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"Come
In My Pretties!"
SPOOKY
RECIPES
Holiday
Cookie Mix
12 cups all
purpose flour
7 cups sugar
2 tbsp. baking
powder
4 tsp salt
4c. margrine
or butter
Lightly spoon
flour into measuring cup, level off. In 4 qt bowl combine 1/2 of each of
the flour,
sugar, baking
powder, and salt. Using fork or pastry blender, cut 1/2 of margarine into
flour mixture
until mixture
resembles coarse crumbs. Place in large, tightly covered container.
Repeat with remaining half of ingredients. Store in refrigerator or freezer.
Use within 4 weeks. Measure by dipping
cup into mix;level
off. Return unused mix to refrigerator or freezer. Allow measured
mix to come to
room temp.
before adding ingredients to make any other recipes. Makes 22-23 cups of
cookie mix.
Crispy
Sugar Cookies
4 cups Holiday
Cookie Mix
2 tbsp.
milk
1 tsp vanilla
1 egg
Dip measuring
cup into mix, level off, allow to come to room temp. Heat oven to
350. In large bowl
combine all
ingredients at low speed until well mixed and soft dough forms. If necessary
refrigerate
dough for
1 hours for easier handling.
On well floured
surface ,roll out 1/3 dough at a time to 1/4 in. thickness;cut with floured
2 in. cookie
cutter. Place
1 in. apart on ungreased cookie sheet. Bake at 350 for 12 to 16 minutes
or until edges
are light
golden brown. Cool 1 min and remove from cookie sheet. Decorate as desired.
Makes 3 1/2
doz. cookes.
Microwave
Cashew Crunch
1 cup sugar
1/2 cup lt
corn syrup
1 cup cashews
(or peanuts)
1 tsp butter
or marg.
1 tsp vanilla
1 tsp baking
soda
Line cookie
sheet with foil; lightly butter foil. In 8 cup mircowave sage measuring
cup or medium
microwave
safe bowl, combine sugar and corn syrup. Microwave on high for 4 min.;
stir. Add cashews; blend well. Microwave on High for 3 1/2 to 4 min.
or until mixture is light brown; stir
in butter
and vanilla. Microwave on High for 1 min. Add baking soda; stir quickly
to blend. Pour immediately onto buttered foil-lined sheet, spreading
mixture quickly with wooden spoon. Cool 30 min.;break into pieces.
Store in airtight container. Makes 15 oz.
Caramel Nut Candy Bars
8 oz. (about
30) caramels
3 tbsp milk
3 tbsp margarine
or butter
1 c powdered
sugar
1 12oz can
peanuts (2 1/2 c.)
Lightly grease 8 in. square pan. In top of double boiler, combine caramels and milk. Cook over hot water until caramels are melted, stirring occasionally. Remove from heat. Add margarine; mix well. Stir in powdered sugar; beat by hand until smooth. Stir in peanuts. Wtih buttered fingers, press mixture in greased pan. Refrigerate 1 to 2 hours or until firm; cut into bars. Store in refrigerator. Makes 18 bars.
Caramel Corn
6 cups popped
popcorn
1/2 c. toasted
almond slivers
3/4 c. firmly
packed brown sugar
1/2 c. butter
or marg.
2 tbsp. lt.
corn syrup
1/8 tsp salt
1/4 tsp baking
soda
Heat oven to 250. Spread popcorn in 15 x 10x 1in. baking pan; sprinkle almonds over popcorn. In large saucepan, combine brown sugar, margarine, 2 tbsp water, corn syrup and salt; bring to a boil over medium heat. Boil 2 min. stirring constantly. Remove from heat. Stir in baking soda; mix well. Pour over popcorn and almonds; toss until coated. Bake at 250 for 15 min. Stir. Continue baking for an additional 15 min. Immediately spread on foil or waxed paper to cool.
Praline
Pumpkin Date Muffins
Muffins
1 pkg Date
Bread MIx
1/2 c. canned
pumpkin
1/2 c water
1/4 c. oil
1 egg
1/2 c. chopped
pecans
1 tsp cinnamon
1/8 tsp cloves
Topping
1/3 c. firmly
packed brown sugar
1/3 c. chopped
pecans
1 tbsp butter
or margarine, softened
Heat oven to 350. Grease 6 jumbo muffin cups or line with paper baking cups. In large bowl combine all muffin ingredients; stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In small bowl, combine all topping ingredients; sprinkle evenly over batter.
Bake at 350
for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan. Cool completely on wire rack. Wrap tightly
and store in refrigerator.
Makes 6 jumbo
size muffins.
Orange Cinnamon Sugar Cookies
1 1/4 c. powdered
sugar
1c. margarine
or butter, softened
1 1/2 tsp.
grated orange peel
1 egg
2 1/2 c. all
purpose flour
1 tsp baking
soda
1 tsp cream
of tartar
1/2 tsp cinnamon
In large bowl, beat sugar and margarine until light and fluffy. Add orange peel and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, cream of tartar and cinnamon; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375. On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. (Refrigerate remaining dough.) Cut with floured 2 in. round or shaped cookie cutter. Place 1 in apart on ungreased cookie sheet. Bake at 375 for 6 to 9 min. or until edges are light golden brown. Immediately remove from cookie sheets; cool completely. Makes 5 doz. cookies.
Confetti Popcorn Bars
10 c. popped
corn
1/2 c. cnady
coated chocolate pieces or small gumdrops
1/3 c. unsalted
peanuts
3 tbsp margarine
or butter
2 c miniature
marshmallows
Grease 8 to9
in. square pan and large bowl. In large greased bowl, combine popcorn,
candy and peanuts. Place margarine and marshmallows in a 4 cup microwave
safe measuring cup. Microwave on high for 1 1/2 to 2 min. or until
melted and smooth, stirring once halfway through cooking. Pour over papcorn
mixture. stir quickly to coat. With buttered or wet hands. press
mixture into greased pan. Refrigerate until firm. Cut into bars.
Makes 16 bars.
Links
to Other Halloween Recipes
Sarah's
Halloween Recipes
Halloween
Magazine
Debbie
Shavels Halloween Recipe Page
Happy Hershey Halloween
Kitchen Link
Halloween Recipes
Haunted
Halloween Party Recipes
Creepy
Halloween Cuisine
Crisco
Kitchen Halloween Recipes
If you have
a site you would like linked here
Please email
me!
|
What's
a baby ghost's favorite game ?
Peek-a-BOO |
