aked Halloween Treats

Incorporate baked treats into your party décor with these simply spooktacular recipes for Halloween!

 

Pumpkin Fritters
Ingredients:
2 eggs, separated
½ cup milk
1 1/3 cup all-purpose flour
2 tsp baking powder
1 cup pumpkin puree
¼ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
5 Tbsp sugar
Frying oil

 

Instructions:
1. Whip egg whites until they form soft peaks. Set aside.
2. Mix all other ingredients; fold in egg whites.
3. Drop by spoonfuls into hot oil and deep fry until golden.
4. Sprinkle with powdered sugar. Serves 10. Recipe courtesy of Chef Scott Tompkins of Skye Restaurant and Catering.

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Witch’s Fingers
Ingredients:
1 cup butter, softened
1 egg
1 tsp almond extract
1 tsp vanilla
1 cup powdered sugar
2 2/3 cups all-purpose flour
1 tsp salt
3/4 cup whole almonds, blanched
1 tube red decorator gel

 

Instructions:
1. In a bowl beat together butter, sugar, egg, almond extract and vanilla; mix in flour, baking powder, and salt.
2. Cover and refrigerate for 30 minutes.
3. Pre-heat oven to 325 degrees.
4. Working with 1/4 dough at a time, roll heaping teaspoons of dough into finger shapes. 5. Squeeze in center to create a knuckle shape and use a paring knife to create creases.
6. Press an almond firmly into one end for the nail.
7. Place on lightly greased cookie sheet in 325 degree oven for 20-25 minutes, or until pale or golden. Let cool for several minutes.
8. Lift up almond; squeeze red decorator gel onto ‘nail bed’ and press almond back in place so gel oozes out from underneath. Makes about five dozen fingers.

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Meringue Bones
Ingredients:
1 cup sugar
1/2 cup powdered sugar
1 tsp finely grated orange or lemon zest
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract

 

Instructions:
1. Pre-heat the oven to 225 degrees. Line baking sheets with parchment paper.
2. Blend sugars and citrus zest in a food processor until the mixture is a fine dust.
3. In a separate bowl, beat egg whites, salt, and cream of tartar until soft peaks form.
4. Add sugar mixture by the tablespoon, beating until stiff and all sugar is incorporated (about 5 minutes).Meringue should be very thick and glossy when finished.
5. Beat in vanilla extract.
6. Spoon meringue into a piping bag fitted with a plain round tip. Pipe 2 to 3-inch-long lines, adding 2 knobs at each end to create a bone shape. Work quickly or the meringue will deflate.
7. Bake the meringues for approximately 2 hours or until dry and firm. Let the finished meringues cool. Once dry, place the ‘bones’ in an airtight container with a piece of parchment paper between each layer. Makes four to five dozen treats.

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Pumpkin Bread Pudding
Ingredients:
1 ½ each bread loaves: Baguette, White or Italian, Cinnamon Roll, French Bread
12 eggs
2 cans condensed Milk
2 cans evaporated Milk
1 quart half & half
1 ½ cups sugar
2 cups pumpkin  
2 Tbsp pumpkin pie spice
2 Tbsp vanilla extract

 

Instructions:
1. Pre-heat oven to 325 degrees. Grease 8 ½”x 11” baking dish. 
2. Cube bread, place in baking dish. 
3. Combine all other ingredients in blender and mix until smooth. 
4. Pour mixture over bread and allow to soak for 30 minutes.
5. Bake at 325 degrees for 35-45 minutes or until set. Serves 10. Recipe courtesy of Chef Scott Tompkins of Skye Restaurant and Catering.

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