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.
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
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
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.
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.
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.
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
In a double boiler or metal bowl over simmering water, constantly
whisk the egg yolks, water and lemon juice until mixture reaches
160° or is thick enough to coat the back of a spoon. While
stirring, quickly place the bottom of the pan in a bowl of ice
water; continue stirring for 2 minutes or until cooled.
Transfer to a blender. Add salt and pepper. While processing,
gradually add oil in a steady stream. Transfer to a small bowl.
Cover and refrigerate for up to 7 days.
1/2 c. yellow grape tomatoes or pear tomatoes, halved
1/2 c. garbanzo beans or chickpeas, rinsed and drained
1/2 c. coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
1/2 c. tart cherry preserves
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Tip: To frost sides as well as top of cake, double amounts for frosting.
Tip:Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
Sprinkle with olives and green onions; serve with chips.
1 whole wheat French baguette, cut into four sections
2 Tbsp. pesto sauce
Mix burger ingredients in a small bowl, adding ground beef last. Shape into four elongated patties to fit the bread portions. Cover and refrigerate the burgers until ready to cook.
Heat two-sided contact grill to high. Add burgers and set timer for four minutes. Check with an instant-read meat thermometer inserted horizontally. They’re done at 160 degrees. You can warm the bread and spread with pesto sauce while the burgers are cooking. Optional garnishes to add color – but not too many calories — include roasted red peppers, black olives, pine nuts, fresh tomatoes, and lettuce.
Preheat oven to 325 degrees. Grease and flour a 10-in.plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
In another bowl, whisk flour, cocoa, baking soda, cinnamon, and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
Transfer to prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack to cool.
For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to low; cool and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Chocolate Zucchini Cake in Country Woman in September/October 2003, p.33