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Ghostly goodies

By on October 1, 2009

The time of year has come when mystical creatures roam the Earth, and the kids are bound to build up an appetite from all that running! (Parents are likely to as well, from chasing after them!) Rewarding mini-masqueraders? Brewing up a party? Simply hungry? These fun Halloween snacks should do the trick (or treat)!

 

Witches’ Wicked Treat

Ingredients

• 12 tbsp sugar, separated
• 2/3 cup raspberry juice (see note)
• 2/3 cup orange juice
• 8 tbsp corn syrup, separated
• 8 tbsp unflavored gelatin, separated
• Food coloring, optional

 

Preparation

1. Prepare an 8×8 inch pan by wetting it lightly with water.

2. Place 4 tbsp gelatin in up cold water to soften for about 5 minutes.

3. Place the raspberry juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.

4. Stir in the gelatin and continue stirring until gelatin dissolves.

5. At this point add food coloring if desired.

6. Pour into prepared pan and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.

7. Repeat procedure with orange juice: place 4 tbsp gelatin in up cold water to soften for about 5 minutes.

8. Place the orange juice, 6 tbsp sugar and 4 tbsp corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.

9. Stir in the gelatin and continue stirring until gelatin dissolves.

10. At this point add food coloring if desired. Remove from heat and allow to cool for 10 minutes in pan.

11. Pour over raspberry layer and leave until completely set, 4-6 hours at room temperature or 1 hour in the refrigerator.

12. When set, turn out of pan and shape it the way you like it.

 

Note: Raspberry juice can be obtained from boiling fresh or frozen raspberries over medium heat. Place 1.5 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer, reserving juice, and press fruit against the strainer to squeeze out all the juice.

 

Pumpkin Pie

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 450 grams cooked and mashed pumpkin
• 1 can (12 fl. oz.) fresh milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

• Whipped cream (optional)

 

Preparation

1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in fresh milk.

2. Pour mixture  into pie shell.

3. Bake in preheated 220° C oven for 15 minutes. Reduce temperature to 180° C; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. If desired, top with whipped cream before serving.

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