I wish I had photos of actual Halloween recipes and treats that I whipped up at home. Unfortunately, I do not have the camera nor the time to do just that. But I suppose many of you might still be cramming and desperately searching for last-minute ideas on what to serve the family on Halloween night.
Here are a few spooktacular ideas taken from the Food Network. These are very easy to prepare Halloween recipes and guaranteed to be a hit with your kids tonight. So have fun!
Halloween Meringue Bone Cookies
* 3 egg whites
* 1/4 tsp. cream of tartar
* pinch of salt
* 2/3 cup granulated sugar
* 1 tsp. vanilla
1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.
Dragon’s Blood Punch (Non-Alcoholic)
- 1 (46-ounce) can red punch (recommended: Hawaiian Punch)
- 1 (46-ounce) can apple juice
- 1 (48-ounce) bottle cranberry juice
- 1 (2-liter) bottle ginger ale
- Ice cubes
- Berry vodka, optional
- Orange liqueur, optional
1. Combine all ingredients in a large punch bowl or pot. Add ice and stir.
2. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
3. Ladle into serving glasses.
Vampire Blood Tomato Soup with Muenster Sammies
- 3 tablespoons olive oil
- 1/2 fennel bulb, chopped, about 2 1/2 cups
- 1/2 large onion, chopped, about 1 cup
- 4 cloves garlic, smashed
- 1 1/4 teaspoons kosher salt
- 1 teaspoon fennel seed
- 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can plum tomatoes, preferably San Marzano
- 2 cups homemade vegetable broth or low-sodium canned
- 2 cups tomato juice
- 6 basil leaves, torn
- 1 tablespoon fresh lemon juice
- Fresh ground black pepper, to taste
- Muenster Sammies, recipe follows
1. Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
2. Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
3. Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
Muenster Sammies with Apple Jelly:
- 16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
- 1/2 cup apple jelly
- 8 slices muenster cheese, about 3 ounces
- 8 slices yellow cheddar cheese, about 3 ounces
- Dill pickle rounds
- Fennel fronds
- Spanish olives with pimentos
Special equipment: Cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional
Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
Spooky Ghost Cakes
1 stick unsalted butter plus extra for greasing
Half cup plus 1 tablespoon Superfine sugar
1 tsp vanilla essence
2 large eggs
One cup self-rising flour
Cornstarch for dusting
Non stick baking spray
1 x 24 oz box white rolled fondant icing
1 tube of black Writing Icing
1. Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.
2. Preheat the oven to 350F. Spoon the batter into a popover pan that has been sprayed with non stick baking spray and fill each molds till just over half full. Place on a baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface , then turn out onto a board or plate. Allow to cool completely.
3. Dust your work surface with cornstarch and roll out the icing . Cut out circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes.
- FOR THE “BLOOD”
- 3 tablespoons corn syrup
- 1/4 teaspoons red food coloring
- FOR THE DRINK
- 20 ounces pineapple juice
- 1 can (15 ounces) cream of coconut
- 1/2 cup heavy cream
- 1 cup orange juice
- 10 ounces good-quality rum
1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
2. Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
Pecan Caramel Spiders
- 1 1/2 cups toasted pecans
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, in pieces
- 1/4 teaspoon salt
- 5 ounces thin black licorice strands, cut into 2-inch pieces
- 6 ounces semisweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- Chocolate curls or jimmies, optional
1. Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
2. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
3. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
4. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
5. Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It’s helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
6. Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
7. Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.
Ghostly Pumpkin Pudding
- 1 package gelatin
- 2 cups whole milk
- 1 cup sugar
- 6 large egg yolks (reserve 2 whites for topping)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 (15-ounce) can pure pumpkin puree
- 2 large egg whites
- 1/3 cups sugar
- 1/2 teaspoon cream of tartar
- 1 pinch fine salt
- Small candy, for eyes
1. Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
2. Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
3. Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
1. Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
2. Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
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