Sunday, October 31, 2010

Sausage-Mushroom Cranberry Tart

Ingredients

* 1 sheet refrigerated pie pastry
* 1 package Regular Flavor Jimmy Dean® Pork Sausage
* 1-1/2 cups sliced fresh mushrooms
* 1-1/2 cups sliced baby portobello mushrooms
* 3 tablespoons butter
* 2 eggs, beaten
* 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
* 3/4 cup dried cranberries, divided
* 1/2 cup heavy whipping cream
* 3 tablespoons minced fresh parsley
* 2 green onions, sliced

Directions

* Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°.
* In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
* On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries. Yield: 8 servings.

Saturday, October 30, 2010

Apple Cranberry Tart Recipe

Ingredients

* Pastry for double-crust pie (9 inches)
* 2 cups fresh or frozen cranberries, coarsely chopped
* 2 medium tart apples, peeled and coarsely chopped
* 1-1/4 cups packed brown sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 to 2 tablespoons butter

Directions

* On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan.
* In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling.
* Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm. Yield: 12-16 servings.

Friday, October 29, 2010

Cranberry Pear Tart Recipe

Ingredients

* 1 sheet refrigerated pie pastry
* 4 cups sliced peeled fresh pears (about 4 medium)
* 1/3 cup dried cranberries
* 1/3 cup thawed apple juice concentrate
* 1 teaspoon apple pie spice

Directions

* Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
* In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375° for 30-35 minutes or until crust is golden brown. Cool on a wire rack. Yield: 8-10 servings.

Cranberry Apple Pie Recipe

Ingredients

* 2 cups sugar
* 1/4 cup cornstarch
* 1/4 cup orange juice
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon apple pie spice
* 1/8 teaspoon ground nutmeg
* 1/4 teaspoon lemon juice
* 4 cups sliced peeled tart apples
* 2 cups fresh or frozen cranberries
* Pastry for double-crust pie (9 inches)
* 2 tablespoons butter

Directions

* In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter.
* Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.
* Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Thursday, October 28, 2010

Caramel Crunch Apple Pie Recipe

Ingredients

*


TOPPING:
* 1/4 cup all-purpose flour
* 1/3 cup packed brown sugar
* 2 tablespoons butter, softened
* 1/2 teaspoon ground cinnamon
*

PIE:
* 6 cups sliced peeled tart apples
* 1 tablespoon lemon juice
* 1/2 cup sugar
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 unbaked pastry shell (9 inches)
* 28 caramels
* 1 can (5 ounces) evaporated milk

Directions

* Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender.
* Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm. Yield: 6-8 servings.

Wednesday, October 27, 2010

Chocolate Caramel Apples Recipe

* 1 package (14 ounces) caramels
* 2 tablespoons water
* 4 wooden sticks
* 4 large tart apples
* 2 cups chopped pecans or peanuts
* 1 cup (6 ounces) semisweet chocolate chips
* 1 teaspoon shortening
* 1 cup English toffee bits or almond brickle chips

Directions

* In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth.
* Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool.
* Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve. Yield: 8 servings.

Halloween Caramel Apples Recipe

Ingredients

* 1 package (11-1/2 ounces) milk chocolate chips
* 2 tablespoons shortening
* 2 packages (14 ounces each) caramels
* 1/4 cup water
* 8 large tart apples, room temperature
* 8 Popsicle sticks
* 3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Directions

* In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth.
* Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges. Yield: 8 servings.

Tuesday, October 26, 2010

Halloween Poke Cake Recipe

Ingredients

* 1 package (18-1/4 ounces) fudge marble cake mix
* 2 packages (3 ounces each) orange gelatin
* 1 cup boiling water
* 1/2 cup cold water
* 1/2 cup butter, softened
* 3-1/2 cups confectioners' sugar
* 1/3 cup baking cocoa
* 1/4 cup milk
* 1 teaspoon vanilla extract
* 12 to 15 candy pumpkins

Directions

* Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
* In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
* For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.

Monday, October 25, 2010

Cranberry Tart Recipe

Ingredients

* 1 package (12 ounces) fresh or frozen cranberries, thawed
* 1 cup sugar, divided
* 1/2 cup sliced almonds
* 2 eggs
* 3/4 cup butter, melted
* 1 teaspoon almond extract
* 1 cup all-purpose flour
* 1 tablespoon confectioners' sugar

Directions

* In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
* In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
* Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.

Cinnamon Caramel Apples Recipe

Ingredients

* 2 packages (14 ounces each) caramels
* 3 tablespoons milk chocolate chips
* 3 tablespoons water
* 1 teaspoon ground cinnamon
* 3/4 teaspoon vanilla extract
* 8 Popsicle sticks
* 8 large tart apples
* Chocolate-covered toffee bits, finely chopped salted peanuts and cashews, flaked coconut, M&M's miniature baking bits and/or chocolate sprinkles

Directions

* In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted.
* Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set. Yield: 8 servings.


Halloween Marshmallow Witches Recipe

Ingredients

* 1/2 cup vanilla frosting, divided
* 36 miniature semisweet chocolate chips
* 12 large marshmallows
* 1 drop each green, red and yellow food coloring, optional
* 1/4 cup flaked coconut
* 12 chocolate wafers
* 12 miniature peanut butter cups
* 12 milk chocolate kisses

Directions

* For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
* For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
* For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Roasted Pumpkin Seeds

Ingredients -

1.Pumpkin Seeds
2.Salt
3.Butter and Olive oil
4.Garlic Powder

5.Onion Powder

Procedure

1.Cut the pumpkin and carve the inside with a spoon. Wash the pumpkin in warm water to take off the skin from the seeds.
2.Take two cups of water for every half cup of seeds and bring it to a boil for 10 minutes. Then drain the water and let the seeds dry.
3.In a pan put a dollop of butter and roast the seeds. When slightly brown add garlic powder, salt and onion powder
.
4.When the seeds turn golden brown. Take off from the pan and let it cool off.

Tuesday, October 19, 2010

Chocolate Spiders

Ingredients

* 1 pound chocolate confectioners' coating
* 1 (8.5 ounce) package chow mein noodles

Directions

1. Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Spooky Witches Fingers

Ingredients

* 1 cup butter, softened
* 1 cup confectioners' sugar
* 1 egg
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 2/3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3/4 cup whole almonds
* 1 (.75 ounce) tube red decorating gel

Directions

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Monday, October 18, 2010

Pro Ganache

Ingredients

* 2 cups semisweet chocolate chips
* 2 cups heavy cream
* 2 teaspoons vanilla extract

Directions

1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.

Halloween Spider Cupcakes

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* 1 pound black shoestring licorice
* 1 (16 ounce) can white frosting
* 48 pieces candy corn
* 48 cinnamon red hot candies
* 1/4 cup orange decorator sugar

Directions

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Sunday, October 17, 2010

Halloween Worm Cake

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* 3 cups chocolate cookie crumbs
* 1 (16 ounce) package prepared chocolate frosting
* 1 (16 ounce) package gummi worms

Directions

1. Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Halloween Layer Cake

Ingredients

* 1 3/4 cups cake flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups white sugar
* 1/3 cup shortening
* 1 cup buttermilk
* 3 egg whites
* 4 (1 ounce) squares unsweetened chocolate, melted
* 1 teaspoon butter
* 1/3 cup butter, softened
* 1 1/2 tablespoons orange zest
* 1 teaspoon lemon zest
* 1/4 teaspoon salt
* 1 egg yolk
* 4 cups sifted confectioners' sugar
* 1 tablespoon orange juice
* 2 teaspoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
2. Sift together the flour, baking soda, salt, and white sugar.
3. Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.
5. To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Saturday, October 16, 2010

Bones of the Dead

Great Halloween Treats!!

Ingredients

* 3 eggs, beaten
* 2 teaspoons almond extract
* 1 1/2 teaspoons ground cloves
* 4 teaspoons baking powder
* 2 cups confectioners' sugar
* 2 cups all-purpose flour

Directions

1. In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.
2. Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
3. Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.

Hoot Owl Cookies

Ingredients

* 1 cup white sugar
* 3/4 cup butter
* 1 egg
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons unsweetened cocoa powder
* 1 cup semisweet chocolate chips
* 1 cup cashew halves

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles. Add cocoa to remaining 1/3 of dough. Mix until blended. Shape chocolate dough into two 10 inch long rolls. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours.
3. Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak.
4. Bake for 8 to 12 minutes in the preheated oven, or until lightly browned.

Friday, October 15, 2010

Butterscotch Brownies

Ingredients

* 1/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts
*
* 2 tablespoons butter, softened
* 1/4 cup packed brown sugar
* 2 tablespoons milk
* 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
4. To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.

Spiderweb Brownies for Halloween

Ingredients

* 4 (1 ounce) squares unsweetened chocolate
* 3/4 cup butter or margarine
* 2 cups sugar
* 3 eggs, beaten
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 cup chopped pecans or walnuts
* 1 (7 ounce) jar marshmallow creme
* 1 (1 ounce) square semisweet chocolate

Directions

1. In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on a serving tray. For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design.

Chocolate Cutout Cookies

Ingredients

* 1 1/2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking powder
* 1/8 teaspoon salt
* 3/4 cup butter, softened
* 1 1/4 cups white sugar
* 1 egg

Directions

1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Great for Halloween shapes!

Thursday, October 14, 2010

Rolled Sugar Cookies

Ingredients

* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Sweet and Salty Caramel Apples

Ingredients

* 6 Granny Smith apples
* 6 wooden sticks
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 1 1/2 tablespoons coarse sea salt
* 1 cup semisweet chocolate chips

Directions

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill.
3. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Wednesday, October 13, 2010

Stained Glass Cookies

Ingredients

* 3 tablespoons butter
* 1/2 cup packed brown sugar
* 3/4 cup molasses
* 1/3 cup water
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 5 3/4 ounces sourball hard candies

Directions

1. In a large mixing bowl, cream butter or margarine, brown sugar and molasses until smooth. Blend in water. Stir together flour, baking soda, salt, and spices. Gradually add flour mixture to creamed mixture; blend well.
2. Cover and chill for 1 hour.
3. Cut out paper stars, bells, or other christmas motifs. Trace onto a sheet of aluminum foil.
4. Roll pieces of dough into ropes about 1/4-inch wide. Outline the designs with ropes of dough. Press ends lightly together.
5. Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the candies.
6. Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Cool on baking sheet.

Halloween Scary Spiders

Ingredients

* 2 (1 ounce) squares unsweetened chocolate
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup butter
* 1 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 40 cinnamon red hot candies

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
2. In a saucepan melt chocolate over low heat. Let cool.
3. In a small bowl mix flour, baking powder and salt.
4. In a medium bowl beat margarine on low speed until smooth. Add sugar and beat until creamy. Stir in egg, vanilla and chocolate. Add flour mixture and mix well, forming a stiff dough.
5. To make spider, shape a 2 inch flat oval for the body. Make the spider's head by flattening a circle about 1/2 inch wide. Shape dough for legs each about 2 inches long and less than 1/4 inch wide.
6. Attach the head and legs to body. Put two red candies into head for eyes. Bake for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when moving

Decorator Frosting

Ingredients

* 2/3 cup butter, softened
* 4 cups confectioners' sugar
* 2 tablespoons milk
* 1 teaspoon vanilla extract (optional)
* 4 drops red food coloring

Directions

1. In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

Halloween Cookies

Ingredients

* 1 1/2 cups sifted all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 cup butter
* 1/2 cup peanut butter
* 1 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract

Directions

1. Sift flour with soda and salt.
2. In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
3. Fold in flour mixture until just blended. Shape into rolls about 3 inches in diameter. Wrap in wax paper and chill in refrigerator overnight or until firm.
4. Slice rolls 1/8" thick. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair.
5. Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes.