Great Halloween Recipes for the Creepy and there edible

Holidays & Special Occasions Halloween Great Halloween Recipes for the Creepy and there edible

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      Creepy Witches’ Fingers

      Yield: 5 dozen

      1 cup Butter, softened
      1 cup Icing sugar
      1 Egg
      1 tsp Almond extract
      1 tsp Vanilla
      2 2/3 cups Flour
      1 tsp Baking powder
      1 tsp Salt
      3/4 cup Almonds, whole blanched
      1 Tube red decorator gel
      (optional, not pictured)

      Gross everyone out with these creepy cookies.
      In bowl, beat together butter, sugar, egg, almond extract and
      vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate
      30 minutes.

      Working with one quarter of the dough at a time and
      keeping remainder refrigerated, roll heaping teaspoonful of dough
      into finger shape for each cookie. Press almond firmly into 1 end
      for nail. Squeeze in centre to create knuckle shape.

      picture showed long rolled shape with bulge at centre for knuckle;
      you puff it out rather than squeeze it in.) Using paring knife, make
      slashes in several places to form knuckle.

      Place on lightly greased baking sheets; bake in 325F (160C) oven for
      20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up
      almond, squeeze red decorator gel onto nail bed and press almond
      back in place, so gel oozes out from underneath.

      You can also make
      slashes in the finger and fill them with “blood.”
      (ed. note – I opted not to go for the bloody effect as you can see
      in my picture above, and my guests were still grossed out!)

      Remove from baking sheets and let cool on racks. Repeat with
      remaining dough.
      Eerie Eyeballs

      Yields approximately 9 dozen bite-sized eyeballs

      3 oz lemon gelatin (can be sugar-free)
      1 cup hot water
      1/2 cup miniature marshmallows
      1 cup pineapple juice
      8 oz cream cheese (can be lowfat/Neufchatel)
      1 cup mayonnaise (can be fat-free)

      Dissolve lemon gelatin in 1 cup water in double boiler, add
      marshmallows and stir to melt. Remove from heat. Add pineapple juice
      and cream cheese.

      Beat until well blended. Cool slightly. Fold in

      If you have a truffle candy mold or round ice cube trays, pour
      the mixture in the molds and leave to set in the fridge. Otherwise
      pour into a deep ceramic dish and chill until thickened or firm
      enough for scooping into eyeballs. Using a melonballer, scoop full
      balls of the mixture and set aside for decoration.

      To decorate, use
      liquid food coloring and an old detail paintbrush and get creative.
      You will need black food coloring for the pupils. Also, if you are
      in a hurry, instead of painting the colored irises, you can
      carefully dip the ball in a small pool of food coloring to
      approximate the iris, but still paint on the pupils.

      For 1999, I found rubber ice cube trays that worked beautifully with
      much less waste than the melonballer technique. I sprayed the rubber
      trays with non-stick cooking spray beforehand like you would any
      gelatin mold, let the gelatin mixture sit in the refrigerator to
      set, then I was able to carefully pop the eyeballs out to paint
      them. Some of the eyeballs did break, and they do have one flat
      side, but that actually works, since then they don’t roll around
      while you are trying to paint them.

      Since 2001 I have found that
      Wilton truffle candy molds are even better, since the swirl design
      on the top is the right size for the cornea shape on the eyeball.
      When using the truffle molds, one recipe makes about 9 dozen
      eyeballs – plenty for a party crowd!
      Decayed Corpse Chips with Entrail Salsa

      blue corn tortilla chips

      This isn’t so much a recipe as it is a creative display. Arrange the
      blue corn chips in a coffin in the shape of a long-dead corpse. The
      natural blue corn chips have almost a dusky shade of brown in them
      that hints of decayed skin.

      Serve with a nice blood-red chunky salsa
      as accompanying entrails.

      For 1999 I got more elaborate. I found a larger coffin that happened
      to fit a rubber skeleton I have had for years. I lined the coffin
      with crushed velvet, propped up the skeleton, arranged the chips
      around him, and set the crystal bowl of “entrails” between his
      Dried Cherry Scabs

      dried cherries
      (could adapt and use dried currants or dried cranberries)

      Yes, another nasty name for an otherwise mediocre dried fruit…but
      call them “scabs” and all of a sudden no one will eat them!
      Witches’ Brew (ALCOHOL)

      500 ml (5 parts) Midori
      800 ml (8 parts) vodka
      2 liters (20 parts) ginger ale
      200 ml (2 parts) water


      Witches’ Brew

      (this one pretty much fills a 12-quart cauldron)

      four 48 oz cans pineapple juice
      one 96 oz bottle orange juice
      four 2 liter bottles lemon-lime soda
      one 1.75 liter bottle vodka
      one 1.75 liter bottle rum

      All measurements are approximate. Adjust to your own taste.
      Mix well. Pour into your cauldron, preferably with chunks of dry ice
      to create the bubbling steam effect.
      (Be careful NOT to drink or eat or in any way come in direct contact
      with skin with any chunks of dry ice –
      you can get burned by the extreme cold!)
      Bleeding Human Heart
      (inspired by Penn & Teller’s Bleeding Heart)

      First of all, find your mold. I found mine a couple years ago at
      Spencer’s Gifts around Halloween season. It came with a very similar
      recipe, but not any instructions to make it bleed.

      thoroughly wash your mold, especially all the detail where the veins
      are. When completely dry, spray the mold with non-stick cooking
      spray. You’ll see below that Penn & Teller used a Valentine’s Day-
      style heart-shaped cake pan…I think using the human heart mold
      improves on their concept one-hundred percent…!

      My human heart mold isn’t large enough to handle the whole Penn &
      Teller recipe, so I halved the following recipe…I also altered the
      blood by using raspberry syrup and Chambord raspberry liqueur
      instead of the grenadine, since I was using raspberry gelatin. After
      the mold is set, I turn out the heart and set it on a crystal
      pedestal plate and use food coloring and a small brush to accent the
      veins. I even use red food coloring to shade the contours (it really
      does make a difference).

      I use my large Psycho-style butcher knive
      to sever and serve, as they suggest below.

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Holidays & Special Occasions Halloween Great Halloween Recipes for the Creepy and there edible