BELOW ARE SOME DELICIOUS AND
DEVILISHIOUS
FOODS & BEVERAGES, TO
KEEP YOUR GUEST
GOBLIN' AND GUZZLIN'.
BOO-LONEY SANDWICHES
1-Ghost Cookie Cutter
Sharp knife
White bread
cheese
Baloney
lettuce
green olives stuffed with pimentos
Cut Baloney & cheese using cookie cutter.
Imprint cookie cutter on bread
slices and complete cutting with sharp knife.
Assemble sandwiches. Remove pimentos from
olives, cut into eye shapes.
Slice olive mouths; garnish sandwiches
YOU'RE EYEING THAT CUPCAKE
Standard Muffin Pan
Decorating Tips No.4 & 12
Icing Tinted in Violet, Orange & Black
Icing White
Ice cupcakes smooth. Pip with #12 Tip ball
eyes;
flatten and smooth with fingers dipped in
cornstarch.
Pipe with #4 tip dot pupils and string eyelashes.
HALLOWEEN DECORATED COOKIES
3 cups all-purpose Flour
1 1/2 teaspoon baking powder
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 large egg
Cookie cutters
ICING
1 box (1lb.) powdered sugar
3 Tablespoon meringue powder
6-7 Tablespoon cold water
orange .. black .. green .. blue or red food paste
Heat oven to 350.
Line 2 cookie sheets with parchment paper.
Combine flour & baking powder in bowl.
Beat butter & sugar in mixer.
Add in egg and vanilla cream until smooth,
Gradually ADD in Flour
mixture mix until smooth.
Divide dough in 1/2. On a floured surface
roll 1 piece of dough 1/4" thick.
Cut out shapes ; transfer to cookie sheets.
Bake cookies 8 to 10 minutes,
until edges are golden. Cool on racks. Repeat
until all Dough is used up.
Icing: Combine all ingredients in a mixer
bowl beat 5 minutes, until
smooth & thick, adding up to 1 Tablespoon
more of water if needed
for piping. Divide icing into bowls and
tint with colors. (reserving a bowl
white icing).
Decorate as your Heart desires...
Author Tips :
I use a small brush (acid brush bought from
Hardware) to apply a
thin base coat and Toothpicks dipped in
icing for eyes etc.
Icing hardens so they can be stacked &
stored.
GHOST IN THE GRAVEYARD
3 1/2 cups of milk
2 pkgs. (4 serving size) Chocolate Flavor
Instant Pudding
1 Tub (12 oz.) Cool Whipped Topping, Thawed
1 pkg. (16 oz.) chocolate sandwich cookie,
crushed.
Make pudding as directed on the package using
3 1/2 cups milk;
let stand 5 minutes.
Stir in 3 cups of whipped topping and 1/2
of the crushed
cookies.
Spoon into 13X9 dish. Sprinkle remaining
crushed cookies.
Refrigerate 1 hr.
Decorate with candy, rectangle sandwich cookies
(tombstones)
and spoonfuls of whipped topping (ghost).
Tip: To crush cookies place in a ziploc bag and roll with rolling pin
EYEBALLS IN A BLOOD BATH
1 tub (8 oz.) COOL WHIP Whipped Topping,
frozen
Blueberries or raisins
1-1/2 cups boiling water
1 pkg. (8 serving size) Jell-O Brand Gelatin,
any red flavor
1 cup cold water
Ice cubes
Two pkg. (4 serving size) Jell-O Brand Gelatin
Dessert may be
substituted for one pkg. (8 serving size).
USING a small ice cream scoop, place 2 scoops
whipped topping into
each of 10 dessert dishes for "eyeballs."
Place a blueberry or raisin each
scoop for the "pupil." Freeze 30 minutes
or until firm.
MEANWHILE, stir boiling water into gelatin
in large bowl at least 2
minutes until completely dissolved. Mix
cold water and ice cubes to
make 2-1/2 cups. Add to gelatin, stirring
until slightly thickened.
Remove any remaining ice. Pour about 1/2
cup gelatin around each
"eyeball," leaving the top of the "eyeball"
exposed.
REFRIGERATE 1-1/2 hours or until firm.
ROASTED PUMPKIN SEEDS
2 Tablespoon dried rosemary
2 cups fresh pumpkin seeds
2 Tablespoon Olive Oil
Salt to taste
Preheat oven to 350 degrees.
Grind Rosemary in a spice or coffee grinder
Combine ground rosemary with remaining ingredients
in a bowl; mix well and spread the coated
seeds on a
baking dish evenly.
Bake 10 to 12 minutes, or until the seeds
are crisp &
brown.
For Some Alcoholic
Halloween Party Drinks, Click on the Drink!
PLASMA PUNCH
makes 60 4 oz. servings
40 oz. frozen Strawberries, slightly thawed
1 12 oz. can Cranberry juice concentrate,
thawed
1 12 oz. can frozen raspberry juice concentrate,
thawed
1 quart frozen strawberry yogurt
2 pints raspberry sherbet
2 liters cold sparkling mineral water
2 liters cold ginger ale.
in blender smoothly puree half the slightly
thawed strawberries
with cranberry concentrate. Pour the puree
into a large punch bowl or
serving container.
Repeat with remaining berries and raspberry concentrate; mix well.
Scoop yogurt and sorbet into the punch bowl.
(If you like,
scoop yogurt and sorbet ahead of time and
freeze scoops on a
cookie sheet.)
Add mineral water & ginger ale SERVE.
GIVE IT A LITTLE LIFE BY ADDING THE BELOW
TO THE BOWL.
GHOST HAND PUNCH
Buy some new latex gloves. Wash one out and
fill with water. Fasten the arm closed with
a
twist-tie or rubberband. Freeze it. Float
it
in the punch before serving.
CANDIED APPLES
for 5 apples:
2 cups, sugar
2/3 cups, light corn syrup
1 cup, water
a 2 inch stick of cinnamon
drops of red food coloring
ice cream sticks or skewers for the apples
a candy thermometer
Prepare cookie sheet as described below for finished apples.
In a saucepan, stir together all ingredients
over medium heat, until
sugar is dissolved. Clip candy thermometer
to side of pan. Bring
mixture to a boil, cover pan (partially
is okay, if thermometer prevents
complete covering), and cook for 3 minutes
(steam will form inside
the lid, and will wash down any sugar crystals
from sides of pan).
DO NOT STIR AFTER MIXTURE BEGINS TO BOIL.
Uncover pan, and continue to cook without
stirring nearly to the
hard crack stage - 290 degrees on candy
thermometer - which will
take about 20 minutes. Remove the cinnamon
stick, and add a few
drops of red food coloring. [To hold glaze,
place the prepared glaze in
a double boiler, above (not in) gently boiling
water.]
Skewer apples with wooden ice cream sticks
or skewers (available at
cake decorating stores, craft stores and
some drugstores). Dip each
apple quickly into syrupy glaze mixture,
before the glaze begins to
harden.
Set the dipped apples on a greased, parchment-
foil- or wax
paper covered cookie sheet. Allow to cool
for at least one
hour before serving. Glaze will become hard
as it cools.
ALTERNATIVE: Dip the half of each glazed
apple that is opposite the
skewered end in chopped nuts, such as peanuts;
allow to dry on
greased, foil covered cookie sheet.
CUPCAKE RATS
1 Box cake mix your Choice
Aluminum foil
Toy Rubber Rat
Red Decorationg Beads
Red Icing
Licorice Red
Take a toy rubber or plastic mouse/rat and
mold pieces of
aluminum foil by pressing the foil over
the top of the rat, forming
a foil cup that has the shape of the rat
on the inside, leave the
bottom open and pull the toy rat out.
Make a bunch of these aluminum rat cups.
Use some additional foil to form legs so
the
molds sit open side up on a cookie sheet.
Spray the inside of the
foil rat molds with non-stick cooking spray
and fill with chocolate
cake batter following the instructions on
the box.
Leaving the molds on the cookie sheet for
support, bake the rat cakes
in the oven, again follow box instructions.
(you may find it helps to over
bake them a bit.)
When finished baking, let cool and pull off
the
foil mold and trim the bottom of the cupcake
rat with a knife so it
sits flat.
TO DECORATE THEM:
Use red cake icing in the little squeeze
tubes to inject
(from the bottom) the insides with a little
gooey "blood", use
licorice whips for a tail and red cake decorating
beads for eyes.
You usually will only get one rat per mold
so make plenty of the
foil molds, they're easy to do. You can
make these into bats by
adding wings made from Fruit Roll-Ups and
leaving off the tail.
GNARLED WITCHES FINGERS
1 T veg oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 c bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce
Grease cookie sheet with oil, set aside.
Carefully cut chicken breasts partway to
create five fingers (the uncut part
will be the palm of the hand). Slice
them a little crooked for effect.
Dust in flour, dip in egg, coat in bread
crumbs, broil 5 minutes each side
til golden and cooked through.
Trim the tips with the olive fingernails
and serve on lettuce.
WORM CAKE
1 (18.25 ounce) box chocolate cake mix
3 cups any flavor cookie crumbs
1 (18 ounce container) chocolate icing
1 (16 ounce bag) gummi worms
Prepare cake mix according to package directions. Pour batter
into greased & floured 9x13" dish
and bake as
directed on cake mix box. Let cake cool thoroughly before frosting.
Spread cake lightly with chocolate icing. Sprinkle cookie crumbs on top.
Cut gummi worms in half (as many as you like). Put icing
onto cut end of the worms and stick
to the top of cake.
You can use as few or as many as will fit
on the cake. Let icing
set for 10 minutes and then enjoy.
