Spooky recipes

Yummy Mummy Cookies

Ingredients:
2/3 cup butter or margarine, softened (150 mL)
1 cup granulated sugar (250 mL)
2 tsp vanilla extract (10 mL)
2 eggs
2 1/2 cups all-purpose flour (625 mL)
1/2 cup HERSHEY'S® Cocoa (125 mL)
1/2 tsp salt (2 mL) 1/4 tsp baking powder (1 mL)
1 1/4 cups CHIPITS® Semi-Sweet Mini Chocolate Chips (approx.) (300 mL)
2 cups CHIPITS® White Chocolate Chips (approx.) (500 mL)
1 tbsp vegetable shortening* (approx.) (15 mL)



Directions:

1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir flour with cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup (250 mL) mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle.

2. Preheat the oven to 350°F (180°C). Roll 1 tbsp (15 mL) dough into a 3 1/2-inch (9 cm) long, carrot shape for the mummy body; place on an ungreased baking sheet. Roll 1 tsp (5 mL) dough into a ball the size of a grape; press onto the wide end of the body. Repeat with remaining dough.

3. Bake for 8 to 9 minutes or until set. Cool slightly; remove from baking sheet to wire rack. Cool completely.

4. Microwave white chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted.

5. Place 1 cookie at a time on a narrow metal spatula or a table knife. Spoon white chocolate mixture over just the top of cookie to coat; place on wax paper. As coating begins to set on cookies, use a toothpick to score lines in body and on face to resemble a mummy. Place two mini chocolate chips on each cookie for the eyes. Repeat with remaining ingredients. (Melt additional white chocolate chips with additional shortening, if extra coating is needed.) Store, covered, in cool dry place. Makes about 30 cookies.

*do not use butter, margarine, spread or oil

Tip: If white chocolate mixture begins to thicken while decorating, return to microwave for a few seconds.

Ladies' Fingers and Mens' Toes

Approx.48 fingers

Ingredients:
Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110°F)
3 quarts warm water
1 tablespoons warm water
1 tablespoon sugar
1 package (1/4-ounce) active dry yeast
Cooking spray
5 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

How to make it:

1- Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

2-Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.

3-Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

4-Preheat oven to 450°F. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm, forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.

5-Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bakeuntil golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Eye-Popping Soup

Ingredients:

2 tablespoons unsalted butter
1 onion, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
2 cans (28 ounces each) crushed tomatoes
1 quart homemade or low-sodium store-bought chicken stock
3 sprigs oregano or marjoram
1/2 cup half-and-half Coarse salt and freshly ground pepper
6 pitted black Kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 pound (about 30) bocconcini (bite-size mozzarella balls)
1 jar small pimento-stuffed olives

How to make it:

1- Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.

2-Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.

3-Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

5-Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

6-Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

7-Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.