Ingredients:
12 red delicious apples
12 wooden skewers
4 1/2 cups sugar
3/4 cup light corn syrup
1 tsp red food coloring
1 1/2 cups water
1 cup chopped peanuts
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils.
Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.
Ingredients:
1 package (14 oz) caramels
1 cup miniature marshmallows
1 tbsp water
5 or 6 small apples
Wooden skewers
Line baking sheet with buttered waxed paper; set aside. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple in caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm. For variety roll apples in crushed peanuts or drizzle with melted chocolate.
Ingredients:
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat.
Ingredients:
6 cups rice Krispies
1 bag (10 1/2 oz) mashmallows
1 cup margarine
Pastel M&Ms
red gel icing
Make Rice Krispie� Treats. The directions are on the cereal box. Form the into balls, about 1 or 2 inches across. Add a pastel M&M� or other small round candy for the iris and dot the candy with frosting or gel for the pupil. A big hit with the younger crowd!
Ingredients:
White baking chocolate
clean popsicle sticks
chocolate chips
Grate & melt white chocolate in a double boiler or in microwave oven; stir until smooth. Line baking sheet with aluminum foil and grease lightly. For each ghost, place one craft stick on baking sheet. Spoon melted white chocolate over stick in a ghost shape; place two chocolate chips for eyes. Refrigerate until firm.
Ingredients:
1/2 cup sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
In a large bowl, blend together the sugar and butter. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon, and salt. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Lightly grease a large baking sheet. On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookie with a ghost-shaped cookie cutter and place on the baking sheet. Bake for 6 to 8 minutes, until lightly browned. Remove form the oven and let cool throughly on a wire rack before decorating with frosting.
Frosting:
Ingredients:
1 16-ounce box powdered sugar
1 teaspoon vanilla
Pinch of salt
3 to 4 tablespoons milk
1 8-ounce package miniature chocolate chips
Take half of the sugar and add the vanilla, salt and 2 tablespoons of the milk. Mix well. Now add the remaining sugar and mix again. Add as much of the remaining milk as you need to reach the desired consistency for spreading. Spread the Frosting on each cookie until it is totally white and looks like a ghost. For eyes, use two chocolate chips on each of the cookies.
Ingredients:
6 cups Rice Krispies
1 cup M&Ms
1 cup margarine or butter
10 1/2 ounce miniature marshmallows
14 (5 ounce) cold drink cups
14 popsicle sticks
Microwave instructions: In a large bowl, combine Rice Krispies and M&Ms. In a 2-quart microwave-safe bowl, place marshmallows and margarine. Microwave on high for 1 to 2 minutes, stirring after 1 minute. Beat until well blended.
Pour marshmallow mixture over cereal; mix gently. Fill each cup with cereal mixture; press lightly. Insert sticks and let cool completely.
There are two flavor cookies: chocolate and gingerbread. The cookies are dense and not very sweet, this is necesssary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like "shit".
Ingredients:
Chocolate Cookies:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter or margarine
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-Nuts cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup(1 and 1/3 stick) butter or margerine
1 egg
2 and 1/3 cups whole wheat flour
spices--ginger, cinnamon, and cloves to taste (1/2 tsp each)
Grape-Nuts cereal
Mix-ins:
coconut
chocolate chips
butterscotch chips
peanut butter chips
Microwave the honey till it bubbles (about 1 minute). Add the butter, and the molasses, if any. Add the egg, mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops. Roll logs in grape-nuts and bake at 350 degrees till done (10 to 15 minutes).
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding.
Ingredients:
Oatmeal cookies
Candy corn
Chocolate chip pieces
Raisins
Each child creates a monster cookie by making a face on an oatmeal cookie (can be precooked or store bought cookies) by using candy corn, chocolate chips, marshmallows, raisins, etc. Place the cookies on a cookie sheet and place in a hot oven just long enough for the faces to melt. This creates truly monster faces.
Ingredients:
2 1/2 quarts popped popcorn 1 14-oz package light caramels 1/4 cup light corn syrup 2 table spoons water
Keep popcorn warm in a 200 degree oven. Melt caramels in top of double boiler over simmering water. Add corn syrup and water and mix until smooth. Slowly pour over popcorn in a large bowl. Stir to mix well. With greased hands, shape into balls about the size of softballs. Let cool completely before wrapping with plastic wrap.
Ingredients:
1 cup flour
1/3 cup brown sugar
5 Tblsp butter, softened
1/2 cup chopped nuts
8 oz. cream cheese
1 1/2 tsp cinnamon
3/4 c. sugar
1 t. allspice
1/2 c. pumpkin
1 t. vanilla
2 eggs
Combine the 1 c. flour 1/3 c. brown sugar. To this mixture, cut in 5 T. butter, softened. Stir in: 1/2 c. Set aside 3/4 c. of the above mixture for top. Press remaining amount in a buttered 8x8" pan. Bake at 350 for 15 mins. Cool slightly.
Combine the cream cheese, cinnamon, sugar, allspice, pumpkin, vanilla and eggs until smooth. Pour cream cheese mixture over baked crust. Sprinkle with reserved topping. Bake 30-35 minutes at 350. Cool before cutting.
Pumpkin Cookies with Caramel Frosting
Ingredients:
COOKIES
1 cup margarine
1 cup sugar
1 tsp. vanilla extract
1 cup canned pumpkin
2 eggs
pinch of salt
1 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
1 cup chopped walnuts
1 box raisins
CARAMEL FROSTING
3 tbsp butter
4 tbsp milk
1/2 cup dark brown sugar, firmly packed
1 cup powdered sugar, sifted
3/4 tsp. vanilla
Cream first six ingredients together. Sift flour, cinnamon, baking soda, and baking powder; add to creamed mixture. Add walnuts and raisins; mixing well. Bake at 350 degrees for 15-30 minutes on an ungreased cookie sheet. Frost with caramel frosting.
Combine butter, milk, and brown sugar in a saucepan. Boil for 2 minutes, stirring constantly. Cool. Stir in sugar and vanilla extract. Beat until smooth and creamy.
Ingredients:
Large red or golden delicious apple
1/3 cup lemon juice
1 tbsp. salt
Whole cloves
Rice
Bottle cap
Peel apple and coat with mixture of lemon juice and salt. With a potato peeler, knife, or pumpkin carver carve out eye sockets, nose, mouth and ears. Stick whole cloves where eyes should be and rice where teeth should be. Sit apple on top of bottle cap. Place on a drying rack in a warm, dry place for about 2 weeks. Shape the face as it shrinks and hardens. Once dry, insert a strong wire to form body and add clothes if desired or other accessories.
Ingredients:
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can)
In a large bowl with an electric mixer, blend together the butter and sugar. Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour, the baking soda, and the baking powder. Refrigerate for at least 2 hours.
Preheat oven to 375 degrees. Lightly grease a large baking sheet. On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly before decorating.
Ingredients:
1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
In bowl beat together butter, 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 teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three 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 cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!
Ingredients:
chocolate stripped round cookie
Hershey Kisses
orange ecorator icing
You will need Keebler� fudge striped cookies, Hershey� Kisses and a tube of orange decorator icing. Turn cookies upside down so that the chocolate side is up. Use the orange decorator icing to pipe around the hole in the center of each cooke. Place an unwrapped Kiss on the icing circle. Finish by piping around the base of the kiss and drawing a little bow.
last updated 10/09/01