Page 26 - Florida Sentinel 10-23-15 Edition

Recipes
Halloween Skull Cupcakes
1 box white cake mix
Water, vegetable oil and egg whites called
for on cake mix box
12 large marshmallows, (cut in half)
1 container whipped vanilla frosting
48 small chocolate-covered mint candies 24 chocolate chips
1⁄4 cup slivered almonds
DIRECTIONS: Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make, bake and cool cupcakes as directed on box. Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each.
Frost tops of cupcakes and marshmallows to look like skull shape.
For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth.
Store loosely covered.
Black Widow Martini
11⁄2 oz. black rum and 3⁄4 oz. crème de cacao 1 cup ice
Black food color
1 tablespoon brown sugar
DIRECTIONS: Add black rum, crème de cacao, ice and 1-2 drops black food color to a martini shaker. In bowl, add brown sugar and 1 drop black food color. Mix with fork until all sugar is black. Wet rim of martini glass with water. Dip rim into sugar. Strain martini into glass, and serve.
From Tonia Turner
An Adult Pre-Party For
Most Halloween parties are for the youngsters. But just in case there are a few adults in the spirit of the season, here are a few ideas for an adults party.
But be warned... next week, I’ll share some fright- fully delicious delights for the younger ghouls and goblins.
Severed Finger Sugar Cookies
1 pouch (17.5 oz) sugar cookie mix
1 egg
1⁄4 cup raw slivered
almonds
1⁄4 cup seedless
strawberry jam
7 drops red food color
DIRECTIONS: Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats. In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
Bake 15 minutes. Cool completely, about 30 minutes. Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of “fin- ger” with fork to give it a severed look. Dip base of finger into jam.
Bubbling Bloody Witch’s Brew
1⁄2 cup club soda
1⁄4 cup lemon-flavored
rum (2 oz) 1 tablespoon
grenadine syrup
1 ice cube-size chunk
dry ice
DIRECTIONS: 1 In rocks glass, mix club soda, rum and grena- dine. With tongs, add food grade dry ice to glass. Serve immediately.
Eyeball Martini
Chocolate Bat Cookies
3⁄4 cup butter (soft) & 1- 1/3 cups sugar 1 egg
1 tsp. vanilla & 1/8 tsp. salt
11⁄2 cups all-purpose flour
3⁄4 cup unsweetened baking cocoa
2 tablespoons red cinnamon candies Black decorator sugar crystals
DIRECTIONS: In bowl, beat butter, sugar, egg and vanilla with mixer on medium. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 375°F. On floured surface, roll one portion of dough at a time 1/8” thick. Cut with bat-shaped cookie cutter. Put 2 red cinnamon can- dies on each cookie for eyes. Sprinkle with sugar crystals.
On ungreased cookie sheet, put cookies about 1” apart. Bake 8-10 minutes until edges are set. Cool 1 min. remove from cookie sheet to cooling rack.
Radish Eyeballs
2 round radishes 1 pimiento-stuffed
green olive, halved crosswise
Grape Eyeballs
2 seedless black grapes 2 cblueberries
Olive Eyeballs
2 jumbo pitted olives 2 baby-cut carrots
Base Mix For All Cocktail
21⁄2 oz. gin or vodka 1⁄2 oz. (1 tablespoon)
dry vermouth
DIRECTIONS: To make each radish eyeball, peel radish, leaving streaks of red skin for “blood ves- sel” effect. Cut off one tip of radish about 1/4” deep. Using small melon baller or paring knife, scoop out small hole from sliced tip side; place olive half in cen- ter. Place in martini glass.
To make grape eyeball, carefully peel back skin of grape from one edge. Using small melon baller or paring knife, cut small hole in center of exposed flesh. Place small blueberry in hole. Skewer grapes onto toothpick; place in martini glass.
To make each olive eyeball, place baby carrot in pitted hole of olive. Cut off carrot flush with end of olive. Skewer olives onto toothpick; place in martini glass.
To make cocktail, place ice cubes in cocktail shaker. Add gin and vermouth. Cover; shake (or stir) 30 seconds. Strain in martini glass and serve.
Trick-or-Treat Brownie-Cakes
1 box fudge brownie mix
1⁄2 cup vegetable oil
2 eggs
2 tablespoons
water
3 tablespoons
milk
1 cup white
vanilla
baking chips (6 oz.)
13⁄4 cups powdered sugar
6 tablespoons butter, softened
6 to 8 drops each red and yellow food color 24 miniature candy bars
DIRECTIONS: Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13-18 minutes or until toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup. In microwavable bowl, microwave vanilla chips uncovered on Medium 30-45 seconds, stirring every 15 seconds, until melted. Cool slightly. In bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.
Orange Hocus Pocus Fizz
1 cup pineapple juice
1/2 cup rum 1/4 teaspoon
Coconut Flavor 3 drops Red Food
Color
2 drops Yellow
Food Color
1 bottle (750 ml.)
sparkling white wine
DIRECTIONS: Mix pineapple juice, rum, co- conut flavor and food colors in measuring cup. For each cocktail, pour 2 oz. pineapple juice mix in bev- erage glass. Top with 4 ounces sparkling white wine.
How to Rim Glass with Black-Tinted Sugar: Place 2 tablespoons sugar in small reseal- able plastic bag. Add 10 drops McCormick® Black Food Color. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into black-tinted sugar to lightly coat.
Additional Notes
• Beverage can be prepared in a pitcher. Mix pineap- ple juice, rum, coconut flavor and food colors in 2-quart pitcher. Add sparkling wine before serving.
• For a nonalcoholic version, omit rum, increase pineapple juice to 1 1/2 cups and use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling white wine.
PAGE14-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 23, 2015