Classes at the Ogden Macey's grocery store introduced these Halloween recipes.
Spider Cake
2 cake mixes (prepared following directions on boxes)
1 small box instant vanilla pudding (prepared following directions on box)
Chocolate frosting, tinted black with gel icing coloring
2 red lollipops
1 red Starburst candy, cut in half diagonally
8 black licorice vines
Chocolate Frosting
1 stick of butter or margarine
2/3 cup of cocoa powder
1/4 to 1/2 cup of heavy cream or milk
1 1/2 to 2 pounds powdered sugar
1 teaspoon vanilla extract
Mix together cake mixes as directed on box. Add 4 drops of blue food coloring and 3 drops of red to make the cake mix purple. Grease a small metal or glass mixing bowl and a medium metal or glass mixing bowl; the bowls should be oven-safe. Fill each bowl 2/3 full and bake at 325 degrees for 45-50 minutes or until a toothpick comes out clean.
Cool and turn out on plates. Cut 1 1/2 inch off the flat bottom of the bigger cake and scoop out about 1 3/4 cup of cake from the middle to create a cavity. Let the cakes completely cool. In the meantime, mix the pudding according to package directions and add 4 drops of green food coloring. Put the pudding in the cavity and put the bottom of the cake back on. Put the big cake, dome side up, on the cake board to be the spider's body and place the smaller cake, dome side up, resting against the body to be the head.
To make the frosting, melt butter in the microwave. Once melted, add the cocoa and mix well to combine. Add sugar and milk/cream a little at a time beating it until desired texture is reached. Add the vanilla extract.
Color the chocolate frosting black with the gel icing color. Frost the head and body with the chocolate frosting. Place the lollipops in the head to create the eyes and place the 2 Starburst triangles upside down to create fangs. Place four licorice vines in each side of the body to create legs. Two more triangle Starburst pieces can be used to create an hourglass shape on the back of the spider body.
-- Desirea Walker
Ogden
Spooky Halloween Cupcakes
Make cupcakes and decorate them using this basic frosting recipe and food coloring.
Butter-Cream Icing
2 cups all-vegetable shortening
1 stick butter or margarine (softened)
1 teaspoon butter flavoring
2 teaspoons vanilla extract
1/4 to 1/2 cup heavy cream or milk
2 pounds powdered sugar
Beat shortening until smooth. Add butter or margarine and beat until smooth and fluffy. Add the butter flavoring, vanilla extract and 1/4 cup of cream or milk. Add half of the powdered sugar and mix for 5 minutes on low. Add the remaining sugar and beat on low for 5 minutes again. Add more cream/milk or sugar to fine-tune the texture to your liking.
Skeleton Cupcakes:
Frost cupcakes with a darker frosting color of your choice. Pipe a stick figure in white icing on top. Pipe 2-3 horizontal lines across the middle of the stick figure to create ribs.
Mummy Cupcakes:
Using the smooth side of the basket-weave tip, pipe long white strips across the cupcake to resemble mummy bandages, leaving a small space for the eyes. In a different color, pipe 2 balls for eyes.
Vampire Cupcakes:
Frost cupcakes purple or green. Using a star-tip and black frosting, create hair and pipe eyes and a mouth. With white frosting, make fangs at the ends of each side of the mouth.
-- Desirea Walker
Ogden
Swampwater Punch
Lois Slater of Marriott-Slaterville said she found this recipe in a Gooseberry Patch cookbook.
12-ounce can frozen orange juice concentrate, partially thawed
1 quart white grape juice,
5 drops green food coloring
1 1/2 cups water
Gummy worms or frogs
2-liter bottle lemon-lime soda
Combine juices, water and food coloring in a large pitcher; chill. Arrange gummy worms or frogs in the bottom of a 5-cup ring mold. Fill mold with water; freeze until solid, 8 hours to overnight. At serving time, turn out ice ring and place in a punch bowl. Pour chilled juice mixture into punch bowl; slowly pour in soda. Serve immediately.
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