of gory slimy Halloween treats that are as fun to look at as they are to eat..
12 large apples 1 8-ounce jar boysenberry jam 4 tablespoons butter 12 gummy worms
Preheat oven to 350 degrees. Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter. Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes. Now set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding. Makes 12
3/4 cup All purpose flour 1/2 cup Sugar 1/4 cup Cooking oil 1/4 cup Milk 1/2 teaspoon Vanilla 2 large Eggs Powdered sugar Beat together the flour, sugar, vegetable oil, milk, vanilla and eggs until smooth. Pour batter into a plastic squeeze bottle with a narrow opening. Heat a large (preferably non-stick) skillet over medium heat until hot; grease lightly. Working quickly, squeeze batter to form 4 straight, thin lines which intersect at a common center point to form a "star" shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30-60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool. Sprinkle with powdered sugar. Makes about 2-1/2 dozen (4-5") cobweb cookies.
12 ounces Chocolate fudge sauce 1 9" graham cracker pie crust 1 1/2 pints Orange sherbet 1/2 cup Mini chocolate chips
Using a rubber spatula, spread the chocolate fudge sauce evenly over the pie crust. Set it in the freezer to harden. Remove the sherbet from the freezer to soften. In a medium bowl, combine the sherbet and the chips with a large spoon. Remove the crust from the freezer. Spoon the sherbet mixture on the crust. Smooth the top with spatula. Return to the freezer until ready to serve.
1 cup butter, softened 1 cup icing sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt 3/4 cup whole blanched 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 centre 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!
1/2 cup butter, softened 1 1/2 cups peanut butter 1 lb icing sugar 1 tablespoon vanilla extract 12 ozs white chocolate Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs
4 cups cranberry juice 4 cups apple juice 1 cup chopped candied ginger 3 oranges, 2 large bottles ginger ale 2 cups grapes In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover and chill for at least four hours or overnight. Juice the oranges and put juice into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cups of cranberry juice, apple juice and grapes. Cover and chill for up to two hours.
Yield: 4 Quarts 1 1/2 cups sugar 1 cup light corn syrup 2 tablespoon butter 1 1/2 teaspoon pumpkin pie spice 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon green food color (optional) 3 1/2 quart popped popcorn; remove any unpopped kernels 1 cup candy corn black licorice ropes wooden picks small black gum drops or other small black candies red decorating icing tiny red jaw-breakers candy worm-shape candies
In sauce pan bring sugar, corn syrup and butter to a boil. Boil for 2 1/2 minutes. Stir in pumpkin pie spice, vanilla, salt and food coloring (if desired). Mix well until evenly colored. Add popcorn and toss until evenly coated. Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl. Set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down. Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops. Press jaw-breakers into icing to make eyes. Place spiders and worm-shaped candies in popcorn. Remove wooden picks before eating.
Decorate regular-size cupcakes with larger gumdrops and marshmallows. Yields: about 90 mini cupcakes 1 package (18 1/4 ounces) yellow cake mix, plus ingredients called for on package 1 can (16 ounces) white frosting Red and yellow food coloring Black and orange gumdrops Black licorice laces Chocolate chips Miniature marshmallows Preheat oven to 350 degrees F. Line mini muffin tins with paper liners. Prepare cake mix according to package directions to make mini cupcakes. Cool in pan on wire rack. Divide frosting evenly between two medium bowls. To one of the bowls, add 6 drops red food coloring and 6 drops yellow food coloring. Stir to make orange frosting. Frost some of the cupcakes with the orange frosting and some with the white frosting, reserving at least 1/4 cup of the white frosting. To make cat decoration: Slice a gumdrop horizontally into 3 pieces. Cut ears from the middle piece. Use the bottom piece for the body, the top piece for the head, and a licorice piece for the tail. To make spider decoration: Use a slice of gumdrop for the body, a chocolate chip for the head, and 8 pieces of licorice for the legs. To make ghost decoration: "Glue" 2 marshmallows together with white frosting and place on top of cupcake. Cover with more frosting and add 2 bits of licorice for the eyes.
24 servings 1/2 c reduced fat margarine -- melted 10 c crispy rice cereal 9 c miniature marshmallows 3 drops orange food coloring 2 c candy corn 3/4 c semisweet chocolate chips 24 pcs candy pumpkins
In a saucepan, melt margarine and marshmallows. Mix until melted and smooth. Add food coloring. Stir until until desired shade. In a mixing bowl, combine cereal, candy corn, and chocolate chips. Add marshmallow mixture to cereal mixture, stirring quickly. Spread on a large buttered jelly roll pan; press with buttered hands. While still warm, press on candy pumpkins spaced two inches apart. Refrigerate until ready to serve.
I hope you have enjoyed the recipes and found a couple that you could use. Do you have a great Halloween recipe you would like to share? Email me with it.
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