Recipes
The following are the two recipes that I make just about every year. What I love about these halloween recipes is that they are very easy to do and look so cool. Your guests will talk about these two dishes for years.
Here are some other links to halloween recipe collections. I tried to provide sites that have pictures with the recipe since how the recipe looks is most of the fun.
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.
Witch’s Fingers
Makes about 60 cookies
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 teaspoon (5 mL) almond extract
1 teaspoon (5 mL) vanilla
2 3/4 cups (675 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red piping gel
In a bowl, beat together butter, icing sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonfuls into finger shapes. Press almond firmly onto one end for nail. Press in centre to create knuckle shape.
Using paring knife, make slashes in several places to form knuckle lines. Bake on lightly greased baking sheet in 325 degrees F (160 C) oven for 20 to 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. Remove from baking sheets; let cool on racks.