Recipe: Halloween Party Recipes and Ideas (13) 09-27-97 Recipe Swap (updated)

13 HALLOWEEN PARTY RECIPES
Part 2 (of 2)
Recipe Swap - September 27, 1997

Happy Halloween!

RECIPES IN THIS FILE:
Homemade Candy Corn
Halloween Spiders
Varicose Veins on a Leaf
Crackling Candy Apples
Cider Snap
Tortured Tomatoes with Bird Dropping Dressing
Toasted Tongues
Ghosts On Broomsticks
Winn Dixie Black Cat Cake
Halloween Party Pops
Ghost Face Pizza
Halloween Truffles
Hints for Halloween fun

---

HOMEMADE CANDY CORN
Source: Anita J Ford, EAT-L, August 13, 1996
Makes 1 3/4 lb candy

"I have never seen this in any cookbook anywhere. It was passed down to me by my mother."

1 cup sugar
2/3 cup white corn syrup
1/3 cup 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 cups powdered sugar
1/4 tsp salt
1/3 cup 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.

---

HALLOWEEN SPIDERS
From: Vicki,La
Makes 1 scary spider

2 tbsp peanut butter
2 tbsp powdered sugar
2 tbsp graham cracker crumbs
2 tbsp 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 one, the abdomen. Add 8 licorice legs and 8 raisin eyes.

---

VARICOSE VEINS ON A LEAF
Source: Creepy Cuisine by Lucy Munroe
From: Vicki,La
Makes 4 servings

1 (15 1/2 oz) can French-style green beans
Red food coloring
1 head iceberg lettuce
6 tbsp sliced almonds

Heat the beans in their liquid according to the directions on the can.

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.

Wash and dry the lettuce and arrange the leaves on a serving platter. Using a slotted spoon, remove the veins (beans) from the liquid and place them in a vein like pattern on top of the leaves. Sprinkle almonds over the beans for and added bony crunch and flavor.

---

CRACKLING CANDY APPLES
Source: Canadian Living magazine, October 1994
Makes 8 apples

8 small red apples*
2 cups granulated sugar
1 cup water
1/2 cup corn syrup
1/4 tsp red food coloring

Remove stem from each small apple; insert wooden stir-stick, for holding, in center of stem end. Set aside. Grease baking sheet; set aside.

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. Boil, brushing down side occasionally but not stirring, for 15-25 minutes or until soft-crack stage of 290 degrees F on candy thermometer, or until 1/2 teaspoon syrup dropped into cold water separates into hard but pliable threads.**

Remove syrup from heat; very quickly stir in red food coloring. Immediately plunge bottom of pan into ice water and hold for about 15
seconds or until sizzling stops.

Holding each apple by the wooden stick and tilting the saucepan, swirl each apple in candy syrup until well coated all over. (Wear rubber gloves when swirling the apples to avoid sugar burns.) 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.

Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.

*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.

---

CIDER SNAP
Source: Lise Waring
Makes 2 servings

2 cups Apple cider or juice
4 tsp Red Hots candies
2 thin apple slices (optional)
2 cinnamon sticks (optional)

In a 4 cup measure combine apple cider and Red Hots. Microwave, uncovered, on 100% power for 4 to 5 minutes or until candies dissolve and the cider is steaming hot, stirring once.

Serve in mugs. Garnish with apple slices and cinnamon sticks, if desired.

---

TORTURED TOMATOES WITH BIRD DROPPING DRESSING
Source: Gross Grub by Cheryl Porter
From: Vicki,La

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-inches from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.

---

TOASTED TONGUES
From: Vicki,La
Source: Gross Grub by Cheryl Porter
Makes about 12 little lickers.

6 egg whites
1 cup sugar
Red food coloring
Pink or red cake crystals
TOOLS:
2 small Bowls
Large Mixing bowl
Spoon
Mixer
Parchment paper
Cookie sheet Popsicle sticks
Spatula
Toothpicks

With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200 degrees F. Place a sheet of parchment paper on a cookie sheet.

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 whites 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 2 to 3 drops of red food coloring

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-inches of stick hanging.

Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper.

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.

---

GHOSTS ON BROOMSTICKS
Source: Creepy Cuisine by Lucy Munroe
Makes 12

1 lb white chocolate chips
1/2 cup tiny red cinnamon candies
12 wooden sticks

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.

---

WINN DIXIE BLACK CAT CAKE
From: Vicki,La

I made this a lot when I worked at the local Winn Dixie.

Take a round cake layer and cut it in half put the 2 halves together with icing and then ice the outside. Cover with flake coconut.

Take a small round cake, frost it and stick it on the front. Decorate it with candy for the eyes and licorice for the whiskers etc. Then we sprayed it with an air brush with black food coloring.

---

HALLOWEEN PARTY POPS
Source: Debbie Holland, 1990
Makes 20
1 pkg refrigerated sliceable cookie dough
20 wooden sticks
Frosting

Cut dough into about 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 degree F 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). Decorate the cookies to make pumpkin faces, spider webs and cat faces. Use assorted seasonal candy for eyes, mouth, whiskers, etc.

---

GHOST FACE PIZZA
Source: Betty Crocker's Step-by-Step Recipes
Makes 2 (10-12-inch) pizzas

1 lb frozen bread dough, thawed
2 tsp vegetable oil
1 cup shredded mozzarella cheese
1 (15 oz) can tomato sauce
1 tbsp chopped onion
1 tsp salt
1 tsp dried oregano leaves
1/2 tsp garlic powder
2 cups shredded cheddar cheese
4 oz pepperoni or salami, sliced
Green bell pepper strips
Ripe olives, sliced

Heat oven to 325 degrees F.

Divide thawed dough in half. Roll and stretch each half into 10-12-inch circle on lightly-floured baking sheet. Turn up edges 1/2-inch 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.

---

HALLOWEEN TRUFFLES
Source: Wilton Recipe Booklet

14 oz Wilton candy melts
1/2 cup heavy (whipping) cream
Halloween mini baking and party candy cups
Coatings (optional): unsweetened cocoa powder, coconut, finely chopped nuts
Wilton mini pumpkins icing decorations (optional)

Chop candy melts coarsely; set aside.

Place heavy 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 candy melts and cover pan. Let stand approximately 5 minutes, or until coating has melted.

Stir until smooth and creamy. Refrigerate until firm.

Roll into balls. Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts. Add mini pumpkin icing decorations, if desired. Place in Halloween baking cups.

VARIATION:
To pipe, refrigerate truffle mixture just until it holds the shape when spooned. Place in a decorating bag fitted with tip 21. Pipe truffle mixture directly into candy cups. Decorate as desired.

---

TANTE'S BOOZE CAKE
Source: Elaine Radis
From: Vicki,La
Makes 1 (10-inch) cake

"This makes a great adult Halloween cake. Frost with orange cream cheese frosting and decorate like a jack-o-lantern. And it is EASY!"

1 (2-layer-size) pkg orange supreme cake mix
1 (4-serving-size) pkg instant vanilla pudding mix
1/2 cup oil
4 eggs
1/2 cup orange juice
1/4 cup Galliano liqueur
3/4 cup Vodka

Preheat oven to 350 degrees F. Lightly grease and flour a (10-inch) spring form pan.

Mix all the ingredients together in a mixer until well blended. Pour into the prepared pan.

Bake in at 350 degrees F for about 50 minutes. Let cool on a rack for 25 minutes before removing from the pan.

---

HINTS FOR HALLOWEEN FUN
From: Vicki,La

- 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.