Halloween Recipes

 Halloween Pumpkin Pie
 1 1/2 cups Canned pumpkin
 2 Eggs
 2 Egg yolks
 2/3 cup Sugar
 1/2 teaspoon Salt
 1 teaspoon Ground cinnamon
 1/4 teaspoon Ground ginger -=OR=-
 1 teaspoon Fresh ginger root -- fine grnd
 1/4 teaspoon Nutmeg -- freshly grated
 1 1/4 cups Half & half
 Pie crust:
 1 cup Flour
 3 tablespoons Sugar
 1/4 teaspoon Baking powder
 ds Salt
 1/4 c Unsalted butter
 1 lg Egg
 Put canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared Pie Crust. Bake at 350 degrees on lowest oven rack until crust is baked through and filling is set, about 1 hour. Cool pie on rack. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate. Makes 8 servings.
 Pie crust: Pulse flour, sugar, baking powder and salt in food processor once or twice to mix. Add butter and pulse until mixture is powdery. Add egg and continue to pulse until dough forms ball. May be wrapped in plastic wrap and chilled until baking time. When ready to assemble pie, remove dough from refrigerator and unwrap. Lightly flour work surface and dough. Roll out into 12" disk. Fold dough in half and ease into 9" pie pan. Unfold dough and press firmly into pan. Trim away all but 1/2" excess dough at edge of pan. Fold dough under and flute edge.

 Black Cat Cupcakes
 1 1/4 c Reduced Fat Oreo cookie crumbs
 18 1/4 ozs reduced fat chocolate cake mix
 24 pcs Halloween Oreo cookies
 16 ozs reduced fat milk chocolate frosting
  black string licorice
  jelly beans
  semisweet chocolate chips
 Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.
 Per serving: 274 Calories; 8g Fat (25% calories from fat); 2g Protein; 50g
 Carbohydrate; 0mg Cholesterol; 342mg Sodium

 Jack O Lantern Cookies
  9 oz Chocolate wafer cookies
  1/2 c Peanut butter; smooth
  24 oz Vanilla flavor almond bark
  Orange paste food coloring
  Black licorice candy
 Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely. Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. PLace licorice pieces on the cookies for faces. Cool completely before removing from rack.
 Yield: 20 cookies

  1 package Kool-aid grape unsweet
  1 package Kool-aid orange unsweet
  2 cups Sugar
  3 quarts Water -- cold
  1 quart Ginger ale -- chilled
 Mix all together in punch bowl or large pitcher.

 Halloween Pizza
  1 lb Frozen bread dough -- thawed
  2 ts Vegetable oil
  1 c Mozzarella cheese -- shredded
  1 cn (15 oz) Tomato sauce
  1 tb Onion -- chopped
  1 t Salt
  1 t Dried oregano leaves
  1/2 ts Garlic powder
  2 c Cheddar cheese -- shredded
  4 oz Pepperoni or salami -- sliced
  Green pepper strips
  Ripe olives -- sliced
 Heat oven to 325-degrees. Divide thawed dough in half. Roll and stretch each half into 10-12" circle on lightly-floured baking sheet. Turn up edges 1/2" and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with cheddar cheese. Decorate with overlapping pepperoni slices around edge of pizzas, olive slices for eyes, and green pepper strips for eyebrows, noses and smiles. Bake until crust is brown, 20-25 minutes. (2 pizzas)
 (Source: Betty Crocker's Step-by-Step Recipes)

 Wormy Baked Apples
  6 lg Golden Delicious apples
  1/2 c *each* raisins and chopped walnuts
  1/2 c Firmly packed brown sugar
  1/4 c Water
  1/4 c (1/2 stick) butter/margarine
  1/2 t *each* ground cinnamon and ground nutmeg
  6 Wiggly candy worms ("Gummy Worms")
  1 c Whipping cream -- optional
 Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7x12-inch pan.
 In a 1 to 2 quart pan, mix brown sugar, water, butter,cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.
 Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. Makes 6 ghastly servings.

 Halloween Crisp Candy Corn Treats
  1/2 c Butter
  10 c Crispy rice cereal
  9 c Miniature marshmallows
  2 c Mixture of candy corn and Indian candy corn
  3/4 c Miniature chocolate chips
  Candy pumpkins
  Orange food coloring (can be bought at cake decorating suppliers)
 Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.
 (Source: Home Cooking, 9110 Article: Halloween Treats)

 Brain Cell Salad
  1 package (6oz) blueberry jello mix
  1 ct (16oz) small curd cottage Cheese
  1 can (16 1/2oz) can blueberries In syrup
  2 Mixing bowls
  3/4 cup Frozen blueberries -- thawed
  Blue food coloring
  2 Mixing bowls
 Prepare jello according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the corrage cheese a nice grayish color with blended. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6.
  (Source: Gross Grub by Cheryl Porter, Random House)

 More Recipes
  • Special Halloween recipes
  • Spooky Spuds
  • Monster Pops
  • Chocolate Spider Web Cake
  • Play with your pumpkins
  • Eat, drink and be scary
  • Searchable Online Archive of Recipes: http://soar.Berkeley.EDU/recipes/new/holiday/halloween/