Sufficient.—for 3 assorted jars
1½ lb cooking apples, quartered, cored, peeled, and diced
½ cup ginger wine
1 pound white asparagus spears, rinsed and trimmed
3 cloves garlic, minced
Kosher salt to taste
Ground black pepper to taste
Juice from 1/2 lemon or lime
Extra Virgin Olive oil
Preheat oven to 400°
In a roasting pan drizzle olive oil.
Place asparagus in pan and drizzle liberally with olive oil.
Top with the minced garlic, salt, and pepper.
Roast for 10 minutes, until tender when pierced with a fork.
Remove from oven, squeeze fresh lemon or lime juice over the top and serve.
*Adding pieces of pimento or red pepper to the tips of the asparagus will look like fingernails.
Ghoulish Caramel Apples
This recipe can be for the kids, but you will have much more fun making these for adults, Use any ingredients you think would taste good on an apple. I keep dipping them until i can barely lift them..
You will need:
10 tbsp. water might need a little more to get the melting going..
12 firm apples ( get Big ones)
chopped nuts (optional)
Chopped Raisins (Optional) Frosted Flakes,
8 hard-boiled eggs (Jumbo)
1/2 cup plus 2 Tbs. mayonnaise
1 tsp. brown mustard
1 tsp. paprika
8 pimento-stuffed jumbo green olives
Cut through the center of the hard boiled egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, paprika and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. Smooth yolk mixture. Press olive into yolk mixture so pimento is facing outward. Cut just enough of the other end of egg to create a flat surface to stand egg on. Serve upright.
6 clove garlic
6 teaspoon extra virgin olive oil
Remove the outer papery covering of the garlic. Slice off the top of the clove so most of it is exposed. Place on a square of aluminum foil for easy cleanup, or a small baking dish. Drizzle the oil over the cloves. Cover with foil or lid.
Preheat the oven to 425F.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Separate the cloves into individual sections, allowing your family and friends to squeeze out the softened garlic. You can also squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator
A ghoulish Halloween treat to scare the Ghost and Goblins into the Holiday season. A special one for the Momma and Poppa Ghosts and the rest for the little Ghosts, Goblins and the entire family! Muu HAAAAA! Muu HAAAA!
Vampire’s Red Eye Martini
1.5 ounces vodka
5 ounces Chambord
Daily’s™ Rasberry Daiquiri Mix
1 ounce cranberry juice
Pour over ice into a double martini glass.
Optional: Coat rim of glass in sugar.
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels,
1/2 cup chopped walnuts
1 cup Halloween candy Corn ( For the Eyes)
Prep:20 minsCooking:20 minsLevel:EasyCooling:20 minsYields:36 bars (3 dozen)
These chewy, chocolate-filled, chocolate and candy corn topped will be a ghoulish treat for the whole family!
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 large egg
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 2 cups morsels and nuts. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. . Let stand for 5 minutes Place Candy Corn for eyes Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars. Makes about 36 bars
7 tbsp. sweet butter
|TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut spiders, bats, or pumpkins out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a character on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.