Halloween Recipies

do you have any halloween recipes you want to share with the site?

As Pumpkins are a big part of halloween, let me start the recipies with some pumpkin based ones!

Spicy Pumpkin Pound Cake
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
4 eggs, at room temperature, separated
1/2 teaspoon cream of tartar
1 cup unsalted butter, at room temperature
1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
2 cups lightly packed brown sugar
1 cup unsweetened pumpkin puree, canned or fresh
Powder sugar for dusting the cake

Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.
In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.
Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.
Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.
Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.
Makes 16 servings


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Pumpkin Crèmes Brûlées
Crèmes Brûlées (krehm broo-LAY) is rich French cream and vanilla flavored custard. The literal translation is "burnt cream," which refers to the scalded cream or milk in the recipe. Traditionally the entire surface is sprinkled with granulated sugar just before serving. The custard is then placed under heat so that the sugar quickly caramelizes and becomes brittle. Although this step can be omitted, the brittle sugar creates a delicious flavor and texture contrast to the smooth, creamy custard beneath. This recipe is the American version of Crèmes Brûlées, which uses pumpkin as the flavor base. It is very easy to make. Enjoy.

3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar, divided
1. Preheat oven to 350 degrees.

2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185ºF).

3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.

4. Gradually whisk in hot milk. Mix well until all ingredients are combined.

5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two 9x13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.

6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.

7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

Makes 12 servings

Witches Dried Brew

Serving Size: 8 - 10 sneaky snackers. Recipe by: Georgia Barnes.

Ingredients:
1 C. blood drops ( 1 pkg.red hots)
1 C. owl eyes (1pkg. peanuts)
1 C. chicken toenails (1 pkg. candy corn)
1 C. colored flies (1 pkg. M & M's)
1 C. cat's claws (1 jar sunflower seeds)
1 C. dead ants (1/2 lb. raisins)
1 C. chicken gizzards (1 can shoestring potatoes)
1 C. bat bones ( 1 bag straight pretzels)
1 C. ghost noses (1 bag miniature marshmallows)
Directions:

Mix all the ingredients into a large bowl (cauldron). You now have a great party mix for 8 - 10 sneaky snackers! Don't forget to remind them what they are really eating! HIH note: hehehe... I like the dead ants and ghost noses!

Chocolate Blood Cake

Serving Size: 8-12 Bloodthirsty Ghouls.

Ingredients:
1 Sponge Cake mix
1 large bar white chocolate (500g at least)
1 Bottle red food colouring
A vast number of red smarties (or red M&M's)
Icing for cake (white or strawberry)
Strawberry ice cream
Directions:

Make up the sponge mix but add loads of red food colouring to get the mixture nice and blood like. Next, add about 400g of the chocolate (melted of course) to the sponge mix and a lot of red smarties, adding more food colouring if the mixture seems to be getting too pinky. Allow to cook for the normal length of time. Make up quite a bit of icing in the meantime (adding the final 100g of chocolate to this) and colour this red also.

When the cake has cooked, allow to cool for about 1 hour and then cut in 1/2. taking the top half, pour the icing over and allow to set pretty randomly. Place red smarties onto the iced cake (blood clots). Before you serve this cake, place a generous layer of the ice-cream on top of the bottom layer and replace the top. Serve with extra scoops of the ice cream and maybe some strawberry sauce.

mhahahaaa trust me to come in with something weird!

kitty litter cake



Ingredients:

1 German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
1 NEW kitty litter pan
1 NEW plastic kitty litter pan liner
1 NEW Pooper Scooper

Directions:

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using 5. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don't want it soggy. Combine gently).

Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top.

Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.) Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around.