Hosts Of Ghosts Recipes
HOST OF GHOSTS
Provided by Matthew Mead
Categories Cake Dessert Kid-Friendly Quick & Easy Halloween
Yield Makes one 9-inch cake; serves 12 to 16
Number Of Ingredients 8
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.
HOSTS OF GHOSTS
This is a simple four-ingredient recipe that can create a wide variety of ghosts, each with a different personality! The filling is very easy to work with, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 26 servings.
Number Of Ingredients 4
Steps:
- In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces; add to food processor. Cover and process until mixture forms a soft dough. , Using 2 teaspoons of dough for each, form 26 ghost shapes. Place on a waxed paper-covered baking sheet., In a microwave, melt candy coating and shortening; stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator.
Nutrition Facts :
NUTTY PHYLLO GHOSTS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Scrunch up pieces of aluminum foil to make twelve 1/2-inch by about 1-inch cone-like molds for forming the ghosts. Set aside. Line a baking sheet with parchment paper.
- Mix the apple, nuts, 1/3 cup of the chocolate chips, and caramels together in a bowl.
- Preheat the oven to 400 degrees F.
- Remove phyllo from the package, unroll, and cover with a damp towel. (Take care to keep the phyllo covered while you form the ghosts.)
- Lay 1 sheet of phyllo on a clean work surface, brush lightly with the butter. Fold the sheet in half, brush the surface again with butter. Fold phyllo 1 more time to make a square. Place a heaping tablespoon of the apple filling in the center of the square. Gather the corners of the phyllo up around the filling, then pinch the dough around the filling. (It should look like a Halloween sheet ghost, with a small head and a drape of phyllo.) Place the foil cones inside the open part of the phyllo. Lay the ghost flat on the prepared pan, reshaping the phyllo if needed. Repeat with the remaining filling and phyllo.
- Bake until the phyllo is light brown and crisp, about 15 minutes. Cool.
- When ready to serve, melt the remaining 2 tablespoons chocolate chips in a small bowl in the microwave. Generously sift confectioners' sugar over the ghosts. To make the ghost eyes, lightly touch 2 spots on the head of each ghost with a moist finger to remove some of the sugar. Then dab or pipe the melted chocolate in the 2 spots to make eyes. Cool, remove the foil molds and serve standing on a platter.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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