HungryRecipes.com

1 Envelope Kool-Aid grape flavor unsweetened mix

1 Envelope Kool-Aid orange flavor unsweetened mix

2 Cups sugar

3 Quarts cold water

1 Bottle (qt.) ginger ale — chilled

Mix Kool Aid’s together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

3 c Fresh juniper sprigs

-with berries 2 c Red rosebuds

1 c Bay leaves

1/4 c Cinnamon chips

2 tb Cloves

10 Drops rose oil

3 Drops pine oil

6 Drops cinnamon oil

1 tb Orrisroot chips

5 Whole dried rose blossoms

3 Three-inch cinnamon sticks

20 Assorted pinecones,

-painted gold

Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top. Victoria/December/90 Scanned & fixed by DP and GG

At drug store) Flexible headband Ribbon Bells Fiberfill Straight pins White thread Needle Scissors Fabric paints Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows.

-LISA CRAWLEY (TSPN00B) 2 tb Sugar

1 pk Active dry yeast

2 1/2 c All-purpose flour

2 tb Butter

1 ts Salt

1/4 ts Nutmeg

3/4 c Eggnog; at room temp.*

I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as little as 1/2 c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers’ directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B)

14 lb Uncooked smoked ham

1 c Brown sugar

1/2 c Dry sherry

1/4 c Honey

1/4 c Dijon mustard

Preheat oven to 300 degrees. Put ham, fatty-side up, in a foil-lined metal baking pan. Cover with foil and bake for 3 hours. Combine remaining ingredients. Remove ham from oven. Carefully trim away all but 1/8-inch of fat. Score with a sharp knife in a diamond pattern, making cuts 1/8-inch deep and one inch apart. Pour excess fat from pan. Line pan with new foil, and put ham in pan. Spoon glaze over ham and bake for 20 minutes. Raise oven temperature to 325 degrees, and glaze again. Bake an additional 20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin slivers. Formatted by T. Grant, HWWK11B, from Martha Stewart Entertaining.

1/2 pound Butter — at room temperature

1 tablespoon Butter — at room temperature

2/3 cup Sugar

2 Egg whites

4 cups Flour

Blackberry jam — with seeds —–TOOLS—– Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack

sm Spoon With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all the sugar has been used.

Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12 minutes or until Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fillthe dent in each one with jam. Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

24 oz Frozen strawberries — thawed

6 oz Lemonade, frozen concentrate

1 qt Ginger ale

1 c Raisins

1 c Blueberries — fresh or frozen

Recipe by: Creepy Cuisine, Lucy Munroe Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd’s thirst, double or tripple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!

Penny Halsey (ATBN65B).

12 Radishes

1 7 Oz Jar pimento-stuffed

Olives 1 46 Oz Can tomato juice

You can ” see” this drink is eye-deal on a hot day !This is a recipe for older Kids to make with an Adult’s help.

What you will need. Vegetable peeler ice cube tray tall glasses

1. Prepare these bloody eyeballs the day before you plan to serve them.

With an adult’s help, peel 12 radishes, leaving thin streaks of red skin on them for blood vessels.

2… Using the tip of the vegetable peeler or small knife, carefully scoop

out a small hole in each radish. Stuff a green olive, pimento side out, in each hole. Place 1 radish in each section of an empty ice cube tray. ( You may need to pare your eyeballs down a bit to fit the ice cube tray.)

3… Fill the tray with water and freeze overnight.

4… Pout tall glasses 3/4 full of tomato juice and add a pair of eyeballs

to each glass. Cheers !! This bloods for you !

Serves 6 thirsty creeps.

1 Vanilla bean OR 1 tb extract

12 Egg yolks

2 c Sugar

1 c Dark rum

2 c Bourbon

1 c Cognac or other brandy

8 Egg whites

3 tb Sugar

1 qt Cream

Freshly grated nutmeg FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk–seeds, pod, and all (if using vanilla extract, you’ll add it after eggnog base has cooked). Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice. Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes. Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen. TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl. Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle. Source: “Gooey Desserts” by Elaine Corn

2 C granulated sugar

2 C corn syrup

1/3 C cinnamon candy

1 C water

3/4 Tsp cinnamon

1/2 Tsp vanilla

1/4 Tsp cloves

3/4 Tsp red food coloring

6 Med apples

Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it’s ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.