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The
Halloween Ghoul-ash with the garlic And red wine make a fragrant base for this seasonally appropriate stew. The orange butternut squash Is the perfect colour tor the evening. And the olives, well, besides the
briny flavor they bring... those are the eyeballs, of course! Ya gotta have a little Halloween gross-out!
Ingredients
1 tablespoon olive oil
1 pound lean beef stew meat
1 onion, chopped
6 cubes frozen garlic
1½ cups red wine
1 cup beef broth
1 (12-ounce) bag butternut squash cubes
1 cup green olives stuffed with pimento
salt and pepper
In a large saucepan, heat the oil and, working in batches, sauté the stew meat until well browned. As each batch is browned, remove to a platter, and continue until all meat is browned. Sauté the onion until softened and fragrant, 3 to 4 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the wine, bring to a boil, reduce the heat, and simmer until reduced by half, 4 to 5 minutes. Add the beef broth and meat to the pan. Bring to a boil, reduce the heat, cover, and simmer 30 minutes. Add the butternut squash cubes, season lightly with salt and pepper, and simmer, covered, another 15 to 20 minutes. Add the olives, and warm through.
· You Could Hollow Out A Pumpkin To Use As A Tureen For This Soup. But Be Sure To Serve It In A Dish With Something “soppable”—mashed Potatoes, Buttered Noodles, Or Couscous. You’ll Want To Catch Every Drop Of The Delicious Sauce!
Prep time: 5 minutes
Cook time: 1 hour
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What's Halloween without making some freaky cookies!!! That’s disgusting! Who would eat those gross things? I have to say, they look pretty impressively disturbing but kids will eat anything and most importantly they’ll have more fun eating it when it’s repulsive looking like these delectable witch finger cookies!
Witch Finger Cookies
What you’ll need: (Makes 5 dozen)
1 cup Butter, softened
1 cup Icing sugar (powdered sugar)
1 Egg
1 tsp Almond extract
2 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder*
1 tsp Salt
3/4 cup Almonds, whole blanched
Red piping gel
Directions:
In a large bowl, mix together the butter, sugar, almond extract, egg, and vanilla.
Mix in the flour, salt, and baking soda and refrigerate for 20 minutes.
Roll the teaspoonful of dough into thin finger shapes.
Press the almond firmly into the end to represent the finger nail and squeeze in the center to create the knuckle shapes.
Place the fingers on a lightly greased baking sheet and bake in the oven at 160C (325F) for 20 – 25 minutes until the fingers are golden.
Let cool for 3 minutes.
Lift the almond and squeeze a little red gel under, to look like a bleeding nail.
----------------------------------------------What you’ll need: (Makes 5 dozen)
1 cup Butter, softened
1 cup Icing sugar (powdered sugar)
1 Egg
1 tsp Almond extract
2 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder*
1 tsp Salt
3/4 cup Almonds, whole blanched
Red piping gel
Directions:
In a large bowl, mix together the butter, sugar, almond extract, egg, and vanilla.
Mix in the flour, salt, and baking soda and refrigerate for 20 minutes.
Roll the teaspoonful of dough into thin finger shapes.
Press the almond firmly into the end to represent the finger nail and squeeze in the center to create the knuckle shapes.
Place the fingers on a lightly greased baking sheet and bake in the oven at 160C (325F) for 20 – 25 minutes until the fingers are golden.
Let cool for 3 minutes.
Lift the almond and squeeze a little red gel under, to look like a bleeding nail.
Here is a great treat to make with a very popular Halloween candy. Give this a try. You'll love these cupcakes
Candy Corn Cupcakes
Ingredients
2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1 cup milk
3/4 cup vegetable oil
2-1/4 teaspoons baking powder
1 teaspoon vanilla, divided
1/2 to 3/4 teaspoon orange gel food coloring
Cream Cheese Icing ingredients
2 (8 ounce) packages of cream cheese, room temperature
1/3 cup confectioners sugar, sifted
1 to 2 tablespoons milk
1 teaspoon vanilla extract
36 candy corn candies
Cooking Instructions
Preheat oven to 350 degrees F. Line 2 (12 cup) cupcake pans with 16 cupcake liners
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat.
Place 1/3 of the batter into a separate bowl. Add orange gel dye to the reserved batter and mix well. Fill each muffin liner with 2 tablespoons of plain vanilla cake batter. Layer over 1 tablespoon of orange-dyed batter onto each. Using a toothpick, gently drag the orange batter through the plain vanilla batter, creating a streaked look. Do not over do it or batters will blend together.
Bake in preheated oven for 25-30 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
To prepare icing, place cream cheese in the bowl of an electric mixer and beat on low for 30 seconds or until creamy. Add in sugar, milk and vanilla and beat until lightly and creamy, about 1 minute. Use immediately or place in refrigerator until ready to use. For a neat presentation, place frosting into a zipper-type plastic bag with the corner snipped off. Pipe icing onto each cooled cupcake and top with a couple of candy corns for each cupcake.
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