Cherry Candied Apples Recipe
Ingredients:
1.5 c of sugar (granulated)
2/3 c of water
2 tsps of vinegar
1 pack of Kool-Aid cherry (unsweetened)
10 pcs of sticks (wooden, for crafts)
10 pcs of apples
Instructions:
Combine water, sugar and vinegar then boil ’til desired temperature (300 degrees F) is reached. Allow to cool, then stir Kool-Aid in it. Insert sticks into apples then dip in mixture fast.
>> Cherry Candied Apples Recipe
Witches’ Brooms Recipe
Ingredients
32 pcs of pretzel sticks (8 inch)
1 c of M&Ms (plain chocolate)
1 c of peanut butter (creamy)
1 c of syrup (light, corn)
1 c of white sugar
5 c of cereal (whea); shredded or crushed
Instructions
Prepare two baking trays; greased. Set them aside.
Mix together corn syrup and sugar. Boil for one minute. Take off from fire. Mix in the peanut butter.
Mix together corn flakes and MM’s inside a square baking dish. Decant the corn syrup mixture onto the MM’s mixture. Mix everything together.
Spoon globs of it onto greased baking tray, about two inches from each other. Press pretzel sticks for “broom” handle.
Place in the fridge for thirty minutes to set.
>> Witches’ Brooms Recipe
Pumpkin Snack Bars Recipe
Ingredients:
A tsp of pumpkin pie spice
2 pkgs of Pumpkin Bread & Muffin mix (14 oz)
1 1/4 c of vegetable oil (or canola oil)
15 oz of pumpkin (canned)
4 pcs of eggs
For the Frosting:
A tsp of vanilla extract
1/3 c of softened butter (or margarine)
2 c of confectioner’s sugar; sifted
8 oz of softened cream cheese
1 Tbsp of milk
Instructions:
Preheat the oven at 350 degrees F. Grease a 15×10 inch pan by spraying a nonstick vegetable spray.
Combine bread and muffin mix, oil, spice, eggs, and pumpkin inside a bowl. Incorporate well. Pour the batter onto the pan and spread evenly. Bake at about 24 to 35 mins. Let it cool completely before cutting into bars.
Combine butter, confectioner, cream cheese, vanilla, and milk inside a bowl. Beat thoroughly until it becomes smooth and fluffy. Spread onto the bars.
>> Pumpkin Snack Bars Recipe
Soft Popcorn Balls Recipe
Ingredients:
20 c of popcorn (popped)
2 c of sugar (white)
1 1/2 c of water (at room temperature)
1/2 c of corn syrup (light)
1 tsp of vinegar
1 c of candy corn (or raisins, gumdrops, salted peanuts)
1/2 tsp of salt
Instructions:
Place the popcorn inside a bowl and set it on the side. Combine sugar, water, syrup, vinegar, and salt inside a saucepan and cook above moderate heat.
Stir occasionally till it reads 250 degrees F on sugar thermometer at about 40-45 mins.
Take out from the heat and pour onto the popcorn then stir till well coated. Fold in the candies. Shape it immediately into balls, using your greased hands.
Place the balls on parchment paper. Allow to completely cool.
>> Soft Popcorn Balls Recipe
Chocolate Caramel Apples Recipe
Ingredients:
4 pcs of apples (large); washed and dried
1 bag of caramels (14 pcs)
1 bag of choco chips (semi-sweet)
1 tsp of shortening
Bits of toffee
Sticks for popsicle
Instructions:
Insert sticks trough apples, leaving a few inches as handle. Put freezer paper above baking sheet. Melt the caramels based on package instructions.
Dip the apples into caramels and scrape the excess away from the bottom. Then set on nuts then arrange on baking sheets. Let caramels harden.
With the shortening, melt the chocolate then hold apple in parallel with chocolate then coat apple using spoon. Allow to roll on toffee. Wrap using cellophane when chocolate is hard already.
>> Chocolate Caramel Apples Recipe
Meringue Ghosts Recipe
Ingredients:
3 pcs of egg white (large)
3/4 c of sugar (white)
1/2 tsp of cream of tartar
1/2 tsp of vanilla extract
16-24 pcs of miniature chocolate pieces or chips (semisweet)
Instructions:
Grease and flour two cooking sheets.
Beat the cream of tartar and egg whites on a bowl using an electric mixer. Beat until it becomes foamy and thick. Gradually add the sugar while beating continuously. Continue beating until the tip becomes stiff. Whip in the vanilla.
Place the meringue on a bag pipe and pipe onto the cooking sheets forming a ghost shape. Arrange them at two inches apart. Place choco chips for the eyes, press them lightly.
Bake at 200 degrees F till they become slightly golden and firm, or at about one and a half hours. Let the meringue cool inside the oven. Use a spatula, slide under the meringue to remove from the sheets.
>> Meringue Ghosts Recipe
Caramel Marshmalow Apples Recipe
Ingredients:
5 pcs of apples (small); washed and dry
Sticks for popsicles
1 c of mini-marshmallows
14 ozs of caramel softs
1 Tbsp of water
Instructions:
Line huge pizza pan or plate using waxed paper then grease heavily. Insert sticks in apple for easy handling/eating.
Using heavy medium saucepan, mix caramels, water as well as mallows and cook them over moderate flame while stirring from time to time ’til they melt as well as smoothen.
Allow mixture to get cooled (two minutes) then dip apples in mixture and arrange on waxed paper. Once cool (room temperature), arrange them inside refrigerator and chill (two hours).
Apples can be served while chilled and is very firm, or in room temp when it will be a bit gooey.
>> Caramel Marshmalow Apples Recipe
Caramel Apple Wedges Recipe
Ingredients:
1/4 c of butter, sliced into pieces
2/3 c of sugar
1/2 c of cream for whipping
3 pcs of apples; cored & sliced into six wedges
1/4 tsp of salt
1/2 c of coconut; shredded
1/4 c of mini-chips (chocolate)
Instructions:
Cook sugar on low-set flame using heavy medium saucepan ’til it melts. Add butter, followed by cream, then cook on low flame ’til there are no more lumps (15 minutes) while stirring from time to time. Add salt.
In serving, drizzle caramel on pot of fondue on source of heat. Place apples on plate. Mix choco chips and coconut in another plate. Dip wedges of apples on caramel using forks for fondue and dip it with the coconut mix.
>> Caramel Apple Wedges Recipe
Sugar Mold Pumpkins Recipe
Ingredients:
Artificial coloring (green)
Mini marshmallows
Artificial coloring (orange)
1/4 c of water with extra 1 tsp
4.5 c of white sugar
Instructions:
Wear protective gloves. Combine sugar, the water plus the food dye (orange). This mixture should resemble watery sand in texture.
Dust molds of pumpkin with flour to stop sugar from sticking. Pack the sugar mixture firmly inside the molds. Scrape off sugar residue with a flat spatula.
Flip mold to release sugar mixture on to an even surface. With a thin stick, mark areas where you would like to put your desired shapes. Cut out these shapes w/ a kitchen string that slices through the sugar mixture.
Do not take away the cut shapes and just leave these on until two hours later. Next thing you need to do is to spoon out the shell of your pumpkin. Dry for twenty four hours more.
Bake sugar mixture for twenty minutes. Let cool. Decorate the insides of your mixture shell with assorted candies. Glue other halves of your mold together to seal it using cake icing.
You can decorate edges and windows. Using green frosting, draw stems on top.
>> Sugar Mold Pumpkins Recipe
Peanut Butter Apples Recipe
Ingredients:
2 pkgs of peanut-flavored morsels or chips (12 oz)
1/4 c of vegetable shortening (butter-flavored)
12 pcs of crisp apples (medium-size); stemmed
12 pcs of Popsicle sticks (wooden)
1 1/2 c of peanuts; chopped then roasted
Instructions:
Place the peanuts on a bowl and set aside. Combine the morsels and the shortening on a saucepan above gentle heat; stirring constantly until it becomes smooth. Insert the sticks on the center of the apples.
Dip the apples onto the melted mixture. Make sure the apples are well coated. Dip the bottom part of the apple on the peanuts. Settle the candy apples on a parchment paper; allow to firm or set.
>> Peanut Butter Apples Recipe