Cooker’s Pot

You’ll Need:

48 Ritz crackers
1 cup Baker’s Angel Flake Coconut
1 cup semi-sweet chocolate chips
1/2 cup Planters walnuts
1 can sweetened condensed milk

Procedure:

Preheat oven to 350 degrees F. Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan. Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk. Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.

24 servings, 1 bar each.

You’ll Need:

- 4 cooking apples, medium size
- raisins for decoration
- whipped cream
- demerara sugar
- 4 tbsps. water
- 1oz.(25g) butter

Procedure:

1. Pre-heat the oven to 350F, Gas mark 4, 180C
2. Wipe and core the apples then peel off the top third of the skin
3. Arrange the apples in an ovenproof dish and add the water around them
4. Fill the apple cavities with demerara sugar then add a knob of butter on top
5. Place the dish in the pre-heated oven and cook for about 35-40 minutes or until apples are soft
6. Serve apples topped with whipped cream and a sprinkling of currants

You’ll Need:

2 packages active dry yeast
1/2 cup warm water
1 cup scalded lukewarm milk
1/3 cup granulated sugar
1/4 cup butter, softened
2 eggs
2 teaspoons cinnamon
1 teaspoon salt
5 1/2 cups flour
3/4 cup raisins
1/2 cup grated lemon and orange rind, mixed
More soft butter
Extra sugar

Procedure:

Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, 1/4 cup butter, eggs, cinnamon, salt and 3 cups flour. Beat smooth. Stir in raisins, rind and enough flour to handle dough. Knead; place in greased bowl. Let rise in warm place 2 hours. Punch dough down; divide in half. Place in greased pans; brush with butter. Let rise until doubled, 50 to 60 minutes. Bake at 350 degrees F for 40 to 45 minutes. Brush with more butter and sprinkle with sugar.

You’ll Need:

18 chocolate wafers
1/2 cup granulated sugar
1/4 cup melted butter or margarine
1 (6 ounce) package chocolate bits
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 pint chocolate ice cream
1 quart orange sherbet

Procedure:

Crush wafers; place in bowl. Add sugar and butter. Mix. Press into 9-inch pie plate. Chill. Place chocolate bits and cream in saucepan; cook over low heat, stirring occasionally until melted. Stir in vanilla extract; chill until thickened. Stir chocolate ice cream until smooth; spoon into crust. Spread 3/4 of the chocolate sauce over ice cream; return to freezer until firm. Soften sherbet; spoon over top. Freeze until firm.

Yield: 8 servings.

You’ll Need:

- 1 ¼ c Reduced Fat Oreo® cookie crumbs
- 18 ¼ ozs reduced fat chocolate cake mix
- 24 pcs Halloween Oreo® cookies
- 16 ozs reduced fat milk chocolate frosting
- black string licorice
- jelly beans
- semisweet chocolate chips

Procedure:

1. Preheat oven to 350.
2. Prepare 24 - 2½” muffin cups with cooking spray and flour; set aside.
3. Prepare cake mix according to package directions; stir in cookie crumbs.
4. Spoon batter into prepared muffin cups. Bake for 25 minutes.
5. Remove from pans; cool on wire rack.
6. Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 - 1½” licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
7. Let set at least 30 minutes.
8. Frost cupcakes with remaining frosting.
9. Stand cat faces on edge on each cupcake.
10. Place 3″ piece licorice string on back half of each cupcake for tail.

You’ll Need:

8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners’ sugar, sifted
White chocolate chips (about 30)

Procedure:

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners’ sugar until smooth. Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours. Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

You’ll Need:

- 6 oz. (175g) rolled oats
- 3 oz. (75g) black treacle
- 3 oz. (75g) golden syrup
- 3 oz. (75g) sugar
- 3 oz. (75g) butter

Procedure:

1. Pre-heat the oven to 325F, Gas Mark 3, 170C
2. Put the butter in a saucepan and melt slowly over a low heat
3. Add the treacle, syrup and sugar and heat gently until the sugar has dissolved
4. Remove from the heat and add the rolled oats
5. Spread evenly on to a well greased Swiss roll tin
6. Bake in the pre-heated oven for about 30 minutes or until firm
7. Cut into squares or fingers and allow to cool before serving

You’ll Need:

- one and a half pounds (675g) cooking apples, peeled and cored
- 2 x 16oz (450g) bottles of ginger ale
- 1 lemon
- 6 oz (175g) sugar, granulated

Procedure:

1. Slice the apples and put in a saucepan with half a pint of water and sugar
2. Peel the lemon thinly then add the rind together with the strained lemon juice to the saucepan
3. Cover the pan and cook gently over a low heat until the apples soften
4. Remove the lemon rind from the saucepan then sieve the apple mixture and allow to cool
5. Chill the juice and pour into a flask or shaker
6. Give the apple juice a good shake then pour into chilled glasses and top up with ginger ale

You’ll Need:

1 (18.25 ounce) box devil’s food cake mix
Vegetable cooking spray

Glaze
4 cups confectioners’ sugar, sifted
5 to 7 tablespoons milk

Decorations
1 cup confectioners’ sugar, sifted
1/4 cup unsweetened cocoa
2 tablespoons milk
Plastic spiders

Procedure:

Prepare cake as directed on package. Pour into two 8-inch square aluminum foil pans coated with cookingspray; bake at 350 degrees for 30-35 minutes or until tested done. Cool in pans on wire racks. Combine 4 cups confectioners’ sugar and 5-7 tablespoons milk in a large bowl; spread a thin layer evenly over each cake. Combine 1 cup confectioners’ sugar, cocoa and 2 tablespoons milk; spoon into a small zip-type bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders.

You’ll Need:

For the ultimate macabre presentation of swamp water punch or bile, serve your concoctions in glasses that appear to be oozing blood.

1/4 cup of honey or corn syrup
12 drops of red food coloring

Procedure:

Mix ingredients together well to affect the look of blood dip the rims of your wine goblets into the mixture. Turn glasses upright and let stand to allow the blood mixture to drip down the sides of the glasses.