Free Halloween Recipes
Free Halloween Recipes Courtesy Crafts Online Group Members
Ghosts on Broomsticks
Yield: 12 Servings
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering, not boiling, in the bottom of a double
boiler. Place the white chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring constantly until the
chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped
blobs of chocolate onto the paper, partially covering each stick. Press 2
candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard
Jack O Lantern Cookies
Yield: 20 Cookies
9 oz Chocolate wafer cookies
1/2 c Peanut butter; smooth
24 oz Vanilla flavor almond bark
Orange paste food coloring
Black licorice candy
Spread a small amount of peanut butter on the flat side of the cookies; top with
remaining cookies. Cut licorice into triangles and squares to make faces. Melt
almond bark following package directions.
Remove from heat and tint with food coloring. Using tongs, dip each sandwich
cookie in melted candy, coating completely. Gently shake each cookie to remove
excess coating. Place on wire rack with waxed paper underneath. Place licorice
pieces on the cookies for faces.
Cool completely before removing from rack
Monster Fingers
Want a ghoulishly great treat for your Halloween party? These spook-tacular
Monster Fingers will inspire fiendish delight--and they're delicious and simple
to make. My own little goblins can't keep their fingers off these creepy
cookies! Makes about 3 1/2 dozen
• In a medium bowl, sift 2 3/4 cups all-purpose flour, 1 teaspoon baking powder
and 1/2 teaspoon salt. In a large bowl, using an electric mixer set on medium,
beat 1 cup (2 sticks) butter, softened, until creamy. Beat in 1 cup
confectioners' sugar, 1 egg and 1 1/2 teaspoons almond extract. Gradually beat
in flour mixture until a soft dough forms.
• Tint dough, using a few drops of green food coloring. Cover dough with plastic
wrap and chill until just firm, about 45 minutes.
• Preheat oven to 350F. For each cookie, using lightly floured hands, roll
tablespoonfuls of dough into finger shapes. Using a knife, mark knuckle lines
across center of each finger. Lightly flatten the tip of each finger. Press
sliced almonds on flattened areas for fingernails.
• Place finger shapes on ungreased baking sheets. Bake cookies until they are
firm and bottoms begin to turn golden, 18-20 minutes. Transfer cookies to wire
racks; cool completely.
Tip: Watch the cookies carefully in the oven--but don't remove them too soon. To
test for doneness, carefully lift the cookies in the center of the baking sheet
to check for a golden color.
Gelatin Eyeballs
3 oz lemon gelatin
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and
stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until
well blended. Cool slightly. Fold in whipped cream and mayo. Chill until
thickened or firm for scooping into eyeballs.
Using a melon baller, scoop full balls of the mixture and set aside for
decoration. To decorate, use food coloring and an old paintbrush and get
creative. You will need black food coloring for the pupils. Also, if you are in
a hurry, instead of painting the colored irises, you can dip the ball in a small
pool of food coloring to approximate
the iris, but still paint on the pupils.
You can also use rubber ice cube trays that work beautifully with much less
waste than the melonballer technique. You can spray the rubber trays with
non-stick cooking spray beforehand like you would any gelatin mold, let the
gelatin mixture sit in the refrigerator to set, then carefully pop the eyeballs
out to paint them. Some of the
eyeballs can break, and they do have one flat side, but that actually works,
since then they don't roll around while you are trying to paint them.
Crispy Little Pumpkins
Makes: 6
Prep: 25 min
Cook: 8 min
Cool: At least 30 min
Decorate: Depends on skill
Planning Tip:
Make up to 1 week ahead. Store tightly covered at room temperature.
3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kellogg's Rice Krispies)
Stems and features:
Black licorice twists, mini M&M's and sticks of Fruit-Stripe gum
Handles:
Black licorice lace cut in 6-in. pieces
1. Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot (preferably
nonstick) over low heat. Add marshmallows; stir until melted. Add food color;
stir until mixture is orange. Remove from heat, add cereal and stir until
well-coated. Let stand just until cool enough to handle. (If mixture cools too
much, scrape onto wax paper and microwave a few seconds at a time, just until
malleable.)
2. For each pumpkin: Coat hands and cup measure with nonstick spray or vegetable
oil. Pack cup with cereal mixture. Immediately turn out onto work surface, form
into a pumpkin shape and insert your thumb into top for stem. Let stand 30
minutes or until firm.
3. To decorate: Cut licorice twists into 2-in. pieces for stems and in tiny
triangles for eyes and noses.
Firmly press in place. Cut gum into smiling mouths. Firmly press gum and/or
M&M's in place for mouths (see
Tip). Make holes for handles with a toothpick; insert handles.
Tip:
Both the Bewitching Hands and Eyeball Cookies use only half a roll of cookie
dough. For twice as many hands
or eyeballs, use the whole roll and double the other ingredients.
Pumpkin Cheesecake
1 1/2 Cups graham cracker crumbs
5 Tablespoons butter, melted
1 Cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 Cup canned pumpkin
3 Eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter
and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the
crumbs with the butter, but not so much as to turn the mixture into paste. Keep
it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides
of the springform pan. You don't want the crust to form all of the way up the
back of each slice of cheesecake. Bake the crust for 5 minutes, then set it
aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat
until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides and cut the
cake into 8 equal pieces. Serve with a generous portion of whipped cream on top.
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