CANDY APPLES
2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6 Med apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300oF using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.
BAT PIZZA
1 cup flour
1/4 cup sugar
1/2 cup butter or margarine
1(8oz) package creamcheese
1/4 cup powdered sugar
1/2 tsp. vanilla
1 can pineapple chunks
1 banana
strawberries, kiwi or any other fruit
DIRECTIONS
Mix together the flour and sugar. Cut in butter until you have a well mixed dough. Line pizza pan with foil then press dough down all the way to the edges making a ridge to keep in the filling. Bake at 350 degrees for 12-15 minutes until crust is firm but not too brown. Cool completely before going on to the next step. Mix cream cheese with sugar and vanilla. Spread evenly over cooled crust. Drain the juice from the pineapple into a bowl. Slice the banana and dip the slices into the pineapple juice. Slice your other fruit choice and arrange everything in a circular pattern on top of the pizza. Keep chilled until ready to serve.
SPOOKY SPIDERS
1 cup. semi-sweet chocolate chips or butterscotch chips (6 oz.)
2 cup. chow mein noodles
1/2 cup. pecans or walnut pieces
DIRECTIONS
Cover a baking sheet with waxed paper. In a small saucepan over very low heat, melt chips. Stir until smooth. Remove from heat. Stir in noodles and nuts until coated. Drop by spoonfuls onto waxed paper. Chill for 15 minutes or until firm. Remove from refrigerator. Store loosely covered in a cool place.
CANDY CORN TREATS
1/2 c. butter
10 c. Rice Krispies cereal
9 c. miniature marshmallows
2 c. mixture of original candy corn and Indian candy corn
3/4 c. miniature chocolate chips
Candy pumpkins
Yellow and red food colouring
Lightly grease a large baking pan.
Melt butter and marshmallows in medium sauce pan over medium heat; stir until smooth.
In a large bowl, mix cereal, candy corn, and miniature chocolate chips together.
To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach an orange shade.
Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread mixture onto the large pan and press with buttered hands. While warm, press the candy pumpkins on top. Let cool; cut into squares.
SPIDER BITES
1/2 cup butter
3/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 ounces semisweet chocolate, melted and cooled
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1 recipe Decorating Icing
In a medium mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds.
Add the sugar, baking powder, baking soda, and salt. Beat until combined.
Beat in the egg, melted chocolate, and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the chocolate pieces.
Shape dough into two 12-inch-long-rolls. Wrap rolls in waxed paper; chill in the refrigerator at least 2 hours or up to 24 hours.
Cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet.
Bake cookies in a 375 degree F oven about 7 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
Spoon Decorating Icing into a decorating bag fitted with a waiting tip or fluted tip. Pipe icing into various size spiders or other Halloween shapes on cookies. Let cookies stand until icing is set. Makes 90 cookies.
GHOSTS ON BROOMSTICKS
12 Servings
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks
Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for 15 minutes, or until hard.
Carmel Apples
2 pkg. (14 oz.) carmels
1/4 C. water
8 apples
8 sticks
optional candies
nuts
M&M's
chocolate chips
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the carmel has set you may want to roll the apples in the toppings of your choice.
SQUASHED FROGS
1 stick butter
40 large marshmallows (10 oz. bag)
5 cups corn flakes cereal
1/2 tsp. vanilla extract
2 tsp. green food coloring
M&M's
Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well coated and bright green.
Worm Apples
6 lg red or green apples
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup brown sugar, firmly packed
1/4 cup water
1/4 cup (1/2 stick) butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Gummy Worms
1 cup whipping cream, optional
Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts, then stuff into the cavities of cored apples. Set the apples, stems up in a 7x12-inch pan. In a 1 to 2 quart pan, mix brown sugar, water, butter, cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples. Bake, uncovered, in 350 degree oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes. Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Serve immediately.
Jack-O-Lantern Candy
1/2 c Peanut butter
2 tbs. Butter
1.25 c Icing sugar - sifted
1 c Cocoa; unsweetened - sifted
1/2 c Milk; Evaporated
1 c Peanuts; chopped
2/3 c Coconut; shredded
Red & yellow food coloring
Pretzel sticks or-Licorice whips
Combine peanut butter and butter in medium bowl. Microwave at High 45-60 seconds till melted. Stir till blended. Gradually add icing sugar and cocoa alternately with evaporated milk till smoothly blended. Stir in peanut. Chill till firm enough to shape into balls. Color coconut with red and yellow food coloring to desired shade of orange. (Shake coconut and food coloring together in jar with tight lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls. Roll into coconut and insert small piece of pretzel or licorice into top for stem. Chill well before serving. Store, covered in refrigerator. Make about 2 dozen.
Gummy Candy Spiders
Take a large black gummy candy to be used as the spiders body. Insert strips of licorice sticks or prezles for legs into the gummy candy. There your done!
Caramel Peanut Eyeballs
3 cups finely chopped dry roaster peanuts
1 (14-oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 lb. chocolate confectioners' coating
red M n M's
1. In a heavy saucepan, combine nuts, sweetened condensed milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan.
2. Cool 10 minutes. Chill if desired.
3. Shape into 1-inch balls.
4. In a heavy saucepan over low heat, melt confectioners' coating .
5. With a wooden toothpick, dip each ball into melted coating and place on wax paper. Immediately press 1 red M n M into center of each ball.
6. Store covered at room temperature or in refrigerator.
Makes about 4½ dozen.
