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Halloween Recipes

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Pumpkin Walnut Fudge
 
 
4 cups sugar
 
1 cup milk
 
3 tablespoons light corn syrup
 
1 cup fresh pumpkin puree or canned pumpkin puree
 
3 tables spoons unsalted buttetr, cut into bits
 
1 teaspoon vanilla
 
2 cups chopped walnuts
 
In a 4 quart sauce pan combine suagr,milk,corn syrup,puree and a pinch of salt. Cook the mixture over moderate heat. Stir untill the sugar is dissolved and candy thermometer says 238 degres remove from heat add butter.(do not stir the butter in to mixture) let mixture cool to 140 degrees then stir in vanilla and walnut mix with a wooden sppon for one minute then pour into a  butterd 9 inch square pan let fudge cool and cut into sqaures.
 
mix makes about 2 lbs you and store it up to 2 weeks in a cool place.

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Harry Potter Spice Cakes
Serves 21 Magical Muggle Cakes
 
 
2 cups flour
 
1 1/2 cups sugar
 
3 1/2 teaspoons baking powder
 
1 teaspoon salt
 
1/2 cup softend butter or margarine
 
1 cup milk
 
1 teaspoon vanilla extract
 
3 eggs
 
3/4 teaspoon cinnamon
 
1/8 teaspoon ginger
 
Preheat over to 350 degrees. Mix eggs,sugar,butter,cinnamon,ginger and vanilla into a large mixing bowl whip for 2 minutes. Mix other solid ingredients and milk in gradually into large mixing bowl. Put batter in muffin tins "DO NOT FILL TO HIGH" these cake should be semi flat. bake for 25 minutes decorate as you please. These go best with honey.

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Gourmet Carmel Apples

Ingredients

  • wooden craft sticks
  • 5 large Granny Smith apples
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 7 ounces chocolate candy bar, broken into pieces
  • 2 tablespoons shortening, divided
  • 1 cup colored candy coating melts

DIRECTIONS

  1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry and set aside to cool. Insert sticks into the apples through the cores. Line a baking sheet with waxed paper and coat with cooking spray.
  2. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
  3. Heat the chocolate with 1 tablespoon of shortening in a separate microwave-safe bowl using the same process until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
  4. Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

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Green Grog
 

INGREDIENTS

  • 2 (12 fluid ounce) cans frozen limeade concentrate
  • 2 (12 fluid ounce) cans frozen lemonade concentrate
  • 2 (2 liter) bottles lemon-lime flavored carbonated beverage
  • 1 (750 milliliter) bottle rum
  • 2 quarts lime sherbet

DIRECTIONS

In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.

Spiderweb Brownies

INGREDIENTS

  • 4 (1 ounce) squares unsweetened chocolate
  • 3/4 cup butter or margarine
  • 2 cups sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chopped pecans or walnuts
  • 1 (7 ounce) jar marshmallow creme
  • 1 (1 ounce) square semisweet chocolate

DIRECTIONS

  1. In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on a serving tray. For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design.

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