theCooksCorner

Witch\’s Brew Cake

Incredients :
22 halloween recipes chocolate sandwich cookies
1 (18.25 ounce) yellow cake mix, with pudding in mix
1 cup water
1 cup solid-pack canned pumpkin (not pumpkin pie filling)
3 eggs
2 teaspoons cinnamon
2 cups prepared whipped topping
1/4 cup chocolate syrup
4 (16-inch) black shoestring licorice, braided
Assorted halloween candies and colored sprinkles, for garnish
Cookie Spiders (see below)

Procedure :
Preheat oven to 350 degrees.

Chop cookies and set aside.

Mix cake mix, water, pumpkin, eggs and cinnamon in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 1/4 cups chopped cookies.

Pour batter into greased 10-inch fluted tube pan. Bake in preheated oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Place cake flat-side up on serving dish. Combine whipped topping and chocolate syrup. Frost top and sides of cake. Press remaining chopped cookies into cream on side of cake.

Attach licorice for pot handle. Decorate cake with candies, colored sprinkles and cookie spiders.

Cookie Spiders
Insert 1 1/2-inch pieces black shoestring licorice into cream on sides of sandwich cookies for legs. Decorate top of cookie with assorted candies, decorator gels or mini-chocolate chips.

Witch Hat Cookies

Incredients :
Fudge Stripe Cookies
Hershey Kisses
Orange or black frosting

Procedure :
Turn a cookie over on the solid chocolate side. Squeeze a blob of orange frosting onto the middle of the cookie. Squash a kiss into the orange frosting. The frosting will hold the kiss, and then you have a Witch\’s Hat!

Werewolf Hands

Incredients :
4 boneless, skinless chicken breasts
1 beaten egg
1 cup Triscuit crumbs

Procedure :
Cut each chicken breast into 4 fingers and a thumb, leaving them attached at the bottom like a palm. Dip in beaten egg, then dredge in crumbs. Saut� in hot oil, spreading out the fingers as it cooks.

Use black olives for finger nails.

Serve on black or green pasta tossed with spaghetti sauce.

Serves 4.

Voodoo Witch\’s Hands

Incredients :
12 boneless, skinless chicken breasts

Marinade
2 (12 ounce) Dixie Crimson Voodoo Ale
2 tablespoons minced fresh garlic
2 tablespoons extra virgin olive oil
2 medium onions, cut into rings
1 teaspoon white pepper
1 cup all-purpose flour
3 medium eggs, beaten
3 cups Italian seasoned bread crumbs
Black olives, pitted and halved lengthwise

Procedure :
Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours.

Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet. Bake in a preheated 350 degree F oven for 25 minutes or until golden brown and cooked through.

Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy.

Plate Presentation: Use lots of red-leaf lettuce. Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.

Vampire Punch

Incredients :
Punch
1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sherbet
Vampire Eyes Cubes

Vampire Eyes Cubes
Grape or cranberry juice
Seedless green grapes

Procedure :
Vampire Eyes Cubes: Half fill large muffin cups or regular ice trays with juice. Freeze until slushy, about 1/2 hour. Push a grape into the center of each cup. Refreeze until solid.

Punch: Mix the juices together. Add the sherbet, softened, and stir until it disappears. Before serving, chill with the Vampire\’s Eyes Cubes.

Vampire Blood Fudge

Incredients :
1 1/2 cups granulated sugar
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup evaporated milk
1 small box cherry-flavored gelatin
2 to 3 tablespoons raspberry jam
2 cups semisweet mini chocolate chips
1 1/2 teaspoons vanilla extract

Butter an 8-inch square pan.

Procedure :
Mix sugar, salt, butter or margarine and milk in a saucepan. Place the mixture on the stove, and bring to a boil over medium heat. Stir carefully and continuously for exactly 5 minutes. If you stop stirring, the mixture will rise in the pan and burn. If the mixture is too near the top of the pot, the heat is too high and should be lowered.

Prepare gelatin according to package directions, using only 1 cup water. While gelatin is still liquid, add it and raspberry jam to fudge mixture. Boil for 3 minutes, stirring constantly.

Remove the saucepan from heat. Turn off the heat. Add chocolate chips immediately, and stir until they are all dissolved. Add vanilla extract and stir. Pour fudge into the prepared pan. Refrigerate overnight.

When fudge is hard, turn the pan over and run hot water over the bottom so you can remove the fudge easily.

Cut into 16 squares.

Sugar Mold Pumpkins

Incredients :
4 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon water
Orange food color
Miniature marshmallows
Green food color

Procedure :
Mix together sugar, water and orange food color. Mix well to evenly blend food color and to smash any lumps in sugar. It is helpful to wear gloves to prevent staining hands during this process. The mixture will feel like wet sand. Pack sugar in pumpkin molds which have had cornstarch sprinkled in them to prevent sticking. Press sugar firmly in mold. Remove excess sugar by scraping over edge with long knife or spatula. Unmold at once by turning upside down on flat surface and gently tapping back side of mold. Lift mold free of sugar.

Mark rounded side of sugar with toothpicks where desired window and shape should be. Cut window in mold using a string, slicing through sugar. A large doughnut or biscuit cutter pressed on top of pumpkin also works well. Leave window section on pumpkin while drying to prevent over dying around window. Dry for 1 1/2 to 2 hours.

Hollow out pumpkin shell by holding pumpkin half firmly, but gently, in the cup of hand. Scoop out center of sugar being careful to leave 1/4 inch wall of sugar around the entire mold. Sugar may be reused. Dry about 24 hours – or place on a cookie sheet and bake at 200 degrees F for 20 minutes. Allow sugar to cool before handling.

Decorate inside back hollow of pumpkin shell with candies, frosting figures, tinted coconut, etc. Join halves together by \”gluing\” them together with royal icing. Allow halves to set until dry and firm.

To finish pumpkins: Place beads of frosting around pumpkin halves to hide seam. Also decorate edge of window. Stem is made by gluing a marshmallow on top and decorating with green frosting.

Stick \’Em Up Apples

Incredients :
6 wooden craft sticks
6 medium apples
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 tablespoon vegetable oil
1 cup chopped peanuts (optional)

Procedure :
Insert a wooden stick into the top of each apple. Place chips and oil in microwave-safe bowl. Microwave about 3 minutes, stopping to stir every 30 seconds, until melted. Dip apples in chocolate-peanut butter mixture, coating well; roll in peanuts, if desired. Place on wax paper-lined baking sheet; chill until firm.

Squashed Frogs

Incredients :
1/2 cup (1 stick) butter or margarine
40 large marshmallows (10 ounce bag)
5 cups corn flakes cereal
1/2 teaspoon vanilla extract
2 teaspoons green food coloring
M&Ms plain chocolate candy

Procedure :
Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla extract and food color. Mix. Add corn flakes and M&Ms and mix until well coated and bright green. Drop from a tablespoon on a piece of wax paper and cool the globs.

Spooky Sundaes

Incredients :
Oreo cookies
Orange sherbet
Chocolate ice cream topping
Caramel ice cream topping

Procedure :
Put a small scoop of sherbet between two cookies; top with chocolate topping, and then drizzle with caramel. Serve immediately. Or you can crush the cookies and layer them in the bottom of a dish, top with sherbet and then more crumbs, then drizzle the toppings over that.