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Breadstick Bones
(Source: http://www.hgtv.com/)
Bake a bag of breadstick bones for your brood of ghosts and goblins this
Halloween.
Turn simple breadsticks into sweet Halloween treats. Here's how:
 
Cut frozen sweet-roll dough into two pieces, or more for smaller breadstick
bones portions.
Roll the dough into long, thin logs.
Tie off each end into a knot (figure B).
Snip a small indentation in the middle of each breadstick to replicate a joint
connection.
Sprinkle some cinnamon sugar over the breadsticks.
Bake in the oven for 15 minutes at 325 degrees.
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Brittle Merangue Bones
(Source: http://www.britta.com/)
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or
parchment. In a medium sized bowl at high speed, beat egg whites, cream of
tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in
pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto
parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven
1 hour. Makes 4 to 5 dozen small bones.
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Bloody Popcorn
(Source: http://www.spookmaster.com/)
Ingredients
14 cups - Popped popcorn
2 cups - Brown sugar (packed)
1 cup - Butter
½ cup - Light corn syrup
1 teaspoon - Salt
1 teaspoon - Baking soda
Red food coloring (paste food coloring from craft stores works well)
Preparation
Once you have popped the popcorn, remove any unpopped kernels. Place the popcorn
in a buttered metal bowl and place in a 200-degree oven to keep warm.
Combine the brown sugar, butter, corn syrup and salt in a saucepan and bring to
a boil, stirring occasionally. Add a little red food coloring to the butter you
are melting.
Once the mixture begins to boil, stop stirring for 5 minutes, or until mixture
reaches 255 degrees on candy thermometer.
Remove from heat and add baking soda. The mixture will start to foam, so stir
well until blended. Pour the hot mixture over the popcorn and toss gently with
well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour,
stirring every 15 minutes.
Remove the caramel corn from the oven and allow to cool completely. Once cool,
break it into clusters, and store in a tightly covered container.
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Candied Apples
(Source: http://www.spookmaster.com/)
Ingredients
2 cups - Granulated sugar
2 cups - Corn syrup
¼ cup - Cinnamon candy
1 cup - Water
¾ teaspoon - Cinnamon
½ teaspoon - Vanilla extract
¼ teaspoon - Cloves
¾ teaspoon - Red food coloring
6 - Medium apples (Macintosh work well)
Wooden skewers
Preparation
Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each
apple, running through the apple from stem end to base without protruding all
the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
Cook until the candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture
to 300 degrees using a candy thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with cooking spray
so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it
from heat and quickly dip each apple (one by one) into the mixture until it is
thoroughly coated. Set coated apples, standing on their bottoms with skewer
pointing up, on baking sheet until mixture hardens. Let apples reach room
temperature before eating.
Make faces on your candied apples with candy corn, and miniature marshmallows
Makes 6 candied apples
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Caramel Apples
(Source: http://www.spookmaster.com/)
Ingredients
40 - Caramel cubes
5 - Apples (Macintosh are good for this)
1 tablespoon - Water
5 - Wooden sticks
1 sheet - Wax paper
Preparation
Wash and dry the apples thoroughly. Remove stems and insert the wooden sticks
into the stem hole until about half the stick is in the apple.
In a small saucepan, over low heat, melt the caramels with the water, stirring
constantly until smooth. Now dip the apples into the hot caramel sauce, coating
the apple completely. Place on greased, wax paper.
Store your caramel-covered apples in the refrigerator. Before serving, remove
them from the refrigerator and allow them to stand for about fifteen minutes.
You can serve your caramel-covered apples on a large platter and use extra
caramels as a garnish.
Make faces on your caramel apples with candy corn, and miniature marshmallows.
Makes five caramel apples
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Caramel Corn
(Source: http://www.spookmaster.com/)
Ingredients
14 cups - Popped popcorn
2 cups - Brown sugar (packed)
1 cup - Butter
½ cup - Light corn syrup
1 teaspoon - Salt
1 teaspoon - Baking soda
Preparation
Once you have popped the popcorn, remove any unpopped kernels. Place the popcorn
in a buttered metal bowl and place in a 200-degree oven to keep warm.
Combine the brown sugar, butter, corn syrup and salt in a saucepan and bring to
a boil, stirring occasionally. Once it begins to boil, stop stirring for 5
minutes or until mixture reaches 255 degrees on candy thermometer.
Remove from heat and add baking soda. The mixture will start to foam, so stir
well until blended. Pour the hot mixture over the popcorn and toss gently with
well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour,
stirring every 15 minutes.
Remove the caramel corm from the oven and allow to cool completely. Once cool,
break it into clusters, and store in a tightly covered container.
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Creepy Crispy Crunchies
(Source: http://www.britta.com/)
 
3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)
Melt margarine in a large saucepan over low heat. Add marshmallows and stir
until completely melted. Remove from heat. Add cereal and stir until well
coated. Add the candy and mix until candy is evenly mixed. Spray a pan with
non-stick cooking spray or line with waxed paper. Using a buttered spatula or
waxed paper, press the mixture evenly into a 9x13" pan. Cut into squares when
cool.
For 2000, since I got a jack-o-lantern lollipop pan for my birthday, I made the
KrispyPops pictured above instead...
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Creepy Witches' Fingers
(Source: http://www.britta.com/)
Yield: 5 dozen
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 Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)
Gross everyone out with these creepy cookies.
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 nail. Squeeze in centre to create knuckle shape. (Accompanying picture
showed long rolled shape with bulge at centre 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 in 325F (160C) oven for 20-25
minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze
red decorator gel onto nail bed and press almond back in place, so gel oozes out
from underneath. You can also make slashes in the finger and fill them with
"blood."
(ed. note - I opted not to go for the bloody effect as you can see in my picture
above, and my guests were still grossed out! - Britta)
Remove from baking sheets and let cool on racks. Repeat with remaining dough.
(Collected by Bert Christensen, Toronto, Ontario)
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Deviled Eggs
(Source: http://www.britta.com/)
hardboiled eggs
mustard (can even be dijon or other flavored mustards if you like)
mayonnaise
To hardboil the eggs, put the eggs in a large saucepan, and fill with water
until the eggs are fully covered. Put the full pan on the stove and bring to a
boil over meduim heat. As soon as it reaches a rolling boil, remove from heat,
still covered, and let stand covered for 20 minutes. As soon as the 20 minutes
is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate
until ready to use.
Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks
into a separate bowl. Once all the yolks are in the same bowl, add some mustard
and a little mayonnaise to taste just so the mixture sticks together. Blend with
a fork, then put the yolk mixture back in the hollows of the egg halves.
Refrigerate until ready to serve.
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Devil's Salsa and tortilla spikes
(source: http://www.pastrywiz.com)
 |
THE DEVIL’S SALSA &
TORTILLA SPIKES
Get your Halloween party off to a spicy start with The Devil’s Salsa and
Tortilla Spikes.
THE DEVIL’S SALSA
Makes about 5 cups
The spiciness of this salsa will vary, depending on the heat of your
peppers. Add a little at a time, until it’s as spicy as you like. |
2 ears corn, kernels shaved from the cob
3 tablespoons olive oil, plus 1 teaspoon for baking sheet
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeded and finely diced, or more to taste
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon salt
1. Heat oven to 450°. Place corn on a baking sheet brushed with
1 teaspoon olive oil, and roast until the kernels begin to brown, about 10
minutes. Set kernels aside to cool.
2. Place pepper directly on a lit gas burner; roast, turning with
tongs, until charred on all sides. Transfer to a bowl; cover with plastic
wrap. When cool enough to handle, wipe off charred skin with a paper
towel, and remove stem and seeds. Chop into 1/4-inch dice; place in a
large bowl.
3. Add corn, beans, half the diced mango, hot red pepper, onion, lime
juice, remaining 3 tablespoons oil, and salt; toss to combine.
4. Finely chop remaining mango until a thick purée forms; stir into
salsa.
TORTILLA SPIKES
Serves 8
1/4 cup olive oil
1 teaspoon chili powder
12 flour tortillas
1 1/2 teaspoons coarse salt
1. Heat oven to 350°. Combine oil and chili powder in a small bowl.
Brush tortillas with oil mixture, and sprinkle with salt.
2. Cut tortillas into 1-inch-wide strips, and arrange in a single layer
on two baking sheets (you will need to do two batches). Bake until crisp
and golden brown, 8 to 10 minutes.
Source: Martha Stewart Living Omnimedia Inc.
Celebrate Halloween with Martha Stewart.
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Eyeball cookies
(Source: http://www.spookmaster.com/)
Ingredients
½ cup - Butter (softened)
1 ½ cups - Peanut butter
1 pound - Powdered sugar
1 tablespoon - Vanilla extract
12 ounces - White chocolate almond bark
Preparation
Cream the butter and peanut butter together. Add the sugar and vanilla and
thoroughly blend. Shape into small 1-inch balls and refrigerate on waxed paper
for 30 minutes.
Melt the white chocolate in the microwave or in double boiler. With a toothpick,
dip the "eyeballs" into the white chocolate, covering all but a small circle on
the top. Let cool on waxed paper.
Makes 40 eyeballs.
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Frozen Jack O' Lanterns
(Source: http://www.spookmaster.com/)
Ingredients
24 - Naval oranges
1 gallon - Dark chocolate or fudge ice cream
24 - Whole cinnamon sticks
Preparation
Cut off the top of the oranges. Gently hollow out the pulp, leaving a thick
shell; hollow pulp out of cut-off tops too. Cut Jack O' Lantern faces into each
orange. Take a SpookMaster Easy pattern and reduce it in size .
Pack scoops of ice cream into shells (try to avoid letting ice cream ooze out of
eyes or mouth). Cut a small hole in the top of each orange. Set tops back on
over the ice cream and insert a cinnamon-stick stem through the hole. Place in
the freezer for at least 3 hours or until serving time.
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Graveyard Spooks
(Source: http://www.spookmaster.com/)
Ingredients
1 package (16 ounces) - Chocolate sandwich cookies
3 ½ cups - Cold milk
1 package (4 serving size) - Chocolate pudding
1 package (4 serving size) - Vanilla pudding
1 tub (12 ounces) - Frozen whipped topping
Preparation
Crush cookies in an enclosed plastic bag with a rolling pin or use a food
processor.
Pour cold milk into a large bowl. Add chocolate and vanilla pudding mixes. Beat
with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped topping
and ½ of the crushed cookies. Spoon into a 13x9 inch dish. Sprinkle with
remaining crushed cookies. Refrigerate for an hour or until ready to serve.
Store leftover dessert covered in the fridge.
To decorate graveyard, decorate assorted cookies with decorating icings or gels
to create "tombstones". Milano or similar oblong cookies work well for these.
Stand "tombstones" on top of dessert with candy corn, candy pumpkins and tiny
jelly beans. Drop remaining whipped topping by spoonfuls onto the dessert to
create ghosts. Decorate with small candies to make eyes.
Makes 12 to 16 servings
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Halloween Cake - Barmbrack, Bairin breac
(Source:
http://www.jackolanterns.net/)
from Ireland
Traditionally baked with a gold ring inside; whoever gets the ring will be
married within the year. The cake is made in two stages.
First stage
Mix together:
1 cup of sultanas
1 cup of raisins
3/4 cup brown sugar
1 cup cold tea
Cover these ingredients and leave to soak overnight.
Stage Two
Prepare these ingredients:
1 1/2 cups of flour
1 level teaspoon of baking powder
1 egg beaten
1 teaspoon mixed spice
1. Add the four, baking powder and spice to soaked fruit mixture.
2. Mix in the beaten egg.
3. Spoon into a well greased loaf tin and bake for 1 1/2 hours at 150 degrees
Celsius (300 degrees Fahrenheit).
4. When cool brush the top with warmed honey for a glazed surface.
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Halloween Witches' Hats
(Source:
http://www.cyber-kitchen.com/)
Ingredients
1 ounce unsweetened baking chocolate squares, melted
1 cup miniature marshmallows, melted
3 tbsp corn syrup
4 cups puffed rice cereal
12 ounces semisweet chocolate chips, melted
Preheat oven to 350. In a saucepan, melt unsweetened chocolate and marshmallows.
Add corn syrup. While chocolate is melting, place puffed cereal in a shallow
pan. Bake for 10 minutes. Then, place in prepared bowl. Pour chocolate mixture
over puffed cereal. Stir to coat cereal evenly. Form into 8 cones, flattening
large end to make brim. In a double boiler, melt chocolate chips. Dip cones into
melted chocolate to coat. Place on waxed paper to cool and harden.
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Jack-O-Lantern Cheese and Crackers
(Source: http://www.britta.com/)
 
your choice of cracker (Ritz is pictured)
orange cheese, preferably already sliced
a contrasting layer (I used white cheese slices)
Cut the slices of cheese into cracker-sized squares. Cut the orange cheese into
jack-o-lantern shapes by hand, or use a miniature cookie cutter if you're lucky
(I wasn't lucky, so I cut all of these by hand). Lay the contrasting layer on
the cracker, then top with the jack-o-lantern slice.
For 1999, I used a cookie stamp on melted American cheese while it was cooling
in a flat cookie sheet. After it cooled thoroughly, I trimmed away the edges and
had what you see above with the purple background.
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Jello cut-out snacks
(Source: http://www.spookmaster.com/)
Ingredients
12-ounce can - Frozen cranberry juice concentrate, thawed
1 ½ cups - Apple juice
3 envelopes - Unflavored gelatin
Preparation
Lightly grease a 13x9 inch pan.
In medium saucepan, combine juices. Sprinkle gelatin over top and allow to
soften 1 to 2 minutes. Bring to a boil over medium-high heat. Stir constantly to
dissolve gelatin.
Pour gelatin into prepared pans. Refrigerate until firm. Cut into Halloween
shape with cookie cutters or simply cut into squares.
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Mis-fortune Cookies
(souce
http://www.goblinville.com)
Ingredients
- 3 egg whites
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 cup butter -- melted
- 1/4 teaspoon vanilla
- 1 cup flour
- 1 tablespoon instant tea powder
- 2 tablespoons water
Preheat oven to 350 degrees.
Combine ingredients in order, mixing well after each
addition. Chill 20 minutes.
Make cookies 2 at a time. On greased cookie sheet,
drop a spoonful of dough for each cookie. It is very important to spread
dough very thin with back of a spoon to about 3 inch diameter.
Bake about 5 minutes or until edges are lightly brown.
Working quickly, place a fortune** in the center of
each cookie. Fold cookie in half enclosing fortune, to form a semi-circle.
Grasp rounded edges of semi-circle between thumb and forefinger on one hand.
Place forefinger of other hand at center of folded edge, and push in, making
certain solid sides of cookie puff out. Place each cookie in small size
muffin tin, open edges up, until cookie is set. Store in airtight container.
Create some misfortunes and format them to fit on a 2"
x 1/2" strip. Some examples are below.
Here are some sayings for your misfortune cookies
popcorn balls
(Source: http://www.spookmaster.com/)
Ingredients
½ cup - Molasses
½ cup - Corn syrup
1 ½ cubes (¾ cup) - Butter
Salt
8 cups - Popped popcorn (measure after popping)
Preparation
Cook molasses with corn syrup until thermometer reaches hard crack stage, about
270 degrees. Stir in butter and salt.
Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat
all the popcorn.
Butter your hands lightly and shape the popcorn into balls. Make them the size
you want. Set them on wax paper and let them harden. Wrap the ones you don't eat
with wax paper. Makes 6 servings
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Roasted pumpkin seeds
(Source: http://www.spookmaster.com/)
Ingredients
Pumpkin seeds
Salt
Preparation
When you are cleaning your pumpkin before carving the SpookMaster design, save
the seeds in a bowl. Do not wash your seeds prior to roasting. Washing can
remove some of the flavor.
Remove the seeds from the strings and place a single layer on a cookie sheet.
Try and make an even layer, the less they lay on each other, the better they can
bake.
Add salt to taste and bake at 250 degrees until dry, stirring occasionally. Bake
for about 15 to 30 minutes or until the start to turn a very light gold.
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S'mores Apples
INGREDIENTS
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips
DIRECTIONS
1. Insert wooden sticks 3/4 of the way into the stem end of each
apple. Place apples on a cookie sheet covered with lightly greased aluminum
foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often,
until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the
caramel and gently run apples around insides of saucepan to scrape off some of
the caramel. Scrape excess caramel from the apple bottoms using the side of the
saucepan.
3. Combine the miniature marshmallows and graham crackers on a dinner plate.
Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
4. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for
30 second intervals, stirring between each, until melted and smooth. Drizzle
over the apples and return them to the refrigerator until ready to serve.
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Sweet and spicy pumpkin seeds
(Source: http://www.spookmaster.com/)
Ingredients
Pumpkin seeds
Salt
5 tablespoons - Sugar
¼ teaspoon - Salt
¼ teaspoon - Ground cumin
¼ teaspoon - Ground cinnamon
½ teaspoon - Ground ginger
Pinch - Cayenne pepper
1-¼ tablespoons - Peanut oil
Preparation
When you are cleaning your pumpkin before carving the SpookMaster design, save
the seeds in a bowl. Do not wash your seeds prior to roasting. Washing can
remove some of the flavor.
Remove the seeds from the strings and place a single layer on a cookie sheet.
Try and make an even layer, the less they lay on each other, the better they can
bake.
Add salt to taste and bake at 250 degrees until dry, stirring occasionally. Bake
for about 15 to 30 minutes or until the start to turn a very light gold.
In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin,
cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds
(after they are baked) and 2 tablespoons sugar. Cook until sugar melts and the
pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer pumpkin seeds to bowl with spices and stir well to coat. Let cool.
You can store the seeds in an airtight container for up to 1 week.
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Marshmallow ghosts
(Source: http://www.spookmaster.com/)
Ingredients
Marshmallows
4" lollipop sticks
Melting chocolate (your color choice)
Black decorating gel
Preparation
Stick marshmallows into 4" lollipop sticks and place them in the freezer for
about 15 minutes, until they are cold.
While the marshmallows are chilling, melt the chocolate in a double boiler or in
the microwave.
Remove the marshmallows from the freezer and dip them lightly in the melted
chocolate for a thin coating. To get a mummy look, swirl them a bit to look like
layers of white wrapped around it. Ghosts should be dunked to make a little
twisted peak on top. Frankenstein can be dunked and a spoon used to flatten the
chocolate on top.
Push the sticks into a block of styrofoam to cool. If you stick them in the
fridge it shouldn't take long for them to set up.
Add faces after they harden. Using a small tube of black decorating gel, with a
small tip, carefully paint on two ghostly eyes onto the marshmallow. Add a
little mouth as well.
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Pumpkin Bars
(source:
http://www.pastrywiz.com/
| Yields 12 pieces.
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts |
|
| In a bowl beat eggs and sugar. Add oil and mix until combined. Then
add the dry sifted ingredients together with the pumpkin and nuts. Pour in
1/4 sheet (13" x 9") greased baking pan.
Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and
frost, if desired. Cut into 2" x 4" squares.
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Pumpkin Pie
(Source:
http://www.hookerycookery.com/)
Description/Notes:
Pumpkin pie is a traditional American recipe associated with Halloween and
Thanksgiving
Ingredients:
One and a half pounds (675g) pumpkin, peeled and fibrous center removed, cut
into cubes
4 oz. (125g) caster sugar
3 eggs
1 teaspoon ground nutmeg
half a teaspoon of ground ginger
3 teaspoons ground cinnamon
5 tablespoons milk
10 oz. (275g0 plain flour
two and a half ounces (65g) hard margarine
two and a half ounces of lard
3-4 tablespoons water
Cooking Instructions:
1. Place the pumpkin in a colander over a pan of boiling water and steam for
about 20 minutes or until tender
2. Mash to a pulp and cool
3. Sift the flour and two teaspoons of cinnamon into a bowl
4. Rub in the fats till mixture looks like fine breadcrumbs
5. Mix with water to form a firm dough, lightly knead and roll out on a floured
board
6. Line a 10.5 inch x 7.5 inch (26 x 18.5cm) tin with the pastry and reserve
the trimmings
7. Prick the base, line with greaseproof paper and baking beans
8. Bake at 375F, Gas Mark 5, 190C for 15 minutes
9. Remove the beans and paper and bake for a further 5 minutes
10. Whisk the eggs and sugar together with the nutmeg, ginger and 1 teaspoon of
ground cinnamon
11. Fold in the mashed pumpkin and 4 tablespoons of milk and pour into the
pastry case
12. Roll out the pastry trimmings and cut into strips with a pastry wheel
13. Brush the strips and the pastry edges with the remaining milk
14. Position strips in a lattice pattern over the pie top
15. Bake at 375F, Gas Mark 5, 190C for about 40 minutes, or until filling has
sat
16. Cut into wedges and serve warm or cold with whipped cream
Serves 6-8
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Savory Brain Shrimp Spread
(Source: http://www.britta.com/)
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and
blend well. Fold in remaining ingredients and pour into a lightly-oiled mold.
Chill until firm and serve with your favorite crackers.
(I originally found this recipe for MardiGras 2000, which was quite yummy. When
I got a brain mold for my birthday - can you tell my friends know I love
Halloween? - I started thinking of what I could use for making a brain. Since
the brain mold is only about 3 cups, I halved this recipe except for the amount
of gelatin, left out the green onions, and finely chopped the shrimp into more
of a paste for the sake of making it look more smooth-textured like a real
brain.)
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|
Soul Cakes
Soul Cakes are an echo of the sacrificial foods of the Celtic festival
of Samhain held in early autumn. These little cakes were traditionally set
out with glasses of wine on All Hallows Eve (31st October) for the souls
of the dead. On All Saints Day (1st November) children would go "souling"
calling out "Soul, Soul, for a Soul Cake: pray you good mistress, a soul
cake".
Ingredients
3/4 cup butter
3/4 cup caster/superfine sugar
4 cups plain flour, sifted
3 egg yolks
1 teaspoon mixed spice
1 teaspoon allspice
3 tablespoons currants
a little milk
(see measure conversions for more information)
- Cream the butter and sugar together until pale in colour and fluffy in
texture.
- Beat in the egg yolks.
- Fold in the sifted flour and spices.
- Stir in the currants.
- Add enough milk to make a soft dough.
- Form into flat cakes and mark each top with a cross.
- Bake on a well-greased baking tray in a hot oven until golden.
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Thick Sugar Cookies
(Source: http://www.britta.com/)
2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk
Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to
1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190
degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen
standard-sized cookie cutter shapes.
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