Caramel Apples
Ingrediants
40 - Caramel cubes
5 - Apples (Macintosh are good for this)
1 tablespoon - Water
5 - Wooden sticks
1 sheet - Wax paper
Preparation
Wash and dry the apples thoroughly. Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple.
In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
Store your caramel-covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. You can serve your caramel-covered apples on a large platter and use extra caramels as a garnish.
Make faces on your caramel apples with candy corn, and miniature marshmallows.
Makes five caramel apples.
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Candied Apples
Ingrediants
2 cups - Granulated sugar
2 cups - Corn syrup
¼ cup - Cinnamon candy
1 cup - Water
¾ teaspoon - Cinnamon
½ teaspoon - Vanilla extract
¼ teaspoon - Cloves
¾ teaspoon - Red food coloring
6 - Medium apples (Macintosh work well)
Wooden skewers
Preparation
Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until the candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple (one by one) into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.
Make faces on your candied apples with candy corn, and miniature marshmallows.
Makes 6 candied apples.
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Ghost Cookies
Ingrediants
6 ounces - Vanilla flavored almond bark
15-½ ounces - Nutter Butter cookies
Small black jellybeans, M&M's, or sprinkles
Preparation
Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath.
You can use the jellybeans (cut in half), M&M's, or sprinkles for eyes.
Cool completely before removing from rack.
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Jack O' Lantern Cookies
Ingrediants
2/3 cup - Margarine
¾ cup - Granulated sugar
1 teaspoon - Vanilla
1 - Egg
4 teaspoons - Milk
2 cups - All-purpose flour
1-½ teaspoons - Baking powder
¼ teaspoon - Salt
Preparation
Thoroughly cream margarine. Add sugar and blend until light. Add vanilla. Add egg then beat until fluffy. Stir in milk.
In another bowl put flour, baking powder and salt. Blend with a whisk or a spoon until thoroughly mixed.
Gradually add flour mixture to creamed mixture. Blend well. Scoop dough out onto plastic wrap, cover with wrap and press down to make a thick, flat round. Chill in refrigerator overnight.
The next day, preheat oven to 375 degrees F. Cut batch of dough in half; keep one half in refrigerator while working with the other half. On a well-floured surface, using a floured rolling pin, roll dough to between 1/8-inch and 1/4-inch thickness.
Use a 2-inch biscuit cutter or round cookie cutter to make cookies. Place on cookie sheet greased with butter-flavored shortening (preferred) or regular flavor shortening. Bake for 6 to 8 minutes or until lightly browned around the edges. Cool on wire rack. Repeat with remaining dough.
Store in airtight container until you are ready to spread them with frosting and decorate.
Spread frosting on cookies; then make Jack O' Lantern faces using colorful small candies or icing gel in a tube.
Makes about 2 dozen cookies.
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Spooky Pudding Cups
Ingrediants
4 cups - Cold milk
1 package (4 serving size) - Chocolate fudge instant pudding mix
10 to 12 - Plastic cups (7-ounce size)
1 package (4 serving size) - Vanilla instant pudding mix
12 - Chocolate sandwich cookies
Red and yellow food coloring
Halloween sprinkles
Preparation
Pour 2 cups of the milk into a large bowl. Add chocolate fudge flavor pudding, beat with wire whisk for 2 minutes. Fill glasses about ½ full with pudding mixture.
Pour remaining 2 cups of milk into another large bowl. Add vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in a few drops of red and yellow food color to make orange. Spoon mixture evenly over chocolate mixture. Top with crushed cookies.
Refrigerate until ready to serve. Garnish with Halloween sprinkles.
Makes 10 to 12 servings.
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