http://www.recipelink.com TALK TKL 9-27-97
Grown-Up Halloween Party Recipes and Ideas (22)
Part 2 (of 2)
Candy Corn
Halloween Spiders
Varicose Veins On A Leaf
Crackling Candy Apples
Mulled Cider
Cider Snap
Mulled Cider 2
Tortured Tomatoes With Bird Dropping Dressing
Toasted Tongues
Pumpkin Bread
Ghosts On Broomsticks
Black Cat Cake
Halloween Crisp Candy Corn Treats
Halloween Party
Halloween Party Pops
Ghost Face Pizza
Halloween Truffles
Tante's Booze Cake
Nose Blow Burritos
Bloody Eyeballs On The Rocks
Blackberry Blackheads
Hints for halloween fun
Betsy, NY (9:43:56 pm) :
I never heard of anyone making their own candy corn, but here it is!
Date: Tue, 13 Aug 1996 16:59:45 EDT
From: Anita J Ford (ladyanita@JUNO.COM) EAT-L Digest - 13 Aug 1996 to 14 Aug
1996
Candy Corn
1 C sugar
2/3 C white corn syrup
1/3 C butter
Combine in pan, bring to boil stirring CONSTANTLY. Turn heat low and boil
5 minutes. Stir occasionally. Remove from heat and add:
1 tsp vanilla
several drops food coloring (optional)
Meanwhile, combine:
2 1/2 C powdered sugar
1/4 tsp salt
1/3 C powdered milk
Add all at once to mixture in pan. Stir until cool enough to handle.
Knead until stiff enough to hold its shape. Shape into triangles, or any
shape
desired.
Makes 1 3/4 lb candy.
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Vicki,La (9:44:53 pm) : Exported from MasterCook *
HALLOWEEN SPIDERS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holidays
Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins
Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.
- - - - - - - - - - - - - - - - - -
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Vicki,La (9:46:33 pm) : Exported from MasterCook *
VARICOSE VEINS ON A LEAF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/2 oz French-style green beans --
1 Iceberg lettuce
Red food coloring
6 tb Almonds -- sliced
Recipe by: Creepy Cuisine, Lucy Munroe
Heat the beans in their liquid according to the
directions on the can. Wash and dry the lettuce and
arrange the leaves on a serving platter. Pour the
beans and liquid into a glass bowl. Add red food
coloring, drop by drop, until the liquid turns the
color of blood. Place the bowl in the refrigerator for
15 minutes. Using a slotted spoon, remove the veins
and place them in a veinlike pattern on top of the
leaves. Sprinkle almonds over the beans for and added
bony crunch and flavor.
Penny Halsey (ATBN65B).
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Betsy, NY (9:47:23 pm) :
From: Paul A. Meadows ag441@ccn.cs.dal.ca
To: MM-RECIPES@idiscover.net
Title: Lesson: Crackling Candy Apples
Categories: Fruits, Desserts
Yield: 8 servings
8 sm Red apples
2 c Granulated sugar
1 c Water
1/2 c Corn syrup
1/4 ts Red food colouring
1. Remove stem from each small apple; insert wooden stir-stick, for holding,
in centre of stem end. Set aside. Grease baking sheet; set aside.
2. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup;
cook, stirring, over medium-low heat for 8 minutes or until sugar has
dissolved. Increase heat to medium-high and bring to boil, brushing down
side of pan occasionally with brush, dipped in hot water to prevent
crystallization.
3. Boil, brushing down side occasionally but not stirring, for 15-25 minutes
or until soft-crack stage of 290F 143C on candy thermometer, or until 1/2 ts
syrup dropped into cold water separates into hard but pliable threads.
4. Remove syrup from heat; very quickly stir in red food colouring.
Immediately plunge bottom of pan into ice water and hold for about 15
seconds or until sizzling stops.
5. Holding each apple by the wooden stick and tilting the saucepan, swirl
each apple in candy syrup until well coated all over.
6. Lift apple and quickly swirl over pan to allow excess to drip off. Place
on prepared baking sheet; let stand at room temperature for at least 30
minutes or until hardened.
Tip: Choose the reddest small apples available. Macintosh, Spartan and
Courtland apples are excellent.
Watch the boiling sugar mixture carefully, because the temperature rises
quickly near the end of the cooking process and the mixture burns easily;
plunging the pan into ice water stops the cooking and prevents burning. Wear
rubber gloves when swirling the apples to avoid sugar burns.
Store apples, loosely covered with plastic wrap, for up to 2 days at room
temperature.
Source: Canadian Living magazine, Oct 94 Presented in article "Cooking
Lesson"
Recipe by Canadian Living Test Recipe
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Betsy, NY (9:53:14 pm) :
From: lauri@fndcd.fnal.gov (Laurelin of Middle Earth)
Newsgroups: rec.food.recipes
Subject: Mulled Cider
Take equal amounts of Cran-x-berry juice and Apple juice. It can be
Cran-raspberry, Cran-apple, or just plain Cranberry juice; low-cal
varieties work just fine. Cheaper off-brands are fine too.
Pour them in a heavy pot. Add a handful of cinnamon sticks broken into
1-2" pieces and a bunch of cloves (whole cloves). Optionally, add some
citrus rind (i.e., lemon or orange peels). Bring to a low simmer, let it
simmer for an hour or so.
Strain out the cinnamon and cloves (and rinds) -- this is important
because if you leave the cloves and cinnamon in, the liquid will get
bitter.
Serve hot. This keeps a long time in the fridge, and can be nuked or
re-heated at will. It's great with a shot of whiskey/brandy/rum!
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Betsy, NY (9:57:03 pm) :
Velma - this might taste like candy apples:
From: Lise Waring hobbit@mail.utexas.edu
Newsgroups: rec.food.recipes
Title: CIDER SNAP
Categories: Beverages, Fruits, Microwave
Yield: 2 servings
2 c Apple cider or juice
4 ts Red Hots
4 lg Apple; thin (opt)
4 Cinnamon stick; (opt)
In a 4-cup measure combine apple cider and Red Hots. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes or till candies dissolve
and the cider is steaming hot, stirring once. Serve in mugs.
Garnish with apple slices and cinnamon sticks, if desired.
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Betsy, NY (10:00:24 pm) :
MULLED CIDER 2
5 c. apple juice
1/4 c. lemon juice
1/4 c. lightly packed brown sugar
4 whole cloves
1 1/2 " piece cinnamon stick
1 1/2" piece dry ginger root
dash grated nutmeg
Let simmer 30 min. Strain through coffee filter
Serve with cinnamon stick for stirrer.
--
.
I put 4 or 5 cups of apple juice in a pot and add an inch or two of
cinnamon stick, dash of nutmeg, maybe some allspice, and an orange cut in
half (peeling and all, washed) with 4 cloves stuck in each half's peel.
I cook for a while at that almost boiling point, and squeeze the orange
while it's cooking. It's a pulpy spicy warm drink, and pretty good.
You may not want to squeeze the orange.
you might also try stirring with a peppermint stick, it adds another vector
to the zing..
--
Chris Behrens - chrisb@gvltec.gvltec.edu
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Vicki,La (10:01:36 pm) : Exported from MasterCook *
Tortured Tomatoes With Bird Dropping Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Ripe tomatoes
2 tablespoons Crumbled blue cheese
Roquefort dressing
-----TOOLS-----
Serrated knife
Ziploc bag
Plate
4 Salad bowls
Spoon
Wash the tomatoes in cold water and with an adults help, cut into half inch
slices.
Place slices in plastic bag. Squeeze out any extra air and close the bag
tightly. Lay the bag on a clean plate placed in the sink. Now make a fist
and
gently pound the tomato slices until they look tortured.
Divide the tortured tomatoes among the four bowls and sprinkle with a half
tablespoon of crumbled cheese.
Then, holding a spoon at least 12" from the salad bowl (to approximate the
altitude of a low flying bird), dribble a glob of dressing onto each one.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
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Vicki,La (10:08:28 pm) : * Exported from MasterCook *
Toasted Tongues
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals
-----TOOLS-----
2 small Bowls
lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet Popsickle sticks
Spatula
Toothpicks
With an adult's help, position an oven rack on the lowest shelf, and preheat
oven to 2ooF.
Separate the whites from the yolks of the eggs into two small bowls. Make
sure
there are no yolks in the bowl of whites.
Rapidly beat the eggs until they form stiff peaks.
Slowly stir spoonfuls of sugar into the whites and continue to beat until
the
entire cup of sugar has been added. the whites should now form stiff, shiny
peaks. Add tow to three drops of red food coloring
Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a
tongue
onto the parchment paper.
Tongues should be the length of the popsicle sticks.
Press a popsicle stick gently into the center of the tongue, leaving about
2" of
stick hanging o
Bake about 3 hours or until tongues are completely dry to the touch. Allow
to
cool completely before carefully lifting them off the paper. Makes about 12
little lickers.
Sicko serving suggestion: To serve coated tongues, use a toothpick to spread
a
thin layer of mucus (marshmallow topping) down the length of the lickers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
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Betsy, NY (10:09:27 pm) :
Date: Thu, 28 Jul 1994 14:23:51 EDT
From: Cynthia Melcher cmelcher@FSCVAX.FSC.MASS.EDU
Subject: Tightwad Pumpkin Bread
The following recipe comes from The Tightwad Gazette by Amy Dacyzyn.
PUMPKIN BREAD
3 eggs
4 cups sugar
1 cup oil
1 16oz can pumpkin
5 cups flour
2 tsp soda
1 tsp salt
1 1/2 Tbsp cinnamon
1 tsp allspice
1/2 Tbsp cloves or nutmeg
1 cup applesauce
1/2 to 1 cup chopped nuts
1 cup dates or raisins
Beat eggs. Mix in sugar. Mix in oil and pumpkin. Combine dry ingredients
and add to moist batter. Mix in applesauce, nuts and raisins.
Grease and flour five 1 lb coffee cans. Fill with batter over 1/2 full.
Bake at 350 degrees for 1 hour.
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Betsy, NY (10:12:26 pm) :
GHOSTS ON BROOMSTICKS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Recipe by: Creepy Cuisine, Lucy Munroe
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.
Penny Halsey (ATBN65B).
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Vicki,La (10:13:09 pm) : Black Cat Cake
I made this alot when I worked at the local Winn Dixie
Take a round cake and cut it in half put the 2 halves together with icing
and then ice the outside and cover with flake coconut . take a small round
cake and stick it on the front and decorate it with candy for the eyes and
licoric for the whiskers etc... and then we srayed it with an air brush with
black food coloring.
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Betsy, NY (10:17:43 pm) :
HALLOWEEN CRISP CANDY CORN TREATS
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn
-and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be
-bought at cake decorating
-suppliers
Melt butter and marshmallows; stir until smooth. In a
large bowl, mix rice cereal, candy corn and miniature
chips together. Add orange food coloring to
marshmallow mixture, or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir
quickly to combine. Spread on a large buttered jelly
roll pan; press with buttered hands. While warm, press
on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.
Note: these are great for school treats for the
class's halloween party.
Source: Home Cooking, 9110 Article: Halloween Treats
Submitted by Lisa Hayden, OH
Posted on GEnie's Food & Wine RT by C.SVITEK [cathy]
on 10/8/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)
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Vicki,La (10:23:44 pm) : HERE IS A REAL GOOD ONE
HALLOWEEN PARTY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Holiday
Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -------PHYLLIS SLAIGHT
VRGX61A------------------
A bunch of fun loving people
In costumes
My husband and I were invited to a costume Halloween
Party at a neighbor's house. The hostess had informed
us we would be bobbing. (Dunking) We assumed for
apples. Well! She had rented a huge, plastic
champaigne glass. (About 3 to 3 1/2 feet high) It was
filled with what looked like water. Wrong! It was a
gigantic Martini and we bobbed for the olives! It
certainly was alot of laughs! We moved soon after and
I understand this party has become an annual event.
BTW, as I remember, it was necessary to refill this
glass more than once!
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Betsy, NY (10:28:33 pm) :
HALLOWEEN PARTY POPS
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Holiday Cookies
Halloween
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
DEBBIE HOLLAND HXRH11B
1 pk Refrigerated sliceable
--cookie dough
20 Wooden sticks
Frosting
Cut dough into aobut twenty 1/2 inch slices. Roll
each slice into a ball. Arrange part of the balls in
a circle on ungreased baking sheets, 3 inches apart
and 2 inches from edges. Securely insert a wooden
stick into each ball with end pointing toward center
of cookie sheet. Bake in 350* oven for 10 to 14
minutes or until golden brown. Cool 2 minutes; remove
from baking sheet. Cool completely on wire racks.
Frost or decorate as desired with ready to spread
frosting (or your favorite homemade).
....this is the oldest trick in the book and still is
at hit (even with teen-agers). Festive and fun!
Decorate the cookies to make pumpkin faces, spider
webs and cat faces. Use assorted seasonal candy for
eyes, mouth, whiskers, etc. .....Debbie Holland, 1990
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Betsy, NY (10:29:45 pm) :
Ghost Face Pizza
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Party
Halloween
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
--- --------NANCY HAGFORS
GXDB48A-------------------
1 lb Frozen bread dough -- thawed
2 ts Vegetable oil
1 c Mozzarella cheese -- shredded
1 cn (15 oz) Tomato sauce
1 tb Onion -- chopped
1 t Salt
1 t Dried oregano leaves
1/2 ts Garlic powder
2 c Cheddar cheese -- shredded
4 oz Pepperoni or salami -- sliced
Green pepper strips
Ripe olives -- sliced
Heat oven to 325-degrees. Divide thawed dough in
half. Roll and stretch each half into 10-12" circle on
lightly-floured baking sheet. Turn up edges 1/2" and
pinch or pleat. Brush circles with oil; sprinkle with
mozzarella cheese. Mix tomato sauce, onion, salt,
oregano and garlic powder; pour on circles. Top with
cheddar cheese. Decorate with overlapping pepperoni
slices around edge of pizzas, olive slices for eyes,
and green pepper strips for eyebrows, noses and
smiles. Bake until crust is brown, 20-25 minutes. (2
pizzas)
(Betty Crocker's Step-by-Step Recipes)
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Betsy, NY (10:30:13 pm) :
HALLOWEEN TRUFFLES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Halloween
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
14 oz Wilton candy melts
Halloween mini baking and pa
Candy cups
Wilton mini pumpkins icing
1/2 c Whipping cream
Recipe by: Wilton Booklet Chop candy melts coarsely;
set aside. Place cream in a small saucepan over medium
heat and bring to a boil, stirring constantly. Once
cream reaches a boil, remove from heat; add chopped
coating and cover pan. Let stand approximately 5
minutes, or until coating has melted. Stir until
smooth and creamy. Refrigerate until firm. Roll into
rounds. Truffles may be rolled in a variety of
coatings, such as cocoa, coconut or chopped nuts.
Place in Halloween Baking cups or pipe directly into
candy cups. To pipe, refrigerate truffle mixture just
until it holds the shape when spooned. Place in a
decorating bag fitted with tip 21. Add mini pumpkin
icing decorations.
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Vicki,La (10:39:27 pm) : Exported from MasterCook *
TANTE'S BOOZE CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cake Mixes Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-ELAINE RADIS BGMB90B
1 pk Orange Supreme Cake Mix
1 pk Instant vanilla pudding
1/2 c Oil
4 Eggs
1/2 c Orange juice
1/4 c Galliano liqueur
3/4 c Vodka
1. Lightly grease and flour a 10" spring form pan.
2. Mix all the ingredients together in a mixer until
well blended.
3. Pour into the pan and bake in a preheated oven at
350 degrees for about 50 minutes.
4. Let cool on a rack for 25 minutes before
removing from the pan.
NOTE: This makes a great adult Halloween cake. Frost
with orange cream cheese frosting and decorate like a
jack-o-lantern. And it is EASY!
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Vicki,La (10:45:58 pm) :
* Exported from MasterCook *
Nose Blow Burritos
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium Tomatoes
1 pound Ground beef
1 package Burrito or taco seasoning
1 can (30oz) refried beans
8 Or 10 burrito size soft
Flour tortillas
2 ct (8oz) guacamole
1 ct (16oz) sour cream
-----TOOLS-----
Knife
Cutting board
3 Bowls
Frying pan
5 Spoons
Spatula
sm Saucepan
With an adult's help, dice the tomatoes into small pieces and place in a
bowl.
with an adult's help, place the ground beef in a frying pan, sprinkle with
the
burrito seasoning and saute on medium heat until it's well browned. Cover
and
set aside.
With an adult's help, cook the beans in a saucepan on low heat, stirring
occasionally. when the beans are hot, gently combine them with the ground
beef
in a clean bowl.
To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an
approximately one and one half inch wide strip of guacamole dip (rancid
mucus)
down the center of each tortilla. On top of that, spoon a strip of sour
cream
(fresh mucus), a strip of
Tightly fold the left and right sides of the tortilla over your ingredients,
then tuck the lower third of the whole burrito under itself, making a nose
shape.
With an adults' help, use a knife to cut out two large holes for nostrils.
Gently squeeze the no
Sicko serving suggestion: Instead of napkins, set each guest's place with an
individula size packet of facial tissues.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
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Vicki,La (10:52:27 pm) : BLOODY EYEBALLS ON THE ROCKS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Radishes
7 oz Olives -- pimiento-stuffed
46 oz Tomato juice
Recipe by: Creepy Cuisine, Lucy Munroe
Prepare these bloody eyeballs the day before your
plan to serve them. Peel radishes, leaving thin
streaks of red skin on them for blood vessels. Using
the tip of the vegetable peeler or a small, knife,
carefully scoop out a small hole in each radish. Stuff
a green olive, pimiento side out, in each hole. Place
1 radish eyeball in each section of an empty ice cube
tray. You may need to pare your eyeballs down a bit
to fit. Fill the tray with water and freeze overnight.
Pour tall glasses 3/4 full of tomato juice and add a
pair of eyeballs to each glass.
Penny Halsey (ATBN65B).
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Vicki,La (11:01:47 pm) : Blackberry Blackheads
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Butter -- at room temperature
1 tablespoon Butter -- at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam -- with seeds
-----TOOLS-----
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack
sm Spoon
With an adult's help, preheat oven to 325F.
Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until
all
the sugar has been used.
Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.
Dip a pastry brush into the tablespoon of butter and lightly brush a very
thin
layer onto the cookie sheet.
With clean hands, roll the dough into golf ball sized balls. Flatten the
balls
slightly, and using your thumb, press a dime size dent into the middle of
each
one. Place cookies, dent size up, about 1" apart on cookie sheet. Bake aobut
12
minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before
moving
them to a wire rack with a spatula. When the cookies are completely cooled,
use
a small spoon to fillthe dent in each one with jam.
Makes about 3 1/2 dozen blackheads.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
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Vicki,La (11:04:41 pm) : * Exported from MasterCook *
Hints for halloween fun
Take a teaspoon or so of black paste for food and stir it into any basic
sugar
cookie recipe. The dough will turn a rich black that's perfect for making
bat
cookies.
Regular green food coloring does nice things to Halloween Jello. Make a bowl
of
orange jello and when it's semi-solid drip several drops of green coloring
onto
the surface and stir them in gently. They'll swirl into dark demonic tornado
clouds - a dab of back whipped cream made by adding more of that black paste
to
partially whipped cream makes a pleasantly disgusting finishing touch.
Scrambled eggs feel and look much more like brains than cold spaghetti - add
a
few drops of green, red and blue food coloring as you're beating the eggs
and
the final product will frighten even the most hardened child.
A drop of two of red coloring turn grapefruit sections pale pink making them
into very convincing thumbs.
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for
a
minute and then drain and slip off their skins. Instant bloody eyeballs.
If you stir baking soda into vinegar, it'll foam right out of the glass.
You can also shake salt over a lighted jack o lantern candle and make blue
sparks.
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