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Holiday - Halloween |
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- your favorite sugar cookie (or other roll-able and cut-able cookie dough recipe)
- royal icing
- food coloring
- decorating bags and tips
- tombstone shaped cookie cutter
- ghost shaped cookie cutter
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Prepare your favorite sugar cookie. Tint dough in combination Leaf Green and Lemon Yellow. Cut, bake and cool cookies using tombstone cutter from Halloween set (Wilton). Cut, bake and cool cookies using ghost cutter from set. Place cookies on cooling rack over a drip pan. Thin your favorite Royal Icing recipe and pour over cookie; let cookies dry overnight on waxed paper.
The next day, decorate cookies on waxed paper with with full-strength Royal Icing. Using a Tip5, decorate face area using a combination of leaf green and lemon yellow; pat smooth with finger dipped in cornstarch. Using Tip 2, pipe mouth in black and dot eyes in white; add Tip1 and add "pull-out" lashes and dot pupils in black.
Tint a portion of Royal Icing gray by using black color. Pipe Tip 2 zigzag hair on tombstone shaped cookies, alternating rows of gray and white. Pipe Tip 4 dot hands and fingers in leaf green/lemon yellow combination. Use icing to attach hair cookie to body cookie. Let dry overnight on waxed paper
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 spice or German chocolate cake mix
- 1 white cake mix
- 2 large pkg vanilla instant pudding mix, prepared (I like Bird's® dessert mix)
- 1 large pkg vanilla sandwich cookies
- green food coloring
- 12 small Tootsie Rolls®
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- 1 new kitty litter pan
- 1 new plastic kitty litter pan liner
- 1 new pooper scooper
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Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 1/2 qt. pineapple or orange juice
- 1 1/2 qt. Mountain Dew® soda
- 1 C pureed blueberries
- 1 qt. lime sherbet
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Chill all ingredients prior to assembly. Mix all ingredients, except sherbet, in a large punchbowl. Float scoops of sherbet on top of punch.
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ShawdoS
Recipes: 23
Member Since: Aug, 06
Members Favorites: 0
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- 1 C butter, softened
- 1 C sugar
- 1 egg
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 3/4 C flour
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup whole blanched almonds
- red food coloring
- and/or
- 1 tube red decorator gel
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Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.
In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle. If you want to paint the nails, use some red food coloring that's been diluted with water and brush on with a clean artist's brush.
Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.
Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.
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