Ghouls Hand Punch Recipes

GHOUL PUNCH

Steps:

• Fill glove with water; tie or seal and freeze for at least 4 hours. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.

GHOUL'S PUNCH

Steps:

• For punch, in a punch bowl stir together pineapple juice, water, and lemonade concentrate. Float orange slices and Frozen Hands in punch. Makes 8 (about 10-ounce) servings. Frozen Hands
• Carefully pour cranberry juice cocktail into 2 or 3 clear plastic gloves.* Fill the gloves so that the fingers can move easily. Tightly seal the gloves with rubber bands. Place on a baking sheet lined with paper towels. Freeze until firm. Use scissors to cut the gloves off the frozen hands. If any fingers break off, add them separately to punch.

GHOULISH PUNCH

Steps:

• STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Cool to room temperature.
• POUR into punch bowl just before serving. Add seltzer and ice; stir.
• ADD scoops of sherbet and fruit slices.

GHOUL PUNCH RECIPE - (4.6/5)

Steps:

• 1. Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours. 2. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.

GHOST HAND PIES WITH HONEY DIJON

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.
• Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.
• Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.
• To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

BLACK HALLOWEEN PUNCH

Steps:

• To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
• Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

GHOUL'S HAND PUNCH

Steps:

• Fill non-powdered non-latex glove with orange KOOL-AID. Tightly tie end of glove closed to seal; place in pan. Freeze 4 hours or until solid.
• Meanwhile, add water to combined remaining dry drink mixes in punch bowl; stir until mixes are completely dissolved. Refrigerate until ready to serve.
• Add lemon-lime beverage to punch just before serving. Hold filled glove under warm water for a few seconds; peel off glove. Add frozen ice hand to punch.

GHOUL'S PUNCH

Steps:

• For punch, in a punch bowl stir together pineapple juice, water, and lemonade concentrate.
• Float orange slices and Frozen Hands in punch.
• Frozen Hands: Carefully pour cranberry juice cocktail into 2 or 3 clear plastic gloves.* Fill the gloves so that the fingers can move easily. Tightly seal the gloves with rubber bands. Place on a baking sheet lined with paper towels. Freeze until firm. Use scissors to cut the gloves off the frozen hands. If any fingers break off, add them separately to punch.

THE GHOUL'S GREEN DRINK

Steps:

• Place ice in a large punch bowl. Pour in the citrus-flavored soda and lime juice. Stir in the lime sherbet.