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Halloween cookies and cakes are fun to make

by Ada Roelke

This lovely fall weather ushers in Halloween. Here are some ideas to make the holiday more enjoyable.

For an interesting Halloween family or children’s entertainment, have a cookie or cup cake decorating party. Guests get to take some of their art work home with them, and it can be a before or during Halloween event. Just have an array of decorating materials available such as colored icings in bowls and decorating tubes, colorful candies, spangles, dried fruits and nuts. Prizes for the prettiest, ugliest, and most creative are fun. Just make sure everyone wins a prize.

n Orange Cookies

1/2 cup butter

1/2 cup sugar

1 egg

1 egg white

2 tablespoons orange juice

1 tablespoon grated orange rind

1/2 teaspoon almond extract

2-1/4 cups sifted flour

1/2 teaspoon salt

Food coloring, 6 drops yellow and 3 drops red makes orange

Cream butter, add sugar and beat well. Beat egg and egg white well and beat into butter mixture with extract. Add flour and salt gradually, beating well. Add color if desired. Using a cookie press form cookies on cookie sheets and bake in a preheated 400 degrees Fahrenheit oven 10 minutes. Decorate with colored icing and chocolate spangles or press an M&M in the center of each cookie before baking. Lemon peel may be substituted for orange peel.

n Quick Cookies

Though I prefer cooking from scratch, this is a quick last-minute substitute.

1 box cake mix of your choice

1/2 cup oil

2 eggs

1 cup nutmeats, raisins, dates, chocolate chips etc. (optional)

Blend mix with oil and eggs and beat 3 minutes. Fold in nutmeats. Drop by teaspoons on cookie sheets and bake at 350 degrees Fahrenheit for 10 to 15 minutes.

n Halloween Cake

3 eggs, separated

1/2 cup butter

1-1/2cups sugar

2-1/3 cup cake flour, sifted

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk or buttermilk

2 squares (2 ounces) unsweetened baking chocolate, melted*

1/8 teaspoon baking soda

1 tablespoon milk

1-1/2 tablespoons orange zest

Beat egg whites stiff but not dry. Beat egg yolks until light and lemon colored. Cream butter well. Slowly add sugar to butter while beating until light and fluffy. Add the egg yolks, beating thoroughly. Sift the flour, baking soda and salt together twice. Add alternately with 1 cup milk, beginning and ending with flour. Fold egg whites carefully into batter.

Divide in half. Add 1 tablespoon milk and soda to melted chocolate, and carefully blend into half of batter. To the other part add orange zest and enough food coloring to make your batter orange. (6 parts yellow to 3 parts red) In two greased and floured 8 inch pans, alternate batter to make a marbled effect. Bake at 350degrees Fahrenheit in a preheated oven about 35 minutes, or until a cake tester comes out clean from the center. Turn out on racks at once and cool completely before frosting. I like a chocolate frosting for this cake.

*Remember when melting chocolate, don’t over-heat, as it will turn bitter.

-Need a recipe? Have a cooking question? E-mail NVAda2@

aol.com or write Ada Roelke, The Record-Courier, 1503 Highway 395, Suite G, Gardnerville, NV 89410.