anybody know any good halloween desert recipes?

Question

please iclude actual recipe

Answer 1

Try these!!

Ghost Cookies
Yield: 2 dozen

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
16-ounce can pre-made vanilla frosting
colored sugars, for decoration
mini-morsels, for decoration
candy sprinkles, for decoration
black or brown decorating frosting, for decoration

Preheat the oven to 375ºF

Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.

Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.

Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.

Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .
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Ghost Meringues
(makes 12 ghosts)

3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants

Preheat oven to 200°F (130°C).

Line two large, heavy baking sheets with parchment paper.

Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.

Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.

Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons
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Ghosts in the Graveyard
Serves: 15 to 18

1 pkg. (16 oz.) chocolate sandwich cookies
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping , thawed

Preparation:
CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.

POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.

REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make "ghosts."

Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired
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Graveyard Cups

24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 Pepperidge Farms Milano Cookies
brown or black cake decorating gel
24 gummi worms

Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half "RIP" with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.

Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.
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Jack O' Lantern Cookies
Makes 18 to 20 large cookies

3/4 cup dark molasses
3/4 cup paked brown sugar
1/4 cup water
3 tbsp. butter, melted
3 cups flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. each salt, ground allspice and cinnamon
1/4 tsp. cloves
Orange icing (recipe follows)
2 cups seedless grapes

Preheat the oven to 350ºF

Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet.

Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.

ORANGE ICING

Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.

Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.
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Pumpkin Swirl Cheesecake
12 servings

3/4 Cup Graham Cracker Crumbs
2 Tbsp Unsalted Butter, melted
1 (8 oz pkg.) Cream Cheese
1/2 Cup Sugar or Sugar Substitute = 1/2 Cup
1/2 Cup 2% Milk
2 Tsp Vanilla Extract
1/2 Tsp Orange Zest, finely chopped
2 (8 oz pkg.) Cream Cheese
1 (15 oz can) Pumpkin
1 Tsp Pumpkin Pie Spice
1 Envelope Unflavored Gelatin
1/4 Cup Orange Juice

Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.

White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.

Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.

In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.

Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.

To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.

Answer 2

Smooth Pumpkin Pie Muffins:

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Pumpkin Pie Muffins
Categories: Muffins
Yield: 1 servings

1 c whole wheat flour
1/2 c all-purpose flour
1/3 c packed brown sugar
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/4 c raisins
3/4 c canned solid pack pumpkin
1/4 c safflower oil
1/4 c nonfat plain yogurt
1 ea egg

Preheat oven to 375 F.

Line muffin tin with paper or foil cups.

In a large bowl, combine 1st nine ingredients . In a medium bowl,
combine all the wet ingredients until well blended.

Add all at once to the dry ingredients; stir only until moistened.
Batter will be slightly lumpy. Spoon the batter into the muffin
cups.

Bake 20-25 min until golden and springy to the touch.

Remove muffins from the pan and let cool on a wire rack.

They taste better when hot. You can freeze them and reheat for
30 sec. in a microwave.

MMMMM

Answer 3

Buy those clear food handler gloves. Put one candy corn into each finger tip. Stuff glove with popcorn. Tie with bread tie and a little curling ribbon. Place in large decorative bowl or fall basket.

Bread Pudding Pumpkin
2 med. pie pumpkins (about 3 lbs. each)
4 eggs slightly beaten
1 can (14oz) sweetened condensed milk
1/2 cup packed brown sugar
1 tap salt
1 tsp ground cinnamon
1 tsp vanilla extract
3/4 tsp ground nutmeg
6 cups cubed crustless day-old bread
1 can (8oz)crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins
Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fiber. in a large bowl, whisk the eggs, milk, brown sugar, salt cinnamon, vanilla, and nutmeg. Stir in bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
Place on a greased 15in.x10in. baking pan. Loosely cover tops with foil. Bake 350 for 1 1/4 hours. Uncover and bake 15 to 30 min. longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. 6 to 8 servings. This is actually very easy and good...nobody else does this yet so, you can be unique. It's good for Thanksgiving, too.

Answer 4

Pumpkin shaped cake
Make two bundt cakes, the flavor doesn't matter. When both are cooled, place one upside down on a plate. Spread a little icing and place the other cake on top, right side up. Frost with orange icing (Vanilla icing with orange food coloring) Use a cake cone for the stem, and ice it green. It is SO cute!

Answer 5

Check out the Martha Stewart web site I have found many really good recipes there. She loves Halloween and always has her house decorated, and foods that fit the theme. Give it a try she has never let me down for party foods and ideas.

Answer 6

Spider cake. Follow directions on brownie mix box but spread it in a pizza pan. (You have to watch it when it bakes since it takes a shorter amount of time since it is so thin). When it cools, frost with vanilla frosting and use a tooth pick and black icing to draw spider web on the cake. I ususally buy one of those fake plastic spiders and put it in the middle for decoration.

Answer 7

Lady Fingers

Just buy ladyfingers at the grocery store (those fingerlength spongy cakes) and then dye some frosting the color of skin and frost them. At one end of each, use red frosting to look like a woman's painted fingernails. My kids LOVE this!! But how gross - lol

Answer 8

Monster Fingers:

2 3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 c confectioners sugar
1 egg
1 1/2 tsp almond extract
green food coloring
sliced almonds

In a medium bowl, sift flour, baking powder and salt. In a large bowl, using an electric mixer set on medium, beat butter until creamy. Beat in sugar, egg, and almond extract. Gradually mix in flour mixture until a soft dough forms.
Using a few drops of food coloring, tint dough green. Cover dough with plastic wrap and chill until just firm, @45 min.
Preheat oven to 350. For each cookie, using lightly floured hands, shape tablespoonfuls of dough into finger shapes.
Using aknife, mark knuckle lines across center of each finger.
Lightly flatten the tip of each finger. Press sliced almonds on flattened areas for fingernails.
Place finger shapes on ungreased cookie sheets. Bake until they are firm and bottoms begin to turn golden @18-20 min. Transfer to wire racks to cool; cool completely.

You can use starburst candies to mold into a bandaid and use red decorating gel for blood.

CREEPY PEEPERS

1 c sugar
1/4 c butter, softened
1 egg
1/3 c sour cream
1 tsp lemon extrace
3/4 tsp baking soda
2 1/2 c flour
1/2 tsp salt
24 green ring-shaped hard candies (life savers)
24 brown candy-coated sprinkles or mini chocolate chips
4 tubes red decorating gel

In a large bowl, using an electric mixer set on medium, beat sugar, butter and egg until light and fluffy. Add sour cream, lemon extract, and baking soda. Stir in flour, salt; mix until well combined. Wrap dough in plastic wrap and refrigerate until firm @2 hours.
Preheat oven to 375. With floured hands, roll walnut size pieces of dough into rounds; place on ungreased cookie sheet. Place a green candy in center of each cookie so thae candy is flush with surface of dough.
Using your fingers, squeeze opposite sides of the rounds to form eyes.
Bake cookies until they are set, 8-10 min. Cool cookies on cookie sheet for 2 min before transfering to wire rack.
While cookies cool, carefully cut out the small piece of cookie from the center of the eye using a small paring knife. Press candy coated sprinkles into the holes to make pupils. Let cool completely.
Carefully outline each eye with red decorating gel. Add additional red lines to make bloodshot eyes.

To make pretty eyes, decorate with white icing and use black licorice for lashes and brighter candies for irises.

Have fun!

Answer 9

kind of simple...
cupcakes. frost w/green&orange frosting.
get gummy worms and stick them in the frosting.