Thursday, October 25, 2012

Samhain dinner Ideas



Round or Square Pretzels
50 White Chocolate Discs
50 Chocolate Chips
¼ cup Red Jimmies or sprinkles

On a baking sheet, place pretzels in a single layer. Place one white chocolate disk in the center of each pretzel. Warm in 350 degree oven for 3-4 minutes. Remove from oven and sprinkle with red jimmies. Place one chocolate chip in the center of each pretzel upside down. Cool for 20 minutes. Makes 50 eyeballs


Corn pudding

20 ounces of frozen corn, thawed and drained
3 eggs, well-beaten
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Dash of ground nutmeg
2 cups milk or light cream
2 tablespoons butter, melted

Preheat the oven to 325º F. Grease a 1 1/2-quart casserole dish. Combine corn and eggs in a bowl. Add in flour, sugar, salt, pepper, and nutmeg. Mix it all together. Mix together the milk and butter, and mix into the larger mixture. Pour the whole thing into the dish and bake uncovered for an hour and fifteen minutes. Cool and store in the refrigerator.
This is good warm, but it's just as yummy cold, cut in squares


Snickers Samhain Apple Salad

A great samhain salad as samhain is all about Apples and apple magick. as the last of three harvests

6 full size Snickers candy bars
6 tart apples, cored
8 ounces cream cheese, room temperature
1 jar marshmallow cream
12 ounces frozen whipped topping, thawed

Chop the candy bars and the apples. Set aside.

In a large mixing bowl mix together the cream cheese and marshmallow cream. Use an electric
mixer to blend the two together until smooth.

Mix in the candy and the apples by hand, and fold in the whipped topping.


Samhain Garlic Chicken

4 chicken breast
1 stick butter
1/8 cup olive oil
1/4 cup thinly sliced garlic(about 8 to 10 cloves)
1 large white onion, chopped fine
4 oz. sliced or chopped fresh mushrooms
1 teaspoon fresh chopped basil
1 tsp creole seasoning
1/4 tsp cracked black pepper
garlic salt

Preheat oven to 375
Generously season breast with garlic salt, and pepper, and herbs in a large zip lock baggy. Let sit in fridge overnight.

Place chicken in pan and bake for 30 minutes or until chicken is completely cooked.
In skillet, heat butter over medium heat.
Add garlic slices and saute' 2 to 3 minutes.
Stir in mushrooms and onions and cook until onions are
transparent(about 3 to 4 minutes)
Remove chicken from oven.
Pour garlic sauce over chicken and return chicken to oven.
Lower heat to 350 and continue to cook for 5 minutes.
Remove from oven.
Serve over cooked rice or pasta.

Candy Corn Chocolate cake

2 cups sugar
2 cups all-purpose flour
1 cup cocoa
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting (see below)

BEAT first 6 ingredients in a large bowl at medium speed with an
electric mixer until blended. Stir in buttermilk.

STIR together 1 cup hot water and baking soda; stir into batter. Stir
in vanilla. Pour into 2 greased and floured 9-inch round cakepans.

BAKE at 350° for 30 to 40 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool completely on wire racks.

FREEZE layers 30 minutes. Cut each layer into 8 wedges.

PIPE frosting on top and sides of cake wedges to resemble candy corn.
Using a medium star tip, pipe white frosting on the small end of each
cake, yellow frosting on center, and orange on wide end.


1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring

BEAT butter at medium speed with an electric mixer until fluffy;
gradually add powdered sugar, beating until light and fluffy. Add
milk, beating until spreading consistency. Stir in vanilla.

STIR orange food coloring into 1 1/2 cups frosting. Stir yellow food
coloring into 1 1/4 cups frosting. Yield: 3 1/2 cups.


Bread of the dead

From The Pagan Book of Halloween A Complete Guide by Gerina Dunwich

2 envelopes yeast
1/2 cup lukewarm water
2 beaten eggs, divided
2 tablespoons melted butter
2 tablespoons fresh orange zest
4 cups flour
1 cup sugar
2 teaspoons salt
1 beaten egg

Makes one skull and crossbones loafDissolve the yeast in the lukewarm water. Stir in two beaten eggs, butter and orange zest. In a seperate bowl, sift together flour, sugar, and salt, and add to the yeast mixture, stirringin a clockwise direction. Turn the dough out onto a flour covered board
and knead with your hands for about 10 minutes. Place the dough in a large bowl or pot, cover, and allow it to rise for about one hour.Punch down the risen dough. Cut off 13 of the dough and set aside.
On a large, well greased cookie sheet, form the remaining dough into the shape of a skull. With a sharp knife, carefully carve out eyes, nose, and mouth. Use the reserved dough to form crossbones. Let the dough rise for another hour, and then bake for 30 minutes in a 350 degree oven. Remove from oven and use some of the last beaten egg to 'glue' the crossbones to the skull. Brush the entire loaf
with the rest of the egg, sprinkle with sugar, and then return it to the oven. Bake for an additional 10 to 20 minutes or until the color of the loaf is golden and it gives off a hollow sound when tapped.
Set it on a wire rack to cool.



(Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day.

It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with idea of the New Year as a time for divination.)

4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéd
1/4 teaspoon salt
1/8 teaspoon white pepper

Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve.

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