Bag of Bones   Ingredients 3 cold large egg whites 1/2 tsp cream of tartar 3/4 cup sugar 1 tsp almond extract Ground chocolate wafer cookies   Preparation 1. Position racks to divide oven in thirds; heat to 225ºF. Line 2 large baking sheets with nonstick foil. 2. Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form. On high speed, gradually add sugar, a Tbsp at a time, and extract; beat 8 minutes or until stiff glossy peaks form and mixture no longer feels grainy. 3. Spoon mixture into a large ziptop freezer bag; snip off 3/4 in. from one corner. Pipe bones of various sizes. 4. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until crisp and dry. Peel off. 5. Arrange meringue bones on plate with cookie crumbs for dirt.

For caramel apples, basically use whatever you have or like. Start with an apple, add a covering of caramel (best to use melted caramel and dip the apples) and then while the caramel is still sticky you can add basically anything you want. Experiment. You can use chocolate, peanut butter, butterscotch, toffee bits (any flaky or shredded sugary candy or cookie products tend to work and stick well to the caramel base).  

Ghoulish Gelatin Cutouts     Ingredients 3 boxes (6 oz, 4-serving size) lemon flavor gelatin 3 boxes (6 oz, 4-serving size) grape flavored gelatin Wilton Icing Mix Orange, white, red, yellow and black Wilton icing colors   Preparation 1. Line bottoms of two 9-in. square pans with wax paper. Prepare 3 boxes lemon gelatin and 3 boxes grape gelatin according to package directions. Pour lemon into one pan and grape into the other. Refrigerate until firm. 2. Remove gelatin from pans and cut into candy corn, broom, cat and witch hat shapes using 3-in. cutters. Tint icing mix orange, white, red, yellow and black with icing colors. Put each in a ziptop bag; cut off one corner. 3. Pipe on designs as shown.

Bewitching Brownies   Ingredients 1 box (1 lb, 6.5 oz) brownie mix, prepared and baked according to package directions Violet, red and white tube decorating icing 1 can (16 oz) vanilla frosting 1 can (16 oz) dark chocolate frosting Wilton jumbo confetti and Halloween confetti sprinkles White fondant   Preparation 1. Cut prepared and cooled brownies into eight coffin shapes, using a 3-in. coffin-shaped cookie cutter. Using a 2 1/2-in. round cookie cutter, cut six brownies into rounds for vampire faces. 2. To decorate coffins: Pipe on rim of coffins with violet and red decorating icing. Pipe "RIP" using white decorating icing. 3. To decorate vampires: Spread top of circles with vanilla frosting. Pipe on hair and eyebrows using the chocolate frosting in a pastry bag fitted with a #3 tip. Use jumbo confetti sprinkles for eyes and Halloween confetti sprinkles for pupils. (You can also pipe on the pupils with some of the chocolate frosting.) Using fingers, form fondant into ears, nose, and fang shapes; attach to face. Pipe on mouths using red decorating icing.

Small Chocolate Spiders   Ingredients Chocolate stick candies Wilton dark cocoa candy melts 1 box Mallomar cookies Wilton Sparkle Gel Gum drops Red decorating frosting or gel Chocolate-covered sunflower seeds   Preparation 1. Cut chocolate stick candies to desired lengths for tops and bottoms of legs. Line a baking sheet with wax paper. Melt candy melts as package directs and transfer to a small ziptop bag. Snip a small hole in one corner of bag. Attach bottoms and tops of legs with a drop of candy melts. Place on pan and refrigerate 5 to 10 minutes, until set. 2. Use drops of candy melts to attach legs to Mallomar cookies. Place on pan and refrigerate until set. Decorate tops of cookies with Sparkle Gel. 3. To make heads, slightly flatten gum drops. Using red decorating frosting, attach chocolate-covered sunflower seeds for eyes and pipe on mouths. Attach heads to bodies with candy melts. Return to pan and refrigerate until set.

Skulls and Monsters   Ingredients 1 box (6.2 oz) Rice Krispy Treats, unwrapped 1 can (12 oz) whipped fluffy white frosting Green and yellow paste or gel food colors* Chocolate mini M&M’s candies or M&M’s mini baking bits Chocolate sprinkles (jimmies) Lime Tic Tacs 1⁄4 cup semisweet chocolate chips 1 tube red decorating gel   Preparation 1. Skulls: Shape 4 Krispy Treats into skulls. Place on a wire rack over wax paper. Divide frosting between 2 microwave-safe bowls. Microwave 1 bowl, stirring every 10 seconds, until frosting is pourable. Spoon over skulls to cover. Pour rest into a small ziptop bag; reserve. Put M&M’s in place for eyes and noses. 2. Monsters: Put remaining Treats on rack. Using food colors, tint frosting in other bowl to match Tic Tacs. Microwave until pourable. Spoon over Treats. Add sprinkles for hair and Tic Tacs for eyelids and bolts. Refrigerate to set. 3. Cut a tip off corner of ziptop bag; pipe eyes on Monsters. Melt chocolate chips, stirring until smooth. Spoon into another ziptop bag and cut tip off corner; pipe eyes and mouths on Monsters, mouths on Skulls. With red gel, pipe scars on Monsters. Refrigerate until serving.

Appetizer Samples

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