Hot Blood

5 oz. semi sweet chocolate
5 oz. bitter sweet chocolate
2 tsp. of gel red food die
¼ cup sugar
1 cup whole milk

Directions:
Melt chocolate together in a double boiler, stir in sugar until melted. Add red food die to the milk and slowly pure milk into the melted chocolate. Remove from stove right before hot cocoa comes to a boil.  If you would like to cut marshmallow in quarters to look like bones you can have bones in your blood.  

Spooky Spider Eggs

 

Ingredients

• 3  slices bacon (3 oz.)
• 8  hard-cooked large eggs
• 1/3  cup  mayonnaise
• 2  tablespoons  thinly sliced green onions
• 1  teaspoon  prepared mustard
• Salt and pepper
• 1 large can of olives

Preparation

1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
3. Cut 4 large olives in half to make the spiders body, useing one olive per egg half cut the olive in half then slice it four times so when you are done you have eight pieces to make the legs of your spiders. Arrange on egg to creat your black spider.
4. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Spider Webs

 

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 3/4 cup milk
• 1 large egg
• 1 tablespoon maple syrup, plus 1/4 cup for brushing
• 1/2 cup confectioners' sugar
• Jelly spiders, orange or black nonpareils, for garnish, optional

Directions

Pour enough oil in a large skillet so it's about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners' sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

Spider Delite

 

Ingredients

• 1 1/2 cups toasted pecans
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, in pieces
• 1/4 teaspoon salt
• 5 ounces thin black licorice strands, cut into 2-inch pieces
• 6 ounces semisweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• Chocolate curls or jimmies, optional

Directions

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

Spideropolist --- don't let it tickel your tummy

 

Ingredients

• Black decorating sugar, for the glass
• Juice of 1 lime, plus 1 lime wedge
• 1/4 cup dark rum
• 1/4 cup ginger beer or all-natural ginger ale
• 1 black gummy spider

Directions

Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider

Trick or Treats???

That is the question that we hear every October 31^st over the next 31 days we will cook up and bake up all kinds of yummy treats.  On Sundays we will learn some of the tricks for substation and techniques on how to do those yummy treat.