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Prestigious Recipes - October 30, 2002
MERINGUE BONES
Posted by Kelly
Makes about 16 bones
* This recipe is inspired by one for a Meringue Wreath from The Canadian Living Christmas Book (Madison Press Books, 1993).
2 egg whites
1 teaspoon (5 mL) lemon juice
1/2 teaspoon (2 mL) cream of tartar
2/3 cup (150 mL) instant dissolving (berry) sugar
In a small deep bowl, beat egg whites with lemon juice until foamy.
Add cream of tartar. Gradually beat in sugar, about 1 tablespoon (15 mL) at a time, beating well after each addition, until stiff, shiny peaks form. (A small amount rubbed between fingers should not feel gritty - sugar should be dissolved.)
Pipe small (3-to-4-inch/7 1/2-10-cm) bone-like shapes onto parchment paper or foil-lined baking sheets. (A small plastic sandwich bag with a corner snipped off makes a good impromptu icing bag for this not-too-precise project.)
Bake in 125 degrees F (50C) oven for about 1 1/4 hours or until firm.
Watch carefully that they do not brown. Turn off oven. Leave meringues in oven for one hour or longer to dry out. (Meringues can be layered between wax paper in airtight container and stored for up to 2 weeks.)
Approximate nutritional content per bone:
Calories 18. Protein 0.4 g. Fat 0 g. Carbohydrates 4.1 g. Dietary fibre 0 g.
WITCH'S FINGERS
Makes about 60 cookies
* This recipe is from Canadian Living's Family Cookbook (Madison Press Books, 1995).
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 teaspoon (5 mL) almond extract
1 teaspoon (5 mL) vanilla
2 3/4 cups (675 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red piping gel
In a bowl, beat together butter, icing sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt.
Cover and refrigerate for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonfuls into finger shapes.
Press almond firmly onto one end for nail. Press in centre to create knuckle shape.
Using paring knife, make slashes in several places to form knuckle lines. Bake on lightly greased baking sheet in 325 degrees F (160 C) oven for 20 to 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.
Remove from baking sheets; let cool on racks.
Approximate nutritional content per serving:
Calories 71. Protein 1 g. Fat 4 g. Carbohydrates 7 g. Dietary fibre 0 g.
CANDY APPLES
Makes 8 apples
8 small red apples
2 cups (500 mL) granulated sugar
1 cup (250 mL) water
1/2 cup (125 mL) corn syrup
1/4 teaspoon (1 mL) red food-colouring
Remove stems from each apple: insert wooden stick for holding (or clean twig for a rustic look) in centre of stem end. Set aside. Grease baking sheet; set aside.
In 12-cup (3 L) heavy saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved.
Increase heat to medium-high and bring to a boil, brushing down the side of the pan occasionally, but not stirring, for 15 to 25 minutes or until at the soft-crack stage of 290 degrees F (150 C) on candy thermometer, or until 1/2 teaspoon (2 mL) syrup dropped into cold water separates into hard but pliable threads.
Remove from heat; immediately stir in food-colouring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.
Holding each apple by wooden stick and tilting saucepan, swirl apple in syrup until coated all over.
Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.
(Apples can be stored, loosely covered with plastic wrap, for up to two days at room temperature.)
Approximate nutritional content per serving:
Calories 320. Protein 0 g. Fat 0 g. Carbohydrates 85 g. Dietary fibre 2 g.
WITCH'S HAIR SMEARED WITH DRACULA'S BLOOD
Serves 6
Dracula's Blood Sauce 1 small onion, coarsely chopped
2 cloves garlic, minced
2 carrots, chopped
1 can (28 fl. oz. /796 mL) Italian plum tomatoes, coarsely chopped and with their liquid
1/4 teaspoon (1 mL) sugar
1 teaspoon (5mL) basil, optional
1/3 cup (75 mL) olive oil
Salt and pepper to taste
Place all the ingredients except the olive oil into a saucepan or small stockpot.
Cook covered over a medium heat for 10 minutes.
Remove the lid and keep at a steady simmer for another 25 minutes, turning down the heat to medium low if the sauce is bubbling too vigorously.
Stir occasionally. Remove from pot and use a blender or food processor to puree to a smooth consistency.
Once pureed, pass through a sieve before returning to stock pot.
Add the olive oil, stir to blend and return to a simmer.
Cook for another five minutes. Season with salt and pepper.
Witch's Hair
1 pound (500 g) black squid-ink linguine
Cook according to package instructions, or if using fresh, ask supplier for cooking time.
Serve with splatters of Dracula's Blood Sauce.
Approximate nutritional content per serving:
Calories: 480. Protein: 13 g. Fat: 13 g. Carbohydrates: 78 g. Dietary fibre: 6 g.
SPOOKY SPIDER CUPCAKES
Makes about 24 large pumpkin chocolate cupcakes
For this recipe, use a can of pumpkin puree if you don't make your own.
Icing and decorating are the most fun of all.
You can sprinkle tinted sugars over the icing; decorate with Halloween candy decorations in ghost, spider, pumpkin or bat shapes (see shopping notes); pipe on designs using plastic tubes of ready-made icing or gel; or apply candies to make critters or patterns from yourimagination. Kids love this activity!
1/2 cup (125 mL) butter
1/2 cup (125 mL) vegetable oil
1 3/4 cup (425 mL) sugar
2 eggs
1/2 cup (125 mL) buttermilk
2 1/4 cups (550 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) cinnamon
1/4 teaspoon (1 mL) ground ginger
1/4 teaspoon (1 mL) allspice
1/4 teaspoon (1 mL) nutmeg
1 cup (250 mL) pureed pumpkin
1 cup (250 mL) chocolate chips
Icing (see recipe)
Line a muffin tin with large paper cupcake liners. Preheat oven to 325F (160C).
In a large mixing bowl, cream the butter, oil and sugar until light and fluffy.
Add eggs one at a time and mix to blend well. Add the buttermilk. In another bowl, sift together the dry ingredients.
Sprinkle these onto the wet mixture and mix until well-blended.
Add the pumpkin puree and chocolate chips and stir until just mixed.
Fill each cupcake liner about three-quarters full.
Bake for 30 to 35 minutes, or until the tops spring back slowly when pressed.
Let cool in the pan for about five minutes, then remove and cool on a wire rack.
Apply icing only when completely cool. Can be frozen prior to icing.
Icing
Makes enough for about 24 cupcakes
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) vegetable shortening
4 cups (1 L) icing sugar, sifted
2 tablespoons (25 mL) cream
1 teaspoon (5 mL) vanilla extract
1/2 teaspoon (2 mL) orange extract
Food colouring, optional
In the bowl of an electric mixer or food-processor, cream the butter, shortening and icing sugar.
When smooth, add the cream and extracts.
Depending on how you want to use the icing, you can leave it white or add some orange food colouring.
If you want to pipe this icing out in different colours, remember to divide it up into little batches before you add the colour.
You can use a small pastry bag to pipe out colourful spiders or other designs.
Approximate nutritional content per serving:
Calories: 360. Protein: 3 g. Fat: 19 g. Carbohydrates: 48 g. Dietary fibre: 2 g.
CREEPY WITCH'S FINGERS
Makes about 5 dozen cookies
These cookies look truly gross, says Elizabeth Baird, author of Canadian Living's Best Kids in the Kitchen cookbook (Madison Press Books, 1998).
Baird says this has been one of their most popular recipes ever since it was first printed in Canadian Living magazine seven years ago, and is now immortalized in Baird's excellent Kids in the Kitchen.
This cookbook also has more ideas for Halloween food that kids can make themselves.
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 teaspoon (5 mL) almond extract
1 teaspoon (5 mL) vanilla extract
2 3/4 cups (675 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorating gel
In a mixing bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in the flour, baking powder and salt.
Divide the dough into four equal parts, cover and refrigerate for 30 minutes.
Preheat oven to 325F (160C).
Take one packet of dough at a time from the refrigerator. Break off one heaping teaspoonful (5 mL) and roll it into a finger shape. Press an almond firmly into one end for a nail. Squeeze in around the centre to create a knuckle shape. Using a paring knife, make indents in several places to resemble a knuckle. Repeat with all the dough.
Place cookies on a lightly greased baking sheet and bake for 20 to 25 minutes or until pale golden.
Let cool for three minutes.
Gently lift up the almond; squeeze red decorating gel onto the nailbed and press the almond back in place, so gel oozes out from underneath.
Remove cookies from baking sheets and let them cool on wire racks.
GRAVEYARD PUDDING
Posted by Starr
Following Kelly's lead... some more Halloween Recipes!
Thought this was just adorable, so I had to include the picture!
1 pkg. 4 serving size pudding - your favourite flavour
1/2 C. crushed chocolate sandwich cookie crumbs
2 oblong shaped cookies (like Pepperidge Farm Milanos)
various candy grave yard party favours
Prepare your favourite pudding as directed on the
package. Pour into a serving bowl.
Cover the pudding
with the cookie crumbs. Insert graves if desired.
We
added words to ours with easy decorator frosting in a
tube.
Add additional candy or party favours to complete
the scene.
GHOST COOKIES
These are really easy, and my family loves them!
1 lb. white chocolate coating
1 pkg. Nutter Butter Peanut Bars
1 pkg. mini chocolate chips
In the top of a double boiler melt white chocolate
coating.
Dip cookies into coating covering completely.
Set on waxed paper to cool.
Spread melted chocolate to
areas which did not get covered.
Add eyes using mini
chocolate chips.
CARAMEL AND THREE CHOCOLATE APPLES (YUMMY!!!)
Recipe courtesy Emeril Lagasse, 1998
6 large red apples
6 (6-inch) small wooden dowels/sticks
2 cups caramel, warm
2 cups melted milk chocolate, warm
2 cups melted white chocolate, warm
2 cups melted semi-sweet chocolate, warm
2 cups pecan pieces, toasted
Wash and pat dry each apple. Place each skewer down
the centre of each apple.
Line a baking sheet with
parchment or waxed paper.
Dip each apple in the caramel sauce, coating completely.
Place on the baking sheet and refrigerate until firm.
Dip each caramel apple in the melted milk chocolate, coating completely.
Place on the baking sheet and refrigerate until firm.
Dip each apple in the white chocolate, coating completely.
Place on the baking sheet and refrigerate until firm.
Dip each apple for in the semi-sweet chocolate, coating completely.
Place on the baking sheet and sprinkle each apple with the pecans.
Refrigerate until firm and serve.
Yield: 6 apples
Crockpot Chili
Posted by Maggie
Kelly! You'll love this one! you won't even have to copy and paste it *L*.. if ya don't want.. cause I just
make it up as I go!
it's what I'm makin' for dinner tomorrow
Crockpot Chili
and I'll throw in
1 lb browned 96% fat free sirloin
1/2 lb browned 96% fat free turkey
onion & green pepper chopped celery
1 can stewed tomatoes
1 can puree
1 beef boullion
1 can paste
ooohhh and probably a jar of salsa
and another can of tomato sauce
2 or 3 cans of chili beans (spicey ones :o)
some cumin powder to taste
and some chili powder to taste
and ohhhhhh I dunno what else *LOL*
Seeeee.. THAT'S how I cook!
I'll slice up a loaf of french bread
and maybe! just maybe! will make some brown sugar &
cinnamon muffins in my easy bake oven!
(hehe - that's
what I call my toaster oven!)
Made pumpkin muffins the other night.. they turned out
pretty good for a toaster oven!
That's it for my ramblin'
 
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