October 31st 2006
BOBBING APPLE PUNCH Ingredients 1 ½ cups orange juice 4 cups apple cider 1 cup pineapple juice 2 tablespoons sugar 4 cups ginger ale, chilled 6 to 8 small red apples 1 orange, sliced Preparation In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill of a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes. Edible Fingers INGREDIENTS 5 hot dogs 1 package refrigerated biscuit dough 10 sliced almonds PREPARATION Preheat oven to the temperature on the biscuit package. Separate biscuit dough into individual pieces. Roll and stretch a biscuit until flat. Cut each hot dog in half. Lay a half of hot dog in the center of a flattened biscuit and roll dough around the hot dog until it is enclosed in the biscuit. Place wrapped hot dot on a cookie sheet. Repeat the above steps until you have 10 wrapped hot dogs,aka "fingers". Place a sliced almond at one end of each wrapped hot dog so it looks like a fingernail. You can also use a toothpick to make knuckle lines. Bake your fingers for about 10 minutes or until golden brown. Serve warm with some ketchup (blood) at the severed end, if you want. Potato Ghosts Hand sculpt mashed potatoes to look like a ghost. Place them on an oiled cookie sheet, brushed with melted butter, and put in the oven to heat and brown a little. You can serve it with bat shaped meat loaf (using a bat cookie cutter). Creepy Peepers INGREDIENTS 1 egg 1 teaspoon mayonnaise Dab of mustard 2 black olives DIRECTIONS 1. Place an egg in a small saucepan and cover it with cold water. Bring it to a boil and cook for one minute, then turn off the heat. Cover and let sit for 12 minutes. 2. Drain the hot water and run cold water over the shell. Then peel the egg and slice it in half lengthwise. 3. Scoop out the yolk into a bowl and mash it with the mayonnaise, mustard, and a pinch of salt. 4. Spoon the mixture back into the egg white halves and top each with a ripe olive. Serves 1. Choco Lanterns 12 miniature pumpkins 1 cup sugar 2/3 cup cocoa powder 4 tablespoons cornstarch 1/4 teaspoon salt 5 cups milk 1 teaspoon vanilla Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Makes 12 Witches Fingers 1 cup butter, softened 1 cup icing sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt 3/4 cup whole blanched almonds 1 tube red decorator gel DIRECTIONS In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers Chocolate Spiders 4 cups semisweet chocolate baking chips Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat. Candied Apples 12 red delicious apples 12 wooden skewers 4 1/2 cups sugar 3/4 cup light corn syrup 1 tsp red food colouring 1 1/2 cups water 1 cup chopped peanuts Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food colouring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour. Phantom Punch 1 Qt. Orange Juice 1 Qt. Seltzer Water or Club Soda 1/2 Gallon Sherbet Apple Pieces, Raisins, Tangerine Slices Grape Juice Combine the liquid ingredients in a large bowl. Using a muffin tin, make 6 phantom faces by freezing apple pieces, raisins, and tangerine slices in grape juice. Float these on the mixture. Complete by slicing sherbet into small squares and float on top. Serves 8-10 thirsty ghosts! Pumpkin Cheesecake 2 - 8 oz pkgs of cream cheese 3/4 cup sugar 1 - 16 oz can pumpkin 1 tsp. cinnamon 1/4 tsp ginger 1/2 tsp nutmeg dash of salt 2 eggs Mix together cream cheese and sugar. Blend pumpkin, spices and salt into cream cheese and sugar mixture. Add eggs one at a time. Pour mixture into pastry-lined 9" deep dish pie plate. Bake at 350 degrees, 50 minutes Poems History
BOBBING APPLE PUNCH Ingredients
1 ½ cups orange juice 4 cups apple cider 1 cup pineapple juice 2 tablespoons sugar 4 cups ginger ale, chilled 6 to 8 small red apples 1 orange, sliced Preparation
In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill of a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes.
Edible Fingers INGREDIENTS
5 hot dogs 1 package refrigerated biscuit dough 10 sliced almonds
PREPARATION
Preheat oven to the temperature on the biscuit package.
Separate biscuit dough into individual pieces. Roll and stretch a biscuit until flat. Cut each hot dog in half. Lay a half of hot dog in the center of a flattened biscuit and roll dough around the hot dog until it is enclosed in the biscuit. Place wrapped hot dot on a cookie sheet. Repeat the above steps until you have 10 wrapped hot dogs,aka "fingers". Place a sliced almond at one end of each wrapped hot dog so it looks like a fingernail. You can also use a toothpick to make knuckle lines. Bake your fingers for about 10 minutes or until golden brown. Serve warm with some ketchup (blood) at the severed end, if you want.
Potato Ghosts Hand sculpt mashed potatoes to look like a ghost. Place them on an oiled cookie sheet, brushed with melted butter, and put in the oven to heat and brown a little. You can serve it with bat shaped meat loaf (using a bat cookie cutter).
Creepy Peepers INGREDIENTS 1 egg 1 teaspoon mayonnaise Dab of mustard 2 black olives DIRECTIONS 1. Place an egg in a small saucepan and cover it with cold water. Bring it to a boil and cook for one minute, then turn off the heat. Cover and let sit for 12 minutes. 2. Drain the hot water and run cold water over the shell. Then peel the egg and slice it in half lengthwise. 3. Scoop out the yolk into a bowl and mash it with the mayonnaise, mustard, and a pinch of salt. 4. Spoon the mixture back into the egg white halves and top each with a ripe olive. Serves 1.
Choco Lanterns 12 miniature pumpkins 1 cup sugar 2/3 cup cocoa powder 4 tablespoons cornstarch 1/4 teaspoon salt 5 cups milk 1 teaspoon vanilla Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Makes 12
Witches Fingers
1 cup butter, softened 1 cup icing sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt 3/4 cup whole blanched almonds 1 tube red decorator gel
DIRECTIONS
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers
Chocolate Spiders 4 cups semisweet chocolate baking chips Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat.
Candied Apples 12 red delicious apples 12 wooden skewers 4 1/2 cups sugar 3/4 cup light corn syrup 1 tsp red food colouring 1 1/2 cups water 1 cup chopped peanuts Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food colouring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour. Phantom Punch 1 Qt. Orange Juice 1 Qt. Seltzer Water or Club Soda 1/2 Gallon Sherbet Apple Pieces, Raisins, Tangerine Slices Grape Juice Combine the liquid ingredients in a large bowl. Using a muffin tin, make 6 phantom faces by freezing apple pieces, raisins, and tangerine slices in grape juice. Float these on the mixture. Complete by slicing sherbet into small squares and float on top. Serves 8-10 thirsty ghosts!
Pumpkin Cheesecake
2 - 8 oz pkgs of cream cheese 3/4 cup sugar 1 - 16 oz can pumpkin 1 tsp. cinnamon 1/4 tsp ginger 1/2 tsp nutmeg dash of salt 2 eggs
Mix together cream cheese and sugar. Blend pumpkin, spices and salt into cream cheese and sugar mixture. Add eggs one at a time. Pour mixture into pastry-lined 9" deep dish pie plate. Bake at 350 degrees, 50 minutes
Poems History
