Yields approximately 9 dozen bite-sized eyeballs
1. Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt.
2. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly.
3. If you have a truffle candy mold or round ice cube trays, spray them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs.
4. Using a melonballer, scoop full balls of the mixture and set aside for decoration.
5. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils.
If you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.
Note: If you are using the melonballer method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs.
Tip from Britta: For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique. I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them. Since 2001 I have found that Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd!
Brittle Meringue Bones
1. Preheat oven to 200F.
2. Line cookie sheet with brown paper bag or parchment.
3. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy.
4. Gradually beat in sugar.
5. Add vanilla.
6. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag.
7. Bake 1 hour until set.
8. Turn off oven, dry in oven 1 hour.
9. Be sure to store in airtight containers or they will become soggy.
Makes 4 to 5 dozen small finger-sized bones
Bizarre Brain Pate
1. Heat soup, undiluted, and mix in the cream cheese.
2. Stir in softened gelatin and blend well.
3. Fold in remaining ingredients and pour into a lightly-oiled mold.
4. Chill until firm and serve with your favorite crackers.
Side Note from Britta: I originally found this recipe for MardiGras 2000, which was quite yummy. When I got a brain mold for my birthday, I started thinking of what I could use for making a brain. Since the brain mold is only about 3 cups, I halved this recipe except for the amount of gelatin, left out the green onions, and finely chopped the shrimp in a food processor into more of a paste for the sake of making it look more smooth-textured like a real brain.
Freshly Flayed Flesh on Ectoplasm Crusts
Makes about 3 dozen bite-sized appetizers
1. Cut the smoked salmon into small thin strips.
2. Spread a dollop of cream cheese on each cracker, then place a strip of smoked salmon curled on top of the cream cheese.
Side Note from Britta: This is another standard tasty appetizer just renamed to be gory for the season!
Spooky Sugar Cookies
Makes about 5-6 dozen standard-sized cookie cutter shapes
1. Divide dough in half (or sixths). Only add milk or water if the dough is too dry.
2. Chill 1 hour.
3. Roll out half of dough 1/8 to 1/4 inch thick.
4. Place on a greased cookie sheet and bake at 375F/190C for 12 minutes.
Tip from Britta: These can be frosted.
Look for more spooky recipes by Britta Peterson on her Halloween Recipes Website.
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