Halloween VI

Halloweeen 6



Frightful Witches Fingers Charlotte’s Web Cake
Fabric Softener Smoothie Ladies Fingers
Creepy Eyeballs Frightfully Easy Ghost Cookies
Ant Hill Cake Green Grassy Cow Patties
Poached Skull n’ Crossbones Pull-Apart Brains


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Frightful Witch’s Fingers

1 cup unsalted butter
3/4 c. powdered sugar
1 tsp. vanilla
1/2 tsp. salt
1 3/4 cups flour
1-cup ground pecans
Red food coloring and blanched almonds

Preheat oven to 300 degrees.  Beat butter and sugar in bowl until light and fluffy.  Add vanilla and salt.  Add flour, 1/4 cup at a time, blending after each addition.  Stir in pecans.  Dough will be heavy.  Using heaping tablespoons per cookie, shape dough into “fingers” about 3 inches long and 3/4 inch in diameter.  Place cookies on parchment paper lined cookie sheets.  Using a knife, lightly score “fingers” a few times across the center and near the top to resemble knuckles.  “Paint” almonds with food coloring and press into the top of the cookie to resemble a fingernail, if desired.  Or, make an indentation in the top to resemble a fingernail.  Bake for 25 minutes or until lightly brown.

Ladies Fingers

Makes 48 Pretzels

The amount of flour you need will vary, depending on humidity.

24 blanched almonds, halved lengthwise
Red food coloring, optional
1 tbsp sugar
1 scant tbsp active dry yeast (one 1/4 oz pkg)
5 1/2 to 6 cups all-purpose flour*
*plus more for work surface
1 tbsp salt
2 tbsp baking soda
1 large egg
Sea salt
Dried rosemary (optional)
Vegetable oil cooking spray


1. Place a small amount of food coloring in a shallow bowl, and, using a paint- brush, color the rounded side of each split almond; set aside to dry.
2. Pour 2 cups warm water (110 degrees) into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.

3. Beat 1-cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined.   Beat until dough pulls away from bowl, 1 to 2 minutes. Reduce speed to low; add 1/2-cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured Surface; knead until smooth, 1 minute.

4. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

5. Heat oven to 450 degrees. Heat 3 quarts water to a boil in a 6-quart straight- sided saucepan over high heat; reduce to a simmer. Add baking soda.  Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles.  When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to a baking sheet.   Repeat with remaining dough, blanching each set of 12 fingers before making more.

6. Beat egg with 1-tablespoon water.  Brush pretzel fingers with egg wash.  Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using.  Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten same day; or store, covered, up to 2 days at room temperature.

Charlotte’s Web Cake

Create a spider web on top of a cake!

Start by spreading a round cake with white or orange frosting. Thin some chocolate frosting with milk until it’s about the consistency of melted chocolate, and place it in a piping bag with a ¼-inch tip.  Starting in the center, pipe a spiral pattern radiating out until you come within an inch of the edge of the cake. Now, pretending the cake top is the face of a clock, gently drag the tip of a toothpick from the center to 12 o’clock, continuing all the way to the edge of the cake. Drag the toothpick from 1 o’clock back to the center, and then from the center to 2 o’clock. Continue in this fashion until you have completed the circle. You can also do this on a smaller scale with cookies and cupcakes. Decorate your ‘web’ with plastic spiders (or gummy ones) and bugs!

Fabric Softener Smoothie
 Serving: 1   

    7 Or 8 ice cubes
    1 cup Milk
    1 large Scoop vanilla ice cream
    Blue food coloring
 Add milk to ice and blend on low speed for 10 seconds. Add one large scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softener.
Serves 1 downy dude or dudette.

Frightfully Easy Ghost Cookies
12 Oz white chocolate chips
1-pound Nutter Butter Cookies
64 Miniature Chocolate Chips
 1.  In small bowl, melt WHITE chocolate chips in microwave for 1 minute at a time.  Stir in between each minute interval until chips are smooth.
 2.  Line cookie sheets with waxed paper.  Holding cookies with tongs, dip entire top and side of each cookie into melted white chocolate, letting excess drip off.  Lay flat, coated side up, on waxed paper-lined cookie sheets.  Place two chocolate chips in coating to form eyes.  Let stand 10 minutes until set. 
 32 cookies

Green Grassy Cow Patties
1 cup Sweetened shredded coconut
Green Food Coloring
1/2-pound Butter — softened
2/3 cup Firmly packed brown sugar
1/4 cup Sugar
2 Eggs
2 tablespoons Milk
2 teaspoons Vanilla
1 3/4 cups Flour
1 teaspoon Baking soda
½ teaspoon Salt
2 1/2 cups Old fashioned oats
1 cup Chopped walnuts
1 cup raisins

1.  Preheat oven to 375F.
2. Put the shredded coconut in a baggie and add a few drops of green food coloring until coconut is grass green.  Spread out on paper towel to dry.

3.  Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and beat again. Set aside.

4.  Combine the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Stir in oats, nuts and raisins and mix.

5. Add a cup of coconut to dough mixture.  Spoon out tablespoon sized lumps of dough and place them 1-2″ apart on an ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute. Then, put on wire cooling racks.

Creepy Eyeballs

Makes 20 servings.

2 (12 ounce) bags white chocolate morsels
2 teaspoons vegetable shortening
20 glazed donut holes
20 round jellied candies, Gummi Savers®
20 M&M’s
Red food coloring

Line a cookie sheet with parchment paper or wax paper and set aside.

Melt chocolate morsels with vegetable shortening in a glass bowl in the microwave at 1-minute intervals until melted and smooth.

Cut each donut hole in half.  Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down.

Repeat with remaining donut holes.

Reserve unused chocolate.

Place the jellied candies on top surface of donut holes. Refrigerate until set.

Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes.

In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate.

Use a toothpick to draw “veins” on the eyeballs. Refrigerate until ready to serve.

Ant Hill Cake

30 Oreo cookies
13 oz. bag small peppermint chocolate patties
2 pt. vanilla ice cream
20 vanilla wafers 8-10 chocolate covered almonds
8-10 round chocolate covered caramels
1 tube black gel icing
Candy corn for garnish

Place Oreo’s in food processor and process to coarse texture. Add peppermint patties and process to coarse texture. Coat a 10 in. springform pan with cooking spray, add cookie mixture and press down gently to coat bottom and up 1/2 in. on the sides. By spoonfuls, add ice cream. Use back of a spoon to smooth ice cream evenly on the top. Cover with foil and freeze overnight.

Place vanilla wafers in food processor and blend until smooth. Place in a sealed bag until needed and store at room temperature.

Remove rim of springform pan and place cake on serving platter. On one side of cake, slowly pour vanilla wafer crumbs to form a mound, or “anthill.”

Arrange “ants” on cake using one chocolate covered almond for each body and one chocolate covered caramel for each head. Pipe on eyes and legs with gel.

Garnish with candy corn.

Poached Skull n’ Crossbones

4 bananas
1 can pear halves — drained
1-handful raisins
Strawberry or raspberry fruit sauce -or “all fruit” preserves

Preheat the oven to 350 degrees.

Cut bananas in half lengthwise and place 2 halves, or bones, crisscrossed in X shapes in a baking dish or on a cookie sheet.

Place your pear-half skulls on top of the banana X’s, curved side up. With a blunt knife, make 2 small slits in the pears for the eyes. Insert a raisin in each slit.

Bake for 10 to 15 minutes.

Remove from the oven and carefully transfer to individual serving plates. Drip some
Fruit sauce blood around your creepy crossbones.

Serves 4.

Pull-Apart Brains

1 package frozen Parker-House rolls (2 dozen)
1 small box butterscotch pudding mix
1/2 C. brown sugar
1/2 C. melted margarine
3/4 C. pecans
Candied cherries to decorate

Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the the pecans (do NOT defrost). Sprinkle the pudding mix over then rolls, then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand
overnight, or at least 8 hours.

Bake at 350°F. for 40 minutes. Let stand 5 minutes and then invert onto a serving plate.


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