WITCHES' BREW
A fun Halloween attention-getter. Great for parties. A fake hand is frozen in a disposable glove and then slipped into the punch bowl!
Provided by MOMMYGABS
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time P7D
Yield 16
Number Of Ingredients 6
Steps:
- To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
- Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
- Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
- To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 37.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.9 g, Sodium 31.3 mg, Sugar 33.7 g
SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
- Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
- Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
OLD WITCHES MAGIC PUMPKIN NUT CAKE
Make and share this Old Witches Magic Pumpkin Nut Cake recipe from Food.com.
Provided by Just Call Me Martha
Categories Dessert
Time 1h25m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 17
Steps:
- Beat together eggs, oil, water and pumpkin.
- Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and walnuts.
- Mix and pour into 2 loaf pans.
- Bake at 350 for 1 1/4 hours.
- Cool, then remove from pans.
- Beat together cream cheese, butter, vanilla and icing sugar.
- Spread over cakes.
- Sprinkle with chopped walnuts if desired.
Nutrition Facts : Calories 358.3, Fat 14.8, SaturatedFat 3.9, Cholesterol 42.5, Sodium 281.1, Carbohydrate 54.6, Fiber 1.1, Sugar 39.1, Protein 4
AUTUMN PUMPKIN-WITCHES COOKIES
Okay, this may look like a lot to do, but it really is not! It goes quick and is worth it. I got this from a veggie magazine and thought it would be a lovely and creative cookie to make around Halloween. Enjoy! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 18m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Spray baking sheet or line it with parchment.
- In large bowl, combine pumpkin, sugar, oil, and egg.
- In separate bowl, sift flour; add ginger, nutmeg, cinnamon, salt, baking soda, and baking powder.
- Add in pumpkin mixture, blending well; add in pumpkin seeds.
- Drop small scoops of dough (approx. 1 1/8 inches) on to sheet, approx 2" apart.
- With wet fingers, swirl each mixture into wider, flat disk-like shape.
- Bake about 8 minutes, until edges begin to brown.
- Remove from oven and let cool.
- While cooling, make filling. You may use mixer or mix by hand.
- Mix sugar, butter, pumpkin, and vanilla. Whip it until spreadable.
- With about 1 tablespoon of filling, sandwich cooled cookies together.
Nutrition Facts : Calories 181.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 15.1, Sodium 160.4, Carbohydrate 33.6, Fiber 1, Sugar 21.5, Protein 2.6
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