Halloween III

Halloweeen 3

Eeeeeekkkkkk !!

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Flaming Ghost Cake

This recipe is more of a procedure than a recipe.
Anyway, first make a 9″x13″ cake. When cool, cut the 2 upper corners of the cake, not straight, but sort of rounded.  The curvature adds to the shape of the ghost’s head and the corner pieces become the ghost’s arms.  You can also “carve” the body so it has a more ghost-like shape (bell-shaped?).

Place the arms on the body so it looks like the ghost is raising its arms, then frost. Traditionally you will want to use white frosting.  I prefer the “whipped version of frosting.  It is much easier to spread and less crumbs in the frosting. Use thin licorice to form a mouth, and use 2 clean egg shell halves for the eyes.

Place a sugar cube in each shell, add lemon extract and ignite.  You may also find that the cake makes a much better presentation when it’s dark, as opposed to daylight.

Tongues on Toast

        8 slices white bread
        8 slices bologna
        Mustard
Cut each slice of bread into the shape of lips, with a slit in the middle. Cut the bologna into strips that look like tongues. Insert the bologna into the slits in the lips(so it looks like the tongues are hanging out of the mouths). Cover the bread with mustard and broil until the bread is golden brown.

Cheese Eyeballs

2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives
Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one tsp of this mixture and form an “eyeball” around an olive. Turn the olive in the “eyeball” so that it is “staring” outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.

Crunchy Bumpy ghosts
 
10 oz bag marshmallows
1/ 4 margarine or butter
6 cups rice cereal
12 oz vanilla flavored candy coating
black licorice candy
chocolate flavored sprinkles
In a dutch oven combine marshmallows and margarine.  Cook and stir over medium heat until mixture is melted.  Gradually stir in cereal until combined.

For each ghost, form 1/2 to 1 cup of the cereal mixture into a ghost shape.  Cool thoroughly.

In a large saucepan heat and stir candy coating over medium-low heat until melted.  Cool slightly.  Dip each ghost into melted candy coating.  While coating is still soft, decorate with pieces of licorice, chocolate sprinkles and/or chocolate pieces to make eyes, eyebrows, and mouth.  Chill for 10-15 minutes or until coating is set.  Make 9-12 ghosts.

Eyeball Dessert

8 oz Frozen whipped topping; -thawed
Blueberries or raisins
1 1/2 c Boiling water
1 large Pkg gelatin – any red flavor
1 c Cold water Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for “eyeballs.” Place a blueberry or raisin in each scoop for the “pupil.” Freeze 30 minutes, or until firm.  Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two “eyeballs” in each dish, leaving the top of the “eyeballs” exposed. Refrigerate 1-1/2 hours, or until firm.

Chocolaty Pumpkin Bars

    * 1 cup all- purpose flour
    * 1 cup whole wheat flour
    * 3/4 cup sugar
    * 1 cup pecans, very finely chopped
    * 2 tsp. baking powder
    * 1 tsp. cinnamon
    * 1/2 tsp. baking soda
    * 1/2 tsp. salt
    * 4 large eggs, beaten
    * 1 can pumpkin
    * 1/2 cup oil
    * 1/4 cup milk
    * 1/2 cup mini chips

   1. Heat oven to 350 degrees. Lightly oil a 15 X 10 rimmed baking pan with nonstick cooking spray and set aside.
   2. Whisk together flours, sugar, pecans, baking powder, cinnamon, baking soda and salt in a large bowl.
   3. In a separate bowl, combine eggs, pumpkin, oil, and milk. Add to the dry mixture along with the chocolate chips and stir.
   4. Spread the batter evenly in the prepared pan and bake 25 minutes or until a wooden toothpick inserted come out clean. Cool on a wire rack. Cut into 2 1/2 inch squares.

Gooey Eyeballs

6       eggs, hard-boiled, cooled and peeled
6       ounces whipped cream cheese
12      green olives stuffed with pimentos
Ketchup

   Cut the hard-boiled eggs in half lengthwise. Remove yolks and fill the hole
  with cream cheese. Smooth the surface of the cream cheese as much as
possible. Press an olive into the cream cheese center with the pimento facing
up.

Take a toothpick and dip it in some ketchup. Draw blood vessels in the cream cheese.

Spaghetti and Eyeballs

1 and 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
7 ounces olives — pimento-stuffed
14 ounces spaghetti sauce
3 quarts water
1 teaspoon salt
8 ounces spaghetti
2 tablespoons butter or margarine

Preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, ketchup, egg, pepper and oregano in a large bowl. Then form the meat mixture into about 18 to 24 eyeball-sized balls. Press an olive into each ball, pimento side out. Place the eyeballs in a baking dish, cover them with spaghetti sauce and bake for 45 minutes.  About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Set on medium heat and follow package directions to cook the spaghetti. Drain and transfer it to a serving bowl and toss with the butter or margarine. When your eyeballs are done, remove them from the oven and spoon onto the spaghetti, irises up. Spoon sauce from the pan around them.

Nose Blow Burritos

        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 (8oz) guacamole
        1 (16oz) sour cream

Dice the tomatoes into small pieces and place in a bowl.  Place the ground beef in a frying pan, sprinkle with the burrito seasoning and sauté on medium heat until it’s well browned. Cover and set aside.  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), and a strip of the beef mixture on top.  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.  Use a knife
to cut out two large holes for nostrils.  Gently squeeze the nose.

Sicko serving suggestion: Instead of napkins, set each guest’s place with an individual size packet of facial tissues.

Brain Cookies with Blood Glaze

Yield: about 2 Dozen
 

Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring

Blood Glaze:
2 cups confectioners’ sugar
35 to 40 drops red food coloring

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to over mix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.

Spider Web Cookies

Purchase favorite bakery cookie, frost with purchase white or orange frosting. Take black frosting and pipe a spiral design starting from the inside out. A toothpick dragged ( from the center outward) like an * (asterisk) will make it look like a spider web. Put some gummy bugs or spiders on it for total effect.

Frankenstein Brains

    * 1/2 cup margarine or butter
    * 40 marshmallows or 4 cups miniature marshmallows
    * 1/2 tsp. vanilla
    * 1/4 salt
    * 12 cups popped popcorn
    * few drops of green food coloring

   1. Melt margarine or butter in a 3 quart saucepan over low heat with few drop of green food coloring. Add marshmallows, vanilla, salt and stir until marshmallows are melted and mixture is smooth.
   2.  Place popcorn in large bowl; pour marshmallow mixture over popcorn, mixing lightly to coat.
   3. With hands lightly greased, shape mixture into half circle mounds. Place on waxed paper. Let stand until firm. Store in airtight container.

Microwave directions: Melt margarine or butter with food coloring in a large microwavable bowl at HIGH for 1 minute. Add marshmallows, vanilla and salt. Microwave at HIGH for 1 1/2 minute until melted and smooth, stirring after 45 seconds. Proceed with step 2.

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