 |
 |
 |
| Halloween Sparkle Punch Ingredients: 2/3 cup TANG Band Orange Flavor Drink Mix 1 quart (4 cups) cold water 2 cups cold ginger ale 1 pint blackberry sherbet Directions: 1.) Place drink mix in punch bowl or large plastic or glass pitcher. Add water, stir until drink mix is dissolved. Refrigerate several hours or untl chilled. 2.) Stir in ginger ale when ready to serve. Place 1 small scoop of sherbet in each punch cup. Pour drink mix over sherbet. Midnight Moon Cake Ingredients: 1/2 cup shortening 1 1/4 cups white sugar 2 egg replacers 1 cup hot water 1/2 cup unsweetened cocoa powder 1 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1 1/2 cup confectioners' sugar 1 teaspoon lemon zest 2 ounces lemon juice Directions: 1.) Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan. 2.) Cream shortening, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs. 3.) In a seperate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely. 4.) In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 9 inch round pan. 5.) Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon icing. 6.) To Make Icing: Combine confectioners' sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon? October Apple Pie Ingredients: 1 recipe pastry for a 9 inch single crust pie 6 cups thinly sliced apples 1 lemon, juiced 1/2 cup packed light brown sugar 1/2 cup white sugar 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg 3 tablespoons all-purpose flour 1/4 cup butter substitute, chilled and diced 9 caramel squares,. quartered 1 tablespoon, white sugar Directions: 1.) In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly. 2.) Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top of the crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar. 3.) Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature. Pumpkin Cheesecake Ingredients: 2 (8 oz.) packages cream cheese 3/4 cup white sugar 1 (15 oz.) can pumpkin puree 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 egg replacers 1/4 teaspoon salt 2 prepared 8 inch pastry shells Directions: 1.) Preheat oven to 350 degrees F (175 degrees C). 2.) Beat together cream cheese and sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells. 3.) Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired. Spider Web Munch Ingredients: 1 (12 oz.) package semisweet chocolate chips 3/4 cup creamy peanut butter 1/3 cup confectioners' sugar 3 cups crisp rice cereal 1/4 cup creamy peanut butter Directions: 1.) In a small saucepan, combine chocolate chips, and 3/4 cup peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat and stir in the confectioners' sugar. 2.) Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until cereal is well coated. Place mixture on ungreased baking sheet. Using small metal spatula, shape into 10 inch circle with a slightly raised 1 inch wide border. Pour remaining chocolate mixture in center of circle; spread to border. 3.) For spider web decoration: Place remaining 1/4 cup peanut butter in a small plastic bag. Cut a tiny hole in the corner of the bag. Squeeze bag to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges. Witches Brew Ingredients: 1 (10 oz.) package frozen rasberries, thawed 2 1/2 cups cranberry juice 2 envelopes unflavored gelatin 2 liters ginger ale 2 liters sparkling apple cider (non-alcoholic) 6 gummi snakes candy Directions: 1.) To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed rasberries and cranberry juice. 2.) Pour 2 cups of the rasberry mixture in a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved rasberry mixture in the measuring cup. 3.) Pour rasberry mixture into the inserted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. 4.) To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes. |
| *All recipes courtesy of AllRecipes.com* |
|
 |
 |