Northwest NEWS

October 22, 2001

Home & Garden


Dining In

Capture the spirit of Halloween with these bone-chilling treats.
   Mummy and Ghost Cookies
   1 pkg. chocolate chunk brownie mix
   1 tsp. unsweetened cocoa powder
   1 egg, lightly beaten
   1/4 c. water
   12-3/4 c. all-purpose flour
   1 (540-g) container vanilla frosting
   1 Tbsp. mini-chocolate chips
   Preheat oven to 350 degrees. Pour brownie mix into a large bowl. (For more chocolaty flavor, stir in cocoa powder.) Using a wooden spoon, stir in egg and water until mixture is smooth and all lumps are gone. Stir in flour, 1/4 cup at a tie. Mixing well after each addition and adding just enough flour so the batter is quite stiff, like dough. (Depending on brownie mix, you may need a last 1/4 cup of flour.)
   For mummy's body, roll one rounded tablespoon dough into a 3 1/2-inch long carrot shape. For head, roll one rounded teaspoon of dough into a grape shape. Then press onto the wide end of the mummy's body. Place on a greased cookie sheet. Repeat with remaining dough, leaving 1/2-inch space between shapes.
   For ghosts, roll one rounded tablespoon dough into a ball; place on a greased cookie sheet and gently flatten. Using your thumb and index finger, shape into a triangle. For head, roll one rounded teaspoon dough into a ball and place on tip of triangle. Press down and seal head to body. Repeat until all dough is used up.
   Bake in center of 350-degree oven. When done, immediately place cookies on a cookie rack. Cookies will be cracked a little, but will be covered in frosting.
   For the mummy cookies, spread 1 1/2 tablespoon frosting over each cookie. To create the "bandage" effect, swirl your finger or a toothpick through frosting, moving left to right, starting at the head and moving toward the bottom.
   For the ghost cookies: Use chocolate chips for eyes. Slightly melt 1 cup frosting in a microwave on high for 20-30 seconds, then spread over entire surface of cookie. This will give a glossy effect and ghostly shimmer.
   Makes 15 cookies.
   (Courtesy of Recipezaar. More recipes can be found at http://www/
   Halloween Cheddar Fondue
   1 (12-ounce) can dry cider or nonalcoholic beer
   1 lb. sharp Canadian Cheddar cheese, grated
   1 Tbsp. cornstarch
   4 Tbsp. softened butter
   2 tsp. dry English-style mustard
   1 tsp. Worcestershire sauce
   1 pinch cayenne pepper
   1 (1-lb.) loaf heavy, whole-wheat bread or crusty rye bread cut into 1-inch cubes, cut so each cube has a bit of crust on it
   Air dry the bread cubes for two hours. Heat the cider of beer to a simmer over medium-low heat. Toss together the cheese and the cornstarch. Add cheese in large handfuls to the simmering liquid.
   When the fondue is creamy (you may have to stir once) combine the butter mustard and Worcestershire and add to the fondue.
   Stir constantly with a wooden spoon until silky and smooth. Season with cayenne and place in a tabletop fondue dish and place over heater. Keep the fondue at a gentle simmer. Guests then can spear the bread and dip into the hot fondue.
   (Courtesy of Recipezaar. For more recipes, log on to http://www/
   Bone Appetit
   Roll one package of refrigerated pizza dough onto greased cookie sheet and shape into skeleton skull. Spread pizza sauce over dough.
   Sprinkle with Mozzarella cheese. Place two slices of pepperoni on pizza for eyes, use slices of Canadian-style bacon and pine nuts for a gruesome mouth and teeth. Bake according to directions on the pizza dough package.
   Haunted Hoot Owl
   Cut three slices of Canadian style bacon or pepperoni in half for the owl shape and place on a round cracker. Use sliced green olives for the eyes and pine nut for the beak,
   Bug Bites
   On an oblong cracker, place three slices pepperoni to create bug body. Cut one slice American cheese into strips for the legs.
   Use a slice of black olive for the eye and squeeze cheese for decoration.
   Fang Food
   Place one slice of pepperoni or Canadian-style bacon on a round cracker. Cut American cheese into eyebrows, mouth and fangs. Use sliced green olives for the eyes and two peppercorns for the pupils.
   Creature Cuisine
   Place on a round cracker, one slice Canadian style bacon or pepperoni for the face. Cut another slice into quarters for the ears. Use squeeze cheese for the eyes and nose and use thin strips of green onion for the whiskers.
   Hot Mulled Cider
   1 jug (1.5 liters) apple cider or apple juice
   15 whole cloves
   10 cinnamon sticks
   1/4 tsp. powdered allspice
   Add spices to cider and bring to boil.
   Remove from heat and let stand for an hour or more. When ready to serve, reheat and remove the whole spices.
   Apples With Maple Topping
   Baked apples:
   4 medium golden delicious apples, cores removed
   Apple juice
   2 tsp. ground cinnamon
   1 tsp. vanilla extract
   Maple topping:
   1 c. low-fat ricotta cheese
   2 Tbsp. maple syrup
   1 tsp. vanilla extract
   Ground cinnamon
   4 mint leaves (optional)
   Preheat the oven to 350 degrees. Arrange the cored apples, right side up, in an ovenproof casserole or baking dish just large enough to hold the apples. Add apple juice to a depth of 1/2 inch. Sprinkle the tops of the apples with the cinnamon and add the vanilla extract to the water.
   Cover with a lid or aluminum foil and bake in the preheated oven for about 45 minutes, or until the apples can easily be pierced with the tines of a fork.
   While the apples are baking, make the topping. Combine all of the topping ingredients in a food processor and blend until satin smooth. Spoon the topping on the apples while they are still warm. Sprinkle them with cinnamon and top each apple with a mint leaf for a garnish, if desired.
   (Recipe courtesy of Martinelli's Sparkling Cider)
   Easy Pumpkin Bread
   1/3 c. vegetable oil
   1 c. canned pumpkin
   3 eggs
   1-1/3 c. Bisquick
   1-1/4 c. sugar
   2 tsp. ground cinnamon
   1/2 c. raisins
   Heat oven to 350 degrees. Generously grease bottoms only of 2 loaf pans: 8 1/2 x 4 1/2 x 4 1/2 inches; or 1 loaf pan: 9 x 5 x 3 inches.
   Stir all ingredients except raisins in large bowl until well blended. Stir in raisins. Pour into pans. Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pan; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.
   Makes 16 slices.
   Pumpkin Cream Cheese Squares
   1-1/4 c. all-purpose flour
   1/3 c. powdered sugar
   1/4 tsp. salt
   1/2 c. margarine or butter, softened
   1 package (8 oz.) cream cheese, softened
   3/4 c. firmly packed brown sugar
   2 eggs
   1 can (15 oz.) pumpkin
   2 Tbsp. all-purpose flour
   1-1/2 tsp. pumpkin pie spice
   Whipped cream
   Stir together 1-1/4 c. flour, powdered sugar and salt. Cut in margarine until crumbly. Press evenly in 8 x 8 x 2-inch glass baking dish. Microwave on high for 3 minutes or until set, rotating dish once.
   In large glass mixing bowl, mix cream cheese and brown sugar until smooth. Mix in remaining ingredients except whipped cream. Microwave on high for 2 minutes, stirring once. Pour over crust.
   Microwave on medium for 25 minutes or until set, rotating dish several times. Cool. Chill. Serve squares topped with whipped cream.
   Makes 9 servings.