3 Recipes for Halloween at home

These fun spooky snacks will make Halloween a fun fright night for all the family, even when you're stuck celebrating inside. 

Kiss from a vampire cookies

Kiss from a vampire cookies

Raspberry jam eerily oozes from our home economists’ soft butter cookies. One bite and you’ll have a hard time stopping.

Ingredients:

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract 1-1/2 cups all-purpose flour 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam

Method:

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 2-inch round cookie cutter.
  3. Place half of the circles on greased baking sheets. Place 1 teaspoon of jam in the centre of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke two small holes (resembling a vampire bite) in the top of each cookie.
  4. Bake at 170° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. 

 

Black-hearted candy apples

black hearted candy apples

The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It’s best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack.

Ingredients:

4 medium red apples
4 Popsicle or decorative lollipop sticks 2 cups sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon ground cinnamon, divided
Red food colouring
Black food colouring

Method:

  1. Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a waxed paper-lined baking sheet; set aside.
  2. In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
  3. Remove from the heat and pour into two small bowls; stir 1/4 teaspoon cinnamon and red food colouring into one bowl. Stir black food colouring and the remaining cinnamon into other bowl.
  4. Working quickly, dip the apples into the hot sugar mixtures to completely coat. Place on prepared baking sheet; let stand until set. YIELD: 4 servings.

 

Pickled eggs

pickled eggs

A classic. The fun colour becomes more intense the longer they marinate.

Ingredients:

  • 1 can (15 ounces) whole beets, undrained
  • 4 cups cider vinegar
  • 12 hard-cooked eggs
  • 8 pickled hot cherry peppers
  • 6 pearl onions
  • 2 garlic cloves, sliced
  • 1/2 teaspoon salt

Method:

  1. Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients.
  2. Cover; chill overnight. YIELD: 12 servings.

 

 

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