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Still More  Sweet Treats

Skeleton Bone Cookies

     4 egg whites
     1 teaspoon grated orange peel
     1 3/4 cups sugar
     1/2 teaspon baking powder
     1 3/4 cups flour
     1 1/2 cups salted almonds

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3 tb size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes.
 

Bugs in Bars

     2 cups sugar
     2 cups water
     2 cups raisins (the bugs)
     1 cup butter
     2 tsp. ground cloves
     1 tsp. salt
     3 1/2 cups sifted flour
     1 tsp. baking soda

Combine sugar, water, raisins, butter, cloves and salt; bring to a boil, stirring occasionally. Boil for 1 minutes, then remove from heat. Mix in flour and baking soda (dissolved in 1 tbsp of water). Spread into lightly buttered 11 1/2" X 17 1/2" pan. Bake at 350 degrees for 15 minutes or until middle puffs slightly. Cool, frost, cut into bars.

Frosting:

     1 1/2 cups powdered sugar
     1/4 tsp. vanilla extract
     2-3 tbsp milk

Combine and beat until smooth; adding enough liquid to make icing easy to spread thinly over bars.
 

Beetle Crunchies Cheesecake

     8 oz. cream cheese, softened
     1/3 cup sugar
     1 tsp. vanilla
     1 large egg
     1 1/4 cups chopped pecans (beetles)

Whisk together the cream cheese, sugar, vanilla, and egg until smooth. Pour into 9" graham cracker crust. Sprinkle pecans over filling. In another bowl, place:

     3 large eggs
     1 cup white corn syrup
     1 tsp. vanilla
     1/2 cup sugar

Whisk until smooth. Pour mixture over pecans. Bake at 350 degrees for 50-60 minutes until the cheesecake is set. Let cool. Pecans will rise to the top of the cheesecake and will have a layered appearance when cut.

A special treat is to drizzle each slice with Hershey's chocolate syrup. Yummy!
 

Freaky Finger Food

     1 cup All-purpose flour
     2 tbsp Cornstarch
     1/8 tsp Salt
     1/2 cup Unsalted butter, softened
     1/2 cup Confectioners' sugar, sifted
     1/2 tsp Vanilla
     1/3 cup Very finely chopped pecans
     1/3 cup Medium-coarse pecans
     1/4 cup Sliced almonds

Preheat oven to 350F. Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt.
Stir together with a fork and set aside.

Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together
until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the
butter mixture, and combine until dough appears crumbly.

Place a piece of waxed paper about 12 inches long onto a smooth work surface. Place the dough
on top of the waxed paper, then cover it with another piece of waxed paper about the same size.
With a rolling pin, roll out the dough to 1/4 inch thick and slowly remove the top piece of paper.

Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a
metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1 inch
in between each finger.

To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use
slivered almonds for each fingernail. Place baking sheet in the oven for 12 to 15 minutes. Then
remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.
 

 Buzzard's Nests

     2 Egg whites
     1/8 tsp Cream or tartar
     1/2 tsp Cinnamon
     3/4 tsp Vanilla
     dash Salt
     2/3 cup Sugar
     1/2 (10-oz) pkg large shredded
     Whole wheat cereal biscuits, crushed
     12 oz pkg candy-coated chocolate
     Covered peanuts

Beat first five ingredients in a small bowl at high speed until soft peaks form. Add sugar gradually, a
tablespoon at a time, beating until stiff peaks form. Mix in cereal. Drop by level tablespoonfuls onto
lightly greased baking sheets. Make an indentation in center of each with the back of a teaspoon.
Place 3 candies in the indention. Bake at 275 degrees for 30 minutes or until set. Remove at once
and cool on racks. Store in an air-tight container.
 

Crispy Marshmallow Ghosts

     1/3 c Butter
     6 c Miniature marshmallows
     1 ts Vanilla
     8 c Crispy rice cereal
     2 oz Semisweet chocolate, chopped

PALLOR ICING
    1 c Granulated sugar
     3 tb Water
     1 Egg white
     pn Cream of tartar
     pn Salt
     1/2 ts Vanilla

Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Can be stored up to 3 days.][Makes 2 cups.]

Ghosts: In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated.

Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or
until set.

In top of double boiler over bot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

[Ghosts can be refrigerated in airtight container for up to 3 days.]

Decorate by drawing faces with chocolate, or use candies and licorice strings.

Variation: Jack-O-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen
 

 CRITTERS IN THE HAY

     1 1/2 c Sugar
     1 c Light corn syrup
     2 tb Butter
     1 1/2 ts Pumpkin pie spice
     1 ts Vanilla
     1/2 ts Salt
     1/2 ts Green food color(optional)
     3 1/2 qt Popped popcorn; remove any -unpopped kernals
     1 c Candy corn -Licorice ropes;black -wooden picks -small black gum drops or
     -other small black candies
     -red decorating icing
     -tiny red jaw-breakers candy
     -wormshape candies

In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2  minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring(if desired) mix until evenly colored. Add popcorn and toss until evenly
coated. Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs. Repeat cuts at opposite end. Leave about 1/2 inch in center uncut. Gently pull legs apart and curl down. Push wooden pick through center of body, leaving about 1/4 inch exposed on top. Push one gumdrop onto
exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumbrops. Press jaw-breakers into icing to make eyes. Place"spiders" and worm-shaped candies in
popcorn. Remove wooden picks before eating. Makes 4 quarts.
 

FUDGY BAT COOKIES
 

     9 oz Chocolate wafer cookies
     4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters. Save remaining cookies for another use. For each bat, place 2 cookie quarters 1/4" apart on waxed paper. Repeat with remaining quarters. Melt candy melts. Drop about 1/2 teaspoon of melted candy at center of each bat, connecting cookies. Use a toothpick to smooth melted candy into a uniform circle. Cool completely before removing from waxed paper.
 

JACK O LANTERN COOKIES

     9 oz Chocolate wafer cookies
     1/2 c Peanut butter; smooth
     24 oz Vanilla flavor almond bark
     Orange paste food coloring
     Black licorice candy

Spread a small amount of peanut butter on the flat side of the  cookies; top with remaining cookies. Cut licorice into triangles and squares to make faces. Melt almond bark following package directions. Remove from heat and tint with food coloring. Using tongs, dip each sandwich cookie in melted candy, coating completely.
Gently shake each cookie to remove excess coating. Place on wire rack with waxed paper underneath. PLace licorice pieces on the cookies for faces. Cool completely before removing from rack.
 

Black Cat Cupcakes

     1 1/4 c Reduced Fat Oreo. cookie crumbs
     18 1/4 oz reduced fat chocolate cake mix
     16 oz reduced fat milk chocolate frosting
      black string licorice
      jelly beans
      semisweet chocolate chips
      Halloween Oreo. cookies

Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray  and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.