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The Telegram
  • Add a little color to your Halloween

  • It doesn’t take much to transform traditional party foods into a Halloween-worthy feast.

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  • It doesn’t take much to transform traditional party foods into a Halloween-worthy feast.
    A few drops of food color will do it.
    Try a little orange, a little black, a little red … and you’ve got simple-to-make goodies ready for tonight’s festivities.
    Recipes are from McCormick.
    Orange Hocus Pocus Fizz
    1 cup pineapple juice
    1/2 cup rum (optional)
    1/4 teaspoon coconut extract
    3 drops red food color
    2 drops yellow food color
    1 bottle (750 ml) sparkling white wine (optional, see note)
    Mix pineapple juice, rum, coconut extract and food colors in measuring cup.
    For each cocktail, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white wine.
    Note: For a nonalcoholic version, omit rum, increase pineapple juice to 1 1/2 cups and use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling white wine.
    Beverage also may be prepared in a pitcher. Mix pineapple juice, rum, coconut extract and food colors in 2-quart pitcher. Add sparkling wine just before serving.
    To rim glass with black-tinted sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 10 drops black food color. Seal bag. Knead sugar until color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into black-tinted sugar to lightly coat.
    Makes 6.
    Bloodshot Eyeball Cupcakes
    1 package (18 1/4 ounces) red velvet cake mix
    1 container (16 ounces) cream cheese or vanilla frosting
    Red food colors
    Assorted decorations, such as red ring-shaped candies or gum drops and black candy-coated pieces
    Prepare cake mix as directed on package.
    Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
    Frost cupcakes. Place a ring-shaped candy or sliced gum drop in the middle of each cupcake for the iris. Attach a candy-coated piece with some frosting for the pupil. Place small amount of red food color in a disposable paper cup. Using a toothpick, draw “bloodshot” lines in the white frosting. Or, tint any remaining white frosting red with red food color. Spoon frosting into small resealable plastic bag. Snip a small corner from bag. Pipe frosting to create the bloodshot lines.
    Makes 24.
    Black Velvet Whoopie Pies
    Cookies:
    1 package (15 1/4 to 18 1/4 ounces) German chocolate cake mix with pudding
    1/2 cup water
    1/4 cup unsweetened cocoa powder
    1/4 cup vegetable oil
    3 tablespoons black food color
    3 eggs
    1 tablespoon vanilla extract
    Page 2 of 2 - Jack-O-Lantern Orange Filling:
    1/2 cup (1 stick) butter, softened
    1 1/2 cups confectioners' sugar
    1 jar (7 ounces) marshmallow cream
    1/2 teaspoon orange extract
    1/2 teaspoon red food color
    1/2 teaspoon yellow food color
    For the cookies, preheat oven to 350 F. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
    Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)
    Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
    For the Orange Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble the whoopie pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.
    Makes 24.
    Harvest Scarecrow Cookies
    1 package (17.5 ounces) sugar cookie mix
    1 teaspoon vanilla extract
    1 container (16 ounces) vanilla frosting
    54 sugar wafer cookies
    Shredded wheat cereal, broken up
    Assorted decorations, such as candy-coated pieces and red string licorice
    Prepare cookie mix as directed on package, adding vanilla. Cut out rounds with 2 1/2-inch round cookie cutter.
    Bake and cool cookies as directed on package.
    Frost cookies with vanilla frosting. For the scarecrow’s hat, break a sugar wafer cookie in half. Press wafer cookie half into the top of the frosted cookie. Place a whole wafer cookie below the cookie half. Press shredded wheat around sides of the face for straw hair. Use candy-coated pieces and string licorice to decorate the face.
    Makes 36.
    Kathryn Rem can be reached at 217-788-1520.

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