Recipes For Fun Halloween Treats -

Creepy Fingers Recipe: Perfect for a Child’s Halloween Get Together

These are most fun to make, most fun to eat and the kids just love them! They add a nice touch to a school treat or just to have when having friends over. This is a treat from the recipes for fun Halloween treats the kids will love. 

I’m going to give you the tips first. I’ve found that if the tips are before the recipe I am more apt to read them and not be at the end of my recipe and wonder why or where something went wrong.

Some people omit the egg white brush. The only reason I like it is because it seems to add an old, weathered, yellowish dead look. I don’t think it makes much difference in taste. However, it may help in solidifying the almond into the finger.

You must roll these cookies thin. Believe me; they will spread out in the oven. Also, take them from the oven a few minutes early and reshape them the way you want them and then finish cooking.

The recipe doesn’t call for it, but if you wanted to slip a few slivers of almond into the fingers at random spots you can get that exposed dead bone look. You might also want to put fine lines of red icing to resemble blood in various spots onto the cooked fingers.

Ingredients:

• 2 tablespoons red food coloring
• 30 sliced almonds
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1/2 cup softened butter
• 1/2 cup confectioners' sugar
• 5 T. sugar
• Pinch of salt

• 1 2/3 cups flour

• Couple drops of almond extract

Directions:

1. Heat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.  Set aside.Put food coloring in a shallow bowl and add the slivered almonds into the bowl. Leave them set until they are as deep red as you’d like. Every so often, stir them around to make sure they are getting completely covered. Separate 1 egg, sitting the white aside in a separate bowl. In a different bowl, take the entire 2^nd egg with the yolk of the first egg and whisk it together; add vanilla and set aside.
2. In large bowl, combine softened butter, confectioners' sugar, sugar, and salt. Beat on medium speed until well combined. Add egg mixture and almond extract, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until put together. Wrap the dough in plastic, and chill until firm, about 30 minutes.
3. Once firm enough divide the dough into two halves. Keep the one you’re not working with covered in the plastic wrap and chilled. Separate the dough you’re working with into fifteen pieces. Lightly flour your counter or work space. Roll each piece back and forth with palms into finger shapes about 3 and a half to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to the previously prepared baking sheets. Repeat with remaining dough.
4. After you have formed all your fingers, using a pastry brush, brush lightly with the egg white from the first egg in step 4.
5. Position almonds into nails and push into dough to keep firm.
6. Bake until lightly browned, about 12 minutes, however, you will remove them at about 9 minutes and reshape them the way you want them to look. Cool completely.
   

Have fun with this and other recipes for fun Halloween treats.

Dill: It’s Not Just For Pickling

Did you know that dill was used by Hippocrates as an application on burns suffered by soldiers in ancient Rome?Dill is not just used for pickling or as an added herb to certain dishes, but has medicinal qualities as well.

The green dill leaves have a sweet aroma and taste.When dried, the dill seeds are similar in taste to caraway seeds, and have a sweet and citric type flavor but slightly buttery as well.Derived from the Norse word dilla; it means to lull.Thus, this herb is used to induce sleep and is a great insomnia reliever.

The components in dill oil act as protective neutralizers in carcinogens such as: cigarettes smoke, charcoal grill smoke, and trash incinerator smoke. This oil also prevents bacteria growth, much in the same way as garlic. In addition to its aforementioned properties, dill is a very good source of calcium which is important for reducing the bone loss that occurs after menopause and in some conditions such as rheumatoid arthritis.

Crushed dill seeds, when diluted with water, can be used as a nail-strengthening bath. When chewed, dill seeds can be highly effective in curing bad breath.It can also be used to relieve stomach symptoms.Simply chop a little dill and mix it with plain low fat yogurt.

Did you also know that one tablespoonful of dill seed contains as much calcium as one-third cup of milk?Also, dill tea is used as a stomach soother, to overcome insomnia, and even to cure hiccups. In its diluted form, it may be used as a remedy for gas in infants.

Dill has been used for both its culinary and medicinal properties for thousands of years. Furthermore, dill is widely used in Scandinavian cuisine due to its light and delicate flavor.

It compliments fish dishes; goes well with smoked salmon, cheese, egg dishes, sour cream and yogurt. Dill seeds have a much stronger flavor and in combination with vinegar and spices make a great pickling agent. They are partnered with cucumbers to make dill pickles. Dill seed is a very good source of calcium, dietary fiber, as well as the minerals manganese, iron, and magnesium.

Dill can be planted as seeds in your garden; and you they don't require much care, which is perfect if you are not considered a gardener.If you prefer to purchase it, you can be sure most supermarkets carry fresh dill.

In fact, if you have ever tuned into the food network, you will know what to do when you take it home.Run it under water, clean, wrap in paper towels; put into a zip lock bag and you’re set to use it at any time. Yummo!

Breakfast Ambrosia

Ingredients:

• 5 large oranges, peeled with pith and seeds removed and separated
• 2 bananas, peeled and sliced
• 2 cups dried coconut
• 1/2 cup chopped almonds or pecans
• 1/4 cup fresh squeezed orange juice

Method:

1. Mix all ingredients and chill in refrigerator until cold.
2. Also excellent with raw honey drizzled on top.

Coriander: A Herb For The Ages

Coriander is widely used in meal preparations.However, it is also a powerful herb which has many health benefits. Commonly known as cilantro, the leafy herb used in most cuisines, the seeds taken from these leaves are known as coriander. Let’s review why coriander is truly an herb for the ages.

Traditionally, coriander is a perennial herb.Its sweet-smelling aroma is transmitted by its tender green fruits, and when ripe, turn a brownish yellow. Originating in the Mediterranean region, it is an herb that thrives in black soil and arid regions.Considered to be rich in various food elements, the coriander leaves contain protein, fat, minerals, fiber, carbohydrates, and water.

The minerals and vitamins include: vitamin C, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, sodium, potassium, and oxalic acid.These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm.

Coriander seeds reduce fever, and offer a feeling of coolness.

The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid.

Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling.

Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed.

While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis.

Considering its medicinal properties, it’s no wonder coriander is commonly used for both internal and external consumption.Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.

http://hendrikas-easy-holiday-recipes.blogspot.com/

Hi Everyone,

This is just a short note to draw your attention to the tasty snack recipes I added to our different sites and blocks. I am giving you the links below. Do go there and get them, you will love them!

http://www.allrecipes.our-webs.com/documents/new-years-recipes.html

http://www.allrecipes.our-webs.com/documents/new-years-eve-recipes.html

http://www.allrecipes.our-webs.com/documents/new_years_day_recipes.html

http://www.allrecipes.our-webs.com/documents/new-years-party-recipes.html

http://www.food-is-good.com/documents/new_years_recipes.html

http://www.food-is-good.com/documents/new_years_eve_recipes.html

http://www.food-is-good.com/documents/new_years_day_recipes.html

http://www.food-is-good.com/documents/new_years_party_recipes.html

http://hendrikas-easy-holiday-recipes.blogspot.com/

Many of the file names may look more or less the same, but there are different recipes on each of them.

I'm am not going to bore you with the long story why I turned so silent, suffice to say – computer broke!!

Enjoy your day,

Magriet

Thanksgiving Day Leftovers

It never fails that on Thanksgiving, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming “just one more bight”, our bodies are telling us “There’s not room for even one more crumb.” Ah the drama that goes on within us when it comes to food. So, how do you make sure the Thanksgiving Day leftovers are safe to eat tomorrow?

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten in the state of Denmark. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

Enjoy your day,

Jacob


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Have More Fun and Less Stress This Thanksgiving

Thanksgiving dinner is lots of fun, but boy is it a lot of work! We want to spend time with family but we are slaving away in the kitchen to feed them all instead. By the time we are through, it is time to eat and clean up. Does that sound fun to you? Here are a few tips to make that day more fun and less stressful.

1.Clean your home before Thanksgiving Day. We all want the place to look great for our guests but the same day as the meal is not the best time to do it. If everyone chips in and takes a different section of the house, it’ll get straightened out in no time.

2.Create the menu in advance. This includes what you will cook, bake, and roast for the special day. An advanced menu makes shopping easier. A comprehensive list ensures that no rock is left unturned or item forgotten at the store.

3.Delegate duties. There is no written rule that says mom has to cook it all. The kitchen is everyone’s place on Thanksgiving Day. Even the kids can do their share by peeling potatoes or slicing up fruit and vegetables for a salad. For younger ones, stirring and adding ingredients prior to cooking is a fun task they are sure to delight in. Just be careful that they aren’t tossing in army men or dolly shoes while you’re basting the turkey.

4.Set the table. We always leave that until last but there really is no reason to. If dinner will be buffet style, arrange the buffet servers, utensils, sterno jars, and the dinnerware a day or two ahead of time.

5.Make a list and check it twice. Don’t end up with more turkey than you need. Write the names of everyone who is coming so that there is enough turkey for a full serving for each person. This cuts down on leftovers which seem to take over the refrigerator for at least a week.

6.Use disposable pans. When roasting the turkey, ham, chicken, and/or other meats, do so in disposable roasting pans. The last thing anyone wants to do is wash dishes after eating a big meal. These pans come in various sizes including ones perfect for side dishes and even breads. When it’s all over, throw them in the trash can instead of spending the evening washing every pot, pan and casserole dish in the house.

7.Buy containers for leftovers. No one ever has enough to store food in so they use the pans that they cooked in. This is a bad idea. Choose smaller rather than larger containers so there is no space inside the container that is not occupied by food. The cheaper ones are disposable as well so once the food is gone, get rid of the container without worrying about anything being wasted.

Does preparing for Thanksgiving leave you stressed? Change your tune this year and free your mind and body from all that kitchen work. Follow these few simple tips and you’ll be off to a good start.

Enjoy your day,

Jacob