8 apples, any variety
1 C. chopped peanuts or other nuts of your choice
1 C. heavy cream, divided
3/4 C. light corn syrup (Karo is one brand)
1/2 C. unsalted butter
1 C. sugar
1 t. vanilla extract
Wash and completely dry the apples. Insert a stick into the stem end of each.
(NOTE: We recommend sticks that are not round, so the apples don't twist on them
while they're being eaten.)
Line a 9-inch by 9-inch or 7-inch by 11-inch baking pan with foil. Place the
chopped nuts into the lined pan.
Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4
cup of the cream, the corn syrup, butter and sugar to 280° F. or firm-ball
stage; at this point the syrup will be golden. Remove from the heat and
carefully swirl in the remaining 1/4 cup of cream and the vanilla. Do this very
carefully, for the syrup is very hot and may spatter.
While the caramel is hot, dip and turn the apples into the caramel to coat and
let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the
apples on a nonstick or waxed paper-lined cookie sheet and let cool.
BLACK CAT COOKIES ON A STICK
1 C. butter (no substitutes), softened
2 C. sugar
3 t. vanilla extract
3 C. all-purpose flour
1 C. baking cocoa
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 red-hot candies
Heat oven to 350° F. Lightly grease baking sheets and set aside. (Do not use
air-cushion baking sheet on these cookies, for best results.)
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a
separate bowl, combine the flour, cocoa, baking powder, baking soda and salt;
gradually add to the creamed mixture. Using hands, roll dough into 24 1 1/2-inch
balls. Place balls 3 inches apart on baking sheets.
Insert a wooden stick into each cookie (perpendicular to the baking sheet).
Flatten cookie with a glass dipped in sugar (do not smash so flat and thin that
the cookie won't hold the stick properly; this should be a sturdy cookie). Pinch
top edge of cookie to form ears, smoothing as you need to. For whiskers, press
tines of a fork once into each side of cookie.
Bake for 10-12 minutes or until cookies are set. Remove from the oven;
immediately press on candy corn for eyes and a red-hot candy for a nose on each
Remove to wire racks to cool.
1 1/2 C. white sugar
1 1/2 C. light corn syrup
2 t. cider vinegar
2 t. vanilla
5 T. butter
10 to 12 C. popped popcorn, salted or unsalted as preferred
In a saucepan combine sugar, corn syrup and vinegar. Attach a candy thermometer
to the side of the saucepan making sure that the bulb is submerged but not
touching the bottom. Cook the mixture over medium high heat, stirring until
sugar dissolves. Continue to cook, uncovered, without stirring until the
temperature registers 260° F. or alternatively until a hard ball forms when a
bit of the mixture is dropped in cold water. Remove pan from heat and stir in
vanilla and 4 tablespoons of the butter.
Pour mixture over popcorn in a large buttered bowl and stir to coat. Use
remaining butter to coat hands and shape the popcorn into balls and transfer to
a parchment or waxed paper-lined pan. When the balls have hardened, wrap them
individually in colored plastic wrap or waxed paper and secure with a tie or
Makes about 1 dozen 2-inch balls.
CANDY SHOP PIZZA
1 18 oz. package refrigerated chocolate-chip-cookie bar dough
1 6 oz. package chocolate morsels
1/2 C. chunky or creamy peanut butter
1 C. coarsely chopped assorted candy: Nestle Crunch, Butterfinger, Baby Ruth,
Preheat oven to 325° F. Grease large baking sheet or pizza pan.
Place whole bar of cookie dough scored-side down, shaping to fit prepared baking
sheet. Bake for 30 to 35 minutes, or until golden-brown. Immediately sprinkle
morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand
for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut
butter evenly over cookie crust.
Sprinkle candy in single layer over pizza. Cut into wedges. Serve warm or at
Yield: 12 servings
PEANUT BUTTER RICE KRISPY TREATS
1 1/2 C. peanut butter
1 1/2 C. light corn syrup
1 1/2 C. sugar
8 C. rice krispies cereal
1 t. vanilla
In a large, heavy pan heat corn syrup and sugar. Boil until it spins a thread as
it drips off the spoon.
Remove from heat, and add peanut butter and vanilla. Stir until melted and fold
in rice krispies cereal.
Pour into a 9 x 13 greased pan.
Press down lightly and let cool before cutting.
PUMPKIN DONUT BALLS
1 1/2 C. sugar
1/4 C. oil
1 C. pumpkin
3 1/2 C. flour
4 t. baking powder
3/4 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. salt
1/2 C. evaporated milk
1 t. vanilla
oil for frying
Mix the sugar, oil, eggs, and pumpkin in a large bowl. Beat well.
Stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Add to the sugar mixture alternately with the evaporated milk, beating well
after each addition. Beat in the vanilla last.
Heat oil (350° F. - 375° F.) in a pan or a deep fryer. Drop tablespoons of
batter in the oil for about 1 1/2 minutes per side.
Drain and roll in a mixture of cinnamon sugar or powdered confectioners sugar.
Candy Corn Crispy Rice Treats: Make crispy rice cereal
treats with your favorite recipe, but include candy corn and butterscotch chips
as ingredients, and use red and yellow food coloring to dye it all orange.
Batty Chips: Cut out Halloween shapes in soft
tortillas. Lightly spray with vegetable oil. Bake in 350° F. oven for about 5
minutes on both sides or until brown and crispy.
Worms on a Bun: Cut a hot dog into narrow strips.
Microwave until the strips are curled, about 50 seconds. Place on a bun and
serve with ketchup.
Boo, who? Banana is the base of
this tasty treat. Cut a banana in half, push a popsicle stick into each of the
cut ends. Cover each pop with plastic wrap and freeze until firm (about 3
hours). Next, melt a piece of white chocolate candy in the microwave, and spread
melted chocolate on the frozen banana halves. Set the pops on a dish covered
with waxed paper. Press on candies or raisins for eyes and mouths and return to
the freezer until ready to serve.
GOBLINS DARK AND CHOCOLATY ICEBOX PUDDING
Chocolate Icebox Pudding
1/2 C. granulated sugar
1/4 cup water
1 bar (1.5 oz.) Godiva Dark Chocolate, chopped
4 large egg yolks, at room temperature
1 C. butter, softened
1 C. confectioners' sugar
1 C. heavy cream
Chocolate Halloween Decorations
1 bar (1.5 oz.) Godiva Solid Ivory, coarsely chopped
1 t. vegetable shortening
Orange paste food color (optional)
1 bar (1.5 oz.) Godiva Dark Chocolate, coarsely chopped
1 t. vegetable shortening
Sweetened whipped cream
Make the chocolate icebox pudding:
Whisk together sugar and water in medium heatproof bowl set over pan of barely
simmering water until sugar is dissolved. Add chocolate and continue to whisk
until chocolate is melted and mixture is smooth. Add egg yolks, one at a time,
and whisk until mixture is smooth. Remove from heat and let cool.
Beat together butter and confectioners' sugar in mixer bowl 3 to 5 minutes or
until light and fluffy, using electric mixer at medium-high speed. Scrape down
sides of bowl. Add chocolate mixture and beat 2 minutes. Continue to beat
mixture until blended.
Whip heavy cream in bowl until soft peaks form, using electric mixer on high
speed. Fold whipped cream into chocolate mixture. Cover and refrigerate for 3
hours or until well chilled.
Make the chocolate decorations:
Line baking sheet with waxed paper or aluminum foil.
Place solid ivory and shortening in small resealable plastic bag. Microwave on
medium (50% power) for 1 minute or until it softens. Knead bag until mixture is
smooth. Add orange food color if desired or leave plain. Place dark chocolate
and shortening in another small resealable plastic bag. Microwave on medium (50%
power) for 1 minute or until it softens. Knead bag until mixture is smooth. Snip
off one corner of each bag and drizzle dark chocolate onto prepared baking sheet
into Halloween shapes: witches' hats, pumpkins, spider webs, spiders,
broomsticks, cats, ghosts, etc. Add orange or white accents to decorations with
melted solid ivory. Refrigerate until set, about 15 minutes. Keep decorations
refrigerated until serving time.
Spoon pudding into bowls and top with sweetened whipped cream. Decorate each
with chocolate decorations.
GOO-LISH CARAMEL APPLE SLICES
1 14 oz. bag vanilla caramels (about 48)
3 T. water
3 apples, cored, peeled, and sliced
1 C. semisweet chocolate pieces (6 oz.)
1 T. shortening
1/4 C. nut topping
Put unwrapped caramels and the water in a medium saucepan. Cook until caramels
are melted and smooth, stirring constantly. Remove from heat.
Arrange apple slices on a pizza plate or pan. Use a spoon to drizzle caramel
mixture over apples.
Put chocolate pieces and shortening in small saucepan. Cook over medium-low heat
until mixture is melted and smooth, stirring constantly.
Use another spoon to drizzle the chocolate mixture over the caramel-covered
Sprinkle with nut topping. Let stand at room temperature for up to 10 minutes.
Makes 6 to 8 servings
PUMPKIN CARROT CAKE
2 C. all-purpose flour
2 t. baking soda
2 t. ground cinnamon
1/2 t. salt
3/4 C. milk
1 1/2 t. lemon juice
3 large eggs
1 1/4 C. pure pumpkin
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. vegetable oil
1 can (8 oz.) crushed pineapple, drained
1 C. grated carrots
1 C. flaked coconut
1 1/4 C. chopped nuts, divided
Cream Cheese Frosting (recipe follows)
Preheat oven to 350° F. Grease two 9-inch-round baking pans.
Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and
lemon juice in liquid measuring cup (mixture will appear curdled).
Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large
bowl; mix well. Gradually add flour mixture; beat until combined. Stir in
coconut and 1 cup nuts. Pour into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 15 minutes. Remove to wire racks to cool completely.
Frost with Cream Cheese Frosting. Garnish with remaining nuts. Refrigerate.
Cream Cheese Frosting:
Combine 11 oz. softened cream cheese, 1/3 C. softened butter and 3 1/2 C. sifted
powdered sugar in large bowl until fluffy. Add 1 t. vanilla extract, 2 t. orange
juice and 1 t. grated orange peel; beat until combined.
Makes 12 servings.
TOASTED PUMPKIN SEEDS
3 C. raw whole pumpkin seeds
1 t. salt
1 T. butter
Clean and dry pumpkin seeds so there is no goo or strings. Melt butter onto a
cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle
with salt. Bake at 350° F. for 10-15 minutes, shaking the pan every 4 minutes to
ensure even baking.
Yield: 3 cups or 12 servings.
PUMPKIN PIE SEEDS
2 C. raw whole pumpkin seeds
4 T. melted butter
1 t. salt
3 T. light brown sugar
1 1/2 t. ground cinnamon
1/2 t. ground allspice
A pinch of ground nutmeg
A pinch of ground cloves
A pinch of salt
After rinsing seeds in cold water and removing all strings, pat dry. Transfer to
a large bowl and add the butter, salt, brown sugar, cinnamon, allspice, nutmeg,
clove and salt, stirring well to coat. Spread seeds on a baking sheet in a
single layer. Bake at 350° F. until crisp and golden, 12 to 15 minutes.
Yield: 2 cups.
HERBED PUMPKIN SEEDS
2 C. raw, whole pumpkin seeds
2 T. olive oil
1 t. salt
1 T. dried rosemary
1 T. dried basil
Rinse seeds well in cold water, removing all of the fibrous strings and pat
Transfer to a large bowl and add the oil and salt, rosemary
and basil, stirring well to coat. Spread seeds on a baking sheet in a single
Bake at 350° F. until crisp and golden, 12 to 15 minutes.
Taste for seasoning add more salt if desired.
Yield: 2 cups
* Fog or boiling cauldrons can be made using dry ice. Be
careful handling it, though. Dry ice, because of its super-cold temperature, can
burn skin. Wear heavy gloves when using it. Never taste the dry ice and handle
it in a well-ventilated area, because a concentrated amount of the gas can
(Visit the www.dryiceInfo.com Web site for more information
on handling and uses.)
* Put a selection of jack-o'-lantern or monster cookie pops
in a real or plastic pumpkin beside the door, for guests to take as they leave.