Chocolate
COOKIES, COOKIES, COOKIES – CUT-OUTS
Good morning…well it’s 4:49 AM EST as I begin this post. I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post. But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you. If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are. In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays. I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them. So let’s get baking!
My first offering is a Chanukah cut-out cookie from my dbase. I must try to make these this year, if I am up to it. If not, I may make it for Purim. I love poppy seed cookies like this following recipe. They remind me of my beloved maternal grandmother.
Chanukah Poppy Seed Cookies
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Ingredients
3 eggs
1 cup sugar
3/4 cup oil
Juice and rind of 1 orange
4 cups flour
1/4 cup poppy seeds
2 teaspoons baking powder
Salt
Directions:
Beat eggs. Add sugar, oil, orange rind, and juice. Stir in dry ingredients.
Roll out thin and cut into desired shapes.
Bake at 350 degrees. Check after 10 minutes. Remove when browned.
SOFTA123’S AKA MARILYN’S NOTE: Don’t frost these cookies. They taste good plain!
The following recipe is for Chanukah chocolate star cookies. I have never tasted a chocolate cut-out cookie, but what’s not to like? It’s CHOCOLATE!
DISCLAIMER: The above picture does not go along with the following recipe, but looks to be similar. ~SOFTA123
CHANUKAH CHOCOLATE STARS
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Yield: About 4 dozen
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar, to decorate
Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.
On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.
Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered sugar.
Posted by Judith Sobel
I think that these Amish cut-out cookies must be devine! I love cookies that are fragrantly laced with spices. I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth. Keep adding water, a drop at a time and mixing till smooth until it is the consistency you desire. Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar. Brush the glaze onto the cookies using a pastry brush.
Amish Christmas Cookies
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1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground clove
1/2 teaspoon nutmeg
1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. Cream butter and sugar. Blend in molasses and eggs.
3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.
4. Bake for 10 to 12 minutes.
The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years. Maybe this will be his lucky year! Start calling pharmacies to see who can get the Hartshorne for you!
Hartshorne German Christmas Cookies
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2 cups Sugar
1/2 teaspoon Salt
1-1/4 cups Shortening
2 Eggs
1 cup Milk
1 tablespoon Hartshorn ***
1/2 cup Boiling water
2 teaspoons Vanilla
Flour to stiffen
1 ounce Anise seeds
*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals
1. Mix sugar, salt, shortening, eggs, and milk.
2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.
3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne
mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.
7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”
Read Full Post | Make a Comment ( None so far )THANKSGIVING – #7
The First Thanksgiving
We Gather Together Hymn
We gather together to ask the Lord’s blessing;
He chastens and hastens His will to make known.
The wicked oppressing now cease from distressing.
Sing praises to His Name; He forgets not His own.
Beside us to guide us, our God with us joining,
Ordaining, maintaining His kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, were at our side, all glory be Thine!
We all do extol Thee, Thou Leader triumphant,
And pray that Thou still our Defender will be.
Let Thy congregation escape tribulation;
Thy Name be ever praised! O Lord, make us free!
-Adrianus Valerius
-Theodore Baker (translator)
Today’s post is for those who like to craft. We have to relax somehow and get out of the kitchen, so why not try to relax and have fun making one of these projects. Notice, I said ONE project. We still have baking and cooking to do! I have included a crochet pattern for a cornucopia centerpiece, a cute crocheted turkey hot pad, the cutest turkey nut bowl which is on my “must try to make” list, a gorgeous serving platter and a centerpiece that will go perfectly with the table cloth and napkin place cards that you can find at https://atzimmes.wordpress.com/2011/11/15/thanksgiving-3/ . I even found directions on how to make Pilgrim place cards for those of you who opt not to make the table cloth and napkin place cards. At the end of the crafting ideas I am attaching an easy recipe for Bavarian Mints. Hope you enjoy!
Thanksgiving Crocheted Cornucopia
Submitted by Anonymous on Fri, 12/26/2008 – 15:10
Thanksgiving Cornucopia with Indian Corn and squash
Thanksgiving is one of my favorite holidays and I always get irritated when the stores seem to just pass it by. This year I am not going to let that happen, all this month I will be posting a different pattern every week so that you can make your very own cornucopia. We will make several different types of squash and a piece of Indian corn. Materials for the cornucopia: Size H hook, 7 inch metal craft ring, 4 oz of any shade of brown yarn & a marker
Row 1: ch 4, 7 dc in 4th ch from hook, join to form a ring Row 2: ch 3 (this does not count as 1st dc) fpdc(front post double crochet) around 1st dc and in remaing 6 dc, join to 1st fpdc. Row 3: ch 3 (this now counts as 1st dc) fpdc around 1st fpdc of previous row, *dc in top of next fpdc, fpdc in same stitch(increase made) repeat from * to * around , join. Row 4: ch 3, *fpdc in 1st fpdc, dc in next dc, around join. Row 5: ch 3, dc in same st, *fpdc around next fpdc, 2 dc in next dc * repeat from * to * around, join. Row 6: ch 3, dc in dc’s, fpdc in fpdc Row 7: ch 3, 2 dc in next dc,* fpdc in next fpdc, dc in next dc, 2 dc in next dc, repeat from * to * around, join Row 8: ch 3, dc in dc’s fpdc in fpdc. Rows 9 – 22: Repeat rows 7 & 8 having one more dc between fpdc(you will be increasing a total of 7 stitches per row) until you have 10 dc between each fpdc. Row 23-24: repeat row 6 Row 25: Place 7 inch craft ring in front of your work (crochet is closes to your body) ch 1, * insert hook into next stitch and under ring, yo (this will go over the top of the ring) pull through stitch, yo pull through both loops on hook*, repeat from * to * all the way around ring, join, ring is now attached to your horn. Edging: ch 1 , *sc in same stitch, trc in next stitch * repeat from * to * around.
Indian Corn
I’m going to tell you how this whole idea came about, I was in Walmart and I happen to pass by the beads and there it was, one little package of #345 Americana Multipony beads. For some reason I suddenly thought those are the colors of Indian corn. Then I went to the yarn to pick up some yellow and there they all were the fall colors and the ideas just flooded my little head. I started out just with the idea of Indian corn and then the rest followed, ok now you know I am not a sane person but honestly this is how most of my ideas come to me at the spur of the moment. Indian Corn 1 package of #345 Americana Multi pony beads 1 3 oz skein of Red Heart color 0220 Cornmeal Size H hook marker I picked out all the reds, oranges, and a few black beads, string them all onto your yarn before we begin, You should have 83 beads but as a safety measure I always string on 2 extra beads just incase. Do not join rounds, use a marker to mark beginning of each row. Ch 2, 3 sc in 2nd ch from hook. Row 1: 1 sc in each sc Row 2: 1 bsc (bead single crochet) in each sc Row 3: 2 bsc in each bsc, total of 6 bsc Row 4 – 14: 1 bsc in each bsc Row 15: *ch 30 sc in next sc repeat from * 5 more times, end off leaving a long tail. Wrap the long tail tightly as possible just above the last bsc row made (this gathers all the ch 30’s to look like the husk)
Striped squash
1 3 inch styrofoam ball or batting for stuffing size I double ended hook 1 3 oz skein of Red Heart color 0391 Artichoke 1 3 oz skein of Red Heart color 0313 Aran starting with artichoke, ch 17, skip 1st chain from hook, pull up a loop in next 16 ch, push all loops down to other side of hook turn. Attach white, remove loops on hook, put loops back on hook turn. Using artichoke remove loops, put loops back on. Continue until you have 17 rows of artichoke and 16 rows of aran. With aran, remove loops off of hook, stretch piece around styrofoam ball , using aran slip stitch to beginning artichoke row, end off aran leaving a long tail. Weave aran through top pull tight to close up end, finish off. End off artichoke leaving a long tail, weave artichoke through opposite end pull tight to close up finish off.
Bumpy Squash
I know that the names of the patterns are not that creative but they are original! 1 3 inch styrofoam ball or batting for stuffing Size I afghan hook 1 3 oz skein of Red Heart color 0368 paddy green Size 10 thread white **1 strand of white size 10 thread and 1 strand of yarn are held together through out*** Row 1:ch 15, work Tunisian simple stitch, Row 2: Pull up next 2 stitches, *work bobble in next stitch as follows: (yo insert hook into next st, yo and draw loop through)3 times, yo and draw loop through 6 loops on hook, booble made. Pull up loop in next 3 stitches, repeat from * to end of row. Row 3: Remove loops Row 4: *work bobble in 1st stitch, pull up a loop in next 3 stitches, repeat from * to end of row. Repeat rows 2 to 4 , 5 times, then repeat row 2 & 3 once. Stretch around Styrofoam ball, sew last row to row 1. Thread a piece of yarn through one end, pull tight, finish off repeat for other end.
Pointy Squash
1 3 inch styrofoam ball or batting for stuffing Batting for stuffing Size H hook 1 3 oz skein of Red Heart color 0368 paddy green 1 3 oz skein of Red Heart color 0245 orange to mark beginning of each round, place marker in last sc of each round. With green, ch 2, 6 sc in 2nd ch from hook. Row 1: 2 sc in each sc (12 sc) Row 2: *sc in next sc, 2 sc in next sc repeat from * around (18 sc). Row 3: *sc in next 2 sc, 2 sc in next sc repeat from * around (24 sc) Row 4: *sc in next 3 sc, 2 sc in next sc repeat from * around (30 sc) Row 5: *sc in next 4 sc, 2 sc in next sc repeat from * around (36 sc). Rows 6 – 8: work even, at end of row 8 attach orange. Row 9: ch 3 (count as 1st dc) dc in remaining 35 sc, join to top of 1st dc. Row 10: ch 3 , dc in next 4 dc, fpdc in next stitch, *dc in next 5 dc, fpdc in next stitch repeat from * around. Row 11: ch 3 , dc in next 2 dc, decrease one dc (yo pull up loop in next dc, yo pull through 2 loops on hook, yo pull up a loop in next dc, yo pull through 2 loops on hook, yo pull through 3 loops on hook) fpdc in next fpdc stitch, *dc in next 3 dc, decrease, fpdc in next fpdc stitch repeat from * around. Insert Styrofoam ball now. Begin to stuff as necessary with batting as you complete the following rows. Row 12: ch 3 , dc in next 3 dc, fpdc in next stitch, *dc in next 4 dc, fpdc in next stitch repeat from * around . Rows 13 – 16: repeat row 11 until there is only 1 dc inbetween fpdc. Rows 17 – 21: ch 3, *fpdc in next fpdc stitch, dc in next dc, repeat from * around. Row 22: Work 1 fpdc in each fpdc. End off leaving a long tail, thread through top pull tight.
Turkey Nut Dish
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“With holiday season upon us, my favorite thing to do is curl up by the fire place with a cup of hot cocoa nearby and a crochet project that will enhance my table decorations and bring delight to my guests.
Not only will the array of goodies offered on the table bring “oohs” and “aahs” from my guests, but my Turkey Nut Dish will add whimsy to any holiday table and prompt squeals of delight from the children as well…”
“Add this clever decoration to Thanksgiving dinner by filling this gobbler’s dish with nuts in their shells or other tasty treats!” ~ Beverly Mewhorter
Design by Beverly Mewhorter
Skill Level
Beginner
Size
5 1/2 inches tall
Materials
Worsted weight yarn: 2 1/2 ounces brown, 1 1/2 ounces autumn ombre, small amounts of red and orange
Size G/6/4mm crochet hook or size needed to obtain gauge
2 (12mm) wiggle eyes
Fiberfill
1-pound plastic container (3 1/4 inches tall x 4 1/2 inch diameter top opening)
Hot-glue gun
Tapestry needle
Gauge
4 sc = 1 inch
Check gauge to save time.
Pattern Notes
Weave in loose ends as work progresses.
Sl st to join each rnd in beg st.
Bowl Cover
Outer Cover
Rnd 1 (RS): With brown, ch 4, 11 dc in 4th ch from hook, join (see Pattern Notes) in top of beg ch-4. (12 dc)
Rnd 2: Ch 3, dc in same st as beg ch, 2 dc in each rem dc around, join in top of beg ch. (24 dc)
Rnd 3: Ch 3, dc in same st as beg ch, dc in next dc, [2 dc in next dc, dc in next dc] rep around, join in top of beg ch. (36 dc)
Rnd 4: Working in back lps for this rnd only, ch 3, dc in each st around, join in top of beg ch.
Rnds 5-10: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 10, fasten off.
Inner Cover
Rnds 1-3: Rep Rnds 1-3 of outer cover. (36 dc)
Rnds 4-8: Ch 3, dc in each dc around, join in top of beg ch. At the end of Rnd 8, leaving a length of yarn, fasten off.
Place inner cover inside plastic container and outer cover over outer edge, working through sts Rnds 8 of inner cover and Rnd 10 of outer cover, sew sides tog around top edge.
Head
Rnd 1: With brown, ch 2, 8 sc in 2nd ch from hook, join in beg sc. (8 sc)
Rnd 2: Ch 1, 2 sc in each sc around, join in beg sc. (16 sc)
Rnd 3: Ch 1, [sc in next sc, 2 sc in next sc] rep around, join in beg sc. (24 sc)
Rnd 4: Ch 1, sc in each sc around, join in beg sc.
Rnds 5-7: Rep Rnd 4.
Rnd 8: Ch 1, [sc in next sc, dec 1 sc over next 2 sc] rep around, join in beg
sc. (16 sc)
Neck
Rnds 9-20: Rep Rnd 4. At the end of Rnd 20, leaving a length of yarn, fasten off.
Stuff head and neck with fiberfill. Flatten Rnd 20, sew neck opening closed.
Sew head and neck to outer cover over Rnds 5-10.
Beak
With orange, ch 4, sl st in 4th ch from hook, ch 4, sl st in same 4th ch from hook, leaving a length of yarn, fasten off. Fold beak in half and sew to head over Rnd 7.
Wattle
With red, [ch 3, sl st in 3rd ch from hook] 6 times (6 bumps), sl st in same ch as 5th bump, fasten off. Sew first bump over beak.
Eyes
Glue wiggle eyes to face.
Wings & Tail Feathers (make 5)
Row 1: With autumn, ch 5, sc in 2nd ch from hook, sc in each rem ch across, turn. (4 sc)
Rows 2-11: Ch 1, sc in each sc across, turn.
Row 12: Ch 1, [dec 1 sc over next 2 sc] twice, do not turn. (2 sc)
Rnd 13: Working around entire outer edge, ch 1, [sc in next st, ch 3] rep around, join in beg sc, fasten off.
Sew a wing to each side of outer cover and three tail feathers to back of outer cover.
Tom Turkey Hot Pads
Expect to gobble up compliments when you crochet these whimsical hot pads from designer Beverly M., Apache Junction, Arizona. These turkeys are sure to make a return appearance year after year.
Materials Needed (for one):
- · Worsted-weight yarn—3 ounces of white ( Beverly used Red
Heart Soft White yarn); and small amounts each of brown, gold, green, orange, red and yellow - · Size J/10 (6mm) crochet hook
- · Two 7mm glue-on wiggle eyes
- · Fabric glue
- · Yarn or tapestry needle
- · Scissors
Gauge: Working with two strands of yarn as one, 3 scs and 3 rows = 1 inch. Slight variations in gauge will change the finished size a bit.
Finished Size: Turkey hot pad measures about 8 inches wide x 7 inches high.
Directions:
HOT PAD: Working with two strands of white yarn as one, ch 21.
Row 1: Sc in second ch from hk and in each remaining ch across, ch 1, turn: 20 scs.
Row 2: Sc in each st across, ch 1, turn: 20 scs.
Rows 3-20: Repeat Row 2: 20 scs.
Ch 10, sl st in last st of Row 20 for hanging loop. Fasten off.
Use yarn or tapestry needle to weave in all loose ends.
TURKEY: Body: Round 1: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs.
Round 2: Ch 3 for first dc, dc in same st, work 2 dcs in each remaining dc around, join with a sl st in top of beginning ch: 28 dcs. Fasten off.
Head: With brown, ch 4 for first dc, dc in fourth ch from hk 13 times, join with a sl st in top of beginning ch: 14 dcs. Fasten off.
Beak: With gold, ch 2, sl st in second ch from hk. Fasten off. Use yarn or tapestry needle to weave in all loose ends.
Feather: With red, ch 7, sc in second ch from hk and in each remaining ch across, work 2 scs in last ch, sc in each ch along opposite side. Fasten off.
Repeat to make one feather each of orange, yellow and green yarn.
Feet: With gold, ch 4, sl st in fourth ch from hk, ch 4, sl st in fourth ch from hk. Fasten off.
Finishing: Use yarn or tapestry needle to weave in all loose ends.
ASSEMBLY: Referring to photo as a guide, glue body and then head to hot pad. Glue feathers around top outer edge of body and feet to lower edge of body. Glue beak to center of turkey’s head. Glue eyes above beak. Let dry.
ABBREVIATIONS
ch(s) chain(s)
dc(s) double crochet(s)
hk hook
sc(s) single crochet(s)
sl st slip stitch
st(s) stitch(es)
Autumn Plate
You can create a plate for all four seasons with this simple laminating technique. Use your imagination and find unique shapes, flat ornaments, ribbons and other embellishments for your plate. A plate decorated in this wayshould always be washed by hand.
Materials
11″ (28cm) clear glass square plate
Paper leaves
Gold micro beads
Liquid laminate
Paper glaze
Scissors
¼ -inch (19mm) wash brush
Plastic cups
Paper Palette
About the papers
The papers used in this project are colored mulberry with the inclusions of mango leaves. The mongo leaves add a rich texture to the paper. They are machine made in Thailand but have a wonderful handmade feel.
1. Arrange the Leaves
Lay the plate right side up and arrange the leaves under the plate so you can see what they look like. Arrange the leaves so some are going off the edge of the plate. Set the leaves to the side in pattern you want for the plate. Turn the plate upside down (on top of one or two plastic cups, if you like). Brush the back of the plate with liquid laminate and begin to place the leaves face down on the plate.
2. Adhere the Leaves
Brush the back of the leaves with laminate and smooth with your fingers. Press the corners of the leaves down to form tightly to the shape of the plate.
3. Add the Micro Beads
Trim the leaves that over the edges with scissors. While the liquid laminate is still wet, sprinkle the back of the plate with gold micro beads. Add a bit more laminate if necessary. The bead placement can be fairly random.
4. Apply Liquid Laminate
Brush the excess beads of the back of the leaves. Tear the mulberry papers into random sizes. Apply the laminate directly to the paper pieces before you put them on plate. Use the ¾ -inch (19mm) wash brush to apply laminate. Lay the laminate paper pieces on the back of the plate.
5. Add the Remaining Paper
Continue adding pieces of mulberry paper in random color patterns. Let the papers go over the edges of the plate. When the entire plate is covered, trim the excess papers from the edges. Press the edges of the plate with your finger to ensure the paper is firmly bonded to the glass. Set aside to dry. Brush the back of the plate with generous coat of paper glaze.
The Autumn Dish instructions were found at The Holiday Spot website.
Pilgrim Place Card Holders
What you’ll need: Permanent color markers, straight wooden clothespin, black pipe cleaner, 1 liter plastic bottle with cap, construction paper, a paper plate, glue, paper plate.
How to make: At the top of the clothespin, draw a face using the permanent markers. Color the rest of the clothes pin black. Tie the pipe cleaner just below the “face” to make the arms. With a craft knife, cut the top off a plastic 1-liter bottle, 3 1/4 inches down from the cap and discard the bottom. Remove the bottle cap and color it and the bottle top black. For the pilgrim man, wrap a pipe cleaner around his feet and stand him up in the bottle cap. Cut out and glue on a paper hat and vest. To finish the woman, wrap a pipe cleaner around her waist and fit her into the bottle top. Glue on a paper apron and bonnet. Cut name tags from a paper plate rim and attach them to the pilgrims’ arms.
The instructions for the Pilgrim Place Card Holders were found at Mother Nature Network’s website.
Thanksgiving Centerpiece:
Glittered Corn from Martha
Stewart.com
A few organic elements, enlivened with a bit of gilding, evoke fall’s abundance. To make this eye-catching centerpiece, we turned a glass compote into a horn of plenty with glittering Indian corn and squash.
Tools and Materials
- Dried corn, from Dry Nature Designs, 212-695-8911
- Craft glue
- Fine glitter in Florentine Gold, by Martha Stewart Crafts, at Michaels
- Foam brush
- Kettle of boiling water
Glittered Corn How-To
Pick some ears of dried corn to glitter fully and other ears to do more sparingly, so your arrangement doesn’t go overboard. For the former, coat fully with craft glue and glitter. For the latter, use a foam brush to lightly dab some kernels with craft glue, then apply glitter.
To soften husks so you can shape the ears when you arrange them, steam over a kettle of boiling water once the glitter has set. Gourds need nothing more than a glittered stem to shine.
To me, mints are an essential part of any dinner party. They taste good, they aid in digestion, and they freshen your mouth which makes for sweeter post-dinner conversation. This recipe for Bavarian Mints by kitchenchatter sounds like the perfect mint for our Thanksgiving festivities.
DISCLAIMER: The above photo is for a similar recipe for Bavarian Mints, but it does not go along with this recipe. ~ Softa123
Bavarian Mints
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By kitchenchatter
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients:
12 ounces package semi-sweet chocolate chips
12 ounces package milk chocolate chips
1 tablespoon butter
14 ounces can Eagle-Brand-sweetened-condensed milk
3 drops oil of peppermint
1 teaspoon vanilla
Directions:
Melt in top of double boiler. the chips and butter. Remove from heat- add sweetened milk, oil of peppermint and vanilla. Pour into 9×13-inch pan. Cool and cut.
Read Full Post | Make a Comment ( None so far )APPLES APPLES APPLES
I got up EARLY this morning and decided to stay up so that I could blog today. It’s been a hectic week and last week was the same. I’ve never had so many doctor appointments at one time! So, while I’m up, I will do what I love and that is the blog.
I‘ve been thinking about apples all week and decided that I would write about them, especially the candied apples that I used to love to eat and the caramel apples that my sister and I would make with my mom. I always loved doing that.
The apple does not fall far from the tree.
Years ago my friend, Susie, asked me to find her a recipe for the candied apples. Thanks to Prodigy and my first computer, I was able to find a recipe for her. I miss the old days of Prodigy and their Food Boards. And, a few years ago, I attended the wedding of a computer friend of mine and they made candied (or bought) and caramel apples as favors. I thought that that was ingenious since it was an October wedding!
The wonderful bounty of Fall.
Apples form a part of a healthy food plan. Remember the saying, “An apple a day keeps the doctor away?” I don’t know if that is true of not but “Apples have properties that no other fruits have and its benefits have been proven overtime. You will be able to get the benefits of these properties individually with other fruits, but an apple combines everything and makes it simpler,” according to an article posted at Succeed With This.” According to this article there are 9 reasons why an apple a day keeps the doctor away. Here are the reasons:
- Apple contains Vitamin C. Vitamin C helps greatly your immune system.
- Prevent Heart Diseases. The reason it can prevent both coronary heart disease and cardiovascular disease is because apples are rich in flavonoid. Flavonoids are also known for their antioxidant effects.
- Low in calories.
- Prevent Cancers. Notice the plural. We all know that cancer comes in several forms and in different places. Apples target multiple cancers such as colon cancer, prostate cancer and breast cancer in women.
- Apples contain phenols, which have a double effect on cholesterol. It reduces bad cholesterol and increases good cholesterol.
- Prevents tooth decay.
- Protects your brain from brain disease.
- Healthier Lungs. A research at the University of Nottingham Research shows that people who eat 5 apples or more per week has lower respiratory problems, including asthma.
- They taste great!
Apple's are G-d's work of art.
All of the above are good reasons and I’m going to eat an apple right after I finish blogging! My favorite apple is the Ambrosia which is difficult to find. I first tasted them last year as Sam’s Club sold them. I ate apples and couldn’t get enough. I even took them to Myrtle Beach last year so I could eat them there. So far this year, I haven’t found them. My next favorite is the Empire. Living in Rochester, we can find a good variety of apples as there are many apple orchards around our area of the world. I used to love to go apple picking with my step-son, his wife and his two children, my grandchildren! The kids would help their “old” Softa pick the apples and Scott would carry the filled bushel for me and he would help me on and off the cart. Now, I can’t get on and off the cart very easily so they don’t call me to go apple picking with them. I miss that a lot.
I use a recipe software program to store my recipes. It is called “Home Cookin” and it is from Mountain Software. When I set up the chapters, I dedicated one to Apple Recipes. No other single ingredient has its own chapter.
So, today’s recipes are all include apples and I hope you enjoy them as much as I do!
What's not to love about an apple?
Apple Bliss Bars
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Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 stick (1/2 cup) margarine
2 1/2 cups chopped apples
1/2 cup sugar mixed with 1 teaspoon cinnamon
Topping:
3 eggs
2 tablespoons all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 cup nuts (optional)
Mix together flour, sugar and margarine until crumbly and press into an ungreased 9 x 13-inch pan.
Sprinkle chopped apples over crust. Sprinkle sugar-cinnamon mixture over apples. Bake at 375 degrees F for 30 minutes.
Remove from oven and pour topping over apples. Return to oven and bake about 20 minutes more.
Topping:
3 eggs
2 tablespoons all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 cup nuts (optional)
Mix all together and pour over partially-baked apples and crust.
Why not upset the apple cart? If you don't, the apples will rot anyway. ~Frank Howard Clark
Baked Beans ‘n Apples
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6 slices Bacon, diced*
1/2 cup Chopped Onion (1 medium onion)
2 cans Brick Oven Baked Bean**
1/4 cup Firmly packed Brown Sugar
1 teaspoon Ginger
2 tablespoons Molasses
2 Apples; each cut into 16 thin wedges
*NOTE: For those of you who keep Kosher, as I do, I use Beef Frye when making this recipe.
**Ingredient List should read: 2 (16-ounce) cans brick oven baked beans. Again, for those of you who keep Kosher, I use Heinz Vegetarian Baked Beans.
In large skillet, fry bacon until partially cooked. Drain, reserving 2 tablespoons of the drippings. Stir in remaining ingredients. Cover. Simmer until thoroughly heated and apple is tender. At this point, I usually put everything into a GREASED, COVERED casserole and bake at 350° Fahrenheit for maybe a half an hour, checking to make sure it doesn’t dry out.
Makes 8 (1/2-cup) servings.
NUTRITIONAL INFORMATION: 1/2 cup = 1 serving
Calories 210
Protein 8g
Carbohydrates 39g
Fat 3g
Sodium 425mg
Potassium 395mg
TIP: To bake in oven, heat oven to 350 degrees Fahrenheit. Reserve apple slices for topping. Pour beans into a GREASED 1 1/2 to 2 quart casserole and top with sliced apples. Bake at 350 degrees Fahrenheit for 35-45 minutes OR until bubbly and THOROUGHLY heated.
I make this for BBQ Brings A Dish To Pass party. Everyone raves about it, especially my husband and my father. I have been making this recipe for years, but have never tasted it myself as I don’t like baked beans! My Mom now uses this recipe, but makes hers without any meat.
Those who have tasted it with the meat like it better with the beef frye (or bacon). I add molasses at the request of my husband and he tells me it’s better with the molasses. I use maybe 2 tablespoons of the molasses. I first made this recipe for our Nosheri Too group, a singles group I started before Paul and I got married.
This recipe originally came from one of my Pillsbury cookbooks.
~Softa123 aka Marilyn
Apple Strudel is a heavenly delight.
DISCLAIMER: This photo of a delicious looking slice of strudel is not the photo for the following strudel recipe. I found this photo on the Internet. ~Softa123
Rachael’s And Softa’s Apple Walnut Strudel
========================================
2 Apples
1/3 cup Walnuts; chopped
1/4 teaspoon Lemon Juice; (NOTE: I used more so apples wouldn’t turn brown)
1/4 cup Margarine
1/8 cup Sugar
1/2 teaspoon Ground Cloves
1/2 teaspoon Cinnamon
1/3 pound Phyllo Leaves (6 leaves)
Bread Crumbs
Egg Wash (Beaten Egg and Water)
Cinnamon-Sugar
Peel, core and chop apples. Combine apples, walnuts, lemon juice, sugar, cinnamon and cloves in a mixing bowl; fold to mix.
Melt margarine.
Place 1 phyllo dough leaf on a lightly dampened, lightly bread-crumbed cloth. Brush leaf lightly with melted margarine. Place a second leaf on top of first leaf. Brush lightly with melted margarine. Repeat with a third leaf.
Place half of apple filling 2″ in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough jelly-roll fashion.
Score top of roll into 10 pieces with a sharp knife or scissors and place on GREASED cookie sheet. Repeat with next 3 leaves. Bake at 350 degrees F. for 25 mins. OR until lightly browned.
Makes 18-20 pieces of strudel.
Note: A package of phyllo dough will make approximately 4-5 rolls. I made this recipe up for Rosh Hashanah 2002. It is based upon a recipe I found on the internet, but I greatly changed it. It is easy, fast, and delicious. Rachael did the first two rolls and mixed up the first batch just about by herself at age 6 1/2. We were both very proud of her! I hope this will be a new tradition for us! ~Marilyn aka Softa123
Servings: 18
Every so often we need to turn everything upside down so we can see a new perspective of our life and our world. ~Marilyn Sultar
DISCLAIMER: This photo of Topsy Turvy Apple Pecan Pie is not the photo for the following strudel recipe. I found this photo on the Internet. ~Softa123
Topsy Turvy Apple Pecan Pie
===========================
1/4 cup Softened Butter or Margarine
1/2 cup Pecan Halves
2/3 cup Firmly Packed Brown Sugar
Pastry for 2-Crust Pie
6 cups Sliced Tart Apples (about 2 1/2 lbs.).
2 tablespoons Lemon Juice
1 tablespoon Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
Spread softened butter evenly on bottom and sides of 9″ pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. SERVE HOT.
I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers, years ago when we had two newspapers.
~Softa123 aka Marilyn
If you want apples, you have to shake the trees.
Caramel Apple Salad
===================
4 apples, cored and diced
16 ounces crushed pineapple with juice
1/2 cup chopped dry-roasted peanuts
1 package butterscotch instant pudding, fat free, sugar free
1 tub fat free Cool Whip
Combine all ingredients.
Servings: 12
Some like it hot, some do not.
Fire Red Candy Apples Recipe
============================
Submitted by RecipeTips.com
“These bright red apples would surely catch the eye of all the kids at your next Halloween party. Serve theses yummy treats and be the first to welcome in the Fall season.”
Ingredients
8 medium apples, green or red
2-3/4 cups sugar
1-1/4 cups light corn syrup
1-1/2 cups water
1 teaspoon vanilla
15 drops red food coloring
Serving Description: 1 apple
Servings: 8
Equipment: medium heavy sauce pan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Directions
Wash and dry apples, remove stems and insert a wooden stick into the bottom (not stem end) of the apples; approximately 2/3 of the way into the apple. Set apples aside. In saucepan, combine sugar, corn syrup, and water. Heat slowly on low heat, stirring constantly. Once mixture starts to boil, stop stirring and leave boiling until candy mixture reaches 300°F on a candy thermometer, or until a small amount of mixture dropped into cold water separates into breakable threads.
Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add vanilla, mix well.
Dip each apple into the mixture while mixture is still hot, swirl to cover apple evenly. You will need to work fast to get all the apples dipped before mixture becomes too hard.
Place dipped apple on greased cookie sheet or greased wax paper.
Sugar in the morning, sugar in the evening, sugar at supper time...
Halloween Candy Apples 2
========================
By Chef Dee
Added October 01, 2004 | Recipe #101064
Categories: Candy Dessert Apples More
Photo by brian48195
Total Time: 1 hrs 34 mins
Prep Time: 10 mins
Cook Time: 1 hrs 24 mins
Chef Dee’s Note: We make these every Halloween.
Ingredients:
8 apples, firm and medium sized
8 wooden sticks
3 cups granulated sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon
1/4 teaspoon red food coloring
Directions:
1 Wash, dry and polish apples.
2 Remove stem.
3 Insert wooden stick in stem end.
4 Remove blossoms. (SOFTA123’S NOTE: I really am unsure what this means, but my guess is that if there are blossoms or leaves on the apples, take them off before you begin making this recipe.)
5 Set aside.
6 Put sugar, syrup and water into saucepan.
7 Heat and stir to dissolve.
8 Boil without stirring until it reaches 300 degrees on candy thermometer.
9 A bit of syrup dropped into cold water will separate into brittle threads.
10 Remove from heat.
11 Stir in cinnamon and food coloring.
12 Dip apple to cover.
13 Hold above saucepan to drain.
14 Place on greased pan or tray stick side up.
15 Quickly dip remaining apples.
16 Return syrup to heat long enough to liquefy if it firms too much.
17 Let stand at least 1 hour before serving.
By Michelle_My_Belle on October 29, 2010
Very easy to make, and using the leftovers to make hard candy was a great idea! I added some extra cinnamon with the food coloring at the end to brighten up the flavor after cooking so long.
By brian48195 on November 08, 2009
These were easy to make. It takes longer for the temperature to reach 300 because you have to wait for the water to boil off. So, don’t worry that it isn’t going as fast as you think. Also, use a small pot so the liquid is deeper. I also did what another reviewer suggested and sprinkled a cookie sheet with sugar to set the apples on. I also took the left over candy and poured it into little tart pans and made candy discs. I will make this recipe again. Thanks for sharing.
By KennKonn on October 23, 2009
This is very very close to my mom’s recipe that she has been making every Halloween for 40 years. She sprinkles white sugar on the cookie sheets then sets the candied apples on that. They don’t stick to the pans and they have a sugary bottom that hardens and makes it easier to wrap in plastic wrap. I prefer the candy to the candy apples anymore. There isn’t many kids left at home anymore but on Halloween all the past kids come knocking on the door. It wouldn’t be Halloween without her candy apples.
Nutritional Facts for Halloween Candy Apples
Serving Size: 1 (309 g)
Servings Per Recipe: 8
Amount Per Serving% Daily ValueCalories 422.5 Calories from Fat
296%Total Fat 0.2 g0%Saturated Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium
15.2 mg0%Total Carbohydrate 110.4 g36%Dietary Fiber 3.3 g13%Sugars 94.9
g379%Protein 0.3 g0%
From Recipe.com™ http://www.Recipe.com
It's yummy, yummy in my tummy and it feels oh so good...
Candy Bar Caramel Apple
=======================
These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!
20 min. Prep time
2 :20 Total time
8 caramel apples
8 wooden craft sticks
8 large apples, washed, dried
1 cup chopped your favorite chocolate-covered candy bars
1/4 cup Land O Lakes® Butter
1/4 cup milk
1 (11-ounce) bag caramel bits*
1 cup milk chocolate & caramel swirled baking chips**
2 (1-ounce) squares white baking chocolate, melted
Insert 1 wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.
Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, until caramel is melted and smooth (5 to 7 minutes). Remove from heat; stir in baking chips until smooth.
Place pan over low heat; dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.
Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.
Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.
*Substitute 45 caramels, unwrapped.
**Substitute 1 cup milk chocolate chips.
– Make sure to allow all excess caramel mixture to drip off into pan.
– Wrap 2 colors of festive ribbon around wooden sticks for a special touch. Tie at ends to secure.
– Wooden craft sticks are available in craft stores or you can check in the produce section for caramel apple sticks.
– Leftover caramel sauce can be re-heated and served over ice cream.
Calories: 520
Fat: 23g
Cholesterol: 25mg
Sodium: 220mg
Carbohydrates: 77g
Dietary Fiber: 4g
Protein: 6g
This recipe was reprinted from landolakes.com.
http://www.landolakes.com/recipe/1641
PLEASE DON’T FORGET TO VOTE TODAY!
Read Full Post | Make a Comment ( None so far )Halloween Fun #12
We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]
The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]
The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]
This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]
In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers. As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother. I’m sure at times they believe this to be true. I think it’s just easier to get mad at a stepmother than with a natural mother. Even the terms “stepmother” and “natural mother” seem definitive. Wouldn’t it be kinder to call us stepmothers “second mothers?” Perhaps it’s time to change our image! Stepmothers of the world unite!!!
Anyhow, to show my sweet side, here are some recipes for more sweet treats.
Black Magic Pie
===============
Ingredients
* 42 Oreo cookies
* 2 tablespoons margarine; melted
* 1 quart chocolate ice cream
* 1 pint vanilla ice cream; melted
* 1/2 cup whipped topping
* chocolate fudge sauce
Method
Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.
Brownie Bites With Magic Frosting
=================================
3/4 cup HERSHEY’S Cocoa
2/3 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)
1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.
3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.
Let stand several minutes to soften; swirl melted chips with knife or spatula.
5. Garnish with pecan half, if desired.
Makes about 3 dozen brownies.
Pear Witch Project Recipe
=================================
A Halloween edible craft from Family Fun. However, we might do this on a snow day now.
By seesko
15 min | 15 min prep
SERVES 1
* 1 fresh green pear (makes 2 heads and noses)
* 2 raisins (eyes)
* chocolate chips (1 for wart)
* red apple (mouth)
* canned chocolate frosting
* ice cream, cone (hat)
* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)
* carrot, and grater (hair)
1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.
2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.
3. Attach the eyes and wart by carving small circles in the face to hold them.
4. Cut a grin from the red apple. Carve out an area on the face to hold the grin, and put it in place.
5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.
6. Grate lengths of carrot hair and tuck them underneath the hat.
7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.
Nutrition Facts
Serving Size 1 (317g)
Recipe makes 1 servings
Calories 99
Calories from Fat 1 (1%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 205mg 5%
Total Carbohydrate 26.5g 8%
Dietary Fiber 5.2g 20%
Sugars 16.9g
Protein 0.7g 1%
Vitamin A 38mcg 0%
Vitamin B6 0.0mg 2%
Vitamin B12 0.0mcg 0%
Vitamin C 6mg 11%
Vitamin E 0mcg 2%
Calcium 15mg 1%
Iron 0mg 1%
Witches’ Hats Treats
====================
3 tablespoons Margarine; or butter
40 large Marshmallows; 10 ounce or 280 g
1/2 cup Peanut butter; 125 ml
6 cups Rice Krispies?; 1.5 liter
1-1/2 cups Semisweet chocolate chips; 375 ml
White decorator icing
Assorted candies
Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)
Decorate with decorator icing and candies, if desired.
NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.
Recipe by: The Daily Gleaner – October 97
Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,
Servings: 24
Wicked Cupcakes
===============
From Food Network Kitchens
Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,
Photo: Wicked Cupcakes Recipe
Rated 4 stars out of 5
Total Time: 2 hr 10 min
Prep 45 min
Inactive 1 hr 0 min
Cook 25 min
Yield: 12 cupcakes, 2 cups frosting
Level: Intermediate
Cupcakes:
1-1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cup prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4 ounces cream cheese, at room temperature
4 cups confectioners’ sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
Directions
For the cupcakes:
Position a rack in the middle of the oven and preheat to 300 degrees F.
Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.
Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.
Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.
Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes:
For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.
Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
Witch’s Hat Chocolate Cupcakes
==============================
3/4 cup butter or margarine, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY’S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
ORANGE CREAM FILLING (recipe follows)
Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.
Prepare ORANGE CREAM FILLING.
Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.
Makes 2 1/2 dozen cupcakes.
ORANGE CREAM FILLING:
1/2 cup butter or margarine, softened
1 cup marshmallow creme
1 1/4 cups powdered sugar
1/2 to 1 teaspoon freshly grated orange peel
1/2 teaspoon vanilla extract
2 to 3 teaspoons orange juice
Red and yellow food color (optional)
Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
Gradually add orange juice and food color, if desired, beating to desired
consistency. Makes about 1 1/3 cups filling.
Witch Hat Cake
==============
Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.
Witch Hat Cake
1 (18.25-ounce) package 2-layer white cake mix
Green or orange food coloring (optional)
8 inch wooden skewer
1 rolled sugar ice cream cone
2 (16-ounce) cans chocolate fudge frosting
Halloween candies and/or large yellow and white gumdrops
Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.
Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle, 3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.
Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.
Makes 1 cake (12 servings).
Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.
To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.
ABRACADABRA Hats!
=================
They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few pepperoni and YUM!
Read Full Post | Make a Comment ( None so far )Halloween Fun #11
Last night, I got into bed to take my medications before going to sleep, and as I was sorting out the vials, the lights suddenly went out and it was pitch black. I picked up the phone to call Rochester Gas & Electric, our local gas company, and even the phone was dead. Thank G-d for cell phones! Paul had a small pen light to make his way to his cell phone and I knew that I had put an electric candle on the bookshelves right outside our bedroom door. So, Paul got out of bed, got his cell and the candle. We tried to find the switch and it was as fine as a hair pin or a very thin needle. We kept trying to manipulate it and figured the batteries were dead. So, I opened up the battery compartment to find that there we no batteries in it. Luckily, Paul knew just where to get the batteries…on his chair in the bedroom. Then he had trouble closing the compartment up. It’s hard to do everything by yourself. He was trying to do it one-handed while he held the penlight. I suggested that he give me a try. I had him hold the light and, of course, because I did it with two-hands, I got it closed and it worked.
Next we called 411 for the phone number of RG&E. We attempted that three times to no avail! So, I suggested we call my mother who does not live in our area. At that point I figured that it was area –wide. Luckily, everything was fine at my mom’s house and we asked her to call. We wanted to make sure that RG&E knew what was happening because it was about 40 degrees when I last checked the temperature at about 6 pm and this was 8:30-9:00ish. I didn’t want to freeze to death! Mom told me they would have us back up by 11:00 p.m. They were true to their word. I’d say we were up around 10:00 p.m.
To make matters worse, I just woke up and discovered that snow on the skylight in our bathroom! I haven’t looked out to see what it’s doing now, but I am going to the beauty parlor to have my hair done and I don’t want it to get ruined before I get home!
Now for today’s article, I thought I would make this a hodge –podge of recipes for popcorn balls! They are much fun to make.
Cinnamon Red Hot Popcorn
========================
10 cups of air-popped popcorn (1/2 cup unpopped)
1-1/2 cups (7 oz.) coarsely chopped pecans
3/4 cup sugar
3/4 cup brown sugar
1/2 cup light corn syrup
3 tablespoons hot pepper sauce
2 tablespoons honey
6 tablespoons unsalted butter, room temperature, cut into thin pats
1 tablespoon cinnamon
Yield: 18 cups
Heat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.
Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight up to two weeks.
Note: If popcorn mixture sets too quickly, return to oven to re-warm. Popcorn mixture can be shaped into 3-inch balls while warm, if desired.
Butterfinger Popcorn Balls
==========================
6 cups popped popcorn
3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, chopped
1/4 cup butter or margarine
3-1/2 cups miniature marshmallows
These fun-filled popcorn balls are great to make with the kids before settling in for a night of videos and snuggling.
1. Combine popcorn and chopped Butterfinger in large bowl.
2. Melt butter in medium saucepan over low heat. Stir in marshmallows.
Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
3. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.
Makes 6 popcorn balls.
Macbeth's Three Witches
Double Double Toil and Trouble Chocolate Popcorn Balls
================================
1/2 cup sugar
1/2 cup corn syrup
1/4 cup butter or margarine
2 tablespoons cocoa powder
8 cups freshly popped popcorn
1 cup “M&M’s”® Semi-Sweet Chocolate Mini Baking Bits
Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil. Add popcorn, stirring until evenly coated. Remove from heat. Stir in “M&M’s”® pieces. Cool slightly. Shape into 2” balls.
Yield: 18 balls
Nutritional Information: (Based on 1 ball) Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g Protein: 1 g Sodium: 75 mg Cholesterol: 5 mg
EASY POPCORN BALLS
6 tbsp. butter
3 c. mini marshmallows
3 tbsp. flavored gelatin (any flavor)
3 qts. unsalted popcorn
butter (for hands)
Melt 6 tablespoons butter in large pan; add marshmallows. Stir until melted. Blend in gelatin. Place the popped corn in a large bowl (give yourself room to stir!), pour the gelatin mixture over the popped corn, and stir.
Butter your hands and form corn into balls. Be sure to work quickly as it gets sticky when it cools down! Vary flavor of gelatin for season; orange – Halloween; red and green – Christmas, etc.
Yields: 8-10 large balls.
Nutella Peanut Balls
====================
“Popcorn balls are an old-fashioned, easy-to-make homemade treat. They can be made in a variety of ways. You can make a basic popcorn ball and add little Halloween candies like candy corns, or you can make different flavors of popcorn balls like the Nutella popcorn balls in the photo above.
Popcorn balls are the perfect, not-too-sweet or fattening treat for Halloween. They make great treats for coworkers, friends, and family. You can serve them in cupcake liners like I have done here, put them on lollipop sticks, or wrap them in cellophane with pretty bows.”
• 1/2 cup sugar
• 1/2 cup honey
• 3 tablespoons Nutella, or chocolate peanut butter
• 3 tablespoons butter
• 12 cups popped popcorn
• additional butter
• Latex or vinyl gloves (to protect hands from hot, sticky candy while forming
Balls)
Pop popcorn. Combine sugar, honey, Nutella, and butter in a saucepan. Heat over medium heat until it boils. Cook until mixture reaches hard ball stage, 250 – 266 degrees.
Combine popcorn and hot Nutella mixture in a large bowl. Mix well with a spoon. Butter gloved hands well. Form popcorn balls in hands, pressing popcorn together and squeezing balls so that the popcorn sticks together.
Let cool completely on cookie sheet or in cupcake liners as shown.
Makes 12 popcorn balls.
Trick or Treat Popcorn Balls
=====================
8 cups air-popped popcorn
1 cup granulated sugar
1/2 cup light corn syrup
1/3 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup orange gumdrops
1/2 cup red gumdrops
1/2 cup yellow gumdrops
Place popped corn in mixing bowl; set aside.
In small saucepan, over medium-high heat, bring sugar, corn syrup, water, margarine, and salt to boil. Cook, stirring, until sugar dissolves. Cook, without stirring, for ten minutes or until reaches hard-ball stage of 254 degrees F on candy thermometer. Remove from heat.
Wearing oven mitts to shield against splatters, carefully stir in vanilla extract. Pour over popped corn; using prepared spoon, toss until well coated. Stir in gumdrops.
Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.
286 Calories; 1g Fat (2% calories from fat); 1g Protein; 71g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Halloween Popcorn Balls
=======================
In Diana’s Recipe Book
Servings: 24
Ingredients:
20 cups popped popcorn
1-1/2 cups light-colored corn syrup
1-1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla extract
1-1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces
Instructions:
Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture.
In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.
Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.
Makes 24 popcorn balls.
Variations: Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.
To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.
Wash and dry the bowl. Avoid touching the areas to be painted. Paint “Halloween” around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.
Also Try This: Use Halloween stickers in place of painted jack-o’-lanterns.
Source: DianasDesserts.com Date: October 14, 2003
Sweet Popcorn Balls
===================
From Country Living
“We make this wholesome popcorn treat with an eclectic mix of dried fruit for concentrated bursts of fruit flavor.” ~Charles Schiller
Ingredients
12 cup(s) popped popcorn
3 cup(s) mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs
1-1/4 Cup(s) granulated sugar
3/4 cup(s) brown sugar
1 cup(s) corn syrup
1/2 cup(s) water
Directions
Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl.
Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.
Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.
Reduce heat to medium and cook until mixture reaches 260 degrees F.
Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
With well-oiled hands, form 3-inch balls, place on pans, and cool completely.
Store in an airtight container for up to 4 days.
Read Full Post | Make a Comment ( None so far )HALLOWEEN FUN #10
Now for what I call the “real” candy! I wonder, is your sweet tooth aching yet from all of these sweets? Oy! I love candy, especially if it is chocolate. I think my favorite is a tie between 5th Avenues and 3 Musketeers bars. My favorite penny candies, and they were penny candies in my day, were Mary Janes and the Candy Buttons that you ate off a strip of paper. I used to go to Mueller’s Grocery Store on Field Street before school to get some treats when I was in grammar (elementary) school. Then when I began going to Hebrew school after regular school, I would go to Doughty’s Grocery Store on Monroe Avenue. They had a bigger collection than Mueller’s had.
Now these were worth every penny!
When my sister and I went Trick or Treating, we would come back with a haul, just going down our little dead-end street and maybe a couple houses down the block. We’d come back with apples and money and all kinds of penny candies and snack-size candies such as Dots, 3 Musketeers and Snickers. I think we liked the money the most, although if we collected $1.00 we thought we were doing good! That $1.00 bought a lot of candy in those days! You have to remember, regular-sized candy bars sold for only a nickel!
Trick or Treat?
My Mom has been on a “don’t eat this, don’t eat that kick” for the past two weeks. She’s been reading books and articles that tell you the truth about the conditions in manufacturing factories and restaurants. I don’t think she will ever touch a hamburger again. I feel that it’s all propaganda! If they, whoever they are, have decided one or two items in our diet is not good, then I would be more of a believer. But every other day it seems they are adding to the list o no-no’s and then they contradict each other’s findings and soon we won’t be able to eat anything! So, I choose to be blind and eat what I want, wherever I want. The only place I refuse to eat is Burger King due to an incident that happened in our neighborhood not long ago. It is a story I don’t wish to repeat here. But, if you do choose to listen to “them,” then going back to “scratch” cooking and baking is the way to go. So here are some copy cat recipes for candy bars.
All for one and one for all!
3 Musketeers Candy Bar Copycat Recipe
=====================================
Ingredients
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
Directions
In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.
Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9×9-inch pan.
Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours.
Yield: 14 bars
Baby Ruth Candy Bars
====================
Ingredients
1-1/3 cups Margarine
2 cups Brown Sugar
1/3 cup White Corn Syrup
8 cups Oatmeal
2 teaspoons Vanilla
1/2 cup Peanut Butter
Topping:
6 oz. package Chocolate Chips
1 6 oz. package Butterscotch Chips
2/3 cup Peanut Butter
1 cup chopped nuts/peanuts
Directions
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9×13 cake pan.
Bake 350 for about 15 minutes.
Melt topping ingredients together and spread on top. Cut into bars when cool.
Chocolate Billionaires Recipe
=============================
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest: hardest=5)
Serves/Makes: 48
INGREDIENTS:
1 package (14 ounce) caramels
3 tablespoons water
1-1/2 cups chopped pecans
1 cup coarsely crushed crisp rice cereal
1 tablespoon shortening
2 cups semi sweet or milk chocolate chips
PREPARATION:
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm.
Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store candies in an airtight container.
This recipe from CDKitchen for Chocolate Billionaires serves/makes 48
Recipe ID: 25345
SUBMITTED BY: Priscila
Copycat Pay Day Candy Bars
==========================
From lanacountry
30 minutes to make
Serves 8
DELICIOUS!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Level (estimated) Intermediate to Advanced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients
5 caramel squares
1/4 cup milk
1 teaspoon peanut butter
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
1-1/4 cups powdered sugar
20 caramel squares
1 tablespoon water
2 cups dry roasted peanuts (slightly crushed)
How to make it
Combine the first six ingredients in a sauce pan. Cook over low heat until the caramel has melted and stirs smooth. Add 3/4 cup powdered sugar and stir to mix in. Reserve the remaining sugar. Turn heat to medium high. Using a candy thermometer, cook caramel mixture until exactly 230F while stirring often. Remove from heat, let cool for a few minutes, and add remaining powdered sugar.
Use a hand mixer to beat in the sugar for a couple minutes. Let candy cool for 20 minutes.
Divide candy into eight equal pieces and form each into 4 inch logs.
Place on wax paper and let cool for one hour.
In a double boiler, add remaining caramels and water. Melt until smooth. Remove from heat, but keep hot water under the caramel so it doesn’t firm up. Use a pastry brush to coat one of the logs with hot caramel. Roll in peanuts in a shallow dish. If any spots are not completely covered in peanuts, apply more caramel and stick back in peanuts. Repeat with the remaining logs. Allow to cool completelybefore eating. Not lovin’ it?
Copycat Snickers Bars
=====================
Craving delicious Snickers bars? Why not try making some copycat candy bars at home? It’s a fun recipe to make with the kids, and these really do taste like the real thing…
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips, (12-ounce)
With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Put in the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2×1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Makes about 2 dozen bars.
Nutterfingers Candy Bar
=======================
By Elizabeth LaBau, About.com Guide
“These candy bars are covered with chocolate and filled with a light peanut center that shatters into thin, crispy layers when you bite into it. They resemble the popular Butterfingers candy bar. This recipe yields 10 4-inch bars, but can be easily doubled and made in a 9×13 pan.”
Ingredients:
1 cup chunky peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
1/2 cup water
3/4 cup light corn syrup
3/4 teaspoon baking soda
1 pound chocolate candy coating
Preparation:
Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the peanut butter, baking soda, and vanilla in a small bowl and set aside for now.
Place the sugar and water in a medium saucepan over medium-high heat.
Stir constantly until the sugar dissolves. Bring the sugar syrup to a boil, and stir in the corn syrup. Insert a candy thermometer.
Continue to cook the syrup, boiling it without stirring, until it reaches 300 degrees on the thermometer. Watch the pan carefully, as the sugar can quickly rise in temperature and burn at such high heat.
Once it candy reaches 300 degrees, immediately remove it from the heat.
Quickly stir in the peanut butter, baking soda, and vanilla and stir until it is smooth.
Pour the candy into the prepared 8×8 pan, and allow it to sit for about two minutes minutes. While it is still warm and pliant, take a large knife and score it into ten pieces: make a cut down the center, then cut each half into five pieces, for a total of 10 candy bars. Allow the candy to set at room temperature, for at least 4 hours or overnight.
Once the peanut candy is completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
Line a baking sheet with foil and set it nearby.
While the chocolate is cooling, carefully cut or break the peanut candy into bars along the scored lines.
Using two forks or dipping tools, submerge one bar in the melted chocolate. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Store remaining bars in an airtight container at room temperature for up to a week.
Butterfinger “Eyeballs”
=======================
Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 NESTLÉ BUTTERFINGER Candy Bar
2 cups NESTLÉ TOLL HOUSE Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. NESTLÉ BUTTERFINGER BB’S Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping
Line 2 baking sheets with wax paper.
Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch “eyeballs. Place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen “eyeballs” from freezer (keep other sheet in freezer until ready to use).
Dip one “eyeball” into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of “eyeball” to make a “pupil.” Repeat procedure with remaining “eyeballs” on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of “eyeballs” and coating. You may find it necessary to reheat morsel mixture before dipping second batch.
Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
“M&M/Mars Caramel Twix Bars”
==========================
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie, (40)
2 bags milk-chocolate chips, (12 ounce)
Combine the caramels with the water in a small pan and melt over low heat.
Place the shortbread cookies side by side on an ungreased cookie sheet.
Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap ’em for another minute.
Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
Makes 40 bars.
NOTES : M&M/Mars Peanut Butter Twix Bars substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
“Milky Way”
==================
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature.
While the candy boils, beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.
When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned; the mixture will not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9×9-inch pan and refrigerate until cool, about 30 minutes.
Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy. While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
Copycat Oh Henry Bars
=====================================
By * Pamela *
Added March 03, 2004 | Recipe #85597
Categories: Candy Dessert Lunch/snacks
Photo by * Pamela *
Total Time: 1 hr. 10 mins.
Prep Time: 10 mins.
Cook Time: 1 hr.
Pamela’s Note: “This is my Mother in law’s recipe for mock Oh Henry Bars. It was a recipe that she submitted for our church’s fundraising cookbook.
Ingredients:
2 cups milk chocolate chips
2 tablespoons shortening
30 vanilla caramels, unwrapped
3 tablespoons butter
2 tablespoons water
1 cup chopped peanuts
Directions:
1 In a double boiler, melt chocolate and shortening.
2 Stir until smooth.
3 Remove from heat.
4 Pour 1/2 into a foil lined 8 inch square pan.
5 Refrigerate until firm.
6 Combine caramels, water and butter.
7 Place mixture on low heat until smooth.
8 Stir in nuts.
9 Pour into chocolate lined pan.
10 Spread evenly and top with remaining melted chocolate.
11 Refrigerate until firm, about 1 hour.
12 Cut into bite sized pieces.
Nutritional Facts for Copycat Oh Henry Bars
Serving Size: 1 (883 g) Servings Per Recipe: 1
Amount Per Serving % Daily Value
Calories 78.3 Calories from Fat 4355%Total Fat 8 g7%Saturated Fat 1.5 g7%Cholesterol 3.5 mg1%Sodium 29.4 mg1%Total Carbohydrate 8.0 g2%Dietary Fiber 0.4 g1%Sugars 6.4 g25%Protein 1.5 g3%
Detailed Nutrition ValuesAbout Nutrition Info Food.com Store
Almost Almond Joy Bars
========================
Thursday, December 11, 2008
5 ounces sweetened condensed milk
1 stick butter (1/2 cup) – real butter (softened)
1 teaspoon vanilla Extract
2 cups powdered Sugar
1 – 14 oz bag sweetened flaked Coconut
24 ounces milk chocolate almond bark or milk chocolate chips
1 cup whole dry roasted almonds.
Blend the sweetened condensed milk, butter and vanilla extract. Add the
powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until firm. (we put ours in the freezer).
While the mixture chills go ahead and dry roast the almonds. We had a bunch of almonds but they need to be roasted.
To Roast Almonds – Spread in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
In a double boiler over hot, not boiling water, melt the chocolate chips or milk chocolate almond bark, stirring often. This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.)
Remove coconut mixture from the refrigerator/freezer and cut into 1 x 2 inch bars. Put 2 whole almonds on top of each bar. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate.
Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.
Source: Recipe by Tina at Mommy’s Kitchen at 7:33 AM
Softa123’s Note: I originally was going to post a different version of the Almond Joy recipe; however, Tina’s version sounds so much better. Please visit her website for other great Halloween recipes!
Clark Bars
==========
Submitted By: mom2frankandy
Photo By: Jon
Servings: 24
“These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.”
INGREDIENTS:
1 (16 ounce) package graham
Crackers, crumbled
1 cup melted butter
2-1/2 cups peanut butter
2-1/2 cups confectioners’ sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened
Condensed milk
DIRECTIONS:
Grease a 9×13 inch pan.
Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours.
Cut and serve.
Nutrition Information Servings Per Recipe: 24 Calories: 450 Amount Per Serving Total Fat: 26.2g Cholesterol: 19mg Sodium: 311mg Amount Per Serving Total Carbs: 49.8g Dietary Fiber: 3g Protein: 10g
Read Full Post | Make a Comment ( None so far )Halloween Fun #9
Today I have to go to the doctor, so my time is very limited. I am sorry to say this article may have to be posted in two parts, but the end result will be lots of fun recipes for candy making. I love to make candy and Halloween is the best time to make it. It is interesting the number of holidays that must have candy to help celebrate it…Halloween, Valentine’s Day, Chanukah, Christmas, Mother’s Day, Father’s Day…and to think we complain about our holidays being manipulated by Hallmark Cards! LOL
When I make candy, I like to make the molded chocolates, but I am not going to explain how-to’s for those in this article. Instead, we will look at fun Halloween specific candy recipes and Copykat recipes for our favorite candy bars. So hang on tight while we begin our journey through “The Candy Shoppe!”
Step Right Up For The Best Candy Anywhere!
Today we will begin with Halloween specific candy bars with such goodies as Candy Ghosts to keep with our ghost theme, pumpkin mints, and marshmallow witches to name a few. Scroll down and drool!
Aren't I Just The Cutest?
Candy Ghosts
============
4 tablespoons of evaporated milk
3 cups confectioners’ sugar
Black or red string licorice
Measure the milk into the bowl then add the sugar slowly using a fork to mix it in until all the sugar has been added. It will be thick and you will be able to knead it with your hands. Knead it until the mixture is very smooth and easy to work with, like play dough.
Tear off bits of the mixture and shape into little ghost shapes. Cut bits of the licorice to use as eyes and mouths. Chill.
Makes about 10 ghosts depending upon how big you make them. This can also be rolled out and cut with cookie cutters.
Why Are You Afraid of Me?
Marshmallow Witches
===================
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.
Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.
Makes 1 dozen.
Marzipan Pumpkins
=================
By Elizabeth LaBau, About.com Guide
“Marzipan pumpkins are easy to make and look beautiful on top of pastries, or as part of a fall display. You can modify the recipe and vary the size of the pumpkins to suit your needs.
You can make your own marzipan, or purchase it from most large grocery stores. Marzipan most commonly comes in 7-ounce tubes (the quantity called for here) but you can use more or less depending on what you have available.”
Ingredients:
7 ounces (1 roll) marzipan
Red and yellow food coloring
Dark-colored jimmies (optional)
Preparation:
Coat your hands with powdered sugar, or wear plastic gloves. Knead the marzipan until it has softened slightly. Flatten the marzipan into a disc, and add a few drops of red and yellow food coloring to the middle, using a ration of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the color throughout the dough,adding more food coloring if desired, working until the marzipan is one uniform color.
Roll the dough into small balls about 1 inch in diameter. Flatten the balls slightly so that they have a pumpkin shape. Place a toothpick vertically against the side of a marzipan ball, and press the side of the toothpick into the candy, creating an indentation extending vertically from top to bottom. Repeat at regular intervals along the ball, to create the familiar pumpkin creases. Repeat with remaining pumpkins.
If desired, poke small holes in the top of the pumpkins, and push in a dark-colored candy jimmy to form the “stem.” Edible sprigs of herbs can also be used.
Store marzipan pumpkins in an airtight Tupperware container for up to two weeks, or freeze well-wrapped marzipan pumpkins for up to three months.
How realistic can you get?
Mummy Truffles
==============
By Elizabeth LaBau, About.com Guide
“Making Halloween candy is a wrap with these Mummy Truffles! Chewy, soft coconut balls are wrapped in fondant “bandages” to form adorable mini mummy candies.
Don’t miss the video showing how to make mummy truffles! Click on the word “video” to view the video.”
Yield: about 24 1-inch candies
Ingredients:
4 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups powdered sugar
1 cup shredded coconut
1/8 teaspoon salt
8 ounces white fondant
2 tablespoons chocolate chips
Preparation:
Place the cream cheese,vanilla, and coconut extract in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft.
Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined.
Scrape down the sides and bottom of the bowl and add the coconut and salt. Turn the mixer to low and mix until the candy is homogeneous and well-mixed. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Place the ball on a foil-lined baking sheet and repeat with remaining candy. Chill until the balls are firm, about 2 hours.
Once the balls are firm, roll the fondant out on a powdered sugar-dusted workstation until it is a thin rectangle about a foot long. Roll the fondant as thin as possible, because you don’t want the fondant layer to overwhelm the candy. Use a pizza cutter or sharp knife to cut very thin strips of fondant, about 1/8-1/4 inch thick. At this point, you can use a rolling pin to roll the individual strip of fondant even thinner to get a paper-thin strip.
Take one thin strip and wrap it around one of the coconut balls, criss-crossing it in the front to make the mummy’s bandages. If it breaks, just start wrapping again–it doesn’t have to be perfect. You can use a little water or corn syrup to get it to stick to the coconut ball if it has trouble sticking. Wrap it around 3-4 times total–it is okay if some of the coconut is showing through. Repeat with remaining fondant and coconut balls, re-rolling the fondant scraps as necessary until all of the balls are covered with mummy bandages.
Melt the chocolate chips and use a toothpick to dot the chocolate onto the mummies to form eyes. Alternately, you can stick on mini chocolate chips or M&Ms for the eyes.
Store Mummy Truffles in an airtight container in the refrigerator for up to a week.
Pumpkin Mints
=============
1/4 cup milk
4 tsp. butter
3-1/2 cups confectioner’s sugar
2 drops oil of peppermint
Yellow food coloring
Green food coloring
Red food coloring
Heat milk and butter and stir till butter has melted. Add confectioner’s sugar. Mix thoroughly and add the oil of peppermint.
Knead with hands until fondant is smooth. Take out about 1/6 and color it green. Knead to mix color evenly. Cover with damp cheesecloth to prevent drying. Add enough yellow and red coloring to the rest of the fondant to make it a nice orange pumpkin color. Cover with damp cheesecloth.
Work with small amounts of the orange-colored fondant at a time and roll into small balls in the palms of your hands.
Break a toothpick in 2 and make grooves in the fondant like those in a pumpkin, using the broken end of the toothpick.
Roll a bit of the green fondant in thin cylinders and cut in short stem like pieces. Press on top of the pumpkins.
YIELD: 40 mints
These are a must try!
Pumpkin Spice Truffles
======================
By Elizabeth LaBau, About.com Guide
“Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn’t overwhelming, but it does give these Pumpkin truffles a bit of a pumpkin cheesecake flavor–which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.
Yield: 24-30 truffles
Ingredients:
6 ounces white chocolate, chopped (or uses chips)
2 ounces cream cheese, room temperature
1/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
3/4 cup powdered dry milk
3/4 cup powdered sugar
1-1/2 cups graham cracker crumbs (I recommend using cinnamon grahams)
1 pound orange colored candy coating
3 ounces green colored candy coating
Preparation:
In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.
The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.
To make them look more like pumpkins, add a bit of melted chocolate tothe remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.
Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
Refrigerate the truffles to set the coating, for about 10 minutes, before serving.
Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
Pumpkin Chocolate Bark
======================
By Elizabeth LaBau, About.com Guide
“Pumpkin Chocolate Bark has a gorgeous swirl of orange pumpkin-flavored chocolate running through rich semi-sweet chocolate. This beautiful treat makes a perfect Halloween candy, and it couldn’t be easier to make.
You will need orange oil-based candy coloring and oil-based candy pumpkin flavoring for this recipe–water-based colorings and flavorings will not mix well with the chocolate. The flavoring can be found in many specialty cake or candy stores, or purchased online by searching for “pumpkin flavoring.”
Ingredients:
2 cups semi-sweet chocolate, chopped, or chocolate chips
1 teaspoon pumpkin-flavored candy oil
1-1/2 cups white chocolate, chopped, or white chocolate chips
Orange candy coloring
Preparation:
Prepare a baking sheet by lining it with aluminum foil or waxed paper.
If you would like to store this candy at room temperature, you should temper the chocolate by following these instructions. (Note that you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
Once the chocolate is melted and smooth, stir in ½ tsp of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about ¼ inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.
Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining ½ tsp of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.
Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.
Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in an airtight container in the refrigerator to prevent it from becoming too soft.
Vampire Blood Fudge
===================
1-1/2 C. granulated sugar
1 tsp. salt
2 T. butter or margarine
1/2 C. evaporated milk
1 small box cherry-flavored gelatin
2 to 3 T. raspberry jam
2 C. semisweet mini chocolate chips
1-1/2 tsp. vanilla extract
Butter an 8-inch square pan.
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.
So you vant to eat me, huh!
Werewolf Truffles
=================
By Elizabeth LaBau, About.com Guide
Werewolf Truffles may be the best Halloween candy you’re too scared to eat! A delicious chocolate-peanut butter mixture is dipped in chocolate and decorated to look like spooky werewolves. This recipe yields 16-18 werewolf truffles.
Don’t miss the video showing how to make werewolf truffles! Just click the word “video” to go to see this wonderful video.
Ingredients:
1.5-2 cups powdered sugar
3 ounces (about 1/2 cup) chocolate chips, melted
2 ounces cream cheese, softened
1/2 teaspoon vanilla
1 tablespoon hot water
3 tablespoons peanut butter
1/8 teaspoon salt
1 pound chocolate candy coating
1 graham cracker
2 tablespoons red hots candy
2 tablespoons miniature chocolate chips
Cooling rack with small grid pattern
Preparation:
Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogeneous.
Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Now pinch a bit of it in front to elongate it about ½ inch–this is the werewolf’s “snout.” Repeat with remaining candy until you have 16-18 werewolf heads on a foil-lined baking sheet.
Melt the candy coating in a large microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
While you are melting the coating, cut the graham cracker into small triangles between 1/4-1/2 inch tall. These will be your werewolf ears.
Once the coating is melted, dip the bottom of a graham triangle in the coating and press it into the top of the werewolf’s head. Repeat with a second triangle to form a pair of ears, and continue until every werewolf has two ears sticking from the top of its head. Refrigerate the werewolves to set the coating, about 5 minutes.
Once the coating holding the ears in place is set, remove the tray from the refrigerator. Using forks or dipping tools, dip a werewolf head in the melted candy coating, submerging it completely. Remove it from the coating and tap the fork against the side of the bowl to remove excess coating. Place the head back on the baking sheet and repeat with remaining candies and coating.
To create the texture of the werewolf’s fur, the candy coating needs to set just a little bit–you want it to be tacky to the touch but not liquidy. So either let the tray of dipped candies sit at room temperature for 5-10 minutes, or place it in the refrigerator for 15-30 seconds. Once the werewolves are tacky to the touch, place several of them on a cooling rack with a small grid pattern. Use a fork to roll them around the rack. Some of the candy coating will come off and stick to the rack, and the rest will start to get textured and look “furry.”
Repeat with remaining truffles. If you don’t have a cooling rack that works, you can try using fork tines to create a waved or hair-like pattern on the truffles.
To finish your werewolves, press a miniature chocolate chip into the top of the snout to be the wolf’s nose. Cut a red hot in half, and press the two halves into the head to be the eyes. Refrigerate the truffles to set the coating completely.
Store Werewolf Truffles in an airtight container in the refrigerator for up to a week, and allow them to come to room temperature before serving for best taste and texture.
I will post part two of this article tomorrow. I hope you and I both get a chance to try our hand at some of these great recipes. I especially love the werewolves, don’t you! Let me know what you think!
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HALLOWEEN FUN #8
When I go to parties, I like to munch. So today’s article is all about Halloween munchies. Most can be used at anytime of the year. Before I begin though, I’d like to give a special thanks to MadLantern Arts for most of the Halloween clipart used here. Please visit their website and let them know we appreciate them! If there is no mention of an artist or website where I got the art, then it’s by Mad Lantern Arts. I love their work! Nice and sharp and clean! Here is the link for their website: MadLantern Arts . I would also like to thank Free Clipart Pictures for their clipart.
MOM’S M&M MIX
My mother used to mix peanuts (out of the shell, of course!), M&Ms (buy Halloween colors) and raisins. I always loved that mixture, the sweet of the raisins with the chocolate sweet of the M&Ms combined with the saltiness of the peanuts is just perfect! Mix the amounts to your own taste. I like everything equal…well, maybe a bit more of the M&Ms.
Halloween Party Treat (Candy Corn And Peanut Mix)
=================================================
By Kim D.
Added May 16, 2002 | Recipe #28603
Categories: Lunch/snacks Snacks Fruit More
Photo by Bonnie G #2
Total Time: 10 mins.
Prep Time: 10 mins.
Kim D.’s Note: “Great little snack you can easily throw together for your next Halloween party!”
Ingredients:
1 cup candy corn
1 cup salted peanuts
Directions:
Mix the Candy Corn and peanuts together. Serve in a bowl.
I loved it when my Mom would make us roasted pumpkin seeds. They were always a treat because we only got them once a year. Mom would make hers in a skillet with melted margarine and a bit of salt, then she would roast them in the oven. Here is a grown up version of pumpkin seeds that I think might even be better!
Roasted Pumpkin Seeds Recipe
============================
Photo by: Taste of Home
“To enjoy the seeds from a pumpkin you hollow out, spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.”
8 Servings
Prep: 20 min. Bake: 50 min.
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil.
In a small bowl, combine all ingredients; spread into prepared pan.
Bake at 250° for 45-50 minutes, stirring occasionally. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned.
Serve warm, or cool before storing in an airtight container.
Yield: 2 cups.
Roasted Pumpkin Seeds published in Taste of Home October/November 2007, p19.
This next recipe has been around as long as I can remember and is kid-friendly!
Photo by: Mama’s Kitchen (Hope)
Bumps On A Log
==============
1 celery rib, washed, ends trimmed
2 tablespoons creamy or chunky peanut butter
10 NESTLÉ ® RAISINETS ® Milk Chocolate-Covered Raisins
FILL celery with peanut butter. Press RAISINETS into peanut butter.
LITTLE KITCHEN HELPER HINTS:
Even the littlest hands can press RAISINETS into the log. Help the children count out the nut and raisin pieces or make little piles of 5 each. It’s fun math! For those who are still hungry, spread peanut butter on small round crackers and have the kids make eyes, nose and mouths with RAISINETS. Have small baby carrots and apple wedges on hand for hungry kids to dip in the peanut butter jar.
Critter Munch
=============
1-1/2 cups animal cracker cookies
1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)
1 cup dried tart cherries
1 cup plain candy-coated chocolate pieces
1 cup honey roasted peanuts
Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.
Makes 6 cups.
Recipe provided courtesy of the Cherry Marketing Institute.
Halloween Party Mix
===================
By ratherbeswimmin’
Added July 15, 2002 | Recipe #34045
Categories: Lunch/snacks Snacks Chocolate More
Photo by lets.eat
Total Time: 1 hr. 25 mins.
Prep Time: 40 mins.
Cook Time: 45 mins.
Ingredients:
1 (11 ounce) package pretzels
1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers
(I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M’s
1 (18 1/2 ounce) package candy corn
Directions:
1 In a large bowl, combine first 3 ingredients.
2 In a large saucepan, combine sugar, butter and corn syrup.
3 Bring to a boil over medium heat; boil for 5 minutes.
4 Remove from the heat; stir in vanilla and baking soda (mixture will
foam).
5 Pour over pretzel mixture and stir until coated.
6 Pour into a greased 15×10 inch baking pan.
7 Bake at 250 degrees for 45 minutes, stirring every 10 minutes.
8 Break apart while warm.
9 Cool completely.
10 Toss with M&M’s and candy corn.
11 Store in airtight container.
This next recipe sounds great to me, but then I do like my sweets. It may be more appropriate for the younger set.
Halloween Snack Mix
===================
1/2 cup blood drops (red hots)
1/2 cup cats eyes (blanched almonds) or (gum drops)
1/2 cup cats claws (sunflower seeds)
1 cup chicken toenails (candy corn)
1 cup colored flies (M & M’s)
1 cup butterfly wings (corn chips)
1 cup ants (raisins)
1 cup earthworms (cheese curls)
1 cup cobwebs (Triscuits) or (Golden Grahams)
1 cup snakes eyes (peanuts)
1 cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch).
GOBLIN GOOD GORP
================
PREP TIME: 5 mins.
START TO FINISH TIME: 5 mins.
SERVINGS: 10
INGREDIENTS:
2 cups Peanuts
1 cup Miniature Creme-Filled Chocolate Sandwich Cookies (like Oreos)
1 cup Candy Corn
1/2 cup Cheese-Flavored Tiny Fish-Shaped Crackers
1/2 cup Raisins
DIRECTIONS:
In a 1 1/2-2 quart container with cover, mix all ingredients, cover tightly. Store at room temperature.
SERVING TIP: “Make cute-take-home treat bags from small snack-size paper bags and black pipe cleaners. At the party, serve the gorp in waffle cones and call them upside-down wizard hats!
NUTRITIONAL INFORMATION: Per 1/2 cup serving:
Calories 330, Total Fat 17 g (Saturated Fat 2.5 g); Sodium 75 mg, Total Carbohydrates 36 g (Dietary Fiber 3 g), Protein 9 g.
Exchanges: 1 Starch, 1 1/2 Other Carbohydrates, 1 High-Fat Meat, 1 1/2
Fat; Carbohydrate Choices: 2 1/2
This recipe comes from my 2011 “Pillsbury Easy Halloween Treats, Cupcakes & More” cookbook. ~Softa123 aka Marilyn
You have to have popcorn on Halloween. It’s fine if you want the plain ordinary stuff, but if you want to kick it up a notch try these recipes:
Anti-Vampire Popcorn
====================
Posted by philocrates at recipegoldmine.com May 13, 2001
“You could also call it anti romance popcorn…”
1 bag Pillsbury Microwave Popcorn
2 cups crisp wheat square cereal
2 cups Cheddar cheese-flavored goldfish crackers
1 (1 3/4 ounce) can shoestring potatoes
1 cup unsalted peanuts
1/2 cup margarine or butter
1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Prepare popcorn as directed on the packaged. Remove any unpopped kernels.
In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup. Microwave on HIGH for 1 to 1 1/2 minutes or until melted.
Stir in parsley flakes, chili powder, onion powder, and garlic powder.
Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese.
Toss until evenly coated.
Transfer half of mixture to ungreased 12 x 8-inch microwave safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.
Makes 12 cups.
Halloween Munchie Mix
=====================
By Jolene Green
Added November 28, 2007 | Recipe #268679
Categories: Dessert Lunch/snacks Snacks More
Total Time: 10 mins.
Prep Time: 5 mins.
Cook Time: 5 mins.
Jolene Green’s Note: My kids love this!
Ingredients:
1 cup mini marshmallows
1 cup orange and black plain M&M’
1 cup peanuts
1 cup candy corn
2 cups popped popcorn
Directions:
Mix ingredients together in bowl. Serve in plastic pumpkin or witch’s cauldron.
Graphic by ChocolatePug
Monster Mash
============
“This Monster Mash Recipe Is A Great “Munchie” Food For Any Haunted Halloween Party.
There are several ways you can serve this ghoulish munchie:
1 ) set it up already measured out in paper cups
2 ) package it up into zip-loc baggies to give as a party favor
3 ) (our favorite) set it out in a large bowl with a spoon
This is an extremely easy and quick recipe.”
Ingredients
10 cups popped popcorn
16 ounces bag of M&M’s
14 ounces bag of chocolate covered peanuts
(You can use the chocolate covered peanut M&M’s)
1 cup candy corn
1 cup peanut butter chips
Preparations
Mix all into one big bowl. It’s ready!
This next recipe is my favorite recipe for caramel corn! It is very easy to make and even easier to eat!
Clipart by http://www.free-clipart-pictures.net
DOUBLE CARAMEL MUNCHIN’ MIX
===========================
3 tablespoons Margarine OR Butter
3 tablespoons Caramel Topping
3 cups Double Chex Cereal
1 cup POPPED Popcorn
1/2 cup Honey Roasted Peanuts
In a SMALL MICROWAVE SAFE BOWL, melt margarine and caramel topping on HIGH for 1 minute; mix well.
Pour cereal, popcorn and peanuts into a LARGE RESEALABLE PLASTIC BAG.
Pour topping over cereal mixture inside the plastic bag. SEAL the bag and shake until all pieces are evenly coated.
Pour contents into LARGE MICROWAVE SAFE BOWL. Microwave on HIGH for 1-1/2 to 4 minutes, stirring EVERY MINUTE.
Spread on WAXED PAPER to cool. Store in AIRTIGHT container.
This is a wonderful recipe!!! I got it from the Prodigy Food Forum
Bulletin Boards.~Softa123 aka Marilyn
Halloween Popcorn Pumpkins
==========================
By: ALETA1314
“Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!”
Prep Time: 5 Min
Cook Time: 5 Min
Ready In: 20 Min
Yield 12 pumpkins
Ingredients
5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds (SOFTA123’S AKA MARILYN’S NOTE: I would use green licorice.)
Directions
Grease a muffin pan and set aside.
Place popcorn, candy corn and peanuts into a large bowl and set aside.
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!
Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 328
Total Fat: 15g
Cholesterol: 20mg
Sodium: 221mg
Total Carbs: 45.4g
Dietary Fiber: 1.4g
Protein: 3.8g
Clip art by http://www.free-clipart-pictures.net
Halloween Snack Mix 2
=====================
Photo by Susan Hunter [skhunter51]
Categories: Snacks, Candies, Nuts, Popcorn, Other Snacks, Quick & Easy, For Kids, Healthy
Collections: Halloween Treats
Keywords: Treats, pretzels, halloween
Serves: 16
Prep Time: 20 Min
Cook Time: 30 Min
Ingredients
2 cups pretzel sticks
1/2 cup sunflower seeds
8 cups popped popcorn
1 cup candy corn
20 hershey kisses (unwrapped)
1 cup walnuts
1 cup candy pumpkins
2 cups cinnamon chex mix
6 tablespoons butter
3/4 teaspoon pumpkin pie spice
1 cup chocolate covered peanuts or raisins
Susan’s Notes: This is a cinnamon treat that your party cannot go without. You can double the batch because it will not last long.
This is a semi-healthy treat that should be at every Halloween party.
It is savory, sweet, crunchy and chewy.
ENJOY
Directions
1 Preheat oven to 300 degrees. In the microwave melt the butter mixed with the pumpkin pie spice.
In a large bowl mix the pretzel sticks, walnuts and the sunflower seeds. Pour half of the butter over the mixture. After combining well spread on a baking sheet and bake for 15 minutes.
2 In another bowl mix together the popcorn and the chex mix and pour the remain butter over that mixing well.
3 Mix the popcorn and the pretzels mixture together and bake for 15 more minutes.
4 Let cool and add candy corn candy, pumpkins, chocolate covered peanuts or raisins and Hershey kisses, and serve to all those Halloweeners.
Read Full Post | Make a Comment ( None so far )HALLOWEEN FUN #3
Before I begin today’s article on Halloween, I want to take a few minutes to let you know about the new links I have posted under my blogroll. I know you will like them!
Jereme’s Kitchen – This is a great site for recipes written with a great sense of humor. If you like to laugh, this is the site to go to, hands down!
Savory Simple – This website has some gorgeous photos and same wonderful autumn recipes. What I like most is her cooking lessons such as Salad 101. This site you definitely want to visit!
Hungry Happenings – This is the definitive site in cooking creativity. Do not miss it! I may get lost in it, there is so many of Beth’s creations that I want to try out! Check out her Black Cat Cheese Ball recipe in this post!
Today we are going to concentrate on our menu. My give away for today is a printable copy of the menu that you see pictured here. You can put it in a frame, cut it out, glue it to cardboard and make an easel back on the cardboard or reduce the size and put several around the table and/or the house. Here is the link for the original that I made as an 8×8” graphic: http://www.4shared.com/photo/RRsHnwXw/Menu_1.html
And here are all the recipes for you. Hope you enjoy!
APPETIZERS
Better make at least two batches of this pizza recipe!
Candy Corn By The Slice
=======================
YIELD Makes 8 slices
INGREDIENTS
1 package (13.8 ounces) refrigerated pizza crust dough
1/2 cup shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese, divided
1/3 cup pizza sauce
PREPARATION:
Preheat oven to 400°F.
Spray 13-inch round pizza pan with nonstick cooking spray.
Fit pizza dough into pan, shaping as needed. Sprinkle mozzarella in 4-inch circle in center of pizza dough.
Using 1 cup cheese, sprinkle 3-inch ring of Cheddar around center circle; spoon pizza sauce over Cheddar cheese. Create 1-1/2-inch border around edge of pizza with remaining 1 cup Cheddar cheese.
Bake 12 to 15 minutes or until edge is lightly browned and cheese is melted and bubbling. Cut into wedges.
Black Cat Cheese Ball
Black Cat Cheese Ball
=================================================
Serves 12-18
Ingredients:
8 oz. softened cream cheese, divided
4 oz. shredded Havarti cheese
4 oz. shredded Gruyere cheese
3 roasted red peppers, drained, patted dry and seeds removed
1 small clove of garlic, minced
2 oz. blue corn tortilla chips
1 black olive
Crackers
Special Equipment Needed:
Food processor
Plastic wrap
Disposable pastry bag or heavy duty zip top bag
Instructions:
In food processor, combine 7 oz. cream cheese, Havarti cheese, Gruyere cheese, roasted red peppers, and garlic. Pulse until creamy and smooth. You will need 1 heaping teaspoon of this cheese for the cat’s nose.
Wrap it in plastic wrap and refrigerate until needed. Place the remaining cheese mixture on a large piece of plastic wrap. Use the plastic wrap to mold the cheese mixture into a flattened ball.
Reserve two whole blue corn tortilla chips for the cat’s ears. Place remaining chips in the cleaned food processor bowl and pulse to fine crumbs. Pour onto a large piece of plastic wrap. Set cheese ball round size down on crumbs. Use the plastic wrap to press the crumbs all over the surface of the cheese ball. Set cheese ball on a serving platter.
Put remaining 1 oz. cream cheese into pastry bag or zip top bag. Snip off the tip of the bag. Pipe three whiskers onto cat’s face. Remove the reserved cheese mixture from the refrigerator and mold it into a triangular shape for the nose; place in the middle of the cat’s face, on top of the middle of the whiskers.
To create the eyes I suggest you scoop out the crushed tortilla chips and a bit of the cheese ball in two circles above the nose. Pipe cream cheese into these holes. Smooth it out into a nice circle. Cut olive in half and lay on top of the eyes for pupils.
Press the two reserved blue corn tortilla chips into top of head for ears.
Refrigerate until needed. Let sit at room temperature for at least 30 minutes before serving with crackers.
I'd serve this in plastic pumpkins!
Critter Munch
=============
1-1/2 cups animal cracker cookies
1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)
1 cup dried tart cherries
1 cup plain candy-coated chocolate pieces
1 cup honey roasted peanuts
Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.
Makes 6 cups.
BEVERAGES
Leave it to Martha Stewart and her crew to design this spooky Halloween drink!
Pina Ghoulada
=============
“A frothy drink is tempting enough, but one served in a red-rimmed glass is Particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve.
Drinkers’ lips may be stained pink, much like those of a sated vampire.”
Martha Stewart Living Special Issues, 2000
Serves 10 to 12
Ingredients
FOR THE “BLOOD”
3 tablespoons corn syrup
1/4 teaspoon 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
Directions
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.
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.
SOURCE: Martha Stewart.com
A Exclusive Drink for Adult Ghosts Only!
GHOSTINIS
=========
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
Ingredients:
1/2 cup SMALL Ice Cubes OR Shaved Ice
1/2 cup Vanilla Vodka
1/2 cup Whipping Cream
1/4 cup White Chocolate-Flavored Liqueur
1/4 cup Hazelnut-Flavored Liqueur
Directions:
Place ice in martini shaker or pitcher.
Add remaining ingredients; shake OR stir until blended.
Pour into 4 (3-oz.) CHILLED STEMMED Glasses, STRAINING OUT ICE.
MAKE AHEAD TIP: For a party, quadruple this dessert drink recipe and refrigerate in a pitcher until ready to serve. Chill the glasses in the freezer.
Nutritional Information: Per Serving
Serving Size: about 1/2 cup
Calories 350
Total Fat 11 g (Saturated Fat 7 g)
Sodium 11 mg
Total Carbohydrates 31 g (Dietary Fiber 1 g)
Protein 1 g
Exchanges: 2 Other Carbohydrates, 2 Fat
Carbohydrate Choices: 2
Source: Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.
Servings: 4
I think the non-alcoholic crowd would love this drink! I know I would!
CANDY CORN SMOOTHIES
====================
PREP TIME: 20 minutes
TOTAL TIME: 20 minutes
Ingredients:
1 pint (2 cups) Coconut Sorbet; slightly softened
6 tbsps. Milk
1 pint (2 cups) Orange Sherbet; slightly softened
1 pint (2 cups) Lemon Sorbet; slightly softened
4 drops Yellow Food Color
Candy Corn; if desired
1. In blender, place coconut sorbet and 2 tbsps. of the milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth. Divide evenly among 8 glasses. PLACE GLASSES IN FREEZER.
2. RINSE blender. In blender, place orange sherbet and 2 tbsps. milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth. Pour over coconut mixture in glasses, dividing evenly. RETURN GLASSES TO FREEZER.
3. RINSE blender. In blender, place lemon sorbet, yellow food color and remaining 2 tbsps. milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth. Pour over orange mixture in glasses, dividing evenly.
Garnish with candy corn.
SERVE OR FREEZE UNTIL SERVING TIME.
NUTRITIONAL INFORMATION: Per Serving
Calories 189
Total Fat 4.5 g (Saturated Fat 3.5 g)
Sodium 51 mg
Total Carbohydrates 36 g (Dietary Fiber 0.5 g)
Protein 1 g
EXCHANGES: 2 Other Carbohydrates, 1/2 Fat
CARBOHYDRATE CHOICES: 2
Source: Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.
Servings: 8
DESSERTS
Fondues always help parties be more fun!
GHOSTS AT THE WATERING HOLE
===========================
YIELD: Makes about 2 cups (12 servings)
INGREDIENTS
1 package (12 ounces) chocolate chips
1/2 cup whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
Pinch salt
Marshmallows
PREPARATION:
Combine chocolate chips, cream, corn syrup, butter and salt in small saucepan. Heat over low heat until chips are melted and mixture is smooth. Pour into fondue pot; set over low heat. Place marshmallows in serving bowl. Serve with fondue forks for dipping.
Donuts – Purchased at Your Favorite Place For Donuts
A Cake That Befits All Elegant Ghostly Feasts
GHOST CAKE
==========
“For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on Top!”—Doree Tateoka, Salt Lake City, Utah
8 Servings
Prep: 3 hours Bake: 30 min. + cooling
Ingredients
1 package (18-1/4 ounces) white cake mix
2 eggs
1-1/3 cups water
FROSTING:
3-3/4 cups confectioners’ sugar
1 tablespoon meringue powder
1 cup shortening
3 tablespoons water
1 teaspoon clear vanilla extract
1 package (24 ounces) plain ready-to-use rolled fondant
Orange, black, red, brown and green paste food coloring
Additional clear vanilla extract
Directions
PREHEAT oven at 350° F.
GREASE AND FLOUR two 6″ round baking pans.
In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine confectioners’ sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).
Using a serrated knife, level tops of cakes.
Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.
Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use.
On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.
For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black.
Form three small dots; attach to face of ghost.
For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick.
For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter.
For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.
To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake.
Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.
Yield: 8 servings.
Editor’s Note: Meringue powder and fondant are available from Wilton Industries. Call 1-800/794-5866 or visit http://www.wilton.com.
Nutrition Facts: 1 slice equals
920 calories, 34 g fat (9 g saturated fat), 48 mg cholesterol, 397 mg sodium, 148 g carbohydrate, 1 g fiber, 4 g protein.
Source: Taste of Home
CLIP ART “Ghost In A Cemetery” is from a great website called “Halloween Clipart.Com.” Click on the graphic for a link to their website. They said if I didn’t link back they would haunt me! Ouch!
Read Full Post | Make a Comment ( None so far )SUKKOT
The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology. Sadly, many Jews, including myself, really don’t celebrate it. Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member. Or perhaps our synagogue has a communal meal to celebrate that we can take part in. In part it is the fault of our school system here in the U.S. In part it is the fault of today’s world. And in part, it is the fault of our parents and/or of us. We have to take so much time off for Rosh Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons. At one time employers may have been more sympathetic to our needs, but not any longer. Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days. Don’t forget that kids get sick, especially during the winter, as we adults also do. Doctor appointments, dental appointments, “tummy ache” days, they all add up. So how can we allow our children to take time off? Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance? So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives. I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate. Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people. Susan is the hostess with the moistest and her sukkah and sukkah party were no exception. This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner. We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars. I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family. My mom will be going to my Aunt’s house or my cousin’s house.
The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood. That answers the question “is Judaism” a nation? Yes, in part it is.
Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us. We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur. I had no idea until I started writing this article of just how important Sukkot is in Judaism.
People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday. I went rummaging through the Net to find some pictures of the coolest sukkahs. Here are some I think gives you an idea of the different types of sukkahs you can find.
This is a very basic sukkah. I found it at the Mont Clair Jewish Organization’s website.
This picture is of a pre-fab sukkah that you can purchase. I found this picture at Tzvee’s Talmudic Blog.
This is a great example of a sukkah decorated with fruits and greens. Click on the photo to go to HWPS Organization’s website.
This is my favorite. I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains. I was very impressed with the article on Sukkot that this photo was a part of. Click on to the website after you finish reading my article. This sukkah, I think is in Israel. The website is called “Israelity.com.”
“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]
There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you. For more information, click on the footnote and read the article where I found most of my information. This menu is for a buffet meal. The recipes are included for menu items that have an asterisk at the end of the name of the item.
DISCLAIMER: The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes. Where I could, for the graphics, I attached links to them.
Just click on the picture.
SUCCOT MENU
Raisin Challah for the Blessing
Wine for the Blessing
Tossed Salad with Pomegranate Seeds
Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it
Egg Salad OR Deviled Eggs
Crackers
Aunt Hushie’s Salmon Balls served with Rice*
Roasted Vegetable Lasagna*
Luchshen Kugel*
Molded Fruit Salad*
Al Fuchsman’s Mandel Bread (cookies)*
Chewy Brownies*
Russian Tea Cookies*
Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*
Coffee, Tea, Fruit Punch or Soft Drinks, Water
Aunt Hushie’s Salmon Balls
==========================
1 pound Salmon plus liquid
1 small Onion; grated
1 small Carrot; grated
2 Eggs; beaten
1/2 cup Matzah Meal OR Corn Flake Crumbs
Salt
Pepper
Dash of Nutmeg
MUSHROOM SAUCE:
1 Onion; diced and browned
1/2 cup diced, cooked Carrots & liquid
1 small can Mushrooms & Liquid
1/8 teaspoon Ginger
1/8 teaspoon Nutmeg
Salt
Pepper
3/4 cup Ketchup
3/4 cup Water
Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.
With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly. Drain on paper towels.
SAUCE:
Mix together all sauce ingredients. Pour sauce into GREASED baking pan. Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.
This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves. This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook. Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans. If you place the patties by the markings on the side of the pan, it works perfectly. Also note that whenever my Aunt or I have made this recipe, we usually triple it. I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123
Fruit Noodle Kugel
===================
1 (16 ounce) package broad egg noodles
3/4 cup sugar
2 eggs, slightly beaten
1/2-1 tsp. cinnamon
1/4 pound butter
2 grated Winesap apples
2 grated pears
1/2 cup orange juice
1/2-1 c. white raisins
Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.
Softa123’s aka Marilyn’s Note: I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins. Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.
Roasted Vegetable Lasagna
=========================
By: preciousmom
PRECIOUS MOM’S NOTE: “My first try with a vegetarian lasagna.”
Prep Time: 50 Min
Cook Time: 45 Min
Ready In: 1 Hr 35 Min
Servings: 9
Ingredients
1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs, beaten
1 (26 ounce) jar meatless spaghetti sauce
1 can of Italian diced tomatoes
12 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil
Directions
Line two 15-in. x 10-in. x 1-in. baking pans with foil. Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.
Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.
Bake zucchini 5-10 minutes longer or until edges are browned.
Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.
Molded Fruit Salad
===================
1 pkg. lemon Jell-O
1 c. hot water
1/2 c. creamy cottage cheese
1/2 c. broken walnut meats
1/2 c. maraschino cherries, quartered
1 c. crushed pineapple, well drained
1 c. heavy cream, whipped
Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.
Al Fuchsman's Mandel Bread
Al Fuchsman’s Mandel Bread
Source: The Washington Post, November 28, 2007
- • Cuisine: Eastern European
- • Course: Dessert, Snack
Summary:
“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”
Makes 64 to 100 slices/cookies
Ingredients:
• 1 cup canola oil, plus more for greasing the baking sheets (optional)
• 5 cups bread flour
• 2 tablespoons yellow cornmeal
• 1 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut
• 3/4 cup dried cranberries or raisins
• 5 large egg whites, plus 1 whole egg
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1/3 cup water
• Juice of 1 medium lemon or lime (2 to 3 tablespoons)
• Cinnamon-sugar mixture, for sprinkling
Directions:
Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.
Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.
Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.
Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.
Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.
Original Recipe Source:
From Annandale resident Al Fuchsman.
Nutritional Information:
66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.
I love brownies...all kinds of brownies!
Chewy Brownies
==============
Ingredients:
6 medium eggs, beaten
3 cups of sugar
2-1/4 cups of flour
1 cup of melted margarine
6 tablespoons of cocoa
2 teaspoons of vanilla
1-1/2 teaspoons of salt
1 teaspoon of baking powder
1 large packet of walnuts, broken
Preparation Instructions:
Combine the melted margarine, cocoa, and the sugar. Add the six beaten eggs.
Mix together the flour, salt and baking powder and add to other mixture. Add the vanilla and broken walnuts.
Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.
Russian Tea Cookies...Yummy in my tummy!
Russian Tea Cookies
===================
1/2 cup Vegetable Shortening
2 cups Flour
4 tablespoons Sugar
1/2 cup Butter OR Margarine
2 teaspoons Vanilla Extract
1-1/2 cups Nuts; ground
Confectionary Sugar
Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.
Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.
Makes 4 1/2 dozen cookies.
SOFTA123’S AKA MARILYN’S NOTE: These are delicious and addictive!! I first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since. I do suggest doubling the recipe. You won’t regret it! This is one of my all-time favorite cookies! Recipe came from the “Rochester Hadassah Cookbook.”
I have to try this recipe, don't you?
Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing
“Simple, two ingredient recipe”.
1 box spice cake mix
1 15 oz. can pure pumpkin
Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.
For the icing:
1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled
Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!
Sprinkle with cinnamon or pumpkin pie spice.
Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/
NOTE FROM SOFTA123: I apologize for not posting this article sooner but real life interrupted. I hope that this will not happen again, but I know better than to say never!
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