HALLOWEEN, 2005
 
Welcome to my second Halloween page! I've found more wonderful
treats for all the little (and older!) goblins in your life. Plan a
post-Trick-or-Treat party, and have these on hand for a Halloween
BOO-fet when they return home! Have fun!!!
BAT WINGS
3 lbs. chicken wings
12 oz. can Coke or Pepsi
12 oz. bottle ketchup
Spray a 9x13-inch pan with non-stick vegetable spray. Arrange
wings in pan, cover with foil and bake at 425-degrees for 45 minutes,
or until tender. Remove from oven. Mix Coke and ketchup; spoon
over wings. Bake uncovered for an additional 45 minutes, basting
occasionally. Makes about 2-1/2 dozen.
JACK-O-LANTERN PIZZA
1 pre-made soft pizza crust
1 bag of pre-cut pepperoni
1 (8 oz) pkg. mozzarella & cheddar cheese mix
1 container pizza sauce
1 Green pepper
Any other veggies you'd like
Jack-O-Lantern-shaped cake tin
Following the instructions on the pizza crust tube for pre-baking
the crust after you shape it to the Jack-O-Lantern pan. After the
crust is done, cover it with the pizza sauce of your choice, add
pepperoni and any veggies you want. If you don't have a
pumpkin-shaped pan, you can cut English Muffins in half and make
them that way.
Cover generously with the cheddar/mozzarella cheese mix, making
sure to cover anything underneath it. Cut green peppers in to thin
slivers, save a larger piece to make the stem. Lay pieces out to
make the indentations of the pumpkin. Cut pieces of pepperoni to
make the eyes, nose and mouth of the Jack-O-Lantern.
Bake according to the instructions on the pizza crust wrapper,
usually about 20 minutes, or until the cheese is bubbling and
the crust will be golden.
PUMPKIN SPICE SUGAR COOKIES
2-3/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1-1/2 c. powdered sugar
2 tps. pumpkin pie spice
1 tsp. vanilla extract
1 egg
Combine flour and baking soda; set aside.
In another bowl, blend butter adn powdered sugar together; add
pumpkin pie spice, vanilla and egg. Mix in flour mixture; blend
well. Cover dough; refrigetate for 2 hours.
Roll dough out on a lightly floured surface; cut into desired
shapes with cookie cutters. Bake at 350-degrees on ungreased
baking sheets until golden (about 8 minutes). Makes about 2 dozen.
WITCHES' FINGERS COOKIES
1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Saltv
3/4 cup Almonds, whole blanched
In bowl, beat together butter, sugar, egg, almond
extract and vanilla. Beat in flour, baking soda, and
salt. Cover and refrigerate 30 minutes. Working with
one quarter of the dough at a time and keeping remainder
refrigerated, roll heaping teaspoonful of dough into
finger shape for each cookie. Press almond firmly into
1 end for fingernail. Squeeze in center to create knuckle
shape. (picture shows long-rolled shape with bulge at center
for knuckle; you puff it out rather than squeeze it in.) Using
paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake at 325-degrees
for 20-25 minutes or until pale golden. Let cool for 3 minutes.
Remove from baking sheets and let cool on racks. Repeat with
remaining dough.
MICROWAVE CARAMEL CORN
8 c. popped popcorn
1/2 c. brown sugar
1/2 c. butter
2 T. corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. vanilla extract
Divide popped corn into two 2-quart microwaveable bowls; set aside.
Combine brown sugar, butter, corn syrup and salt in a 1-quart
microwaveable bowl. Microwave on high for 1-1/2 minutes. Stir and
microwave an additional 2 minutes, stirring after oen minute. Add
baking soda and vanilla; stir well. Divide cooked syrup and pour
half over each bowl of popped corn, mixing well. Microwave each
bowl for 2 minutes, stirring after one minute. Watch to make sure
it doesn't burn. Cool and break into pieces.
CARAMEL-MARSHMALLOW APPLES
14 oz. pkg. caramels, unwrapped
1 c. mini-marshmallows
1 T. water
5 to 6 wooden sticks
5 to 6 apples
Combine caramels, marshmallows and water in a saucepan; heat until
caramels melt. Cool slightly. Insert sticks into apples; dip in
caramel mixture until well-coated. Place on a baking sheet lined with
buttered wax paper. Refrigerate until firm.
You can also top the apples in a variety of ways. Drizzle with
melted chocolate or white chocolate, roll in chopped pecans.
SPICED APPLE CIDER
3 quarts apple cider
12 whole cloves
10 whole allspice
1 T. candied ginger
10 cinnamon sticks
3/4 c. brown sugar
Combien all ingredients except sugar, and boil. Lower heat;
add sugar and simer 15 to 20 minutes. Strain and serve steaming hot.
 
|