baking sheets on wire racks 2 minutes; remove to wire racks to cool completely. Place brooms on wax paper. Spoon melted candy coating over pretzel and cookie where they join; let stand until firm. Decorate as desired with colored frosting. |
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Christmas Eve Mice
24 double-stuffed Oreo cookies
1 cup (6 oz.) semisweet chocolate chips
2 tsp. shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube of green icing gel
1 small tube of red icing gel
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Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. (Or munch on them while you make this recipe!) In the microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place onto the cream filling of the cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature. Yield: 2 dozen. |
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Oreo Black Cats
Ingredients
* Oreo cookies
* Candy corn
* M&M's
* Red licorice string
* Black tinted frosting.
Instructions
Place the M&M's on the Oreo for the eyes use the frosting to glue them in place.
Place the candy corn on the top of the Oreo to resemble ears use frosting to hold in place.
Make a red licorice mouth and whiskers and attach with frosting.
You can use a chocolate chip or a brown or black M&M for the nose and attach with frosting. |
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Halloween Spook Cookies
2 squares of Bakers semi sweet Chocolate or White Baking Chocolate
6 Cookies{such as,oreos,chips ahoy,nilla wafers,or NUTTER BUTTER}
assorted decorations=decorating gels,sprinkles,assorted candies{corn}
Microwave chocolate in a small bowl on high 1 1/2 min,stirring after 45 sec. stir until chocolate is completely melted.
Coat the cookines with melted chocolate. Place on sheet of wax paper,then decorate as desired.
Let stand til chocolate is set.
{ to make spooky ghosts=coat nutter butter cookies with white chocolate as directed. draw scary eyes & mouths on the ghosts with black decorating gel.} |
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Witches Hats
1 - 4.25 tube orange or red decorating frosting
1 - 11 1/2 oz package fudge striped cookies (32 cookies)
1/2 (13 oz) package milk chocolate kisses, unwrapped (32 kisses)
Pipe a small amount of frosting in center of each chocolate covered cookie bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow around base of each kiss. |
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Jack-o'-Lantern Jumble
4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
1/4 cup butter or margarine
1/4 cup peanut butter
2-1/4 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup candy corn
In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worsestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an air-tight container.
Yield: about 2 quarts. |
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Popcorn Owls
5 quarts popped popcorn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1/2 tsp. salt
3 T. butter or margarine
1 tsp. white vinegar
1 to 2 T. marshmallow creme
10 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 200º oven. In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250º (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 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.
Note: this recipe used popcorn popped in oil. |
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Butterfinger Popcorn Balls
6 cups popped popcorn
9 fun-size or 3 regular Nestle Butterfinger candy bars
1/4 cup butter or margarine
3-1/2 cups miniature marshmallows
Nonstick cooking spray
Wax paper
Airtight container
Combine popcorn and chopped Butterfinger bars in large bowl. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container. |
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Chocolate Cookie Mice
3/4 C. sugar
1/2 C. margarie or butter, softened
1/2 C. shortening
1 tsp vanilla
1 egg
2 1/4 C. all purpose flour
1/4 C. unsweetened cocoa
1/2 tsp baking powder
Miniature semi-sweet chocolate chips
Red or black string licorice, cut into
2-in. pieces
Heat oven to 325º In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1-inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets.
Bake at 325º F. for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets.
3 dozen cookies |
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Green Rice
3 cups cooked rice
1 1/2 cups grated Cheddar cheese
salt and pepper
6 Tbsp. butter, melted
3 well-beaten egg yolks
3 stiffly beaten egg whites
3 Tbsp. onion, chopped
1 cup chopped parsley (fresh)
or 3/4 cup dried parsley
Combine all ingredients except egg whites; blend thoroughly. Fold in egg whites; bake in greased 1 1/2 quart baking dish in 350 degree oven, 25 minutes. Serves 6 to 8. |
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Herb-Roasted Turkey with Maple Gravy
One 18-pound turkey
1 head of garlic, halved horizontally
1 medium onion, quartered
20 sage sprigs
20 thyme sprigs
20 parsley sprigs
Salt and freshly ground pepper
3 cups Rich Turkey Stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup
Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes. Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 c of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl. In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 c of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.
NOTES
Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. The USDA specifies that cooking poultry to 180° will kill all bacteria that can cause illness. Remove the turkey from the oven when its temperature is 10 degrees lower than desired; the temperature will rise by 5 to 10 degrees as the bird rests.
Y
ou’ll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock. |
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Pink Cloud
2 lg cartons Cottage Cheese
1 can crushed pineapple
1 lg pkg Strawberry Jello mix
1 8 oz container sour cream
1/2 C chopped pecans
Mix all together. Refrigerate at least 30 min. Serve. |
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