Mix it up - Halloween inspired treats fo everyone

Morgue-A-Rita

Thought Halloween lands on a Monday this year – Monday, Oct. 31, to be exact – how about a little pre-Halloween mixer this weekend with you and some of your favorite ghouls, goblins and witches?

Let’s start with some adult beverages, shall we?

 

 

 

 

Morgue-A-Rita

Goo:

1/4 cup light corn syrup

Green food coloring

 

Cocktail:

1/2 cup fresh lime juice

1 cup club soda

3/4 cup tequila

3 ounces triple sec

4 cherries

4 teaspoons maraschino cherry syrup

 

1. Mix together 1/4 cup light corn syrup with green food dye.

2. Place glasses in the freezer to frost them. When frozen, dip each glass into the green syrup and invert to allow the syrup to drip slightly. Return glasses to the freezer to set.

3. Insert stirrers through maraschino cherries for each drink and set aside.

4. Combine tequila, triple sec and lime juice in a cocktail shaker with ice and shake until very cold.

5. Pour one teaspoon of the cherry syrup into the bottom of each glass. Add a cherry and stirrer to each glass.

6. Carefully pour the margarita mixture into each glass till about 3/4 full

7. Top off each drink with 1/4 cup club soda and serve immediately

 

Black Magic Cocktail

1/4 cup ice

1/2 cup orange juice

1 1/2 ounces black vodka

1/2 ounce triple sec

1. In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. Using the back of a spoon, pour black vodka slowly into a glass so that the vodka sits atop the orange juice and triple sec mix. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.

 

Black Velvet

3 ounces of Guinness beer

3 ounces of dry sparkling wine

 

Pour stout into a large champagne flute. Slowly top with sparkling wine and stir gently.

 

Witch’s Wicked Punch (non-alcoholic)

4 liter bottles cold lemon-lime seltzer

3 tubs lime sherbet

 

Stir 2 liters seltzer and half of the sherbet in a punch bowl until blended. Float scoops of the remaining sherbet on top of punch. Pour remaining seltzer over scoops, creating a foamy top.

 

Poison Candy Apples

12 baby Granny Smith apples

12 wooden candy apple sticks or dowels

1 1/2 cup sugar

1/2 cup light corn syrup

1 tsp black gel paste food coloring

 

Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.

Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.

Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

 

Candy Corn Cupcakes

1 package (2-layer size) white cake mix

2 teaspoons pure vanilla extract

1 container vanilla frosting

Assorted food colors, egg dye and candy corn

 

Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.

 Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

Decorate as desired with sprinkles, colored sugar and candy corn.

 

Spooky Fingers

1 cup butter

1 cup confectioners sugar

1 egg

1 teaspoon almond extract

1 teaspoon vanilla extract

2 2/3 cups all-purpose flower

1 teaspoon baking powder

1 teaspoon salt

3/4 cup whole almonds

1 tube red decorating gel

 

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.

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