 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
| History of Halloween and Party Recipes |
Halloween
has gone through many transitions
throughout time. It was the ancient Celtic
harvest festival of Samhain, which for
many signified the end of the harvest year
and the beginning of winter. Those
traditions were then brought to America by
Irish immigrants when the potato crops in
Ireland failed. The Irish were descendants
of the Celts, and with them came their
folk practices, which are the remnants of
the Celtic festival observances.Many of the things we do today are seated in those medieval traditions. Dressing up going out in the night to collect treats, jack-o'-lanterns, apple dunking and much more. We've incorporated many of these ancient practices in the celebration of the modern day version of this holiday, and have turned it into the multi-million dollar mecca that it is today. Did you know that the pumpkin is a fruit and not a vegetable? For ideas on what to serve at your Halloween celebration, check out the following recipes: Alien Slime Serve soft-set lime gelatin out of a bowl. Mash it lightly and serve. Eyeballs 8 ounces vanilla ice cream blueberries or raisins 1 1/2 cup boiling water 1 ounce gelatin red food coloring 3 cups cold water ( or red Jell-O brand gelatin. See the directions) Using a small ice-cream scoop, place 2 scoops ice cream into each of the 10 dessert dishes for eyeballs. Place a blueberry or raisin in each scoop for the pupil. Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Add cold water to gelatin, stirring until slightly thickened. Water quantity may vary depending on the type of gelatin used. Add red food coloring as needed. To make it easier you may also replace this step by using red JellO. Pour about 1/2 cup gelatin around the two eyeballs in each dish, leaving the top of the eyeballs exposed. Freeze until ready to serve. Hand Punch Wash a latex surgical type glove and fill with water. Fasten the arm closed with a rubber band and freeze it. Float it in a blood-red punch and serve this ghoulish drink. Candied Apples 2 cups granulated sugar 2 cups corn syrup 1/3 cup cinnamon candy 1 cup water 3/4 tsp. cinnamon 1/2 tsp. vanilla 1/4 tsp. cloves 3/4 tsp. red food coloring 6 medium apples Remove stems from apples. Wash and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating. Pumpkin Sheet Cake 4 extra large eggs 1 cup oil 2 cup sugar 1 can (1 pound) pumpkin 2 cup unsifted flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg Frosting: 3 oz. cream cheese, softened 6 tbs. butter 1 tbs. milk 1 tsp. vanilla 1 3/4 cup powdered sugar Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jelly roll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jelly roll pan. For thicker cake, divide batter between two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting. Spider Cake 18 1/4 oz box white cake mix 4 black licorice whips 4-serving package green gelatin 2 big green gumballs 6 little gumballs Frosting: Blue food coloring Chocolate frosting Prepare cake using two 9-inch round cake pans. Cool. Prepare the gelatin according to package directions. It works best if it is just a little on the soft side. On a foil-covered cookie-sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider's head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape , if desired. To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black. Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes. When cake is cut, it spurts green goop. Pumpkin Bars 3/4 cup flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 eggs 1 cup brown sugar 2/3 cup canned pumpkin 1/4 cup cooking oil 1/2 cup nuts In a bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingredients together with the pumpkin and nuts. Pour in 1/4 sheet (12" x 8") greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. Cut into 2" x 4" squares. |
|
|||||
|
|||||
Create My Own Soup 
