Monday
Halloween Recipe Ideas
By Sean Carter





Guess what makes a Halloween recipe stand out? Simple. It has to be yucky to the eyes and yummy to taste! If you’ve achieved that, your Halloween recipes have just struck the right chord, because that’s exactly it. Any Halloween party table will be laid-out with edible human hearts or brains or may be a pumpkin pie topped with eyeballs to name a few. And you’ll surely beat back at the horrific Halloween fare at first glance. So whether you are the guest or the host on Halloween, keep your fangs ready to taste the recipes with gusto! For one thing, you’ll remember the spooky relish forever.
Now here are some Halloween recipe ideas for you to try out. These are easy-to-do and fun-to-taste. Just make them yourself and have your folks screaming for more !

Eye these Eyeballs

3 oz lemon gelatin (sugar-free will also do)1 cup hot water1 cup pineapple juice1/2 cup tiny marshmallows8 oz cream cheese (low-fat will also do) 1 cup mayonnaise (can be fat-free)
Mix lemon gelatin in 1 cup water in double boiler, add marshmallows and stir till it melts. Remove from heat. Add pineapple juice and cream cheese. Beat until it blends well. Cool it and fold in mayonnaise. If you have a round ice cube tray or truffle candy molds, pour the mixture in the molds and put it in the freezer to settle. Otherwise pour into a deep ceramic dish and chill until it is thick enough for scooping into eyeballs. Using a melon-baller, scoop out full balls of the mixture and set aside for decoration. For decoration, use liquid food coloring and paint creatively on them with a paintbrush. Use black food coloring for the pupils.

Kooky Fingers

1 cup softened butter1 cup icing sugar1 tsp almond extract1 tsp baking powder1 egg1 tsp vanilla2 2/3 cups flour1 tsp salt3/4 cup almonds, whole blanched1 tube red decorator gel
Beat together butter, sugar, egg, almond extract and vanilla in a bowl. Beat in flour, baking soda, and salt. Cover the mixture and refrigerate for half an hour. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shapes for each cookie. To make nails, press almonds firmly into the ends. Squeeze in the centre to give the knuckle shape. Make slashes in several places with a paring knife to form knuckles.
Place on lightly oiled baking sheets and bake in 325 F (160C) oven for 20-25 minutes or until slightly golden. Let it cool for a few minutes. Lift up almond; squeeze red decorator gel onto the space and press almond back in place in such a way that the red gel oozes out from below. You can also make slashes in the finger and fill them up with this red gel to add that freaky touch of bloody fingers.
Finally, remove from the baking sheets and let it cool. Repeat with remaining dough till you have enough blood-stained fingers to gross out your friends, family, or beloved !

Pumpkin Pie

2 slightly beaten eggs3/4 cup sugar1 1lb. can pumpkin (2 cups)1/2 tsp. salt1 tsp. cinnamon1/2 tsp. ginger1/4 tsp. cloves1 2/3 cups milk (approx 1 can)1/2 tsp. all spice
Get one 9-inch pie crust, slightly cooked. Bake in a heated oven at 425 degrees or for 15 minutes approximately. Keep the oven door closed and reduce temperature to moderate (350 degrees Fahrenheit/ 180 degrees Celsius). Keep on baking for 45 minutes and keep checking by inserting a table knife at the center of the pie. If it comes out clean, your pie is done. Take it out and cool on wire rack. You can eat it cold or at room temperature and you can serve it to your folks with whipped cream at your Halloween party.

Article Source: http://EzineArticles.com/?expert=Sean_Carter





Norpro 11.25x17.25x.5-in. Nonstick Cookie Pan

The cows are out, so are the sheep, pigs, chickens and ducks! Create a farmyard of animals and the barn in your kitchen with this nonstick heavy duty pan. Simply roll out dough and press into pan's 12 cavities, bake, frost and decorate! Cookies vary in size from 2" - 3". Easy-to-clean.



Norpro 11.25x17.25x.5-in. Nonstick Cookie Pan
 
posted by Mila at 12:25 AM | Permalink |


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