Halloween Recipes for Children’s Parties
Halloween for children can be a fun event with a little preparation. Halloween colors are red, orange, and black; red for fire always feared by witches; orange for the golden harvest and black for demons and the dreary winter.
Invite a few of your children’s friends’ relatives or neighbors, decorate with the Halloween colors and fix these Halloween recipes. Make some spooky memories with your children.
Mix in saucepan 1 cup of sugar, 1/3 cup water, 1/3 cup light corn syrup,1 tsp. salt and ¼ cup butter. Cook to 250 degrees or until a few drops form a hard ball when dropped into cold water. Remove from heat. Stir in 1 tsp. vanilla Pour in thin stream over 7 cups popped corn in large bowl, stirring constantly to mix well. Shape with buttered hands, into balls or other shapes.
Makes 12 to 15 large balls
Halloween sugar cookies:
1 ½ sifted confectioner’s sugar
1 cup butter
1 tsp vanilla
½ tsp almond flavoring
2 ½ cups sifted gold medal flour
1 tsp. soda
1 tsp. cream tartar
Mix sugar and butter. Add egg and flavorings, Mix until thoroughly blended. Sift dry ingredients together and stir into butter mixture. Refrigerate dough 2 to 3 hrs.
Roll dough on lightly floured pastry cloth to ¼ “thick. Cut with spooky cookie cutters. Sprinkle with sugar; Place on lightly greased baking sheet
Bake 7 to 8 minutes at 375 degrees
Cookies can be frosted with easy creamy icing;
Easy Creamy Icing:
Blend 1 cup sifted confectioners sugar, ¼ tsp. salt, ½ tsp. vanilla or other flavoring like lemon, almond, ect. And liquid (about 1 tbsp. water or 1 1/2 tbsp. cream) to make easy to spread icing. Tint if desired, with a few drops of food coloring, in Halloween colors. Spread with spatula or pastry brush.
Cookies can be decorated with candies with a Halloween theme.
Cocoa or Caramel Marshmallow Bars:
2 tbsp. butter
1/8 tsp. salt
4 cups cocoa puffs or caramel puffs
Heat marshmallows, butter, and salt over hot water. Stir until smooth. Pour mixture over puffs in buttered bowl and mix gently. Pat into greased 9″ sq. pan. Cool cut into squares.
Ice Cream Jack-O’Lanterns:
At least 24hrs before serving make firm, well rounded, large scoops of vanilla ice cream. On one side of scoop, chocolate bits and slices of cherry to make jack-o-lantern face. Freeze uncovered until 10 to 15 minutes before serving. Just before serving insert a tiny yellow birthday candle in top of jack-o-lantern.
1 ½ cups sifted gold medal flour
1 tsp. baking powder
1 tsp. salt
½ tsp. dry mustard
¼ tsp. paprika
1/8 tsp. cayenne
½ cup shortening
½ cup corn meal
½ to 2/3 cup milk
Heat oven to 450 degrees (hot) Sift flour, baking powder, and seasoning in to bowl. Stir in corn meal. Cut in shortening. Stir milk in lightly to make soft dough. Divide dough into two parts. Roll each into a rectangle about 12×6″, Divide dough into 8 parts (4 parts to each half) Place wieners lengthwise on dough, moisten edges of dough, roll up, and seal edges with a fork. Place on baking sheet; sprinkle with paprika.
Bake 15 to 20 minutes or until lightly browned. Serve as a finger food with dip of catsup or chili sauce.