Wednesday, June 28, 2006
Recipe Ideas
Use these gumdrops as party favors by placing several in a small crate, papier-mache box, or basket lined with crimped shredded paper. Tuck in a plastic spider ring as the frightful finishing touch.
| What You Need: |
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| Instructions: |
| 1. To make pumpkins, trim the edges of two orange jelly candies to create straight sides. Push the two sticky sides together, forming a pumpkin shape. 2. Cut a small piece from the bottom of a small green gumdrop. Press into the top of candy pumpkin. |
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| Spiced and Iced Pumpkin Cookies | |||
| Ingredients: |
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| Instructions: |
| 1. In a medium mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. 2. Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl. 3. Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. 4. Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree F oven for 8 to 10 minutes or until tops seem firm. 5. Transfer cookies to a wire rack; cool. 6. Spread cooled cookies with Brown Sugar Glaze. Makes 42 cookies. |
| Brown Sugar Glaze: |
| 1. In a small saucepan combine 1/2 cup packed brown sugar, 3 tablespoons butter, and 1 tablespoon milk. Heat and stir until butter melts. 2. Remove saucepan from heat. Stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Nutrition facts per cookie: 109 calories, 6 g total fat (2 g saturated fat), 7 mg cholesterol, 24 mg sodium, 14 g carbohydrate, 0 g fiber, 1 g protein. |
Cauldron Cupcakes
| Baked cupcakes |
| Chocolate frosting |
| Vanilla pudding or yogurt |
| Green gel tube frosting |
| Small candies |
| String licorice |
| Directions |
| 1. Remove paper from a purchased or baked cupcake. Turn cupcake upside down; trim bottom, if necessary, to make cupcake stand straight. |
| 2. Using a spoon, scoop out center, leaving 1/2 inch around the edges and about 1 inch on the bottom. Spread chocolate frosting on the sides and top of each cupcake. |
| 3. Spoon the vanilla pudding or yogurt into the center of the cupcake. Decorate it with green gel tube frosting. Sprinkle the small candies onto the fillings. Push the ends of the licorice into opposite sides of the cupcake to make a handle. |
| Make-Ahead Tip: Store decorated cupcakes in airtight container up to 24 hours. |
