sponsored by the Golden Broomstick Ice Cream Parlour & Original Recipe ButterBeer
CARAMEL COVERED APPLES
Nothing says autumn like a caramel covered apple! Caramel
Covered Apples make a wonderful Halloween treat and are very easy to make. It's a great recipe to have the kids help out
MAKES 5 CARAMEL APPLES
- Caramel cubes
5 - Apples (we like Macintosh apples)
1 - Tablespoon of water
- Wooden sticks
1 - Wax paper
and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is
in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now
dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
Store your caramel covered apples in the refrigerator. Before serving, remove them
from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a
large black platter and use extra caramels as a garnish.
JACK O' LANTERN PIZZA
Having a hard time feeding the troops of little ghouls before
they go out to Trick or Treat? Planning a party, but can't think of a cute food idea? Try my Jack O' Lantern pizza!
This is a great recipe to keep the kids happy and feeding them before they go out treat hunting will keep them from
eating anything until you can check out their candy first ... and get first pick of all the good stuff! Or,
whip up a couple for your Halloween party table. I use a Jack O' Lantern cookie sheet to make the pizza and add some touches
to give it a real look. I hope you enjoy my Jack-O-Lantern pizza as much as I do! Tastes great, too!
pre-made soft pizza crust
1 bag of pre-cut pepperoni
1 8 oz. bag mozzarella
& cheddar cheese mix1 container pizza sauce
1 Green pepper
your choice of veggies
the instructions on the pizza crust tube and pre-baking the crust after you shape it to the Jack-O-Lantern pan if this is
called for. After the crust is done, cover it with the pizza sauce of your choice; add pepperoni and any veggies you want.
Cover liberally with the cheddar/mozzarella cheese mix, making sure to cover anything underneath it. Cut green peppers in
to thin slivers, save a larger piece to make the stem. Lay pieces out to make the indentations of the pumpkin.
Cut pieces of pepperoni to make the eyes, nose and mouth of the Jack-O-Lantern. You could also use a yellow pepper
to do this for variation on a meatless pizza.
Bake according to the instructions on the
pizza crust wrapper, usually about 20 minutes, but you'll know when it's done. The cheese will be all bubbly and the
crust will be golden! It looks so yummy, you won't be able to wait to taste it and, maybe, share with all your spooky
friends! The finished pizza! It's almost too cute to cut!
But never fear, with
your trusty pizza cutter or a sharp knife, you can carve this Jack-O-Lantern just as easy as the real ones. And this one is
much more fun to eat! Serve hot, while the cheese is still melted. You could do this using a solid pizza crust, it won't
be as cute since it won't be a pumpkin shape but you can still make a Jack-O-Lantern face.
TRADITIONAL PUMPKIN PIE
It's not just for Americans anymore! What better treat
for Halloween than a pumpkin pie? And let's not skimp on the whipped topping, pick up a carton of heavy cream and whip
up some real whipped cream to top off your perfect pumpkin pie! I picked up a special pan to use for all my pumpkin pies,
it's shaped like a pumpkin! You can find it at most arts and crafts stores that have a cake decorating section or at a
restaurant supply store that carries cake decorating supplies. It adds that special something
cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 cups (15 ounce can) pure pumpkin filling (no spices added)
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large
bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk. Press a pre-made pie crust into a 9-inch deep dish
pie crust and cook according to directions on the package. Pour mixture into the pie shell.
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40
to 50 minutes or until a knife tip inserted in the centre of the pie comes out clean. Cool on a wire rack or a cool counter
top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay
in one piece.
STORAGE & SERVING
Store in the refrigerator, covered
with plastic wrap or aluminium foil. Chilling will cause the crust to separate from the pie slightly but its better then getting
botulism. Top with a whipped cream and there you have it! A classic pumpkin pie!
Who wouldn't love biting the head off a little gingerbread
man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater! You
can also modify this recipe to use sugar cookie dough and make them into mummies, vampires, Frankenstein's monster or
anything your twisted little heart desires! But I'm going with the dead gingerbread men!
1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup shortening
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons
1/4 cup raisins for decorating
In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture.
Beat until smooth. 2 Slowly add flour, spices and salt. Mix until well blended. 3 Cover and chill for 24 hours. 4 Preheat
oven to 350 degrees F. Grease cookie sheets. 5 Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread
men using cookie cutters and place 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks. 6 Use black
icing to make an "X" where the eyes should be, you can also make a frown for a mouth using the icing.
WITCHES BREW TEA
After a night of handing out treats, I like to sit down with
a nice, hot cup of our special tea! It's easy to make and very relaxing, nice and spicy. Makes us think of autumn, chilly
nights and spicy smells! It really warms me up and fills me with good feelings of Autumns past! You can also add this syrup
to other things like soda, coffee, whatever you want to try.
INGREDIENTS FOR SPICE
2 food grade cinnamon sticks
5 whole cloves
finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar
a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool
syrup and strain into a container for storage. Syrup may be made 1 week ahead and chilled, covered. I keep mine in a glass
bottle, capped tightly in the refrigerator. Brew up your favourite tea and add a few drops to your cup of tea to taste. You
can use a cinnamon stick for a nice garnish, make sure it's food grade cinnamon sticks and not decorative. Craft stores
sell decorative cinnamon sticks for crafts and these have been treated with oil to keep the scent longer. They are not edible,
SO DON’T BUY THEM!!