Witches’ Brew with Broomsticks

Yield: 8 Servings

Photo by Taste of Home™

Ingredients:

• 8 orange candy slices
• 8 cinnamon sticks (5 inches)
• 8 pieces black shoestring licorice (10 inches)
• 1/2 cup water
• 1/3 cup red-hot candies
• 6 cups milk
• 3/4 cup instant chocolate drink mix

 

Directions: 

1. For broomsticks, on a lightly sugared surface, roll each orange slice into a 1/4-in.-thick triangle. With wet scissors, snip bottoms of triangles to resemble broom bristles. Wrap pointed end of each around a cinnamon stick. Coil a licorice piece around the top of each orange slice to secure to cinnamon stick; set aside.
2. In a large saucepan, bring water and red-hots to a boil, stirring frequently until dissolved. Whisk in milk and chocolate drink mix. Cook, uncovered, over medium heat until hot. Pour into cups or mugs. Serve with broomstick stirrers.

Originally published as Witches’ Brew with Broomsticks in Taste of Home’s Holiday & Celebrations Cookbook Annual 2007, p244

 

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Beef Stew with Ghoulish Mashed Potatoes

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Photo by Taste of Home™

Yield: 6 Servings

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 pound fresh mushrooms, halved
• 2 cups fresh baby carrots
• 2 medium parsnips, peeled, halved lengthwise and sliced
• 2 medium onions, chopped
• 1-1/2 cups beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1/2 teaspoon ground cloves
• 1/4 teaspoon pepper
• 8 medium potatoes (2-1/3 pounds), peeled and cubed
• 2/3 cup sour cream
• 6 tablespoons butter, cubed
• 1 teaspoon salt, divided
• 1 cup frozen peas
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Directions:

1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.

Originally published as Beef Stew with Ghoulish Mashed Potatoes in Halloween Party Favorites 2009

 

Witch’s Broomstick Bread Recipe

Yield: 16 Servings

Photo by Taste of Home™

Ingredients: 

• 2 teaspoons active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 2 tablespoons butter, melted, divided
• 1/2 cup shredded Italian cheese blend
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 jar (24 ounces) meatless spaghetti sauce, optional

 

Directions:

1. In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Remove a third of the dough; cover and set aside. Roll remaining dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
4. Brush 1 tablespoon butter over bottom half of circle to within 1/4 in. of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy seeds, garlic powder, oregano and pepper flakes. Fold dough over filling. Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to within 1/2 in. of fold; twist and curl strips into a brush.
5. Shape remaining dough into an 12-in. rope. Twist dough and place above brush for a handle. Brush remaining butter over dough. Sprinkle with remaining Parmesan cheese.
6. Bake at 350° for 30-35 minutes or until golden brown. Serve with spaghetti sauce if desired.

 

Originally published as Witch’s Broomstick Bread in Taste of Home’s Holiday & Celebrations Cookbook Annual 2009, p243

 

Halloween Maze – Which Way to the Coffin?

www.ActivityVillage.co.uk – Keeping Kids Busy

Purple People Eater Punch

Photo by Taste of Home

This Taste of Home Test Kitchen punch recipe was inspired by the hit novelty hit song “Purple People Eater,” as recorded by Sheb Wooley.

Singer and acter Sheb Wooley appearing in July 1958 issue of LIFE magazine. Shown here with a Purple People Eater.

Yield: 5 quarts/approximately 26 Servings

Ingredients:

• 2 quarts red grape juice, chilled
• 4 drops neon purple food coloring
• 2 liters club soda, chilled
• 2 quarts vanilla ice cream, softened

 

 

Directions:

Pour grape juice into a 6-quart punch bowl; add food coloring.  Slowly pour in club soda.  Gently spoon ice cream into the punch and whisk to swirl.  Serve immediately.

 

Originally published as Purple People Eater Punch in Taste of Home Halloween Food & Fun 2008, p47

 

 

 

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