Cooking with refinish69

Posted on 10/16/2009. Filed under: Uncategorized | Tags: , |

I usually write about politics but love to cook.  I am trying something new by posting great recipes I have either tried or found in my online research. Hope you enjoy some Halloween inspired recipes.

Caramel Apples

SUBMITTED BY: Suzie PHOTO BY: Allrecipes
Photobucket

“The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)”

INGREDIENTS (Nutrition)

  • 6 apples
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons milk

DIRECTIONS

  1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
  2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
  3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Pumpkin Patch Party Cakes

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 large eggs
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
3/4 teaspoon vanilla extract
1 package (8 ounces) 1/3 less fat cream cheese (Neufchâtel), at room temperature
1/2 teaspoon orange extract
1 cup powdered sugar
2 tablespoons milk
6 (4-inch) cinnamon sticks

  1. PREHEAT oven to 350°F (175°C). Spray two 6-cavity mini-fluted tube pans with nonstick cooking spray.
  2. COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl for 3 to 4 minutes or until creamy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture. Spoon evenly into prepared cavities (about 1/2 cup batter in each). Gently tap pan on counter to release air bubbles.
  3. BAKE for 20 minutes or until wooden pick inserted in cakes comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely. With serrated knife, carefully cut bottoms off all cakes so surface is level/flat. (Cooks tip: save the bottoms for enjoyment later!)
  4. BEAT cream cheese and orange extract in large mixer bowl until smooth. Gradually beat in powdered sugar. Spread 1 tablespoon mixture over cut side of 6 cakes to within 1/4-inch of edge (be sure to spread mixture over hole in center). Place the 6 cakes without icing on top of cakes with icing.
  5. ADD 2 tablespoons milk to remaining cream cheese mixture; beat until smooth. The consistency should be thin enough to drizzle; add more milk as needed. Drizzle over cakes (use any leftover icing for the cake bottoms above). Before serving, push one cinnamon stick in center of each “pumpkin” (stick should rest on cream cheese mixture in center of cakes).

Makes 6 cakes or (12 servings total).

Barbecued Bat Wings

4 pounds chicken wings
2 cups ketchup
1 1/2 cups molasses
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons sugar
Hot sauce to taste
Salt
Black pepper
Black paste food coloring
Blue paste food coloring
Green paste food coloring

Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot.

While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once.

Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork.

Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.

Makes 8 Servings.

Serve these treats with some of your own favorite party foods and I am sure the zombies and ghost will be coming back for more at your next Halloween party.

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