Fun To Make Halloween Recipes























    JACK-O'-LANTERN CAKE
    Lemon-curd filling gives this pumpkin-shaped cake a realistic yellow glow.

    Prep time: 15 minutes.
    Bake time: 50 minutes.
    Decorating time: About 35 minutes.
    Yield: 12 servings.

    Ingredients
    1 package (18.5 oz.) white cake mix
    1 jar (10 oz.) lemon curd
    Yellow food coloring
    Red food coloring or orange paste food coloring
    1 can (16 oz.) vanilla-flavored ready-to-spread frosting
    Green sprinkles
    1 tube (4.25 oz.) black decorating icing fitted with a writing tip
    2 diamond-shaped gummy black candies, cut in half to make triangles for eyes
    Orange and black jelly
    beans

    Directions
    1. Heat oven to 350°F. Grease a 9" springform pan. Prepare cake mix according
    to package directions and pour into prepared pan. Bake 45 to 50 minutes, until
    a toothpick inserted in center of cake comes out clean. Cool cake in pan on wire
    rack 25 minutes. Loosen edges of cake with knife and remove side of
    springform pan. Cool completely.

    2. Using a long serrated knife, cut a thin slice off top of cake to level. Invert
    cake onto serving platter. Carefully remove bottom of springform pan. Cut
    through top third of cake horizontally (make sure you cut straight). Use
    pancake turner to lift edge of cut cake layer, and gently slide springform pan
    bottom underneath layer to support it. Lift it off the bottom cake layer. Cut
    out pumpkin face features (see photo, page 181) from the thinner layer with a
    small knife. Discard scraps.

    3. Transfer lemon curd to small bowl, and mix in 2 or 3 drops yellow food
    coloring to deepen the color. Spread lemon curd over surface of thicker cake
    layer. Gently slide the pumpkin-face layer over the lemon curd.

    4. Cut out a stem shape from top of cake, cutting through both layers. Pull
    away cut-out pieces and discard.

    5. Stir red and yellow food coloring (or orange paste coloring) into vanilla
    frosting to tint bright orange. Frost top and sides of pumpkin cake, frosting
    carefully around eyes, nose, and mouth.

    6. Cover stem with green sprinkles while frosting is still soft. Outline
    features and the top edge of cake with black decorating icing.

    7. Place triangular black candies in eyes to make pupils. Decorate bottom
    border of cake with a band of alternating orange and black jelly beans.

    COUNT DRACULA COOKIES
    Refrigerated sugar-cookie dough makes these bloody easy to prepare.

    Prep time: 10 minutes, plus decorating time.
    Bake time: 10 minutes per batch.
    Yield: 36 cookies.
    Ingredients
    1 tube (20 oz.) refrigerated sugar-cookie dough
    2 cups confectioners' sugar
    2 Tbs. plus 2 tsp. water
    ¼ tsp. vanilla extract
    Green and yellow food coloring
    2 tubes (4.25 oz. each) black decorating icing fitted with a writing tip
    72 large red-hot candies
    36 slivered almond pieces

    Directions
    1. Heat oven to 350°F. Slice cookie dough into ¼"-thick circles. Place on
    ungreased baking sheets 3" apart, and flatten with your hand into 2 ½" circles.
    Bake 8 to 10 minutes, until lightly browned. Remove to wire racks and cool
    completely.

    2. To make icing: In small bowl combine confectioners' sugar, water, and
    vanilla extract. Stir a few drops of green and yellow food coloring into icing to
    tint chartreuse. Spread chartreuse icing over each cookie using a small metal
    spatula or butter knife. Set aside 30 minutes to dry.

    3. Pipe Dracula's hair, eyebrows, nose, and mouth with black decorating icing
    (see photo). Use a dab of icing to attach two redhots on face under eyebrows
    for eyes; dot each one with icing to make a pupil. Break each almond sliver in
    half and press on mouth for fangs.

    WEB-MASTER COOKIES
    Beware! These tempting treats will ensnare anyone within reach.

    Prep time: 10 minutes, plus decorating time.
    Bake time: 10 minutes per batch.
    Yield: 36 cookies.
    Ingredients
    1 tube (20 oz.) refrigerated sugar-cookie dough
    2 cups confectioners' sugar
    2 Tbs. plus 2 tsp. water
    ¼ tsp. almond extract
    2 tubes (4.25 oz. each) black decorating icing fitted with a writing tip
    36 large red-hot candies for ladybugs
    Miniature candy-coated peanut bits or other tiny candies for ants
    18 large black gumdrops for spiders

    Directions
    1. Heat over to 350°F. Slice cookie dough into ¼"-wide circles. Place on
    ungreased baking sheets 3" apart and flatten into 2 ½" circles. Bake 8 to 10
    minutes, until lightly browned. Remove to wire racks and cool completely.

    2. To make icing: In small bowl combine confectioners' sugar, water, and
    almond extract. Spread icing over each[cont. on p.202] cookie using a small
    metal spatula or butter knife. Set aside 30 minutes to dry.

    3. Pipe a spiderweb design onto each cookie with black decorating icing. To
    make ladybugs: Use a dab of icing to attach a red-hot to web. Pipe little black
    dots on redhot for eyes, make dots on the back, and pipe three little black
    legs on each side.

    To make ants: Dab icing on 3 peanut-candy bits of the same color and place in
    a row on web. Pipe little legs on each side. If icing lifts, wait a minute or two
    and gently press down. To make spiders: Cut black gumdrops in half. Use a dab
    of icing to attach gumdrop to web and pipe legs on each side. Dab icing on 2
    peanut bits and stick on gumdrop for eyes; dot each one with icing to make a
    pupil.

    HANDWICH SANDWICHES
    Set out decorations and let children have some hands-on fun.
    Sliced bologna, turkey, ham, or salami
    Sliced assorted cheeses
    Slices of white, pumpernickel, whole-wheat, or rye bread
    Decorations
    Mayonnaise, tinted green with food coloring
    Black and green olive slices and pieces
    Chopped pimientos
    Pistachio nuts
    Sliced almonds
    Pickle relish and pickle slices
    Shredded carrots
    Ketchup and mustard in small squeeze bottles

    Directions
    1. Place a slice of cold cut and/or cheese on a piece of bread. Cut out hand
    shape using a cookie cutter, or do it freehand. Try making some six-fingered
    hands, some curved hands, and hands with some of the fingers curled back onto
    the palm.

    2. Set out decorating ingredients and let children make their own designs on
    the hands.

    TASTY FACES
    Creative food that children will love to make and eat.
    Sliced assorted cheeses
    English muffins, halved

    Decorations
    Pepperoni slices and chopped pepperoni
    Genoa-salami slices
    Green and black olive slices and pieces
    Roasted red-pepper strips and pieces
    Thinly sliced red and green peppers
    Ketchup and mustard in small squeeze bottles
    Cheese cutouts (scraps from making cheese circles)
    Pickle slices and relish
    Sliced almonds

    Directions
    1. Cut cheese into circles to fit on English muffins. Toast muffin halves and
    immediately top with a slice of cheese.
    2. Place decorating ingredients in bowls and let children create faces (pirates,
    monsters, cats) on the English muffins.

    SPOOKY SPIDERS
    Prep time: 20 minutes, plus decorating time.
    Bake time: 10 minutes per batch.
    Yield: 32 to 34 cookies.

    Ingredients
    2 squares (2 oz.) unsweetened chocolate, coarsely chopped
    1 1/3 cups all-purpose flour
    1 tsp. baking powder
    ¼ tsp. salt
    ¼ tsp. ground cinnamon
    ½ cup butter, softened
    1 cup sugar
    1 egg
    1 tsp. vanilla extract
    Black shoestring licorice, for legs
    Small candy "eyes" (see note below) or other small flat, round candies

    Directions
    1. Heat over to 350°F. Place chopped chocolate in small microwave-safe bowl
    and microwave on high for 30 seconds, until chocolate is melted. Set aside to
    cool. In medium bowl combine flour, baking powder, salt, and cinnamon; set
    aside.

    2. In large bowl with electric mixer on high, beat butter until creamy. Add
    sugar and beat until light and fluffy. Beat in egg, vanilla, and cooled melted
    chocolate until well blended. Gradually add flour mixture, beating on low just
    until incorporated.

    3. To form each spider: Pull off pieces of dough and shape into one 1" ball
    (body), one ¾" ball (middle section), and one ½" ball (head). Place balls on
    ungreased baking sheet, touching slightly; gently press down to flatten.

    4. Cut licorice into four 1 ½" pieces and four 2 ½" pieces. For front legs, insert
    two of the shorter pieces ¼" into each side of middle section, pointing upward.
    For back legs, insert two longer pieces on each side of body section, pointing
    downward. Place two candy eyes on the front part of the head, facing[cont. on p.
    204] out ward. About 8 spiders should fit on each baking sheet (legs can
    overlap slightly).

    5. Bake 8 to 10 minutes, until cookies are set. Cool cookies on baking sheets 10
    minutes. Remove to wire racks and cool completely.

    MONSTER CUPCAKES
    Prep time: 10 minutes, plus decorating time.
    Bake time: 25 minutes.
    Yield: 24 cupcakes.

    Ingredients
    1 package (18.25 oz.) butter-flavored-
    cake mix
    Red and blue food coloring or purple paste food coloring
    1 can (16 oz.) vanilla-flavored ready-to-spread frosting
    48 yellow, orange, or white candy-coated malted balls
    Miniature candy-coated chocolate candies
    1 tube (.68 oz.) black decorating gel
    1 tube (.68 oz.) red decorating gel
    Thin multicolored candy-coated licorice candies
    Giant candy corn

    Directions
    1. Prepare cake mix according to package directions. Line two 12-cup muffin
    pans with paper liners. Divide batter evenly among cups and bake according to
    package directions. Cool in pans on wire racks 10 minutes. Remove cupcakes
    from pans to wire racks and cool completely.

    2. Stir a few drops of red and blue food coloring (or purple paste coloring) into
    frosting to tint it violet. Spread cupcakes with frosting, moving spatula in an
    upward direction to create peaks.

    3. To make eyes, place two malted balls in center of each cupcake. Dab a bit of
    frosting on the back of each miniature chocolate candy and place in center of
    malted balls. Use black decorating gel to dot each candy to make a pupil.
    Squiggle red decorating gel on malted balls to make veins. Use thin licorice
    candy to make eyebrows, and candy corn for noses.

    Note: You can purchase candy corn in different color combinations. There's
    the typical yellow, orange, and white, but you can also buy it in brown, orange,
    and white or in red and white.

    CAULDRON CAKES
    Stir up a brownie cauldron overflowing with gummy insects, candy eyes of
    newt, and swirls of whipped cream.
    Prep time: 10 minutes, plus decorating time.
    Bake time: 35 minutes.
    Yield: 4 cauldrons.

    Ingredients
    1 box (15.8 oz) brownie mix
    1 tsp. baking powder
    4 pieces black shoestring licorice, cut into 4" lengths
    Canned chocolate-flavored ready-to-spread frosting (about ½ can)
    16 Tootsie Rolls
    Green food coloring
    1 1/3 cups nondairy whipped topping
    Gummy worms, frogs, bats, and spiders
    Candy eyes (see note)
    Green sugar crystals

    Directions
    1. Heat oven to 350°F. Place brownie mix in medium bowl and whisk in baking
    powder. Continue preparing according to package directions.

    2. Grease four 10-ounce glass custard cups with non-stick cooking spray. Divide
    batter evenly among cups. Make a well in center of batter by holding a
    teaspoon vertically in the middle of each cup and pressing batter up toward
    the sides, rotating the cup as you hold the spoon in place.

    3. Place cups on baking sheet. Bake 30 to 35 minutes, until batter is set and
    crust forms on top. Cool on wire racks 10 minutes. Run a knife around the rim
    of each brownie cake to loosen. Return cups with brownies to rack and cool
    completely.

    4. Remove brownies from custard cups and set upright. Hollow out center
    portion of each, leaving a ¾" border. Make two tiny holes on each side of rim
    with tip of knife. Insert ends of licorice in holes to form a handle. Repeat with
    other brownies.

    5. Frost each brownie. For each cauldron, place a dab of frosting on 4 Tootsie
    Rolls; position rolls on base of cauldron. Set cauldrons on plates.

    6. Mix a few drops of food coloring into whipped topping, allowing some streaks
    to remain. Dollop about 1/3 cup topping into the center of each cauldron.

    7. Arrange gummy worms, frogs, bats, and spiders in the topping, half sticking
    out. Place candy eyes on surface of whipped topping. Sprinkle with sugar
    crystals.

    WITCHES' HATS
    These easy-to-make hats hold a delicious treat.
    Prep time: 20 minutes.
    Yield: 4 servings.

    Ingredients
    1/2 cup milk-chocolate morsels
    4 chocolate-flavored sugar cones, for hats
    Nonpareils in assorted colors
    4 large (about 3 1/4"), round, soft chocolate cookies, for brims
    1 1/3 cups of your favorite ice cream flavor, softened
    Black shoestring licorice, for bow

    Directions
    1. Place morsels in small, heavy plastic food-storage bag and microwave on high
    for 30 seconds, or until melted. Let stand 1 minute, then knead chocolate until
    smooth. Snip tip off one corner of bag. Pipe a few lines of chocolate down from
    the top of each cone and gently roll cone in nonpareils. Place on a plate and put
    in freezer.

    2. Pipe about 1 ½ teaspoons chocolate on the flat side of each cookie. Spread to
    cover cookie. Roll edge of cookie in nonpareils. Place on a plate and put in
    freezer. Remove chocolate cones from freezer and fill carefully with
    softened ice cream. Remove cookies from freezer and place one cone on
    center of each (chocolate side up). Return hats to freezer. Before serving,
    make four licorice bows and place one on the base of each hat.















    Children of all ages love the creepiest fare at Halloween parties. Here
    is a culinary nine-up that will make your skin crawl

    What other holiday do you look forward to eating worms in dirt, blood-shot
    eyeballs, or vampire blood? When else can we, as adults, get the chance to
    behave like kids and no one bats an eye? Halloween, of course!

    It's the only time of year when you look forward to serving creepy-looking
    food! So let's make sure that the food is as scary as possible--but tasty, too!

    Now keep in mind that this is not an assortment of food for the faint of heart
    or easily weakened. Just go along with the spooky-theme recipes on the
    following pages. Children will love them. Plus, there are a few that are more
    adult appropriate.

    Great For Witches Brew
    These recipes are a fun addition to any witches brew.
    Chilling Ice Cubes 1 cup gummy worms, raisins, or other creepy crawler candy
    2 ice cube trays
    1 quart Mountain Dew or punch

    Fill a tray half full with Mountain Dew (I like the eerie green color) and
    freeze. Then add a gummy worm, insect, or a couple of raisins; fill the rest of
    the way with Mountain Dew; and refreeze. Freeze cubes until solid; about
    eight hours or overnight.
    Wicked Hot Peanuts 1 egg white
    ¼ cup sugar
    1 tablespoon water
    1 tablespoon kosher salt
    1 teaspoon cayenne pepper
    ½ teaspoon garlic powder
    ½ teaspoon ancho chili powder
    2 cups dry roasted unsalted peanuts

    Preheat oven to 250 degrees F.

    Whisk egg white until foamy in a medium bowl. Whisk in sugar, water, salt,
    cayenne, garlic, and ancho powders. Toss nuts in mixture until well-coated.

    Spray a sheet pan with nonstick cooking spray or line with parchment paper.
    Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes
    until slightly golden, turning nuts with a spatula every 15 minutes so they toast
    evenly and don't stick.

    Set the nuts aside, stirring periodically as they cool. When completely cool,
    transfer to serving bowl and garnish with dried red chilies if desired.

    Ghost Halloween Cookies
    These ore an absolute Halloween favorite. Easy and addictive.
    30 Nutter Butter cookies
    1 16oz. bag semi-sweet
    mini chocolate chips
    12oz. white chocolate chips

    Melt white chocolate in a microwave oven being careful not to burn. Lay a
    Nutter Butter cookie on cookie sheet lined with plastic wrap. Spoon melted
    white chocolate over front of cookie. Press two mini chocolate chips into white
    chocolate for eyes. Repeat with remaining cookies. Refrigerate to set.

    Eye Balls
    These hove a haunting appearance and are easy to prepare.
    20 marshmallows
    20 cranraisins

    Red icing writer

    Assemble the eyeballs by pushing one cranraisin into the center of one
    marshmallow. Using the red icing writer, draw bloodshot lines on the top and
    sides of the marshmallow. Repeat the process with the rest of your
    marshmallows. Allow the marshmallow eyeballs to dry before serving them at
    your Halloween party. Makes 20 eyeballs.
    Swamp Juice
    Remember bug juice from summer camp? Well, this recipe goes one better.
    ½ cup small tapioca pearls
    (found in the baking aisle
    of most grocery stores)
    Food coloring (your choice of color)
    4 tablespoons sugar
    Tonic water
    Lemonade
    8 gummy fish
    8 gummy worms

    Mix together all ingredients, chill, and serve. Makes eight servings.

    Mummy Dogs
    The kids will have fun making these.
    1 11oz. can refrigerated
    breadstick dough
    8 hot dogs
    Black mustard seeds

    Preheat oven to 375 degrees F. Wrap each dog to look like a mummy, leaving
    an open area for the eyes. Cut two tiny slits in the exposed hot dog and insert
    two black mustard seeds for eyes. Cut a little slit for a mouth. Place mummy
    dogs on an ungreased baking sheet and bake around 15 minutes, until golden.
    Some Other Ghoulish Ideas
    • Use breadstick dough and make edible skeleton bones. Roll and shape the
    dough to look like bones that have knobs at the ends. Sprinkle with coarse salt
    before baking.

    • Fill a plastic household glove with lemonade to create an' eerie floating hand
    in your punch bowl. Use heavy-duty rubber bands to secure the top of the
    glove, leaving a little room for expansion. Prop up the secured end of the glove
    in the freezer. Freeze until solid, peel away the glove and float the hand in the
    punch bowl.
    • Use plastic light sticks as your drink stirs. Makes all your drinks glow.