Candy Corn Cobs
1 bag candy corn
1 c butter, softened (2 sticks)
1/2 c milk
1/4 c vanilla pudding mix not instant
1 tsp maple flavoring (or vanilla or caramel flavoring)
2 lb powdered sugar
In saucepan, mix butter, milk and pudding mix together. Boil 1 minute. Add flavoring and powdered sugar. Chill. Then roll into a two inch roll and cut it into 3 inch pieces. then add the candy corn and place in fridge to harden.
Peanut Butter Cup Spider cookies
1 pouch peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
36 chewy caramels in milk chocolate
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
black decorating gel (from 0.68-oz tube)
1 Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2 Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3 Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4 Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.
|Preheat oven 325|
grease a cookie sheet
Place sugar, and softened butter,egg,almond flavoring,and vanilla in a bowel.
Beat with an electric beater until the mixture is creamy.
Then beat in the flour,salt, and baking powder.
Separate the dough into 4 portions.
Cover them with plastic wrap, and refrigerate for 30 minutes.
Remove one portion from the refrigerator, and shape the dough into finger shapes, using about 1 teaspoon of dough for each finger,
They may look thin, but they will puff up as they bake.
Before baking place an almond "fingernail" in the end of each finger, and paint around the nail with red jel.
Use a paring knife to make some knuckles across the center if each finger.
Put the fingers on the prepared cookie sheet and bake till light golden brown, about 20-25 minutes.
Remove from oven, let cool on a wire rack.
Repeat with the remaining dough.
Found this one at www.bettycrocker.com and instantly fell in love. How cute these little guys are and how yummy too. Great spooky treats for your next halloween party, or let the kids help and create a wonderful memory together.
•1 roll fruit by the foot fruit snack, or any flexible fruit roll -any flavor
•small pretzel sticks (2-3 inch size)
•2/3 cup white chocolate chips
•1 small bag mini chocolate chips (milk or semisweet-your choice)
1.Line cookie sheet with wax paper.
2.Unroll & unwrap fruit roll.
3.With Kitchen sheers cut 3/4 inch fringe along one side of the roll and then cut into 2 inch sections. If using a normal fruit roll, 1st cut into 1X2 inch rectangles & then cut fringe along the bottom 2 inch side.
4.Wrap each pretzel stick along one end with a 2 inch section of the fringe and press edge to seel. This will be the broomstick.
5.Place each broomstick on wax paper about 4 inches apart.
6.Melt white chocolate chips in microwave or in a double boiler.
7.After white chocolate is melted drop about a teaspoon crossways onto middle of pretzel stick. Use tip of spoon to shape into a ghostly form sitting on the broomstick.
8.Press 3 mini chocolate chips into each ghost to form eyes & mouth.
9.Let stand at room temp for about 45 minutes or place in freezer until set (about 5-10 mins).
10.Peel candies from wax paper and serve.
Candy Apple Cheese Pie
1 9" pastry shell -- baked
8 ounces Cream cheese -- softened
1 can Sweetened condensed milk
1/3 cup ReaLemon Lemon Juice
1 teaspoon Vanilla extract
20 ounces Sliced apples -- WELL DRAINED
1/4 cup Red cinnamon candies
6 tablespoons Water
2 teaspoons Cornstarch
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils. Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set. Refrigerate leftovers.
Faerie spice cakes
These delicious cakes are best left in the garden for the Elemental Folk on nights of Wiccan significance, such as Samhain or Lammas.
•½ cup sweet Muscat wine
•2 tablespoons fine brown sugar
•1 large egg
•⅔ cup flour
•½ teaspoon poppy seeds
•⅛ teaspoon ground cinnamon
•⅛ teaspoon ground nutmeg
•⅛ teaspoon salt
•Sunflower oil for frying
Mix the egg and the Muscat wine in a bowl. In a smaller bowl, mix together the flour, poppy seeds, cinnamon, sugar and salt. Stir this into the egg mixture. Let it stand for about ½ hour. Combine the nutmeg and honey in a small bowl. Heat some oil in a frying pan (about ½ inch in the bottom) until it’s hot. Drop the batter into the oil one generous spoonful each time and fry until golden. Place on paper towels to drain and then dip into the honey mix. Delicious!
Jack O Lantern Bread
Follow package directions for thawing bread dough. If making ahead, wrap cool bread airtight and hold at room temperature up to 1 day or freeze to store longer. Reheat (thawed, if frozen), loosely covered with foil, in a 350º oven until warm, 10 to 15 minutes.
2 loaves (1 lb. each) frozen bread dough, thawed
1 tablespoon beaten egg
1 1/2 teaspoons milk
1. Place loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to 1 hour..
2. Punch dough down, knead loaves together in bowl, and shape into a ball.
3. Transfer ball to an oiled 12- by 15-inch baking sheet. With oiled hands or a lightly floured rolling pin, flatten ball into an 11- by 13-inch oval. Cut out eyes, nose, and mouth; openings should be at least 1 1/2 to 2 inches wide. (To make small loaves, divide dough into 4 equal pieces, roll into 4- by 6-in. ovals; eye, nose, and mouth openings should be at least 1 to 1 1/2 in. wide.) Lift out cutout dough and bake on another pan or use for decorations.
4. Cover shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes.
5. Mix egg with milk; brush over dough.
6. Bake in a 350° oven until well-browned, 30 to 35 minutes. Cool on a rack. Serve warm or cool.
Makes 1 loaf or 4 small loaves (2 lb)
This makes a great Samhain - Halloween punch.
1 can of the reddest punch you can find (Hawaiian Punch in the undiluted bottle works very well)
1 two-liter bottle of sparkling water
1 large bottle of cranberry juice, any flavor
1 rubber glove
Two nights before your gothic party, fill the glove with either water or some of the cranberry juice. Clip the glove end shut by using the clothespins and place into your freezer. To make the punch, mix all of the liquid ingredients and pour into a large container.
Use your imagination when choosing your container. You can use anything from a tin pail to a crystal punchbowl. The container can also be decorated in gothic fashion. Right before the festivities commence, carefully remove the ‘ice hand’ from the glove. It will float nicely in your river of Gothic Blood Punch.