Trick or Treat from Taste of Home

Dear $$firstname$$,

DON'T be daunted by hosting a frighteningly fun Halloween party for family or friends. Little ghosts and goblins will have a smashing good time when they spy the ghoulish goodies in this BONUS newsletter!

Black Cat Cookies 1 cup butter (no substitutes), softened 2 cups sugar 2 eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 1 cup baking cocoa 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 24 wooden craft or Popsicle sticks 48 candy corn candies 24 red-hot candies
		Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and red-hots. --Kathy S., Levasy, Missouri
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool. Yield: 2 dozen.

	Orange Witches’ Brew Punch This slushy punch requires no ice ring to keep it cold. It's not too sweet, so it appeals to everyone. Use this refreshing beverage for any celebration. -- Susan J., Lyons, Kansas 1 package (6 ounces) orange gelatin 1/2 to 1 cup sugar 2 cups boiling water 1 can (46 ounces) apricot nectar 1 can (46 ounces) pineapple juice 3/4 cup lemon juice 4 liters ginger ale, chilled

In a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. Freeze in two 2-qt. freezer containers. Remove from the freezer 2-3 hours before serving. Place contents of one container in a punch bowl; mash with potato masher. Stir in ginger ale just before serving. Repeat. Yield: about 8 quarts.

Bewitching Ice Cream Cones 8 chocolate sugar ice cream cones 1 tube chocolate decorating gel 8 thin round chocolate wafers (2-1/4-inch diameter) 1 quart pistachio, mint or ice cream of your choice Black shoestring licorice 16 semisweet chocolate chips 8 candy corn candies Red decorating gel
	Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. -- Edie D., Logan, Utah
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make brim of hat. Set aside. Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths. Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.

	Marshmallow Ghosts Kids of all ages can help prepare these easy-to-make treats. With just three ingredients that I often keep on hand, they can be put together at a moment's notice. --Nancy F., Stoneboro, Pennsylvania 12 ounces white candy coating 1-1/2 cups miniature marshmallows Chocolate decorating gel or assorted candies

In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. Decorate with gel or candies for eyes. Cool completely. Store in an airtight container. Yield: about 15 servings.

Frightening Fingers 1 cup butter (no substitutes), softened 1 cup confectioners’ sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2-3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Red decorating gel 1/2 cup sliced almonds
	These cookies have become somewhat famous at the school our children attend. One year, I made more than 150 of these "fingers" for their classroom Halloween parties. --Natalie H., Cambridge, Ontario
In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle. Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool. Yield: about 5 dozen cookies.

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Taste of Home
5400 S. 60th Street
PO Box 991, Greendale WI 53129-0991
1-800/334-6913

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