Northwest NEWS

October 21, 2002

Home & Garden

Dining In: Hautingly Delicious Treats

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Halloween is the perfect time to break out of the routine and be whatever you dream—if only for one night. What better way for everyone to see that great costume than to have a party with quick, convenient and tempting treats?
   Dressing up party desserts in fiendishly fun ways doesn't have to be a trick! When the treats are as easy to prepare as these using convenient food items and Wilton products, you'll have fun creating a monstrously exciting sweet table. Start with a haunting tree centerpiece, hung with scrumptious Halloween Oreo Cookies available only for a limited time with five festive design imprints including a witch, bat, ghost, jack-o'-lantern and cat all with Halloween orange creme filling. Use the cookies as they are or top with spooky icing decorations. Next, heads up for some creepy, creamy desserts. Try a marshmallow cream wicked witch decorated with a cookie hat and candy eyes and mouth—or create creamy jiggling jack-o'-lanterns.
  
   Halloween Haunted House Cake
   Prep: 1 hour
   32 Halloween Oreo Chocolate Sandwich Cookies, divided
   1 package (2-layer size) yellow cake mix
   Wilton Haunted House Cake Pan
   2 containers (16 ounces each) ready-to-spread white frosting, divided
   Yellow, orange, red and blue icing color
   Black string licorice
   7 orange & creme soft candies
   Wilton Ghost and Pumpkin Petite Icing Decorations
   Finely chop 2 cookies; reserve for door. Cut 3 cookies in half, reserve for shutters. Coarsely chop remaining cookies.
   Prepare cake mix as directed on package; stir in 1-1/2 c. coarsely chopped cookies. Spoon batter into well-greased and floured cake pan. Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Place onto large serving platter or tray.
   Tint 1/2 c. frosting with yellow icing color; spread onto cake for windows and roof area. Tint 2 tablespoons frosting with orange icing color for the door. Tint remaining frosting purple with red and blue icing color; spread with spatula or pipe stars using star decorating tip and bag over remainder of cake. Pipe star bottom border.
   Decorate around windows and door with licorice pieces. Fill in door area with finely chopped cookies. Use remaining coarsely chopped cookies for roof area. Add halved cookies for shutters. Place soft candy pieces over windows for dormers, stretching to fit areas as needed. Place ghost and pumpkin decorations on house. Makes 12 servings.
  
   Creepy Cookie Ornaments
   Prep: 10 minutes
   Halloween Oreo Chocolate Sandwich Cookies
   Black shoestring licorice, cut into 9-inch pieces
   Wilton Ghost, Pumpkin, Bat and Spider Petite Icing Decorations
   Decorating icing
   Fold 1 licorice piece in half; insert into creme filling of each cookie for hanger of ornament.
   Attach ghost, pumpkin, bat or spider icing decoration to flat side of each cookie with decorating icing.
  
   Ice Cream Mud Sodas
   Prep: 5 minutes
   1 c. milk
   2 c. chocolate ice cream
   4 Halloween Oreo Chocolate Sandwich Cookies
   1 c. seltzer
   Place milk, ice cream and cookies in blender container; cover. Blend on high speed for 1 minute or until well blended.
   Pour into 4 (12-ounce) glasses. Add 1/4 c. seltzer to each glass. Serve immediately topped with scoops of additional ice cream if desired. Makes 4 servings.
  
   Wicked Witch Treats
   Prep: 30 minutes plus freezing
   12 Halloween Oreo Chocolate Sandwich Cookies, divided
   1 Tbsp. butter or margarine, melted
   6 Halloween baking cups
   6 crispy cone-shaped corn snacks
   1/2 c. semi-sweet chocolate chunks, melted
   1 jar (7 ounces) marshmallow creme
   2 c. thawed whipped topping
   Yellow and green icing colors
   12 tangerine sour candies
   6 chocolate-covered cashews
   Miniature semi-sweet chocolate chips
   Halloween Sprinkle Sparks
   Finely crush 6 cookies. Mix crumbs and butter. Spoon evenly into 6 paper baking c. placed in muffin pan; press crumb mixture firmly onto bottoms of liners with back of spoon. Set aside.
   Dip corn snacks into melted chocolate, turning until snacks are completely covered with chocolate. Place 1 snack, point side up, on each of the 6 remaining cookies to form "witch's hat."
   Mix marshmallow creme and whipped topping with wire whisk until well blended. Tint with icing color as desired for witches' skin. Spoon about 1/2 c. marshmallow creme mixture over crust in each liner for witch's head.
   Add 2 candies to each head for "eyes," 1 cashew for "nose" and chocolate chips for "mouth." Top with hats. Add sprinkles for hair.
   Freeze at least 2 hours. (Desserts will not freeze solid.) Makes 6 servings.
  
   Jiggling Jack-O'-Lanterns
   Prep: 30 minutes plus refrigerating
   1-1/2 c. boiling water
   2 packages (4-serving size each) orange gelatin
   1 mini pumpkin pan
   1 c. thawed whipped topping
   6 Halloween Oreo Chocolate Sandwich Cookies, coarsely crushed
   Decorating gel or icing
   Stir boiling water into gelatin in small bowl at least 3 minutes until completely dissolved. Reserve 1 c. gelatin. Refrigerate 30 to 40 minutes or until consistency of egg whites.
   Grease pan well. Divide remaining gelatin mixture into the 6 pumpkin molds in pan. Refrigerate 30 to 40 minutes or until thickened.
   Add whipped topping to thickened reserved gelatin; stir with wire whisk until well blended. Gently stir in crushed cookies. Spoon over gelatin in pans. Refrigerate at least 2 hours or until firm.
   Unmold pumpkins onto individual plates. Use decorating gel to create jack-o'-lantern face on each pumpkin. Makes 6 servings.
   How to Unmold Gelatin Desserts: Always unmold gelatin desserts and salads onto a moistened serving plate.
   The moisture allows the gelatin to be moved after unmolding.
   Recipes courtesy of Family Features