1 spooktacular 2 3 halloween - imperial sugar · 3 tbs creamy peanut butter 7 oz marshmallow fluff...
TRANSCRIPT
2015 Edition
SpooktacularHALLOWEENTREATS
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3 VampireMist
4 ChocolateSpiderWhoopiePies
5 HomemadeSnickers®Bars
6 GraveyardChocolateCheesecakeDip
7 Caramallows
8 HalloweenSugarCookies
9 CandySugarSkulls
10 TurtleCaramelApples
12 AlmondJoy®LayerCake
13 WormDirtPuddingParfaits
14 MonsterCookieBars
15 CandyCornFudge
16 WickedGoodWitchHats
17 CaramelHoneycrispAppleBars
18 MeringueGhosts
20 StrawberryPopcorn
21 CookieMice
22 HalloweenMarshmallowBrownies
23 SpookyS’moresBars
24 PumpkinPretzels
25 GhostPoundCakeSandwiches
26 NotSoSpookySpiderCookies
Trick or TREAT?(Why is this even a question?)
Spooktacular Halloween Treats – 2015 Edition | ImperialSugar.com | Copyright 2015 Imperial Sugar Company
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Ingredients6oz vanillavodka8oz gingerbeer6oz cranberryjuice4oz pomegranatejuiceFoodgradedryice
Directions1. Mixallingredients(exceptfordry
ice)inapitcher.
2. Turnglassesupsidedownandpressrimonwetpapertowel.Dipmoistenedglassesinred sugar.
3. Pourdrinkintoindividualice-filledglasses.Placeasmallpieceofdryiceintoeachglass(usingtongs).Drinkwillbubbleandmistforabout5minutes.
4. Donotdrinkuntilalldryicehasmelted.Thisshouldbeeasytoavoid,sincedryicesinksandstaysatthebottomofglass.
5. ForMocktail:Omitvodkaandaddadditionalgingerbeer.
Prep time0:10Yield4servings
Vampire Mist Cocktail or MocktailWhat is a va
mpire’s favorite fruit? A neck-tarine!
This creepy showstopping libation creates a
fog with dry ice. Colored sugar on the glass rim
gives an extra spooky touch.
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Chocolate Spider Web Whoopie Pies
Ingredients
2c+4Tbs all-purposeflour*1tsp bakingsoda½tsp creamoftartar10Tbs cocoapowder(nonDutched)1c ImperialSugar®Granulated Sugar1tsp salt
1 largeegg2tsp vanillaextract7Tbs vegetableoil1½c wellshakenbuttermilk
Basic Butter Cream Frosting Filling:
16Tbs unsaltedbutter,soft
3c ImperialSugar® PowderedSugar2Tbs milk2tsp vanillaextractpinch salt
Icing for spider web:
1 largeeggwhite1c+2Tbs ImperialSugar® PowderedSugar
Directions1. Preheatovento350°F.
2. Line2to3cookiesheetswithparchmentpaperandsetaside.
3. Sifttogetherflour,bakingsoda,creamoftartar,cocoapowder,sugarandsaltandsetaside.
4. Inanotherbowlwhisktogethereggs,vanilla,vegetableoilandbuttermilk.Adddryingredientsandusingafirmspatulamixuntilcombinedandnoflourisvisible.Donotovermixasthiswillmakethebatterrunny.
5. Eitheruseapipingbagfittedwithamediumsizedplaintiporusingaspoon,drop/pipetwotablespoonamountsontopreparedcookiesheetsabout2inchesapart.
6. Placeinovenandbakeuntilcenterofcakesbouncebackwhenlightlypressedwithafinger,about12minutes.Letcool.
7. Forbuttercream:Beatbutteruntilsmoothandcreamy,addpowderedsugar,milk,vanillaandsaltandmixuntillightandfluffy.
8. Pipeorspoonbuttercreamononewhoopiepiehalfandsandwichwithanother.
9. Forspiderwebicingwhipeggwhiteandpowderedsugaruntillightandthick.Theicingcanbeadjustedbyaddingasmallamountofeggwhitetomakeitthinnerorpowderedsugartomakeitthicker.
10. Fiticinginalittlepipingbagfittedwithaverysmallplaintipandpipeaspiderwebonsurfaceanddecoratewithspiders.
11. Makeediblecandy spiders todressupthewhoopiepies.
Prep time1:15Bake/Cook time0:12Yield18cookies
Watch the video of Chef Eddy making these candy spiders on our web site!
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Directions1. Linean11x7-inchbakingpanwith
parchmentpaper.
2. Place1cupofchocolatechipsand3tablespoonsofpeanutbutterinaheatproofbowl.Microwavefor60secondsandstiruntilsmoothandcombined.Microwaveforfewmoresecondsifneeded.
3. Pourmeltedchocolateinpreparedpanandspreadevenly.Placepaninfreezerfor2-3minutesoruntilhardened.
4. Meanwhile,inacleanbowlplacemarshmallowfluff,¼cuppeanutbutterandpowderedsugar.Withawoodenspoonorspatulastiruntilitformsasoftdough.(Canbedoneinamixingbowlusingdoughhookaswell.)
5. Remove“dough”frombowlandpresswithfingersontopofchocolatelayer.
6. Sprinklepeanutsontop,gentlypressingthemin.
7. Inasmallsaucepanaddthecaramelsandheavycream.Cookovermediumheat,stirringconstantlyuntilmelted.Immediatelypouroverpeanuts,spreadingitalloverwiththebackonaspoon.
8. Refrigeratefor5minutesuntilset.
9. Inaheatproofbowl,meltremainingchocolatechipsandpeanutbutter.Pourovercaramellayer,spreadingevenly.
10. Placepaninfridgefor10minutesuntilchocolateisset.
11. Withasharpknife,cutintobars.
Ingredients1c semisweetchocolatechips3Tbs creamypeanutbutter7oz marshmallowfluff¼c creamypeanutbutter1½c ImperialSugar®PowderedSugar1c dryroastedunsaltedpeanuts11oz caramels¼c heavycream1c semisweetchocolatechips3Tbs creamypeanutbutter
Prep time0:20Yield12-15 barsdependingonsize
Homemade Snickers® Bar
This copycat recipe has only
7 ingredients and takes less
than 30 minutes to make!
You’ll never go back to
store-bought again.
Bone appetit
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Ingredients8 oz creamcheese,roomtemperature4 Tbs unsaltedbutter,roomtemperature5Tbs cocoapowder2Tbs ImperialSugar®LightBrownSugar½tsp vanillaextract¼tsp koshersalt2Tbs milk2c+2Tbs ImperialSugar®PowderedSugar,sifted
To Decorate and Serve:
Crushedchocolatecreamsandwichcookies,enoughtocoverthedip(about10)Vanillasandwichcookies,suchasMilanos®BlackicingCandycornsandpumpkinsGrahamcrackers,appleslices,and/orpretzels,forserving
Directions1. Inamediumbowl,beattogethercreamcheeseandbutteruntil
smooth.Siftincocoapowder,thenaddbrownsugar,vanillaextract,saltandmilk.
2. Beatonlowspeeduntilthecocoapowderisincorporated,thenincreasespeedtohigh,untilverywellcombined.Siftinpowderedsugar,½cupatatime,beatingslowlyaftereachadditiontoincorporate.Increasespeedtohighandbeatuntilsmoothandlight,about3minutes.
3. Transferdiptoaservingdishandsmoothtopwithaspatula.
4. Spreadcrushedchocolatecookiesoverthetopofdiptoform“dirt.”Withdecoratingicing,write“RIP”onvanillawafercookies,thenstanduprightindiptoform“tombstones.”Scattercandycornandcandypumpkinsovertoptodecorate.Servewithgrahamcrackers,slicedapplesand/orpretzelsasdesired.
Prep time0:20Yield6-8servingsGraveyard Chocolate
Cheesecake Dip
N o d o u b l e - d i p p i n g P r e c i o u s . . . .
Only 20 minutes to make – this
spooky party treat tastes like a
decadent chocolate cheesecake!
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IngredientsSoft Caramels:
12Tbs unsaltedbutter2c ImperialSugar®GranulatedSugar¼tsp salt1c lightcornsyrup2c heavycream,divided2tsp vanillaextractMarshmallows:
1½ envelopesgelatin(3½teaspoons)⁄c roomtemperaturewater1¼c ImperialSugar®GranulatedSugar¼c+2Tbs water⁄₈tsp salt½tsp vanillaextractChocolate Coating:
2lb chocolatecandycoating
Directions1. Linea9x9-inchbakingpanwithgreasedparchmentpaperand
setaside.
2. Inamedium-sizedsaucepan,addbutterandallowtomeltonlowheat.Oncebutterismelted,addsugar,salt,cornsyrupand1cupofheavycream.Clipathermometertothesideofthepotandturnheattomediumandallowmixturetoboilandreach240°F.
3. Onceitcomestotemperature,addthesecondcupofheavycream.Letmixtureboilagainandcometo245°For“firmball”stage.
4. Removecaramelfromheatandstirinvanillaextract.Pourimmediatelyintopreparedpan.Refrainfromscrapingthesidesofthepotbecausetheremaybesomediscoloration.Allowtocoolandsetupfor30minuteswhilepreparingmarshmallowlayer.
5. Inabowlofastandmixercombinegelatinand⁄cuproomtemperaturewater,fitwithwhipattachmentandsetaside.
6. Inasaucepancombinesugarand¼cup+2tablespoonswaterandcoverwithalid.Boilfor3minutesandremovelid.Attachathermometeronsideofpanandboiluntilsyrupreaches240°F.Donotstirsyrupasthismaycauseittocrystallize.
7. Removefromheat,engagemixerinmediumspeedandwhilewhippingpourhotsyrupinaslowandsteadystreamontowhippinggelatin.Onceallcombinedengagemixerinhighspeed.Addsalt.
8. Whipuntilmixturefeelslukewarmandlookslikemarshmallowfluff,about8-12minutes.Stopmixerandscrapemarshmallowmixtureontopofpreparedcaramels,spreadingintoanevenlayer.
9. Coverpanverytightlywithplasticwrapandallowcandytosetovernightatroomtemperature.
10. OnceCaramallowsareset,cutinto1-inchsquares.Meltchocolateinalargemicrowave-safebowlaccordingtomanufacturer’sinstructions.Usingtwoforks,dipCaramallowsintochocolateandcoatallsides,tapexcesschocolateoffandplaceonaparchment-linedbakingsheetorplatter.AllowCaramallowstosetforabout30minutesbeforetransferringtoaservingtray.
11. Storeatroomtemperatureinanairtightcontainer.
Prep time1:00Bake/Cook time0:30Plan for24hoursformarshmallowstosetYield64candies
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Ingredients16Tbs unsaltedbutter,verysoft1½c ImperialSugar®GranulatedSugar1 largeegg2tsp vanillaextract2½c all-purposeflour*½tsp salt½tsp bakingsoda½tsp creamoftartarHalloween Frosting
Directions1. Preheatovento350°F.
2. Beatbutteruntilverylightandcreamy.Addsugarandcontinuemixinguntillightandfluffy.Addegg,vanillaandsaltandbeatuntilverywellcombined.
3. Siftflour,bakingsodaandcreamoftartartogetherandaddinonesteptoabove.Mixuntildoughforms.Donotovermix.
4. Chilldoughuntilthoroughlyfirm.Rolldoughonasurfacethatwaspre-chilledbyplacingacookiesheetfilledwithicecubesfor15minutesormoreonthesurface–orrolldoughonalightlyflouredkitchentowel.Cutintoshapesandplaceonparchmentorlightlybutteredcookiesheets.
5. Bake9minutesuntiledgesjustbegintobrown.Becarefulnottooverbake.
6. Removefromovenandcoolonawirerack.
7. PrepareourHalloween Frostingandfrostcookiesoncecool.
Prep time0:15Bake/Cook time 0:09Plan for 1+hourschilltime,45minutesdecoratingtimeYield2 dozencutoutcookies
HalloweenSugar
Cookies( Beware. Many disappear before being “served.” )
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Ingredients1c ImperialSugar®GranulatedSugar1tsp meringuepowder1tsp water1-2drops coconut,lemonororangeextract1-2drops foodcoloring(green,red,orangeor
yellow)optional
Directions1. Combinesugar,meringuepowder,
water,desiredextractandfoodcoloring,ifdesiredinasmallbowluntilwellblended.
2. Firmlypresssugarmixtureintoskull-shapedmolds.Letdryfor24hours.
3. Toprepareicing:Combinepowderedsugarandmilktodesiredspreadingconsistency;mixinguntilwellblended.Divideintosmallbowlsandaddfewdropsoffoodcoloringtoeachmixturefordecoratingskulls.
4. Popskullsoutofmolds.Decorateasdesiredwithcoloredicings.
Prep time1:00Plan to dry24hoursYield12small 3-Dskullcandies
Candy Sugar Skulls
These treats are a traditional part of the Day of the Dead (Dia de los Muertos)
celebrations. The molds can be purchased online or in many craft stores.
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Ingredients16Tbs unsaltedbutter1can sweetenedcondensedmilk¾c cornsyrup2c ImperialSugar®LightBrownSugarpinch salt1tsp vanillaextract8 popsiclesticks8 GrannySmithapples1c peanuts,chopped1c minichocolatechips
Directions1. Removestemfromapplesandinsertpopsiclesticks.PlaceonwaxpaperorSilpat®andsetaside.
2. Mixchoppedpeanutsandminichocolatechipsinabowl,andsetaside.
3. Inasaucepanlargeenoughtoholdallingredients(excludingapples)meltbutter.Addsweetenedcondensedmilk,cornsyrup,brownsugarandsalt.Stirtoaboil,preferablyusingaheatresistantrubberspatula.
4. Onmediumheatcontinuetostiruntilthecaramelreaches245°F.
5. Removefromheatandpourinvanillaextract.
6. Carefullytiltpantoobtainadeepcaramellayer.Diponeappleatatimerotatingincarameluntilwellcoated.Removefromcaramelanddipinbowlofchoppednuts/minichocolatechips.PlaceonwaxpaperorSilpat®.
7. Allowtocoolbeforeconsuming.
8. Remainingcaramelcanbereheatedandusedforsweeteningcoffee.Soakthepaninwaterforeasycleanup.
Prep time0:30Bake/Cook time 0:15Yield8turtlecaramelapples
Turtle Caramel Apples
Q u i c k t o m a k e !
These apples make a cute Halloween gift. Just wrap individually with cellophane and a ribbon.
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E e e e k ! I s t h a t t h e c h o c o l a t e c h e e s e c a k e d i p ? . . .
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Almond Joy® Layer Cake
IngredientsCake:
2¼c all-purposeflour*¾c Dutchedcocoapowder2tsp bakingsoda2c ImperialSugar®GranulatedSugar2 largeeggs1c buttermilk1c vegetableoil1Tbs vanillaextract2tsp almondextract1tsp salt1c water
Coconut Filling:
1c ImperialSugar®GranulatedSugar½c waterpinch salt3½c shreddedunsweetenedcoconut1c heavycream,or⁄₈cupcanned
coconutmilkDouble Recipe:Chocolate Ganache or Sauce⁄₃c wholealmonds½c slicedalmonds
Directions1. Preheatovento310°F.
2. Butterandflourthree8-inchbakingpansandsetaside.(Fittingaroundpieceofparchmentpaperonbottomofbakingpanishighlyrecommendedforeasyremovalofcake.)
3. Sifttogetherflour,cocoapowder,bakingsodaandsugarandsetaside.
4. Inabowllargeenoughtoholdallingredientswhiskeggsandbuttermilkuntilwellcombined.Addoil,vanilla,almondextractandsaltandwhisksmooth.
5. Meanwhileheatwateruntilhot.
6. Adddryingredientsbuttermilk-eggmixtureandwhisksmooth.Addhotwaterin3increments,whilewhiskingthebattersmoothinbetweenadditions.
7. Dividebatterevenlyintothepansandplaceinoven,bakefor40-45 minutesuntilcenterofcakebouncesbackwhenlightlypressedwithafingeroruntilaninsertedtoothpickcomesclean.
8. After5minutesturnupsidedownonparchmentpaperlinedsurfaceandallowtocoolcompletelybeforefillingorfrosting,about1hour.
9. Meanwhilepreparefilling.Bringtoboilsugarandwaterandremovefromheat.Addcoconutandstirtocombine.
10. Addheavycreamorcannedcoconutmilkin5incrementsstirringinbetween.Coverwithplasticfoodfilmandletcool.
11. Placeacakeroundonaservingplatterandspreadwithhalfofcoconutfillingensuringtokeep½inchawayfromedge.Coverwithanothercakelayerandspreadremainingcoconutmixtureontop.
12. Placeremainingcakelayerontop.Frostcakeusingabout⁄ofchocolateganache.Ifganachehasnotfirmedyettoaconsistencyofregularfrostingdothefollowing:Removehalfofganachefrombowlandsetbowloverafewicecubes.Stirconstantlyuntilslightlythicker.Waitafewminutesandallowganachetothicken.Ifganachewasoverchilledandhasbecometoofirmtospread,softeninamicrowaveovenin3-4secondincrements.
13. Scatterwholealmondsontop.Heatremainingganacheuntillukewarmandpourontoalmondsandthesurfaceofthecake.Placeslicedalmondsaroundbottomedgeofcake(ifdesired).
14. Servecakeatroomtemperature.
Prep time2:10Bake/Cook time 0:40Yieldone8inchcake,about8-10servings
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Ingredients15oz packagechocolatesandwichcookies2c coldmilk1package(3.4ounce)instantvanillapuddingmix4 oz creamcheese,atroomtemperature¼c ImperialSugar®GranulatedSugar½ c whippedcream(store-boughtorhomemade)1tsp vanillaextractGummywormsfordecoration
Directions1. Placethesandwichcookiesinafoodprocessorandprocessuntiltheyresemble
sand,andsetaside.
2. Inasmallbowl,mixthemilkandvanillapuddingmixuntilcombinedSetasideforabout5minutes,untilthickened.
3. Meanwhile,mixthecreamcheeseandsugarinthebowlofastandmixeruntilcombined.Addthecreamcheese/sugarmixturetothevanillapudding,andthenfoldinthewhippedcreamandvanillaextract.Stirwelltocombine.
4. Placeasmalllayerofthechocolatecookiecrumbsonthebottomoftheparfaitglass.Ontop,addagenerouslayerofthepudding/creamcheesemixture.Addanotherlayerofchocolatecookies,anotherlayerofpudding,andthenafinallayerofcookiecrumbs.Topthecookiecrumbswiththegummyworms.Repeatwiththeremainingingredientsinseparateparfaitdishes.
5. Ifyoudonothavesmallindividualdishes,makeonelargetriflebyusingaround, deeptrifledish(approx.8-9inchesroundby4-5inchesdeep).Startwithalayer ofthechocolatecookies,andalternatewiththepudding,endingwithchocolate cookiecrumbs,andtopwiththegummyworms.
Prep time0:25Yield4-8 dependingonsizeofparfaitdish
Worm & Dirt Pudding Parfaits
Dig in!
A quick and easy
recipe the kids will
love to help make!
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Ingredients2c all-purposeflour*1½c oldfashionedoats1tsp bakingpowder¼tsp bakingsoda½tsp finesalt8Tbs unsaltedbutter2c ImperialSugar®LightBrownSugar,packed⁄₃c peanutbutter2 largeeggs1tsp vanillaextract½c semisweetchocolatechips½c M&Ms®
1c choppedchocolatebars(suchasSnickers®, Hershey’s®,MilkyWay®,etc.)
Directions1. Preheatovento350°F.Linea13x9-inchbakingpanwithfoil,leavinganoverhangonallfoursides.
2. Inalargebowlcombineflour,oats,bakingpowder,bakingsoda,andsalt.
3. Inamediumsaucepanovermediumheat,meltbutter.Addbrownsugar,stirringuntilcompletelyabsorbedandsmooth.Removefromheatandstirinpeanutbutter.Letcoolslightly.Addeggs,oneatatime,stirringwellaftereachaddition.Addinvanilla.
4. Pourbuttermixtureintoflourmixtureandstirtocombine.Batterwillbeverythick.Stirinchocolatechips,m&ms,andchoppedchocolatebars.
5. Spreadbatterevenlyintothepreparedpan.Bakefor25minutes,oruntillightlybrowned.Donotoverbake.Allowtocoolbeforecuttingintosquarestoservetoserve.Barscanbestoredinanairtightcontaineratroomtemperatureforupto2days.
Prep time0:30Bake/Cook time 0:25Yield18 bars
Monster Cookie Bars
These crowd-pleasing
treats are a yummy
combination of a
cookie, bar and candy!
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Ingredients3c ImperialSugar®PowderedSugar12Tbs unsaltedbutter1½c heavycream4½c minimarshmallows1tsp salt1Tbs orangezest,nowhitebitterpith2tsp vanillaextract4½c premiumwhitechocolatechipsOrangefoodcolor/pasteYellowfoodcolor/paste
Directions1. Inacrisscrosspatternplace2sheetsofparchmentpaperona13x9-inchcookiesheet,ensureanoverhangofpaper.Spraywithcookingsprayandsetaside.
2. Withtheexceptionofwhitechocolatechipscombineallingredientsinalargesaucepan.Onmediumheatstirtoaboilusingaheatresistantspatula.
3. Onceboilingkeepstirringfor5moreminutesretaininganevenboil.Removefromheatandstirinchocolatechips.
4. Pourenoughfudgeinmeasuringcuptoobtain2⁄cups.Pourmeasuredamountimmediatelyontopreparedcookiesheetandspreadevenlyusinganoffsetspatula,thensetaside.
5. Measureanother2⁄ cupsoffudgeandsetasideforlater.Addafewdropsoforangefoodcoloringtoremainingfudgeinsaucepanandslightlyreheatwhilestirring.(Donotreturntoaboil!)Oncefudgeispourableagainpourontowhitefudgelayerandspreadevenly.Placeinfreezer.
6. Washsaucepantoremoveanyremainingorangefudge.Pourinremainingfudgeintosaucepanandaddafewdropsofyellowfoodcolor.Reheatuntilpourableandpourontoorangelayer,spreadevenly.
7. Waitatleast4hoursbeforecutting.Youcanplacefudgeinrefrigeratortospeedupthecoolingprocess.
8. Pullfudgeoutpanbygrabbingparchmentedges.Tosimulatecandycorncuta¼-inchstripandcutintotriangles.Fudgecanalsobecutinanyshapedesired.
Prep time0:20Plan for 4 hourschilltimeYield9x13-inchslabfudge
Candy Corn FudgeWhen making this fudge, be sure to use real white chocolate
made with pure cocoa butter and no other fats.
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Wicked Good Witch Hat Cookies
Ingredients1c peanutbutter½c honey2c ImperialSugar®PowderedSugarChocolatesandwichcookiesRolledFondantGreenfoodcoloring
Directions1. Mixpeanutbutter,honeyandpowderedsugartogether
welltoformapliablebase.Takesmallpiecesandshapeintoindividualsmallconestoformawitchhat.
2. Inaziplockbag,crushseveralchocolatecookies(withoutthecreamyfilling)intosmallpieces.
3. Emptythecrushedcookiesontoaplateandrolleachwitchhatinthecookiesuntilcoated.
4. Placecoatedhatontopofawholechocolatecookie.Gentlypressdowntoadheretocookiebase.Ifyoufindtheyaren’tstayingtogether,adollopofRoyalIcingorstore-boughticingshoulddothetrick.
5. Makegreenfondantaccording to recipe. Cutthinstripfondanttomakeabandforthehat.Attachtocookieatbaseofcone-shapedtop.
Prep time0:30Yield12 cookies
The fondant for these delicious treats needs to sit about 8 hours to overnight – but trust us, it’s worth the wait!
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Caramel Honeycrisp Apple BarsIngredientsCrust:
¾c ImperialSugar®LightBrownSugar,packed12 Tbs unsaltedbutter,roomtemperature¾tsp koshersalt½tsp bakingsoda½tsp cinnamon¼tsp freshlygratednutmeg⁄₈tsp cardamom⁄₈tsp allspice2½c unbleached,all-purposeflour*½c choppedpecans,toasted
Filling:
3c peeledandchoppedHoneycrispapples1tsp ImperialSugar®GranulatedSugar½tsp koshersalt¼tsp cinnamonpinch cardamom
Caramel Layer:
11oz bagcaramelbits¼c evaporatedmilk
Directions1. Preheatovento350°F.Linea9x13-inchpanwithfoil;greasefoil.
2. Withanelectricmixer,creamtogetherbrownsugarandbutteruntilcreamy.Beatinsalt,bakingsoda,andspices.Onlowspeed,mixinflouruntilcombined.(Themixturewillbecrumbly.)
3. Reserve¾cupofcrustandstirinpecans.Squeezemixturetogetherintolargerpiecesandsetaside.Pressremainingcrustintopan.Bakefor10minutes.
4. Meanwhile,tosschoppedappleswithgranulatedsugar,salt,cinnamon,andcardamom.Inasmallsaucepan,meltcaramelbitsandevaporatedmilkoverlowheat,stirringuntilsmooth.
5. Scatterapplesovercrust,thenpouroncaramelsauce.Sprinkleonreservedtopping.Bakefor30-35minutes,oruntilcaramelisbubbly.Removefromovenandcoolonawirerack.Liftfoiltoremovefrompanandpeelbackfoilsidesfrombars.Useabenchscraperforeasycutting.
Prep time0:15Bake/Cook time 0:45Yield24 bars
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Directions1. Preheatovento200°F.LineabakingsheetwithparchmentpaperoraSilpat®andsetaside.
2. Usingahandheldorstandmixer,beateggwhitesandcreamoftartaronmediumspeeduntilsoftpeaksform.Slowlyaddinsugaralittleatatimeandincreasemixerspeedtohigh.Continuetobeatuntilstiffpeaksform,5-7minutes.
3. Placemeringuemixtureinapipingbagfittedwithalargeroundtip.Pipeswirlsonpreparedbakingsheet.Bakemeringuesuntildry,roughly1hour.Afteranhour,turnoffovenandallowmeringuestodrycompletelyincoolingoven.
4. Whencool,pipeeyesandmouthsontomeringueghostswithblackicinggel.Keepstoredinair-tightcontainer.
Meringue GhostsIngredients3 eggwhites½tsp creamoftartar¾c ImperialSugar®GranulatedSugarBlackIcingGel,fordecorating
Prep time0:15Bake/Cook time 1:00Yield20-24 meringues
Kids will love to help
make this recipe.
So simple it’s scary!
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I t d o e s n ’ t l o o k r i g h t . I m u s t wa t c h m y s p e l l i n g .
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Strawberry Popcorn
Ingredients10c poppedpopcorn1¼c ImperialSugar®GranulatedSugar1 smallboxstrawberrygelatin⁄c lightcornsyrup5 Tbs saltedbutter,diced
Directions1. Preheatovento350°F.Prepareasheetpanwith
parchmentpaper.Laypoppedpopcornoutoverpanandsetaside.
2. Inasmallpot,heatsugar,gelatin,andcornsyrupovermediumlowheatuntilsmoothandbubbly,about5-6minutes.Addbutterandstiruntilincorporated.
3. Pourmixtureoverpopcorn,stirringtocoat.Placeinovenandbakefor3-4minutes.Removefromovenandstir;returntoovenfor4moreminutes.Removefromovenandallowtoset,about2-3 minutes.Formintoballs,ifdesired.
Prep time 0:05Bake/Cook time 0:08Yield 10 cups
These crunchy, fruity treats are easy to make and fun to eat!
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Ingredients8Tbs butterormargarine,softened½c vegetableshortening¾c ImperialSugar®GranulatedSugar1 egg1tsp vanillaextract2½c all-purposeflour*¼c unsweetenedcocoa½tsp bakingpowderpinch saltBlacklacelicorice(tails)Redcinnamoncandies(nose)Silverdragees(foreyes)
Directions1. Creambutterandshorteningwithsugaruntillightandfluffy.Addegg;blendwell.Stirinvanillaextract.Whiskflourwithcocoa,bakingpowderandsalt;graduallystirinto
creamedmixture.
2. Whiskflourwithcocoa,bakingpowderandsalt;graduallystirintocreamedmixture.Gatherdoughintoaball;wrapandchillwell,atleast3hoursorovernight.
3. Pinchoffasmallpieceofdoughandrollintoaballwitha1-inchdiameter.Thenrollballlightlyintoafat,roundedovalandpinchoneendofovalintoasharppoint(formousenose).Placemousebodies2inchesapartonungreasedbakingsheets.Shapesmallpinchesofdoughintoflatroundsandattachtotopofmouseheadtoformears.Presssilverdrageesforeyesandoneredcinnamoncandyfora“Rudolph”nose.
4. Preheatovento350°Fandbakecookiesincenterofovenfor10minutes.Removefromovenandimmediatelypushsmallpiecesoflicoriceintotailendofeachmouse.Movecookiestoracktocoolbeforestoring.Recipeyieldsabout3dozencookies.
Prep time 0:45Bake/Cook time 0:10Plan For chillforatleast3hourstoovernightYield 3dozencookies
Chocolate Cookie Mice
Recipe from HomemadeGoodNews1992VolumeXII
From our vintage cookbook series, these cookies are great for a cookie swap for a themed birthday party.*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamount
isobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Ingredients10Tbs butter3oz darkchocolatechips1c+2Tbs ImperialSugar®GranulatedSugar2 largeeggs2tsp vanilla1c all-purposeflour*2Tbs unsweetenedcocoapowder½c darkchocolatechipsBlackfoodcoloring2c marshmallowfluffOrangefoodcoloring3Tbs chocolatesyrup
Directions1. Preheatovento350°F.Prepare8x8-inchbakingpanwithparchmentpaperlongenoughtohangoverontwosides,makingiteasiertoremovefrompanoncebaked.
Spraypanandpaper.
2. Insmallsaucepotovermediumheat,orinmicrowave,meltchocolateandbutteruntilsmooth.Allowtocoolslightly.
3. Inaseparatebowl,beateggsandvanillawithsugar.Slowlyaddinchocolatemixtureuntilwellcombined.
4. Insmallbowl,sifttogethercocoaandflour.Addmixturetorestofbatter,andstirinblackfoodcoloring.Donotovermix.Stirinchocolatechips.
5. Pourbatterintopreparedbakingpan.
6. Bakefor35-40minutes,oruntilbrowniesaresetincenter.Removefromoven.Allowtocoolcompletely.
7. Dropspoonfulsof1cupofthemarshmallowfluffontothecooledbrownies.
8. Inasmallbowl,stirorangefoodcoloringintoremainingfluff.Dropagainbyspoonfulsontobrownies.Useaspoontoslightlymixdifferentcoloredfluffstogether.Donotovercombine.
9. Drizzlechocolatesyrupintolinesonfluff.Useasharpknifetoswirlchocolateintocoloredfluff.Refrigerateuntilset.Keepchilled.
Prep time 0:20Bake/Cook time 0:35 to 0:40Yield 16 servings
Halloween Marshmallow Brownies
If you’re feeling adventurous, create spiderweb patterns into the marshmallow fluff topping!
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Ingredients1 c unbleached,all-purposeflour*⁄c rolledoats1c grahamcrackercrumbs1 tsp bakingpowder¼tsp koshersalt8Tbs saltedbutter,melted¾c ImperialSugar®LightBrownSugar,packed1 egg4 full-sizemilkchocolatecandybars12 ghostshapedmarshmallowsBlackfoodcoloringpen(optional)
Directions1. Preheatovento350°F.Butteran8x8-inchpan.Linewithparchmentpaper,
lettingtheendsoverlap.Buttertheparchment.
2. Inamediumbowl,stirtogethertheflour,oats,grahamcrackercrumbs,bakingpowderandsalt.
3. Inabowlofanelectricmixer,beatthebutterandsugartogether.Addintheeggandmixwell.Stirintheflourmixtureuntilcombined.
4. Spreadintothepreparedpan,smooththetopevenlyandbakeuntildone,about18-20minutes.Letcoolonawirerack.
5. Oncecooled,coverthetopwiththecandybars,breakingupthe4thbartocoverthecookiebasecompletely.Topwith12ghost-shapedmarshmallows.(Placetheghostsfacedown,asthefaceswillmeltunderthebroiler.)
6. Movethetopovenracktothenexttohighestposition(closertotheflamecancausetheparchmenttoburn.)SettheoventoLoBroil.Placethebarsintheovenfor1-2minutesuntilthechocolateismeltyandmarshmallowsaregolden.Letcool,thenusethefoodcoloringpentoaddeyesandmouthstotheghosts.Liftoutofthepanusingtheparchmentoverhang.Cutintobars.Servewarmoratroomtemperature.
Prep time 0:15Bake/Cook time 0:22Yield 12 barsSpooky
S’mores Bars
You don’t need a campfire
for this dessert. Chocolate,
marshmallow and graham
cracker come together for a
frightful delight
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
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Pumpkin Pretzels
Ingredients⁄c ImperialSugar®GranulatedSugarWiltonorangeicingcolor(orclassicorangefoodcoloring)34 smallpretzels,divided12oz whitechocolate(oralmondbark),roughlychopped4Tbs unsaltedbutter,softened1c ImperialSugar®PowderedSugar½tsp vanillaextractWiltongreenicingcolor(orclassicgreenfoodcoloring)
Directions1. Addgranulatedsugartoafoodprocessorandaddafewdropsoforangefoodcoloring.Pulse
untilcoloriscompletelydistributed.Youcanaddasmuchfoodcoloringasdesired.Onceyoureachabrightorangecolor,transfersugartoasmallbowlandsetaside.
2. Breakup10pretzelsbyhandtocreatethestemsforthetopofthepumpkinsandsetaside.
3. Linetwocookiesheetswithwaxpaperandinalargebowl,meltwhitechocolateaccordingtopackagedirections.Dipeachpretzelinwhitechocolateandplaceonpreparedcookiesheets.Dipendofonepretzelstemandstickitontothetopofthepretzel.
4. Immediatelysprinkleorangesugaroneachdippedpretzel.Letcooluntilhardened,about15minutesintherefrigerator.
5. Inasmallbowl,beatbutterandpowderedsugaruntilwellcombined.Addvanillaextractandafewdropsoffoodcoloringandstirtocombine.Transfericingintoapipingbagwithasmallroundtipontheend,pipeagreenleafontopofeachandserve.
Prep time0:40Yield24 pumpkins
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Ghost Pound Cake SandwichesIngredients1 7-Up® Pound Cake16Tbs unsaltedbutter,softened½c raspberryjam2c ImperialSugar®PowderedSugar1tsp vanillaextractWiltonredicingcolor(orclassicredfoodcoloring)4Tbs unsaltedbutter,softened1c ImperialSugar®PowderedSugar½tsp vanillaextractWiltonblackicingcolor(orclassicblackfoodcoloring)
Directions1. Slicepoundcakeinto¼-inchthickslicesandthen
usingaghostcookiecutter,cuteachsliceintoaghostshape,andsetaside.
2. Inastandmixer,beatbutterandraspberryjamuntilwellcombined.Addpowderedsugarandbeatuntillightandfluffy.Addvanillaextractandafewdropsofredfoodcoloring,stirringasyougo,tillyougetadeepredcolor,thensetaside.
3. Inasmallbowl,beatbutterandpowderedsugaruntilwellcombined.Addvanillaextractandafewdropsofblackfoodcoloringandstirtocombine.Transfericingintoapipingbagwithasmallroundtipontheend,andsetaside.
4. Spreadonesideofapoundcakeghostwithraspberrybuttercream.Topwithasecondghosttoformasandwich.Thenwiththeblackfrosting,pipeonafaceontotheghost.Continueuntilallghostsaresandwichedtogetherandserve!
Prep time0:25Bake/Cook time 0:25Yield12 ghosts
Where will you find 7-Up Pound Cake? At the ghost-ery store !
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Not So Spooky Spider Cookies
Ingredients8Tbs unsaltedbutter,roomtemperature1c ImperialSugar®GranulatedSugar1 egg2tsp vanillaextract½c cocoapowder¼tsp bakingsoda¼tsp bakingpowder1½c all-purposeflour*½c chocolatesprinkles48 thinpretzelsticks,brokeninhalf24 maltedmilkballs48 candyeyeballs
Directions1. Preheatovento350°F.Linetwobakingsheetswithparchmentpaper.
2. Creambutterandsugaruntillightandfluffyusinganelectricmixer,about3minutes.
3. Addeggandvanilla.Beatuntilcombined.
4. Addcocoa,bakingsoda,bakingpowder,andflour.
5. Shapedoughinto 1-inchballs.Rollinchocolatesprinkles.Add4pretzelstickstoeachsideofthecookie,making8 legs.
6. Placeonbakingsheets,2inchesapart.Bakefor9to11minutes.Whenthecookiescomeoutoftheoven,placeamaltedmilkballinthecenterofeachcookie.Addcandyeyeballswhilethecookiesarestillwarm.
7. Letrestonsheetsfor3minutes,thentransfertowirerackstocoolcompletely.
Prep time0:20Bake/Cook time 0:09 to0:11Yield24 spidercookies
*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.
How do spiders communicate?Through the World Wide Web.
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For even moreHALLOWEEN fun
visit www.ImperialSugar.com/HalloweenYou’ll find tons of spooktacular
recipes, craft ideas, edible art
and free Halloween printables!
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