Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Edible Crawlies for Kids

Edible Crawlies for Kids

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Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

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October 14, 2006 Posted by | Apple Recipes, Apples, Banana Recipes, Bananas, Candy Recipes, Cheese, Chocolate, Dessert, Dessert Recipes, Events, Famous Recipes, Fruits, Halloween, Halloween Recipes, Vegetables | Leave a comment

Potato cookie stamp

Potato cookie stamp

Cut a small raw potato in half crosswise. Using a pen or marker, sketch out the design of your stamp. Remember — everything will be reversed, so if you’re using letters (like R.I.P., for instance) make sure you sketch them out backwards so that they’ll come out the right way.
With a very sharp knife, cut around the letters or picture — leaving the part you want to show raised, the rest cut away and discarded. You may have to practice on a couple of potatoes until you get the hang of it — fortunately potatoes are cheap. While this is a great effect for gravestone cookies, you can also do this with other holiday designs at other times of the year.

October 14, 2006 Posted by | Christmas, Cooking, Cooking and Food, Dessert, Events, Food, Halloween Recipes, Method, Potatoes, Thanksgiving | Leave a comment

FROSTED APPLE RAISIN PIE

FROSTED APPLE RAISIN PIE

Pastry for 9 inch double crust pie
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. ground cinnamon
6 c. peeled, sliced tart apples
1/2 c. seedless raisins
2 tbsp. orange juice
3 tbsp. butter

Powdered Sugar Frosting
Divide pastry into 2 parts; roll one part into a circle and line 9 inch
piepan. Combine sugar, flour, salt, and cinnamon. Mix with apples and
raisins;
place in piepan. Sprinkle with orange juice and dot with butter. Cover with
crust, seal edges, and bake at 400 degrees F. for 15 minutes. Reduce
heat to 350
degrees F. and bake 40 minutes longer. Remove pie from oven and spread
Powdered Sugar Frosting over hot pie. Yield: 6 servings.

POWDERED SUGAR FROSTING:
1 c. powdered sugar
3 tbsp. strained orange juice
1 tsp. grated orange rind
Combine sugar, juice, and rind; spread over hot pie.

October 14, 2006 Posted by | Apples, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Fruits, Pie Recipes, Thanksgiving | Leave a comment

Fall Fruit Curry

Fall Fruit Curry

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

October 14, 2006 Posted by | Apples, Cooking and Food, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Fruits, Halloween Recipes, Thanksgiving | Leave a comment

Edible Haunted House

Edible Haunted House
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Here’s a fun Halloween project for the whole family. Use your imagination to decorate this house any way that you desire. Watch out for ghouls and goblins, they may just devour your masterpiece early!

You will need:
2 containers (16 ounce) chocolate fudge frosting*
2 empty 1 qt. milk cartons, rinsed and dried
1 large tray covered with foil.
*You can use a thick homemade frosting instead.

Decorations:
pretzel sticks
graham crackers
black licorice and red twists
candy corn
M&Ms
Foil wrapped Halloween Candy
rice crackers
Orange Sprinkles
Colored icing for writing or decorating

Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats!

Some ideas

*Sprinkle orange sugar on the roof of the house.
*Rice crackers make neat “attic” windows.
*graham crackers for windows and doors-highlight with icing.
*pretzel stick window panes
*M&M “pathway stones” leading to the door.
*Candy corn “icicles” under the roof

After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year’s Haunted House Spectacular!

October 14, 2006 Posted by | Candy, Candy Recipes, Dessert Recipes, Halloween, Halloween Recipes, Ingredients, Recipes | Leave a comment

Gravestone Cookies

Gravestone Cookies

This super-easy dough makes great basic cookies that you can decorate however you like. We’ve suggested using a cookie stamp to emboss the gravestones, but you can decorate them with icing, if you prefer.

2-1/4 cups (550 mL) all purpose flour

1 cup (250 mL) icing sugar

1 cup (250 mL) butter, melted

1 egg, beaten

1 tsp. (5 mL) vanilla

In a bowl, stir together the flour and the icing sugar. Add the melted butter, beaten egg and vanilla and beat, using an electric mixer, until the dough is smooth. It will be very soft — this is normal. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight.
Meanwhile, make a template out of cardboard in the shape of a gravestone 2 x 2-1/2 inches. Also, for an extremely realistic gravestone effect, make a cookie stamp from a raw potato (instructions follow recipe).
Preheat the oven to 350° F (180° C). Line a cookie sheet (or two) with parchment paper and grease the paper lightly.
On a floured surface, roll one half of the chilled cookie dough out to about 1/8-inch (1/3 cm) thickness. Cut gravestone shapes using your template and place on the prepared cookie sheet. If you’re using a cookie stamp, press it into the dough firmly enough to leave an imprint, but be careful not to tear the dough.
Bake for 10 to 12 minutes or until the bottoms are lightly browned and the cookies are set. Remove from cookie sheets and let cool on a rack.
Makes 2-1/2 to 3 dozen.

October 14, 2006 Posted by | Cooking and Food, Dessert, Dessert Recipes, Famous Recipes, Halloween, Halloween Recipes, Ingredients | Leave a comment

Great Ghost Pumpkin Cookies

Great Ghost Pumpkin Cookies

2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. Alternate
additions of dry ingredients and pumpkin, mixing well after each
addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto
lightly greased cookie sheet; spread dough into a ghost shape using a
thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2
or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove
from cookie sheets; cool on racks. Spread with white royal icing. Trim
brown face features with tube-icing. Yeilds 19-20 large cookies.

October 14, 2006 Posted by | Cooking, Dessert, Dessert Recipes, Halloween, Halloween Recipes, Pumpkin, Pumpkin Recipes | Leave a comment

HOMEMADE APPLESAUCE

HOMEMADE APPLESAUCE

INGREDIENTS:
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

DIRECTIONS:
Combine apples, water and lemon slices in a large saucepan.
Simmer, uncovered for 10 minutes or until apples are part
sauce and with some chunks of apple left.

Watch closely and stir often to prevent burning.
Applesauce should be thick;
add more water if necessary.
Leave sauce chunky or put apples
and lemons through a food mill or coarse sieve.

Stir in sugar to desired sweetness.

Add cinnamon and nutmeg.

Serve warm or chilled.

Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups

FREEZING APPLESAUCE:

Increase your spices to twice the amount since they lose
some flavor during freezing.

Refrigerate until chilled and pack cool applesauce
into rigid freezer containers to within 1/2-inch from the top and seal.

Use a container size suitable for your family’s needs.

To use – – – just thaw in the refrigerator overnight or in cold
water for 3 hours.
This can usually be frozen for up to one year.

October 14, 2006 Posted by | Apple Recipes, Apples, Cooking and Food, Famous Recipes, Fruits, Recipes | Leave a comment

HOT SPICED CIDER

HOT SPICED CIDER

1 gallon apple cider
12 whole cloves
2 cinnamon sticks
1/2 lemon – sliced
1 Tablespoon honey

Mix all ingredients together in pan. Simmer for 10 minutes to 1 hour. Strain
Serve warm.

October 14, 2006 Posted by | Apples, Christmas, Events, Famous Recipes, Ingredients, Recipes, Thanksgiving | Leave a comment

Meringue Bones

Meringue Bones

A plateful of these crisp and tasty bones makes a wonderfully creepy addition to your Halloween table.

3 egg whites

1/4 tsp. (1 mL) cream of tartar

pinch of salt

2/3 cup (150 mL) granulated sugar

1 tsp. (5 mL) vanilla

Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully — you don’t want any broken bones!
Makes about 4 dozen.

October 14, 2006 Posted by | Candy, Dessert, Dessert Recipes, Events, Famous Recipes, Halloween, Halloween Recipes | Leave a comment