Halloween Party Recipes
Delicious feast for tongue and making an assault on the eyes, with all sorts of repelling shapes and decorations, in the mood of Halloween - this is the hallmark of almost all the Halloween recipes. So, go ahead and entertain the dark spirits lurking in and around your house, as guests on Halloween’s Day, by preparing some spooky bug-full of meal for them. While making such recipes, choose the level of repulsiveness in your dishes depending on the age and type of your guests. For instance, too small children may get afraid of dishes that resemble bugs, dead bodies or body parts, while too sophisticated guests may just find them too offensive.
If your guests are either not used to or not fit for gruesome details on the dishes, moderate them accordingly. For example, you can have some dishes, such as cakes, resembling a casket, with a picture of an old cartoon character on it and delicacies that resemble cartoon-like and funny versions of witches and wizards, instead of the horrible ones. For stouter hears that love a good scare, you may go for tomato-ketchup blood and blue and green food colors to make the Halloween dinner table look repulsive. Purple grape juice and red wine with green ice cubes may be your choice for vampire and cannibal parties as well. In this section, we have brought you Halloween party recipes that are easy to make and taste delicious as well.
Creepy Witches' Fingers :
Scare your Halloween guests with these bone-chilling cookies.With only a few days left until all of the little ghouls and goblins are released into the streets for their annual hunt for treats, don't miss out on your opportunity to make Canadian Living's most asked for Halloween recipe.These boney little witch's fingers cookies look like the real thing, but have the suprising flavour of almond. They make a frightful addition to any spooky Halloween party or table. If your guests can find the courage to try one, trust us, they will be dying for more.
- Yield: 5 dozen
- 1 cup Butter, softened
- 1 cup Icing sugar (powdered sugar)
- 1 Egg
- 1 tsp Almond extract
- 1 tsp Vanilla
- 2 2/3 cups Flour
- 1 tsp Baking powder
- 1 tsp Salt
- 3/4 cup Almonds, whole blanched
- 1 Tube red decorator gel
METHOD
Gross everyone out with these creepy cookies. In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda*, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." (ed. note - I opted not to go for the bloody effect as you can see in my picture above, and my guests were still grossed out! - Britta) Remove from baking sheets and let cool on racks. Repeat with remaining dough.
The recipe is reproduced above exactly as I found it, but please note the stars I added. I used baking powder for several years just fine, assuming the baking soda listed in the instructions was an error. However, when I moved to a new place with a different oven, my witches' fingers kept puffing during baking and not keeping any detail, which was disappointing! I finally realized that the dough was very similar to a Christmas cookie recipe I had, so I just used neither baking powder nor baking soda and had a more shortbread-like recipe that keeps the detail perfectly, since it has no leavening ingredient. I recommend that method as most reliable. - Britta
Bleeding Human Heart :
Halloween, celebrated on October 31st every year, is believed to be the day on which evil spirits, such as ghosts, vampires, and witches, come on earth and terrify people. It revolves around the theme of ‘horror’, which is followed in every aspect related to the festival, right from home decorations to the food items prepared as Halloween treats. Talking about special Halloween recipes, ‘bleeding heart’ is very popular one, as it suits the theme perfectly. Read on to explore bleeding heart Halloween recipe, listed just for you.
- 4 cups Water
- 4 3-oz boxes Raspberry Gelatin Dessert Mix
- 4 envelopes Unflavored Gelatin
- 112-ounce can Unsweetened Evaporated Milk
- 1/2 cup Chambord Raspberry Liqueur & Raspberry Syrup
- 1 cup Light Corn Syrup
- 1 small bottle Red Food Coloring
- 3 drops Blue Food Coloring
- 1-gallon Food-storage Bag, without the zip closure
- 6½ cup Human Heart Gelatin Mold
METHOD
- Put the gelatin dessert and unflavored gelatin in a bowl.
- Boil the water and pour it in the bowl, stirring vigorously, so that the gelatin gets dissolved well.
- Cool to room temperature and then stir in the condensed milk, to get the pink color of the flesh.
- Pour the mixture in a gelatin mold, until it is half an inch thick.
- Put the mold in the fridge, so that the gel gets set and is firm enough to hold the shape.
- Stir together the corn syrup, Chambord raspberry liqueur and raspberry syrup and food colorings, to form the blood.
- Pour it into a corner of the food-storage bag, turned inside out to make it look like a bladder.
- Twist the plastic to tie the knot in a way that no air bubble gets formed between the sauce and the twist.
- Adjust the position of the knot in such a manner that when the bag is made to lie on the counter, it is about 1½ to 2 inches high.
- Use scissors to snip off extra plastic left outside the knot.
- When the gelatin in the mold gets stiff and firm, put this blood-filled bladder inside the mold, in a way that there is at least ¾ inch of space between the sides of the bag and walls of the mold.
- Pour a little more gelatin in the mold, to fill it.
- Set it in the refrigerator again, for about four hours, so that the gel gets firm and attains the texture of fine meat.
- To take the heart out of the mold, put about 2½ inches of hot water in the sink.
- Set the mold in the sink, in a way that water comes just below the edge of the mold for 15 to 20 seconds.
- Then, take the mold out of the sink and use a knife with a sharp blade to run across the edge of gelatin in the mold.
- Place the mold on a white pedestal cake plate carefully and then take the heart out, so that the side, which was at the bottom of the mold, is not at the top on the plate.
- If necessary, tap or shake the mold slightly, to get the gelatin heart out of it.
For Presentation
- Stab the knife in the heart and twist it a little, to make it bleed.
- Cut a piece from the lobes of the heart and catch the sauce as blood on it, on the dessert plate.
- You may put a little whipped cream on it, before serving.
- Make sure that the chunks of food-storage bag do not get served with the bloody dessert or your guests may choke on it.
Deviled Eggs :
Deviled eggs are a great food. They're perfect for cocktail parties as they require no silverware and they can be eaten for brunch, or dinner.
- 1 dozen eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1 Tbs. minced onion or shallot
- 1/4 teaspoon Tabasco
- Salt and pepper
- Paprika
- 1 inch Ginger
- 1/4 tsp Turmeric powder
- 1 tsp Sugar
- 1 Tbsp Ghee
METHOD
- First, hard boil the eggs.
- Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
- Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
- Makes 2 dozen deviled eggs.
Bat Shaped Cookie :
Cookies is smoothing that is loved by kids and adults alike. And when the cookies are homemade, you can be sure that not even a single one would be left uneaten. Cookies also make up a special Halloween recipe, especially when cut out in weird shapes and sizes. One amongst them comprises of bat-shaped cookies, which are weird to look at, but taste extremely delicious, making them perfect for the festivals of ghosts and witches. In this article, we have provided a simple recipe of Halloween bat-shaped cookie, just for you!
- 1½ cups White Sugar
- 1 tbsp Baking Powder
- 1 tbsp Ground Cinnamon
- 1/4 cup Brandy
- 1/4 cup White Sugar
- 1/4 tsp Salt
- 2 cups Lard
- 2 Eggs
- 2 tsp Anise Seed
- 6 cups All-purpose Flour
METHOD
- Sift the flour, baking powder and salt in a bowl, till they blend well. Set it aside.
- In a large bowl, cream sugar (after putting ¼ cup aside) and lard, until they form a smooth mixture.
- Mix in the anise seed in the smooth sugar-lard mixture and beat it until it becomes fluffy.
- Beat in the eggs, to the sugar-lard mixture, one at a time.
- Add sifted ingredients and brandy to the bowl and stir them until they are blended well, forming a dough.
- Put some flour on the surface and then roll the dough to 1/2 or 1/4 inch thickness and cut it in the shape of bats, using cookie cutters or a knife.
- Preheat the oven to 350oF or 175oC.
- Grease the baking sheets and put cookies on them.
- Mix together cinnamon and rest of the sugar in a cup and sprinkle it over the cookies.
- Bake the cookies for about 10 minutes, till they become light brown at the bottom side.
- Makes about 6 dozen cookies.
Pumpkin Pasties :
These were originally from the Hogwarts Celebrations, now appearing annually for Halloween by popular demand!
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 1 1 lb. can pumpkin
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 2/3 cups evap. milk (1 can)
- 1/2 tsp. allspice
- 9 oz pie crust pastry
METHOD
- Heat milk in a pan and bring it to boil. Remove from heat.
- Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna".
- Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
- Knead chenna to make a smooth dough. Add flour and knead again.
- Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
- Mix sugar and water in a saucepan and bring it to boil.
- Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
- Chenna dumplings will puff up.
- On cooling, add rose water essence.
