Halloween Recipes

Nutmeg Angel Food Cake with Caramel Drizzle

Fresh nutmeg adds spice to this cake and pairs beautifully with the caramel topping. The nutmeg can be easily grated using a fine-holed cheese grater. Just remember to slightly pack it when measuring because freshly grated nutmeg is very fluffy.

Cake
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large), cool room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup superfine sugar

Caramel
1/4 cup unsalted butter
1/2 cup packed light brown sugar
1 cup whipping cream

Heat oven to 350°. Place flour, powdered sugar, nutmeg and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

Place egg whites in large bowl; beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With mixer running, slowly add superfine sugar in steady stream, beating just until egg whites are glossy and hold peaks that slightly bend. (Do not overbeat; peaks should not be dry and stiff.)

Sift one-third of the flour mixture over egg white mixture; gently fold to incorporate. Repeat with remaining
flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

Bake 35 to 40 minutes or until cake is golden brown, springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 to 3 hours.

Meanwhile, to make sauce, melt butter in medium saucepan over medium heat. Add brown sugar; cook and stir 1 to 2 minutes or until sugar is dissolved. Add cream; bring to a boil. Boil 5 to 6 minutes until slightly thickened; cool to glaze consistency.

To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter. Spoon caramel onto cake, allowing some to drizzle down side; let stand until caramel is firm. Slice with serrated knife.

Note - To bring egg whites to cool room temperature, separate eggs and place whites in large bowl. (Discard yolks or save for another use.) Place bowl in sink or pan filled with 2 to 3 inches of hot tap water. Let stand 1 to 3 minutes or until whites are at cool room temperature, stirring occasionally. Makes 12 servings

Decadent Double-Chocolate Layer Cake

Cake
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa
2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon baking powder
3 eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

Ganache
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
1 lb. semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut up

Heat oven to 300°. Grease 3 (9-inch) round cake pans. Line bottoms with waxed paper; grease paper. In small bowl, combine 3 oz. semisweet chocolate and coffee. Let rest until chocolate is melted and mixture is smooth, stirring occasionally.

In large bowl, combine 3 cups sugar, flour, cocoa, baking soda, salt and baking powder; mix well. In another large bowl, beat eggs at medium speed 3 minutes or until slightly thickened and lemon colored. Slowly add oil, buttermilk, vanilla and melted chocolate mixture; beat until well combined. Add sugar mixture; beat just until well combined.

Divide batter evenly among cake pans. Bake on middle oven rack 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks. Invert onto racks. Remove waxed paper; cool completely.

In medium saucepan, combine cream, 2 tablespoons sugar and corn syrup; bring to a boil over medium - low heat, whisking until sugar is dissolved. Remove from heat. Add 1 lb. semisweet chocolate; whisk until chocolate is melted. Add butter; whisk until smooth. Place mixture in bowl; cool until spreadable, stirring occasionally.

To assemble cake, spread chocolate mixture on top of one cake. Top with second cake; spread top with frosting. Top with third cake; spread top and sides with frosting. (Cake can be made up to 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 12 servings

Maple Cream Pie

Celebrate the sugaring season with a dessert that packs a sweet maple punch. Use pure maple syrup, not a maple-flavored syrup, for the fullest flavor.

Crust
1 3/4 cups pecan halves or pieces
3 tablespoons sugar
1/8 teaspoon salt
2 tablespoons egg white

Filling
1/4 cup cornstarch
1 cup evaporated milk, divided
1 cup pure maple syrup
1/8 teaspoon salt
3 egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla extract

Topping
1 cup whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract

Heat oven to 350°. Butter bottom and sides of 9-inch pie pan, using about 1 tablespoon softened butter.

Place pecans, 3 tablespoons sugar and 1/8 teaspoon salt in food processor; process until nuts are finely ground, stopping every few seconds to scrape down sides of bowl. (Do not overprocess; nuts should stay light and dry looking.) Add egg white; pulse just until nuts are moistened.

With back of spoon, press nut mixture into bottom and sides of pan. Bake 20 to 25 minutes or until edges are lightly browned and surface looks dry. Cool on wire rack.

In medium saucepan, whisk together cornstarch and 1/2 cup of the evaporated milk until smooth. Whisk in remaining 1/2 cup evaporated milk, maple syrup and 1/8 teaspoon salt until completely blended.

Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Whisk in butter and 1 teaspoon vanilla until smooth. Cool 20 minutes, stirring occasionally. Spread filling in crust; refrigerate until set, at least 3 hours.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator. Makes 8 servings

Cinnamon Lollipops

These delicately flavored cinnamon lollipops are as much fun to make as they are to eat. You can find inexpensive lollipop molds and sticks at kitchen supply or craft stores.

2 cups water
6 cinnamon sticks, toasted
1 cup sugar
2/3 cup light corn syrup

Place lollipop sticks in plastic or metal lollipop molds, or arrange sticks 3 inches apart on greased parchment paper.

In medium saucepan, combine water and cinnamon sticks. Bring to a boil over medium-high heat. Boil 12 to 18 minutes or until reduced to 1/4 cup. Remove and discard cinnamon sticks.

Stir in sugar. Bring to a boil, brushing sides of pan with pastry brush dipped in water to wash down any sugar crystals. Stir in corn syrup. Cook 7 to 10 minutes or until candy thermometer reaches 295°.

Immediately remove from heat; pour syrup into glass measuring cup. Gently pour syrup into molds or over ends of lollipop sticks on parchment.

Note - To toast cinnamon sticks, place on small baking sheet. Bake at 350°. for 5 minutes or until you can smell toasted aroma of cinnamon. Do not overbake or cinnamon will burn and become bitter. Cool completely. Makes 24 lollipops

Haunted House Cake

1 package (18-1/4 ounces) chocolate cake mix
1 package (18-1/4 ounces) white cake mix
2 Nutter Butter cookies
3/4 cup shortening
3/4 cup butter, softened
6 cups confectioners' sugar
3 tablespoons plus 1-1/2 teaspoons milk
1-1/2 teaspoons vanilla extract
1 milk chocolate candy bar (1.55 ounces)
1 orange M&M miniature baking bit
Orange liquid or paste food coloring
1 Cup Golden Grahams cereal
Stick of Orange-striped fruit gum
Chocolate sprinkles
1/4 cup gold rock candy
14- x 10-inch serving board or platter
Purple gift wrap
Clear cellophane

Prepare chocolate cake batter according to package directions. Spoon 3 cups into a greased and floured 8-in. x 4-in. loaf pan. Set remaining batter aside.

Bake loaf cake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Prepare white cake batter and pour into a greased and floured 13-in. x 9-in. baking pan. Drop reserved chocolate batter by 1/4 cupfuls onto white batter. Cut through batter with a knife to swirl. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To assemble, place the marbled cake on a large platter or covered board (about 14 in. x 10 in.). Level top of chocolate cake. Cut chocolate cake in half widthwise. Referring to photo above for position, place one half on the corner of the marbled cake for the house.

For the roof, cut remaining half of chocolate cake in half diagonally. Position the two halves together so they form a triangular shape on top of house. Cut each cookie in half widthwise and set aside.

In a mixing bowl, cream shortening and butter. Gradually add the confectioners' sugar, milk and vanilla, mixing until smooth. Frost house, roof, sides of marble cake and cookie halves.

Break candy bar into rectangles. Place one on front of house for door (save remaining pieces for another use). Place a small dot of frosting on left side of door and attach M&M baking bits for doorknob. Tint remaining frosting orange; frost top of marble cake.

Place cereal on roof of house for shingles. Cut gum in half widthwise and then lengthwise. Place two pieces above the door for shutters. Use sprinkles to outline the window.

For tombstones, attach sprinkles to the cookies to read "RIP" and "BOO". Place cookies on the cake, lightly pushing them into frosting. Place rock candy in front of door for a walkway. Makes 12-15 servings.

Note: Don't have the same decorations our cooks used? Try any goodies you have in the cupboard, such as candy corns for the roof shingles, M&M's for the stone walkway and candy pumpkins for a patch. Finished size: Cake measures about 13 inches long x 9 inches wide x 7 inches high.

Cocoa Puff Bars

6 cups Cocoa Puffs
1/4 cup butter or margarine
40 large marshmallows
1 package (11-1/2 ounces) milk chocolate chips
24 striped chocolate or milk chocolate kisses

Place cereal in a large bowl; set aside. In a microwave-safe bowl, combine the butter and marshmallows. Microwave, uncovered, on high for 2 minutes; stir. Continue cooking until smooth, stirring every minute. Add chocolate chips and stir until melted.

Pour over cereal; stir until well-coated. Spread evenly in a greased 13-in. x 9-in. pan. Arrange kisses in rows over the top. Cool before cutting. Makes 2 dozen.

Halloween Pumpkin Bars

1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips

In a large mixing bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.

In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Makes 35 bars.

Strawberry Ghosts

30 fresh strawberries
8 squares (1 ounce each) white baking chocolate
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Makes 2-1/2 dozen.

Jack-o'-Lantern Pops

1 package (10-1/2 ounces) miniature marshmallows
3 tablespoons butter
1/8 teaspoon salt
Red and yellow gel food coloring
6 cups crisp rice cereal
6 Popsicle sticks
3 miniature Tootsie Rolls, cut in half widthwise
3 miniature green apple Air Head candies, cut lengthwise into thin strips
Black decorating gel

In a large saucepan, combine the marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Remove from the heat; tint orange with red and yellow food coloring. Stir in cereal.

With buttered hands, shape mixture into six balls. Insert a Popsicle stick into each ball. Press half of a Tootsie Roll into the top of each for stem. Roll Air Head strips between hands to form vines; press into each pumpkin near stem. Make jack-o'-lantern faces with decorating gel. Makes 6 servings.

Chocolate Angel Cake

1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Makes 12-16 servings.

Pumpkin Toffee Crunch Cheesecake

Crust:
Nonstick vegetable oil spray
1 2/3 cups crushed gingersnaps
6 tbsp. butter, melted
2 tbsp. packed light brown sugar

Filling:
4 (8 oz.) packages cream cheese, at room temperature
1 cup packed light brown sugar
2 tbsp. butter, melted
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1 tsp. pure vanilla extract
Pinch of salt
1 (15 oz.) can pure pumpkin puree

Topping:
1 1/2 cups sugar
1/4 cup water
1/2 tsp. fresh lemon juice
1 cup heavy cream
3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards
1/4 cup white chocolate chips

Make crust: Preheat oven to 350°. Spray bottom of a 10-inch springform pan with nonstick spray. Mix gingersnap crumbs, butter and brown sugar with hands until mixture holds together when pressed. Press into bottom of pan. Bake crust until firm and slightly darkened, about 12 minutes. Cool crust. Maintain oven temperature.

Make filling: Beat cream cheese and brown sugar in a large bowl until smooth. Beat in butter, then eggs, one at a time, to thoroughly incorporate. Mix in heavy cream. Add flour, cinnamon, vanilla extract and salt, and then mix until smooth. Add pumpkin puree and mix until smooth. Place springform pan with cooled crust on a large baking pan (crust will ooze some melted butter as cake bakes) and pour mixture into springform pan over crust.

Return to 350° oven and bake for 1 hour and 10 minutes or until filling is puffed around edges and moves slightly in center when pan is gently shaken. Remove from oven and immediately place hot cheesecake, uncovered, in refrigerator; let cool overnight.

Make caramel topping: Combine sugar, water and lemon juice in a large saucepan over medium heat. After sugar dissolves, do not stir. Cook until mixture turns deep amber in color, occasionally swirling pan and brushing down sides with a wet pastry brush, about 15 minutes.

Reduce heat to low and add cream, stirring with a wooden spoon until bubbling subsides. Simmer, stirring occasionally, until reduced to 11/2 cups, about 8 minutes. Chill until firm but still pourable, about 15 minutes.

Remove cheesecake from refrigerator and spoon caramel over top, just to edges, being careful not to let it drip down sides. Make a ring from candy bar shards on edge of top of cake. Use white chocolate chips to make a jack-o'-lantern face in center. Chill for at least two hours and up to one day before serving. Gently run a knife around sides of pan to loosen the cake and release pan sides.