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Auntie Gale's Choice Recipes Oct. 21st edition
Easy Halloween Truffles


1 pkg. (6 squares) Baker’s


   Bittersweet Chocolate


1/4 cup whipping cream


1 Tbsp. butter, softened


1 pkg. (6 squares) Baker’s


   White Chocolate, divided


Yellow and red food


   colorings (3 drops yellow


   and 2 drops red)


3 Tbsp. Baker’s Angel Flake


   coconut, tinted orange


Black decorating gel


 


Microwave bittersweet chocolate squares, cream and butter in microwaveable bowl on High 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.


Microwave 3 white chocolate squares in clean microwaveable 1 cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely.


Dip 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use  decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.


 


Cookies ‘N Cream Jack-o’ Lantern


popcorn balls


 


16 Halloween OREO Choco-


   late Sandwich Cookies,


   divided


5  cups air-popped popcorn


1/2 cup raisins


2-1/2 cups Jet-Puffed


   Miniature Marshmallows


1/3 cup butter or margarine


 


Chop 11 cookies; toss with popcorn and raisins in large bowl. Cook marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.


Shape into 10 (2-1/2 inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a “stem”. Serve in cupcake liners if desired.


 


halloween jigglers hands


 


2-1/2 cups boiling water (Do


   not add cold water)


3 pkg. (3 oz. each) Jello-O


   Grape Flavor Gelatin


1 pkg. (3 oz.) Jell-O Orange


   Flavor Gelatin


 


Add boiling water to combined gelatin mixes in large bowl; stir 3 min. until completely dissolved. Pour into 13x9 inch pan. Refrigerate 3 hours or until firm.


Trace outline of hand on piece of paper. Cut out pattern; place on top of gelatin. Cut around pattern with sharp knife, making sure to cut all the way through gelatin to bottom of pan. Repeat with remaining gelatin.


Dip bottom of pan in warm water 15 sec. Carefully remove hand cutouts from pan. Use as a garnish for your favorite Halloween punch or place on individual serving plates. Cut out any remaining gelatin with Halloween cookie cutters. Serve with the Jigglers Hands.


 


Georgia Cornbread Cake


By: Donna Murray


 


1 cup white sugar


1 cup brown sugar


1-1/2 cups self-rising flour


4 eggs, beaten


1 cup canola oil


1 tsp. vanilla


2 cups pecans, chopped


 


Mix sugars and flour together. Add beaten eggs, oil, and vanilla. Stir in pecans. Preheat oven to 350º. Bake in 9x13 pan for 35-40 minutes.



If you would like to share your recipes with the community, please send them to:


Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150


or you can email me at: gale@shelbyinfo.com



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