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Halloween recipe I recommend to my dear schoolmates:-)

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Halloween recipe I recommend to my dear schoolmates:-)

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Write about a recipe you find interesting and you like!
Ingredients
Method
Photo

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CRUST

1

Tbsp. sugar

1½

tsp. kosher salt

2

cups all-purpose flour, plus more for surface

5

Tbsp. chilled unsalted butter, cut into pieces

3

Tbsp. chilled lard or vegetable shortening

1

Tbsp. apple cider vinegar

1

large egg, beaten to blend

FILLING AND ASSEMBLY

⅓

cup sugar

1

tsp. ground cinnamon

¾

tsp. kosher salt

½

tsp. ground ginger

¼

tsp. ground cloves

¼

tsp. ground nutmeg

2

large eggs plus 1 large egg yolk, room temperature, beaten to blend

2

cups unsweetened pumpkin purée

⅔

cup sweetened condensed milk

⅓

cup heavy cream

2

Tbsp. maple syrup

2

tsp. vanilla extract

Whipped cream (for serving)

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16 Pink Lady apples or Royal Gala apples, stalks removed

1 x 375g pkt dark chocolate melts

Crushed peanuts

500g demerara sugar

125ml (1/2 cup) water

100g butter, chopped

2 tsp white vinegar

1 tbsp golden syrup

Select all ingredients

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10 deli slices mozzarella

1/2 c. marinara

5 mini bagels, halved

2 black olives, minced

1. Step 1Preheat oven to 325°. Cut ghost shapes out of mozzarella.

2. Step 2
Spoon marinara over mini bagel and top with ghost. Bake until cheese is melty and bagel is toasted, 5 minutes.

3. Step 3
Top with olive bits for eyes.

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Step 1

Line 2 baking trays(plechy) with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple .

Step 2

Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts . Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.

Step 3

Place the sugar , water , butter , vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.

Step 4

Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or "crack stage". (If you don't have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)

Step 5

Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve.

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8

red apples

400g

caster sugar

1 tsp

lemon juice

4 tbsp

golden syrup

a few drops

red food colouring

(optional)
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You will also need

8 sticks

, chopsticks or lolly sticks

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STEP 1

Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)

STEP 2

Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.

STEP 3

Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and simmer the mixture (be careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.

STEP 4

Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

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Step 1

Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about 15 one-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

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Step 2

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

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Step 3

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

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Step 4

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

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Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

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FILLING AND ASSEMBLY

Step 5

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

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Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

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Take a package of crescent roll dough, cut it into strips, and wrap it around a hot dog with a piece of cheese in between. Do your best to make it look like it is wrapped up like a mummy, and give it eyes with your preferred condiments.8. Ghostly personal pizzasScare your guests by taking personal pizza crust, saucing them, then placing a piece of mozzarella cheese shaped like a ghost on the top.9. Spider web potato casseroleGive your guests arachnophobia with this delicious potato casserole. Stuff a round casserole dish with mashed potatoes loaded with cheese, bacon, and chives, and then draw a spiderweb on the top with sour cream. Add a couple of spider toys for that extra touch.10. Zombie meatloafShape your meatloaf like a skull, but before you bake it, wrap it in bacon to make it look like the skin of a zombie. Don’t forget halved onions for eyes and diced onions for teeth.

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Take a package of crescent roll dough, cut it into strips, and wrap it around a hot dog with a piece of cheese in between. Do your best to make it look like it is wrapped up like a mummy, and give it eyes with your preferred condiments.8. Ghostly personal pizzasScare your guests by taking personal pizza crust, saucing them, then placing a piece of mozzarella cheese shaped like a ghost on the top.9. Spider web potato casseroleGive your guests arachnophobia with this delicious potato casserole. Stuff a round casserole dish with mashed potatoes loaded with cheese, bacon, and chives, and then draw a spiderweb on the top with sour cream. Add a couple of spider toys for that extra touch.10. Zombie meatloafShape your meatloaf like a skull, but before you bake it, wrap it in bacon to make it look like the skin of a zombie. Don’t forget halved onions for eyes and diced onions for teeth.

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- sausagers
- rolls
- ketchup

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pasta
ketchup or tomato souce
mozzarella
black olives
onion or cheese
pepper

1.Arrange pasta and tomato sauce on a plate.
2. Make eyes of slices of mozzarella, drops of ketchup and wheels of black olives, veins of thin slices of raw red pepper.
3.Teeth are made of raw onions or cheese.

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-apple
-peanut butter
-peeled almonds or peanuts
-marshmallows
-chocolate

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Fill the apple slices with peanut butter and press the peeled almonds or unroasted peanuts into it.
Make the eyes out of marshmallows and melted chocolate.

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. 250g flour
. 100g sugar
. 2

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Don´t do it at home without your parent´s supervision:-)

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Don´t do it at home without your parent´s supervision:-)