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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Terrifying Treats for Halloween

Terrifying Treats for Halloween

These fun Halloween-themed recipes are a scream. Try them at your next party. We promise your guests will think they’re to die for!

Severed Fingers
Ingredients:
1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
Raspberry jam

Directions:
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, beating continually. Refrigerate the dough for about 30 minutes. Preheat the oven to 325° F. Scoop about a teaspoon of dough a piece of waxed paper, using the waxed paper, roll the dough into a thin finger shape. Place it on a greased cookie sheet. Repeat until the dough is gone. Press one almond into one end of each cookie to give the appearance of a long fingernail. Remove the almonds and place a dollup of raspberry jam into the indentation left behind. Replace the almonds. Bake until the cookies turn slightly golden, 20 to 25 minutes. If desired, dip the base of each “finger” in raspberry jam before serving.

Meringue Bones
Ingredients:
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

Directions:
In a mixing bowl, beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Transfer to a plastic sandwich bag and cut a small hole in a corner of the bag. On a parchment-lined baking sheet, pipe the meringue mixture into bone shapes, about 3” inches long. Bake at 225° F for 1 1/2 hours. Allow to cool on a wire rack.

Vampire Shots
Ingredients:
4-5 ripe tomatoes
1 large cucumber, peeled
1 large onion, quartered
1 green pepper, halved
2 cloves garlic, chopped
3 cups tomato juice
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce (optional)
1/2 cup plain yogurt
Salt and pepper

Directions:
In a blender or food processor, combine two of the tomatoes, half of the cucumber, half of the onion, half of the green pepper, the garlic, and 1 cup of tomato juice. Blend until the veggies are pureed. In a large serving bowl, mix the pureed vegetables with the remaining tomato juice, olive oil, vinegar, pepper sauce (if desired), and yogurt. Add salt and pepper to taste. Serve in decorative test tubes.

Mummy Dogs
Ingredients:
1 8 oz. can crescent roll dough sheets
5 slices cheese
10 hot dogs
Cooking spray
Mustard or ketchup

Directions:
Preheat oven to 375° F. Unroll dough. Using kitchen scissors or a sharp knife, cut the dough into four equal rectangles, and each rectangle lengthwise into about 10 narrow strips . Break or cut the cheese slices in half. Wrap one half-slice of cheese around each hot dog, then wrap 3 dough bandages up the length of the hot dog, leaving the top inch or so bare. Be sure to crisscross the dough and leave empty space so it looks rough like bandages. Leaving about 1/2” of open space above the bandages for a “face,” wrap a fourth piece of dough around the bare tip of each frank. Place wrapped hot dogs on an ungreased cookie sheet and spray the dough lightly with cooking spray. Bake 10-15 minutes, until the dough is golden brown. Use ketchup or mustard to draw eyes on each mummy.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.