Broomstick Cake Recipes

PRETZEL BROOMSTICK

Steps:

• Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom.
• Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

WITCH'S BROOMSTICK BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Remove a third of the dough; cover and set aside. Roll remaining dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet., Brush 1 tablespoon butter over bottom half of circle to within 1/4 in. of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy seeds, garlic powder, oregano and pepper flakes. Fold dough over filling. Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to within 1/2 in. of fold; twist and curl strips into a brush. , Shape remaining dough into an 12-in. rope. Twist dough and place above brush for a handle. Brush remaining butter over dough. Sprinkle with remaining Parmesan cheese. , Bake at 350° for 30-35 minutes or until golden brown. Serve with spaghetti sauce if desired.

PARMESAN WITCHES' BROOMSTICKS

Steps:

• Heat oven to 350°F. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times.
• Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles.
• Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm.

BROOMSTICK DIP

Steps:

• Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip. Dip pretzel rods into dip to make 'broomsticks'.

DELICIOUS DRUMSTICK CAKE

Steps:

• Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
• Cream sugar, peanut butter and cream cheese together.
• Fold in whipped topping (mixed according to package directions).
• Pour over base.
• Swirl chocolate sundae topping over it with a knife.
• Sprinkle remaining base crumbs on top.
• Freeze till set, serve frozen.
• You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
• Also the time is a guess for prep.
• Because I really have never timed it.
• The cook time is however long you leave it in the freezer.

GHOSTS ON BROOMSTICKS

Steps:

• Line large cookie sheet with waxed paper or parchment paper. Unroll fruit snack roll. With kitchen scissors, cut 3/4-inch-long fringe on one long side of snack roll. Cut fringed roll into 2-inch pieces.
• To make each "broomstick," wrap piece of fringe around one end of pretzel; press to seal. Place "broomsticks" on waxed paper-lined cookie sheet.
• Drop rounded 1/2 teaspoonfuls of melted white vanilla chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks."
• Press 3 miniature chocolate chips into each "ghost" for eyes and mouth. Let stand at room temperature for about 45 minutes or in freezer for about 5 minutes or until set. Peel candies from waxed paper.

BROOMSTICK CAKE

Steps:

• Coat an 8x12x2-inch pan with the 2 tablespoons of butter.
• Sprinkle the brown sugar evenly over the butter.
• Peel, core and slice apples.
• Arrange apples slices over the sugar mixture.
• Sprinkle nuts over all.
• Place pan on the bottom shelf of oven and let apples cook while mixing the other ingredients.
• Cream together butter and sugar, add egg and molasses and mix well.
• Sift dry ingredients and stir in to creamed mixture.
• Put in hot water and mix to a thin batter.
• Remove pan from oven and pour batter over apples.
• Return to oven and bake for 35 minutes.
• Remove from oven and loosen cake around edges.
• Let stand five minutes and turn out on to serving tray.