Halloween Recipes

[Skylace]

Have a great Halloween recipe for food or drinks? Post 'em!


Black Halloween Punch
(safe for kids unless you spike )

INGREDIENTS

* 1 (.13 ounce) envelope unsweetened grape soft drink mix
* 1 (.13 ounce) envelope unsweetened orange soft drink mix
* 2 cups white sugar
* 3 quarts cold water
* 1 liter ginger ale

DIRECTIONS

1. To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
2. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

[maycm]

[eefanincan]

Mix Jell-O flavours to get black (they used to have a blackberry one a few years back) and use them to make those jiggler shapes but forming Jell-o on a cookie sheet then cut with cookie cutters.

Cute for a kids party. (or for an adult party if you make 'em with vodka!)

[Skylace]

[eefanincan]

[Skylace]

[faceless]

Pumpkin, Rum and Raisin Ice Cream!

Ingredients
225g/8oz thick pumpkin pur?e, fresh or canned
100g/3?oz icing sugar, sieved
1 tsp each ground cinnamon, ginger and nutmeg
half a lemon, juice only
250ml/8?oz evaporated milk
284ml/13?fl oz pot double cream
50ml/1?fl oz rum
75g/2?oz raisins

Method
1. Beat the pumpkin with the sugar, spices, lemon juice and evaporated milk.
2. Whisk the cream until thick and floppy but not stiff, then fold it into the pumpkin mixture with the rum.
3. Freeze churn the mixture until ready to serve in an ice cream maker, adding the raisins as the mixture becomes very thick.
4. If you do not have an ice cream maker, freeze the ice cream in a suitable plastic container, beating it two or three times whilse freezing. An ice cream maker gives a smoother texture.

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this sounds pretty tasty, but I'm a bit disappointed with the amount of rum they suggest!

[faceless]

Japanese pumpkin salad

Ingredients
1 small pumpkin or butternut squash, seeded and quartered
salt
freshly ground black pepper
olive oil for basting
250g/8?oz frozen chestnuts
1 red pepper, seeded and sliced
2-3 sticks celery, sliced
150g/5?oz cup mushrooms, sliced
1/3 cucumber, diced
For the dressing
3cm/1.5in fresh ginger, grated
2-3 cloves garlic, crushed
1 tbsp poppy seeds
1 tbsp sesame seeds
4 tbsp olive oil
3 tbsp sesame oil
3 tbsp dark soy sauce

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes, then add the frozen chestnuts and roast for a further 15 minutes.
3. Leave to cool.
4. If using butternut squash, roast for 30 minutes before adding the nuts.
5. Scoop or chop the pumpkin or butternut squash into bite-sized pieces.
6. Mix with the chestnuts and the remaining prepared vegetables.
7. For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.