CHOCOLATE FROGS
(Makes 12 to 14 frogs)
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bite-size chocolate frogs
Small candy eyes
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. "Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.
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TON-TONGUE TOFFEE
(Makes 11/4 pounds)
2 cups sugar
8 tablespoons butter
One-half teaspoon rum or vanilla flavoring
11/4 cups water
Place all ingredients in a heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12-inch pan. Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife. When cool, break into squares or shards.
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Pumpkin Juice
This may be a hot or cold drink!
Mix:
1/2 cup regular instant tea powder
1 cup orange-flavored breakfast drink powder
1 1/2 cups sugar
4 tsp. pumpkin pie spice
Store in air tight container.
For one hot drink, dissolve 2 heaping teaspoons of the mix in 1 cup of hot water.
For cold drinks, boil 8 cups water. Remove from heat and add 1 cup mix. Stir to dissolve. Put in fridge until cold!
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Pumpkin Pasties
Preheat oven to 375º F
Thaw dough
Filling:
1 cup canned, pureed pumpkin
½ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
dash nutmeg
Combine the filling ingredients in a mixing bowl and stir well.
Pastry:
Beat one egg in a small bowl and set aside
**Pepperidge Farms makes excellent puff pastry sheets
Roll out one sheet until thin 1/16th inch and cut into 4 large circles
Using half the beaten egg, brush around the edges of each pastry circle (with a pastry brush)
Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.
Brush topsos pasties with remaining beaten egg.
Place on an ungreased cookie sheet.
Bake for 25 - 30 minutes in the center of the oven until golden.
Cool. May be eaten warm or cold.
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Yorkshire Pudding
Preheat oven to 450º F
1 cup milk
½ cup flour
2 eggs
¼ teaspoon salt
Mix the salt and flour in a small bowl.
Beat eggs lightly and add milk. Pour into flour mixture and mix well.
Pour 1 teaspoon of vegetable oil in the bottom of 12 muffin tins and put in hot oven. When the oil begins to "smoke" (watch this...it won't take long), take the hot muffin tin out and place on heat-proof surface.
Ladle in the Yorkshire Pudding mixture and pop back into the oven for at least 20 minutes.
Watch these puff up!
Serve hot with Prime Rib or Roast Beef and gravy!
Rock Cakes -
Note: Rock Cakes Will Become Rock Hard If Not Eaten Immediately After Baking!
Makes 3 Dozen Cookies.
3 Eggs 1/4 Cup Milk 1 Cup Butter (Softened) 3 Cups Flour 1 1/2 Teaspoon Baking Powder 1 Teaspoon Salt 1/4 Teaspoon Nutmeg 3/4 Cups Sugar 1 Cup Dried Currants
Preheat Oven To 350 Degrees. Beat Eggs With Milk. Add Softened Butter And Beat. Combine Flour, Baking Powder, Salt, Nutmeg And Sugar In Separate Bowl. Add Flour Mixture To Egg, Milk And Butter Mixture And Mix Until Crumbly. Stir In Currants. Drop Spoonfuls Of Dough On Greased Cookie Sheet About 2 Inches Apart. Bake For 15 Minutes Or Until Golden Brown. Serve With Tea!!
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Cockroach Clusters
(Makes about 35 clusters)
12 ounces chocolate chips 1 teaspoon grated chocolate 1 cup raisins 2 cups thin pretzel sticks, broken in 1-inch pieces
Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm.
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Butterbeer
3/4 cup of rootbeer 2 tablespoons of butter
Take a mug and fill it 3/4 full with rootbeer. Scoop 2 tablespoons of butter into the mug and microwave on high for about 1 minute.
