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Post by Shan on Oct 28, 2006 19:20:20 GMT
Ever wanted to create fun food for a Halloween part? Well, here are some recipes that you might want to try. Eerie EyeballsYields approximately 9 dozen bite-sized eyeballs 3 oz lemon gelatin (can be sugar-free) 1 cup hot water 1/2 cup miniature marshmallows 1 cup pineapple juice 8 oz cream cheese (can be lowfat/Neufchatel) 1 cup mayonnaise (can be fat-free) Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in mayo. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. If you are lucky you may be able to find rubber ice cube trays that work beautifully with much less waste than the melonballer technique. Spray the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then you will be able to carefully pop the eyeballs out to paint them. Some of the eyeballs might break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them. If you can find Wilton truffle candy molds, they work much better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd!
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Post by Shan on Oct 28, 2006 19:23:43 GMT
Creepy Witch FingersYield: 5 dozen 1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel (optional, not pictured) Gross everyone out with these creepy cookies. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 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. You can also make slashes in the finger and fill them with "blood." ( You can opt not to go for the bloody effect as you can see in the picture above, and your guests will still grossed out! ) Remove from baking sheets and let cool on racks. Repeat with remaining dough.
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Post by Shan on Oct 28, 2006 19:29:52 GMT
This one is especially for you Venom. Savory Brain Shrimp Spread1 (10 3/4-ounce) can cream of mushroom soup 8 ounces Philadelphia cream cheese, softened 1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water 1 bunch green onions, chopped 3 pounds cooked shrimp, coarsely chopped (or 1 pound crab meat) 1 cup mayonnaise 1 Tablespoon lemon juice Tabasco or creole seasoning to taste Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers. (This recipe came from MardiGras 2000 and is quite yummy. If you can find a brain mold, you can use it for an even greater affect. This brain mold is only about 3 cups, so half the recipe except for the amount of gelatin, leave out the green onions, and finely chop the shrimp into more of a paste for the sake of making it look more smooth-textured like a real brain.)
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Post by Shan on Oct 28, 2006 19:35:01 GMT
Yummmmmmm, I love blue corn chips and salsa. Decayed Corpse Chips with Entrail Salsablue corn tortilla chips coffin salsa This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails. For an even better effect see if you can find a large coffin that a rubber skeleton can fit in. Line the coffin with crushed velvet, prop up the skeleton, arrange the chips around him, and set the crystal bowl of "entrails" between his calves...yummm...
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Post by Venom65437 on Oct 28, 2006 20:36:00 GMT
Looks delicious! Are we having the Halloween party this year at Shan's house?
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Post by Galadriel on Oct 29, 2006 14:15:14 GMT
Great idea Venom, look what I will bring then! Brittle Merengue Bones!! 3 large egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 2/3 cup white sugar 1/2 tsp. vanilla
Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.
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Post by Galadriel on Oct 29, 2006 14:17:55 GMT
And of course my personal favorite! Witches Brew!!
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice one 96 oz bottle orange juice four 2 liter bottles lemon-lime soda one 1.75 liter bottle vodka one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste. Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect. (Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice - you can get burned by the extreme cold!)
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Post by Venom65437 on Oct 29, 2006 17:03:53 GMT
I don't think I can chew on a stop sign...
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Post by Galadriel on Oct 29, 2006 17:14:00 GMT
I don't think I can chew on a stop sign... Are the pics not showing again??
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Post by peterh on Oct 29, 2006 17:18:24 GMT
Man those look very cool, Shan ! We can't see the pics, kylia. Might wanna try to put them in your photobucket instead
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Post by Galadriel on Oct 29, 2006 17:28:23 GMT
Ok, both posts are adjusted, you should be able to see my creations ;D
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Post by Venom65437 on Oct 29, 2006 17:30:32 GMT
I REALLY like the witches brew one!
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Post by Galadriel on Oct 29, 2006 17:32:49 GMT
I REALLY like the witches brew one! If you like, you're invited then. But don't forget to put on your cloak and bring your wand too, who knows where we end up ;D
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Post by peterh on Oct 29, 2006 17:38:41 GMT
Man that witches brew is awesome, Kylia. I could go for a drink of that - just stay clear of the ice as you said
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Post by Alrik on Oct 29, 2006 19:06:11 GMT
This is from the CD-ROM of the game STONEKEEP :
Tim Cain's Chocolate Chip Pumpkin Muffins ----------------------------------------- They're the Shadowking's favorites!
1 2/3 cup flour 1 cup sugar 2 tsp cinnamon 1 tsp nutmeg 1/4 tsp cloves 1 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 2 eggs 1 cup pumpkin (half of a 16 oz. can) 1 cup chocolate chips 1/2 cup butter (1 stick), melted
Preheat oven to 350. Grease muffin tins (one dozen regular sized) or use baking cups. Mix flour, sugar, cinnamon, nutmeg, cloves, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter and whisk until blended. Stir in chocolate chips. Pour over dry ingredients and stir until just blended. Do NOT overstir! Scoop batter into tins and bake 20-25 minutes. After cooling, keep muffins wrapped in plastic to avoid drying.
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