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Archive for October, 2008

Yummy Mummy Cookies

This recipe is easier than you think. It takes a little bit of prep…..you have to let the dough sit in the fridge and firm up a little before you start forming your mummy’s…but the end result is well worth the time and very impressive indeed!  

Yummy Mummy Cookies
 
1 cup – butter or margarine, softened
3/4 cup – sugar
2 tsp. – vanilla
1 – egg
3 cups – flour
1 bag – miniature chocolate chips
1 cup – white chocolate chips
 
In large bowl, beat butter, sugar, vanilla and egg with mixer on medium speed until light and fluffy. Add flour; beat on low until dough forms. Roll into ball. Wrap in plastic; refrigerate 30-45 minutes.
 
 
Heat oven to 350F. Divide dough into 8 equal pieces. Roll each piece into rope 14 inches long (you may need some flour on the table to prevent sticking). Cut each rope into 4 (3 inch) and 4 (1/2 inch) lengths of dough. Roll the 4 (1/2 inch) pieces into balls and attach to 4 (3 inch) pieces as heads. On ungreased cookie sheet, place mummy’s 1 inch apart. Press 2 mini chocolate chips, point sides down in each mummy head for eyes.
 
 
Depending on your altitude, bake 8-12 minutes or until light golden brown. Remove from cookie sheets to cooling rack. Cool completely.
 
 
Pour white chocolate chips into microwave safe bowl and microwave 40-60 seconds or until softened, stirring well. Pour into small ziploc bag and cut off tiny corner of bag. Squeeze to drizzle frosting in a crisscross pattern over cookies to look like mummy bandages. Let stand so chocolate can set (I put them in the fridge to firm up). Makes approximately 30 mummy’s and they freeze well.
 
 

Naked Mummy’s waiting to be mummified
All bandaged up and ready to be eaten!

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Witches’ Brew

This needs to be served in clear glasses or clear plastic cups to give the full effect! It’s Tasty!

Witches’ Brew

1 quart – lime sherbet, slightly softened
1 can – frozen limeade, thawed
1 bottle – gingerale (1 litre size)
Serve immediately!

Gummy Worm candies, for decoration
Lime slices, for decoration

In punch bowl or juice jug mix sherbet, limeade and gingerale.

Pour into glasses. Garnish each glass with lime and worms. Note: the sherbet will float to the top, so stir the punch before pouring.

You can also make this recipe with orange sherbet and orange juice. Enjoy!

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Pumpkin Pie

I’ve tried making pie crusts before and they just don’t work for me so I buy them! One day I will once again try my hand at pie crusts, but until then thank you TENDERFLAKE for making such awesome pie crusts!!

Here is the pumpkin pie recipe I use every year (passed down).  Double all ingredients to make 2 delicious pies!

Pumpkin Pie

2 – eggs
398ml – Pure pumpkin pie in a can (we use ED Smith)
1 cup – brown sugar (packed)
1 1/2 tsp – cinnamon
1/2 tsp – nutmeg
1/4 tsp – ginger
1/4 tsp – salt
3/4 cup – evaporated milk
1 – 9 inch deep dish pie shell

Beat eggs. Add pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger. Mix well. Add evaporated milk and pour into a pie shell. Bake at 425 for 15 minutes. REDUCE heat to 350 and continue to bake an extra 30-45 minutes (depending on your oven) or until toothpick comes out clean. We serve with fresh whipped cream and some sprinkles. ENJOY!

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