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Miscellaneous Holiday Recipes

Halloween Recipes

Spooky Pops

1 bag of Tootsie Pops
Tissues
Black & Orange Yarn

Drape the tissue over each tootsie pop and tie with pieces of double yarn.
Make funny faces with a felt pen. Give out at Halloween!

Submitted by Linda Mayor

Flying Brooms

1/2 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
8 (8 1/2-inch-long) pretzel rods, halved
2 (2-ounce) chocolate candy coating squares, melted
1 (4.25-ounce) tube red or orange decorating frosting

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown
sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla.
Shape dough into 16 (1 1/4-inch) balls. Place pretzels rods on ungreased baking sheets.
Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to
resemble broom bristles. Bake at 350 for 10 to 12 minutes. Cool on baking sheets on
wire racks 2 minutes; remove to wire racks to cool completely. Place brooms on wax
paper. Spoon melted candy coating over pretzel and cookie where they join; let stand
until firm. Decorate as desired with colored frosting. Yield: 16 cookies. Prep: 20 min.,
Bake: 10 to 12 min.

Southern Living Magazine.

Honeyed Popcorn And Peanuts

1 package (3 1/2 ounces) salt-free microwave popcorn
1 1/2 cups roasted salted peanuts
2 tablespoons butter
2 tablespoons honey
1/2 teaspoon ground cinnamon
6 small paper bags (optional)

Prepare popcorn according to package instructions. Place in bowl. Add peanuts
and set aside. In a 1-cup microwave-safe measuring cup, combine butter, honey
and cinnamon. Microwave on high (100 percent) until butter is melted (30 to 60
seconds). Stir to combine.

Drizzle butter mixture over popcorn mixture. Toss to coat, pour into bowl and
serve warm. Or divide popcorn among 6 small paper bags; set filled bags in a
microwave-safe dish and reheat in the microwave on high until warm (1 to 2
minutes). Just before serving, add plastic-wrapped party favor to each bag, if
desired. Makes 5 to 6 cups.

Caramel Apples

40 - Caramel cubes
5 - Apples
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks
into the stem hole until about half the stick is in the apple. In a small saucepan,
over low heat, melt the caramels with the water, stirring constantly until smooth.
Now dip the apples into the hot caramel sauce, coating the apple completely. Place
on greased, wax paper.

Store your caramel covered apples in the refrigerator. Before serving, remove them from
the refrigerator and allow them to stand for about fifteen minutes. We like to serve our
caramel covered apples on a large black platter and use extra caramels as a garnish.

Mardi Gras Recipes

King Cake Traditional New Orleans Recipe

Ingredients

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened,
plus 2 tbsps more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 - " plastic baby doll

Directions

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.

Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic. Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using you fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, at this time, you can "hide" the plastic baby in the cake.

Colored sugars: Green, purple, & yellow; paste 12 tablespoons sugar.

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors.  Place aside.

Icing

3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.

KING CAKE WITH CREAM CHEESE AND FRUIT FILLING

BASIC KING CAKE  

1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup (2 sticks) butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.

Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven. FILLING

1/2 recipe king cake (above)
1 (16-ounce) can cherry, apple or apricot pie filling
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring

Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired.

Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. Make one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.

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