Makes 1½ gallons, about 24 servings

terrific, even if you have already seen it dozens of times as a child. Use a surgical or thin, disposable latex glove (you can buy them in the housewares department of any big-box store) or even a rubber housework glove. To transfer your frozen hand out of the glove and into the punch bowl intact, you must cut the glove off the palm and each finger with sharp scissors — it will not roll off in one piece.
1 new rubber surgical glove 2 quarts apple juice 2 quarts cranberry juice (cranberrypomegranate is nice too) 2 liters ginger ale

A frozen hand in punch is a Halloween standard because it always looks

Screaming Red Punch with a Hand

l

1. 2.

Rinse the glove inside and out several times with cold water to make sure it doesn’t have any powder coating. Fill with water and tie the wrist tightly closed with a twist tie. Freeze solid. Mix the juices and ginger ale in a large punch bowl. Cut the glove carefully off the hand and fingers with a sharp scissors and float the molded hand in the punch.

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Excerpted from Ghoulish Goodies by Sharon Bowers © 2009 Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller Used with permission from Storey Publishing

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Excerpted from Ghoulish Goodies by Sharon Bowers © 2009 Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller Used with permission from Storey Publishing

Makes about 48 eyeballs

eyes and begin with very soft butter, or the ingredients will be difficult to blend. Mound the eyeballs into a bowl for serving, or lay them out on a tray in row after unblinking row.
1½ cups creamy peanut butter ½ cup (1 stick) butter, at room temperature 1 (1-pound) package confectioners’ sugar (about 4 cups) 1 teaspoon vanilla extract 1 (12-ounce) package semisweet chocolate chips (2 cups) 2 tablespoons solid vegetable shortening 1 (3-ounce) package miniature M&Ms

Use miniature M&Ms (green are fun) to make the irises in these monster

Monster Eyeballs

l

1. 2. 3.

4. 5.

Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this). Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.) Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

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Excerpted from Ghoulish Goodies by Sharon Bowers © 2009 Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller Used with permission from Storey Publishing

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Excerpted from Ghoulish Goodies by Sharon Bowers © 2009 Photographs © Kevin Kennefick, Illustrations © Michael Slack, Food Styling by Norma Miller Used with permission from Storey Publishing

Cranberry–Orange– Pumpkin Bread
Orange and cranberry is another combination of sweet and tart that gets
M AKES 2 LOAV ES

the juices flowing. Add a little pumpkin, and you have a most satisfying breakfast bread which will brighten any brunch table.

2 cups sugar
3 ⁄4

1

cup (11⁄2 sticks) unsalted butter, softened

Heat the oven to 350°F. Grease two 8- by 4-inch pans with butter. Beat the sugar and butter in a large bowl until fluffy. Add the eggs, pumpkin, and zest. Add enough water to the orange juice to make 2⁄3 cup. Add to the sugar mixture and continue beating until well blended.

4 eggs 2 cups canned unsweetened pumpkin 1 tablespoon grated orange zest Juice of one orange (about 1⁄2 cup) 31⁄2 cups unbleached all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon salt
1⁄2

2

3

Sift the flour, baking powder, cinnamon, nutmeg, salt, and baking soda into the pumpkin mixture.

4 5

Fold in the nuts and cranberries.

teaspoon baking soda

11⁄2 cups walnuts, chopped 11⁄2 cups dried cranberries

Divide the batter between the two pans. Bake 70 to 80 minutes, or until a skewer inserted in the middle comes out clean and the top is golden brown. Cool on a rack for at least 10 minutes before removing from the pan. Cool completely before slicing. Serve immediately or double wrap in plastic wrap and store in the freezer for up to 3 months.

breads

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Excerpted from Pumpkin by DeeDee Stovel Copyright © Edith Stovel 2005 Used with permission from Storey Publishing

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