Ghosts To Go Recipes

GHOSTS TO GO

Steps:

• Prepare mousse mix according to package directions; divide into three portions. Tint one portion blue, one green and one purple. , Transfer each to a pastry or plastic bag; cut a hole in one corner of each bag. Pipe ghost shapes into 5-oz. plastic cups. Decorate just before serving.

GHOUL AND GHOST DIPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 475°F (275°C).
• Roll out the pizza dough until very thin. Using cookie cutters or a paring knife, cut out spooky shapes.
• Transfer the shapes to a baking sheet and sprinkle with salt. Bake for 11-14 minutes, until golden brown.
• Serve with marinara sauce for dipping.
• Enjoy!

HALLOWEEN GHOSTS

Steps:

• Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 mins, stirring regularly to make sure they don't stick.
• Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
• Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zig-zag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
• Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you've made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

GHOSTS IN THE GRAVEYARD..

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
• Refrigerate at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
• Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

MERINGUE BONES AND GHOSTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
• Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
• Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
• Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
• Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

HOST OF GHOSTS

Steps:

• 1. Place the cake on the cake plate. Reserve 1 cup of frosting to make additional ghost figures. Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.
• 2. Add the reserved frosting to the decorating bag; snip off the tip of the bag to create a 1/8- to 1/4-inch opening.
• 3. Referring to the photo, pipe as many ghosts as you like onto and around the cake and into the eggcups. For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size; stop the pressure and lift off the bag. Add 2 candy eyes to each ghost.