Food Fun and Facts Host a Halloween Gathering Halloween Recipes
Host a Ghoulish Gathering
Halloween Recipes
Recipe for Spooky Crackers with Savory Cheese Spread
Ingredients for the Crackers
1/2 cup (1 stick) unsalted butter, softened
1/2 cup grated parmesan cheese
1-1/2 cups all-purpose flour
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
rosemary
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons water
Cheesy Onion Spread
1 tablespoon olive oil
1 yellow onion, finely diced
1 container (14 oz.) cheddar cheese spread
Preparation
Crackers: In large bowl, beat butter with
electric mixer
until creamy. Add cheese, flour, rosemary, salt and pepper; mix until
combined well but still crumbly. Add water; mix until dough pulls away
from sides of bowl. Flatten dough into a disk; wrap tightly in plastic
wrap and refrigerate at least 30 minutes.
Preheat oven to 350°F. Spray cookie pan with vegetable
pan
spray. On lightly floured surface, roll dough to 1/8 inch thick. Cut
dough with Halloween Linzer Cut Outs Cookie Cutters, cutting both solid
round and round with cut-out crackers. Place on prepared pan. Reroll
dough scraps and repeat cutting.
Bake 15 to 17 minutes or until crackers are slightly golden
at the
edges. Cool 3 to 4 minutes on pan; transfer to cooling rack and cool
completely.
Cheesy Onion Spread: In medium skillet, heat olive oil
over
medium heat; cook onion, stirring occasionally, until caramelized about
10 minutes. Remove from heat; cool completely.
In medium bowl, combine cheese spread and caramelized onions;
mix
well. Spread on solid crackers; top with crackers with cut-outs.
Serves
Makes about 3 dozen appetizers
Notes, Tips & Suggestions Convenience Tips:
Serve any remaining cheese with fresh vegetables or purchased
crackers.
Omit the caramelized onions and spread sandwich crackers
with cheddar cheese or herbed cream cheese spread.
Pumpkin Rolls: Defrost bread dough according to
package
directions.
Brush the cavities of Wilton Dimensions Multi-Cavity Mini
Pumpkins
pan with melted butter. Cut each loaf into 8 equal pieces; shape into
rolls. Place rolls, seam side up, in each cavity. Cover loosely with
plastic wrap; leave in warm place until doubled in size (about 45
minutes).
Preheat oven to 350°F. Remove plastic wrap from dough.
Bake 24
to 26 minutes, or until tops are golden brown. Cool in pan 10 minutes;
remove from pan and cool completely.
Marinated Flank Steak: In shallow glass dish, combine
olive
oil, red wine vinegar, garlic, Worcestershire sauce, salt, thyme,
mustard and pepper; whisk to combine. Add steak and turn to coat
evenly. Cover and refrigerate 4 hours or overnight, turning steak
occasionally.
Preheat broiler to high. Prepare broiler pan with vegetable
pan
spray. Remove steak from marinade; broil 6 minutes on each side for
medium rare. Cover steak with foil and rest 5 minutes. To make
bite-size pieces, cut steak into four strips with the grain; cut strips
against the grain into smaller pieces.
Cut pumpkin rolls in half, fill with steak and favorite
condiments,
and serve.
Serves
Makes 16 sandwiches
Recipe for Witches' Fingers Cookies
Ingredients
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2-3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons cocoa powder
Assorted Icing Gels, Candy Melts, Sprinkles, Sugars and
Jimmies for
decorating
Preparation
Preheat oven to 350°F. Lightly spray Wilton Finger Cookie
Pan
cavities with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer at
medium
speed until well blended. Beat in egg and extracts; mix well. Combine
flour and salt; add to butter mixture. Beat until well blended. Remove
half of the dough from the mixing bowl and set aside. Add 2 tablespoons
cocoa powder to remaining dough; mix until completely incorporated.
Press dough into prepared pan cavities, filling 2/3 full.
Bake 9 to 10 minutes or until light brown around edges. Cool
in pan
10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool
completely on cooling grid.
Decorate cookies with icing gels, melted candy, sprinkles and
sugars, as desired.
1 cup cooked, pureed sweet potatoes or canned pumpkin
1 cup cornmeal
1/2 package (4 oz.) cream cheese, cubed
Wilton Orange Icing Color, optional
Preparation
Spray 9 x 13-inch baking pan with vegetable pan spray.
In large saucepan, combine chicken stock, milk, salt, pepper,
garlic powder and nutmeg; bring to a boil. Stir in pureed sweet
potatoes; bring back to boil. While constantly whisking, add cornmeal
in a slow, steady stream, making sure there are no lumps. If desired,
add Orange Icing Color. Reduce heat and continue stirring until thick,
about 3 minutes. Stir in cream cheese; stir until melted and smooth.
Pour into prepared baking pan. Let set at room temperature at least one
hour or refrigerate for longer.
Cut into shapes with Mini Halloween Cutter Set. Serve.
Serves
Makes about 4 dozen treats
Notes, Tips & Suggestions Convenience Tips:
Leftover polenta scraps can be made into croutons. Toss with
olive oil and pan fry until golden brown. Drain on paper towels.
Slice premade polenta into 1/2-inch rounds and cut with Mini
Halloween Cutter Set.
4 ounces unsweetened chocolate, melted and slightly cooled
1 cup buttermilk
1/2 cup chocolate chips
Topping
1 cup chocolate chips
1/3 cup heavy whipping cream
1 cup chocolate sandwich cookie crumbs
Skeleton Candies
Preparation
Preheat oven to 350°F. Spray cavities of Wilton Petite Loaf
Pan with vegetable pan spray.
In small bowl, dissolve instant
coffee into boiling water; set
aside to cool.
In medium bowl, combine flour, baking powder, baking soda and
salt;
set aside. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs, one at a time, mixing well after
each. Add vanilla, chocolate, and coffee; mix well. Add flour mixture
alternately with buttermilk, starting and ending with flour; mix well.
Stir in chocolate chips. Pour into prepared pans.
Bake 16 to 18 minutes or until cake tester inserted into
center
comes out clean. Cool in pan 5 minutes; remove to cooling grid and cool
completely before icing.
In microwave-safe bowl, heat chocolate chips and cream for
one
minute on 50% power; stir to combine. Continue heating
at 30 second intervals until chips are melted and combined
with
cream. Let stand until thickened slightly. Spread the tops of each cake
with a layer of chocolate cream; sprinkle with cookie crumbs, pressing
lightly into chocolate. Insert skeleton candies.
