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Rotting Crone s Kisses
Open the pea pods and remove the peas into a bowl; set aside. In another small bowl, mix food coloring, drop by drop, into the cream cheese, stirring with a spoon until the desired shade of green is reached. Spread a large thin oval of cream cheese on each cracker. Use clean scissors to cut pimientos into upper and lower lip shapes - you'll need 1 upper and 1 lower for each cracker. Using extra cream cheese, if necessary, to adhere lips to crackers, place a set of lips on top of each cracker, surrounding the oval of cream cheese. This will form your open mouth. Place 2 rows of peas and raisins (rotten teeth) between each set of lips. Arrange on a serving platter.
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Category: Halloween
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Spiders
In a double boiler, melt chocolate chips. Stir in noodles. Drop by spoonsful onto waxed paper. Add 2 pieces chocolate baking bits for eyes.
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Category: Halloween
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Toasted Tongues
Position an oven rack on the lowest shelf, and preheat oven to 2ooF. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring Place a sheet of parchment paper on a cookie sheet. To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging o Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers. Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.
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Category: Halloween
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Spooky Halloween Breakfast
Ghost toasties can be made by toasting slices of white or wheat bread and cutting out ghoulish shapes with a cookie cutter. A bowl of mixed berries and fruit becomes more appealing than ever when it goes by the name of scary berries. Gummi candy spiders and worms can be scattered on plates. See recipes for Cider Diablo, Sleepy Hollow Baked Eggs with Onions and Bacon, and Maple Glazed Pumpkin Cake Ring.
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Category: Halloween
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Toxic Tomatoes
Wash the tomatoes and cut them in half crosswise. Place the halves - open side up - on a cookie sheet. In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter). Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings). Broil the tomatoes for 5 minutes, or until pus begins to ooze. Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
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Category: Halloween
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Werewolf In The Waldorf Salad
Peel, core and dice the apples; toss in a large bowl with the lemon juice. Add the raisins, nuts and celery to the apples and toss together. In a small bowl, mix the mayonnaise, milk and sugar until well blended. Add the dressing to the other ingredients and toss. Place 2 or 3 letuce leaves on individual salad plates and spoon the salad over the lettuce in a "head" shape. To create the werewolf in your Waldorf, decorate each salad with pointy endive ears, alfalfa sprout hair and beard, pointy carrot fangs and radish-half eyeballs.
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Category: Halloween
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Worm Burgers
Wash sprout (worms) with warm water. Using clean hands, mix one cup of the sprouts, the ground beef and the raw egg together in a bowl. Reserve the remaining srpouts until later. Form burgers into six patties. Place in fry pan and srpinkle with salt and pepper. With an adult's help, cook on medium heat until they are well browned underneath. Carefully turnthe patties season again and cook until the second side is well browned. Place on open buns and serve with the worms sprinkled on top as a garnish. Don't forget the pus and blood. Serves 6 worm slurpers. Sicko serving suggestion: Use a clean hole ouncher to punch holes in lettuce garnish.
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Category: Halloween
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Wormy Apples
Prepare caramel apples according to package directions. As each is done, roll it in red sugar while still warm. Place on individual plates and put a gummy worm on each.
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Category: Halloween
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Cookie Candy Turkeys
MICROWAVE DIRECTIONS: To make each turkey, place chocolate star, point side up, on work surface. Place one caramel on microwave-safe waxed paper; microwave on high for 5 to 10 seconds or just until slightly softened. Place softened caramel on top of chocolate star, pressing down so they stick together.
To make the tail, press chocolate cookie, striped side facing forward, firmly against the soft caramel to stand upright. Press candy corn on top of caramel to resemble turkey's beck. Makes 12 cookies. 1 cookie ñ10 calories.
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Category: Thanksgiving
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Cornucopia
1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
2. Tear off a 30"x 18" sheet of heavy duty aluminum foil. Fold in 1/2 to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
3. Open and unroll first can of breadstick dough on work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze.
5. Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with poeces of foil.)
6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
7. Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening
NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
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Category: Thanksgiving
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Herbed Turkey and Dressing
In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or until thermometer reads 185 degrees, basting every 30 min. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.
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Category: Thanksgiving
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Stuffed Thanksgiving Pumpkins
Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remeove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split. Serves 8.
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Category: Thanksgiving
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Thanksgiving Day Tofu
This is a superb substitute for the traditional Thanksgiving turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has.
Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste.
Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil.)
Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice.
SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat.
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Category: Thanksgiving
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Thanksgiving Turkey Roll
* about 1/3 to 1/2 inch thich (about 12 ounces)
Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.
Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).
Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes. Serve turkey with gravy and any stuffing in skillet.
STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat.
Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.
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Category: Thanksgiving
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A Christmas Potpourri
Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top.
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Category: Christmas
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Antlers
Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows.
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Category: Christmas
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Boozey Rich Eggnog From A Cooked Base
FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle.
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Category: Christmas
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Buche de noel
Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper. Bring eggs to room temperature and separate. Mix flour, baking powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 6T sugar, beating well after each addition. Mixture should fall in thick ribbon when beaters are lifted. Add vanilla and beat again. With clean dry beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to lighten it, then fold remaining whites in too. Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly. Spread batter evenly in prepared pan, making sure to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake. Remove from oven; working quickly, cover jelly roll pan FIRST with clean towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled cake seam side down on wire rack or cookie sheet to cool completely. CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk mixture a little at a time, beating well after each addition. Gradually add powdered sugar, beating well after each addition. Set basic buttercream aside. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly. If necessary, thin with a little more cream to bring to very spreadable consistency. MOCHA SILK FROSTING: powder instant coffee by placing in plastic bag and crushing with rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for 1 minute at medium speed. If necessary, add a little more cream to make frosting easy to spread. Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved end. Roll up again, without towel but using it to help roll. Place cake, seam side down, on cake plate or tray. Remove any excess villing from ends and seam edge. Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a thin slice from one end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothold top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.
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Category: Christmas
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Candy Cane Rolls
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375øF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner\'s sugar and milk; frost rolls.
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Category: Christmas
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Chocolate Chip Cookie Wreath
Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir into the shortening mixture just until blended. Stir in the chocolate chips and pecans. Divide the dough into quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets almost touching to form an 8-inch circle. Flatten the balls slightly with your fingers. Repeat with the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake. Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth. If too thick, thin with a little milk; if too thin, add more powdered sugar. The icing may be covered and refrigerated for up to 1 week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths. Cut the red and green candies as needed for flowers and leaves. Place in clusters around the wreath. Makes 4 wreaths.
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Category: Christmas
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