Fresh Drink Recipes for Thanksgiving Holidays

Wednesday, October 28, 2009

You can try one of these fresh drink recipes for thanksgiving holidays so that you can make your thanksgiving sparkling to your family and your guests so i wish you always enjoy your super thanksgiving holidays.

Fresh Margarita Recipe for Thanksgiving Holidays


  • 1/2 cup frozen cranberry-raspberry juice concentrate, thawed
  • 1/2 cup tequila
  • 1/4 cup orange liqueur
  • 3 tablespoons melon liqueur
  • 5 cups ice cubes
  • Light-colored corn syrup (optional)
  • Multicolored coarse decorating sugar (optional)

  1. In a blender combine juice concentrate, tequila, orange liqueur, and melon liqueur. Cover and blend until combined.
  2. With blender running, add ice cubes, one at a time, through opening in lid, blending until slushy. If desired, dip rims of six glasses into corn syrup and then into decorating sugar placed in a shallow dish. Pour blended mixture into glasses. 

    Makes 6 servings.

Fresh Blood Orange Bourbon Recipe for Thanksgiving Holidays


  • Ice cubes
  • 3 tablespoons blood orange juice, strained
  • 2 tablespoons bourbon
  • 1 teaspoon powdered sugar
  • 1 drop aromatic bitters
  • Blood orange slice

  1. Fill a short glass with ice. Add blood orange juice, bourbon, sugar, and bitters; stir vigorously. Bend orange slice in half, slide into glass. Serve immediately.

    Makes 1 (about 6-ounce) serving.
Nutrition Facts
  • Servings Per Recipe 1 (about 6-ounce) serving
  • Calories 100,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 0,
  • Carbohydrate (g) 7,
  • Total Sugar (g) 2,
  • Fiber (g) 0,
  • Protein (g) 0,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 39,
  • Calcium (DV%) 1,
  • Iron (DV%) 1,
  • Other Carbohydrates (d.e.) .5,
  • Fat (d.e.) 1.5,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Wine-Soaked Fruit Cocktail Recipe for Thanksgiving Holidays


  • Mixed dried fruits, such as apricot halves, pitted plums, tart red cherries, figs, and apple slices (about 1 cup total)
  • 2 cups port wine
  • 1 tablespoon lemon juice
  • 3 cups club soda, chilled
  • Ice cubes

  1. Thread dried fruits onto six 6-inch wooden skewers. Place skewers in a heavy self-sealing plastic bag, being careful not to pierce bag with skewers. Pour 1/2 cup of the port wine and the lemon juice over skewers. Seal bag; turn to coat. Lay bag flat in a shallow dish. Refrigerate overnight, turning bag occasionally.
  2. To serve, remove fruit skewers from bag. Discard bag and liquid. Pour 1/4 cup port and 1/2 cup club soda in each of 6 tall, thin glasses. Add a fruit skewer to each. Add ice cubes to each. Serve immediately. Makes 6 cocktails.

Nutrition Facts
  • Servings Per Recipe 6 cocktails
  • Calories 196,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 33,
  • Carbohydrate (g) 30,
  • Total Sugar (g) 0,
  • Fiber (g) 1,
  • Protein (g) 1,
  • Vitamin C (DV%) 4,
  • Calcium (DV%) 2,
  • Iron (DV%) 11,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Pomegranate Sparklers Recipe for Thanksgiving Holidays


  • 1-1/2 cups pomegranate seeds (from 1 large pomegranate)
  • 1/2 to 3/4 cup brandy
  • 1 750-ml bottle sparkling wine, such as Prosecco, Asti Spumante, or brut champagne, chilled

  1. In a bowl place pomegranate seeds and enough brandy to cover. Cover; let stand at room temperature 4 to 24 hours.
  2. For each Sparkler, pour 5 ounces sparkling wine into a champagne glass. Add a few brandied seeds. Makes 5 servings.

Note: Prosecco is a variety of white grape grown in the Veneto region of Italy, and also gives its name to the sparkling wine made from the grape.

Nutrition Facts
  • Calories 186,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 1,
  • Carbohydrate (g) 9,
  • Total Sugar (g) 5,
  • Fiber (g) 0,
  • Protein (g) 1,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Ginger Vodka Recipe for Thanksgiving Holidays


  • 1 4-inch-long piece fresh ginger, thinly sliced lengthwise, or 1/2 tsp. dried lavender
  • 1 750-ml bottle vodka (about 3 cups)

  1. Place ginger slices in a clean 1-quart jar. Using a wooden spoon, lightly crush ginger slices against the side of the jar. Add vodka.
  2. Cover jar tightly with a nonmetallic lid (or cover jar with plastic wrap and tightly seal with a metal lid). Let stand in the freezer for 4 days.
  3. Pour vodka through a fine mesh sieve to remove all solids. Return infused vodka to jar. Or to give as a gift, pour infused vodka into a decorative jar. Label and seal. Place jar in the freezer up to 3 months to store. Makes about 3 cups (24 1-ounce servings)
  4. Gingered Pineapple Martini: Combine 1-1/2 ounces (3 tablespoons) Ginger Vodka, 1/2 cup pineapple juice, and 1 teaspoon sugar. Shake with ice, strain, and serve in a martini glass.

    Per serving: 180 cal., 0 g total fat (0 g sat. fat),0 mg chol., 3 mg sodium, 20 g carbo., 0 g fiber, 0 g pro. Daily Values: 0% vit. A, 21% vit. C, 2% calcium, 2% iron.
  5. Gingered Cape Cod: Combine 1-1/2 ounces (3 tablespoons) Ginger Vodka, 1/3 cup cranberry juice, and 1/3 cup chilled carbonated water. Serve over ice.

    Per serving: 144 cal., 0 g total fat (0 g sat. fat),0 mg chol., 19 mg sodium, 11 g carbo., 0 g fiber, 0 g pro. Daily Values: 0% vit. A, 59% vit. C, 1% calcium, 1% iron.
Nutrition Facts
  • Calories 65,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 0,
  • Carbohydrate (g) 0,
  • Total Sugar (g) 0,
  • Fiber (g) 0,
  • Protein (g) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Winter Fruit Sangria Recipe for Thanksgiving Holidays


  • 6 dried Calmyrna (light) figs, sliced
  • 6 dried apricots, cut into slivers
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/4 cup brandy
  • 2 Tbsp. honey
  • 1 750 ml. bottle Rioja or Merlot
  • 1 10-oz. bottle club soda

In a saucepan stir together the dried fruits, brandy, and honey. Cook over medium-low heat until simmering. Remove from heat; cool slightly. Add wine; stir. Refrigerate up to 24 hours. To serve, strain sangria into a pitcher. Add ice cubes and club soda; stir gently.

Nutrition Facts
  • Calories 209,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 8,
  • Carbohydrate (g) 32,
  • Total Sugar (g) 18,
  • Fiber (g) 3,
  • Protein (g) 1,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 1,
  • Calcium (DV%) 4,
  • Iron (DV%) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Pomegranate Champagne Cocktail Recipe for Thanksgiving Holidays


  • 1 ounce chilled pomegranate juice or chilled cranberry juice (2 tablespoons)
  • 3 ounces chilled champagne (6 tablespoons)


Pour the pomegranate juice into a champagne flute. Slowly add champagne. Serve immediately. Makes 1 serving.

Fresh Apple Cider Punch Recipe for Thanksgiving Holidays


  • 6 cups apple cider
  • 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
  • 1/2 cup lemon juice
  • 1 750-ml bottle sparkling white grape juice or sparkling wine

  1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
  2. Test Kitchen Tip: For an adult punch, use chilled champagne in place of the sparkling grape juice.
Nutrition Facts
  • Calories 99,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Monounsaturated Fat (g) 0,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 20,
  • Carbohydrate (g) 25,
  • Total Sugar (g) 21,
  • Fiber (g) 0,
  • Protein (g) 0,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 34,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

Fresh Apple Raspberry Sparkler Recipe for Thanksgiving Holidays


  • 1 tablespoon red or green colored sugar (optional)
  • 10 unpeeled orange wedges or chunks
  • 5 unpeeled lime wedges or chunks
  • 5 6-inch wooden skewers
  • 2/3 cup raspberry juice blend
  • 1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled


Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Nutrition Facts
  • Servings Per Recipe 5 servings
  • Calories 98,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 5,
  • Carbohydrate (g) 12,
  • Fiber (g) 1,
  • Protein (g) 0,
  • Vitamin C (DV%) 38,
  • Calcium (DV%) 3,
  • Iron (DV%) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

Mom's Turkey Soup Recipe

Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup recipe that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.


Making Stock

  1. Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
  2. Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
  3. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.) Skim off any foamy crud that may float to the surface of the stock.
  4. Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
  5. Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.
  6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
  7. If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.

*If cooking gluten-free use gluten-free noodles.

Mom's Turkey Stuffing Recipe

This Mom's Turkey Stuffing Recipe from my grandmother, my mother used to make our Thanksgiving turkey stuffing recipe for over 40 years. I have never tasted the farce that Turkey recipe has moved closer as well as mom. Although years ago we used to stuff the bird, these days we cook the stuffing recipe separately. It is much easier to obtain even cooking of Turkey (and safe too) if you do not have the stuff. To infuse the stuffing with the turkey flavor, simmer giblets us for an hour, and use this stock in the stuffing.


  • 1 loaf day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
  • 1 cup walnuts
  • 2 cups each chopped onion and celery
  • 6 c. unsalted butter
  • 1 green apple, peeled, seeded, chopped
  • 3 / 4 cup currants or raisins
  • Several (5 to 10) chopped green olives (martini olives, those with chilli)
  • Stock of the turkey giblets (1 cup to 2 cups) (can substitute chicken broth)
  • 1 / 4 cup chopped fresh parsley
  • 1 teaspoon poultry seasoning or ground sage (to taste)
  • Salt and pepper (to taste)


  1. If you have not already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer and simmer for about an hour, uncovered. Strain the broth into a container for use with the stuffing. Alternatively, you can use chicken broth or just plain water with this recipe.
  2. Toast the walnuts by heating them in a skillet over medium-high heat for several minutes, stirring until lightly browned (not burned) or put them in the microwave high until the 'you can smell them toasting, about a minute or two. Let them cool while you toast the bread, then chop coarsely.
  3. Heat a large skillet, sauté over medium heat. Melt 3 tbsp tablespoons butter in skillet, add bread cubes and toss to coat the pieces of bread with melted butter. Then let them toast, not turn when they have become a little browned on one side. Note that if you do not work with a little dried-out day-bread, put the bread cubes in a bowl and put in a hot oven for 10 minutes to dry them first, before grilling in butter on Stove Top. The bread should be a little dry at first, or you'll end up with mushy stuffing.
  4. In a large Dutch oven, sauté chopped onions and celery over medium-high heat with remaining 3 tbsp tablespoons of butter until done, about 5-10 minutes. Add bread. Add cooked chopped nuts. Add chopped green apple, currants, grapes, olives, parsley. Add a cup of the strain of cooking turkey giblets or chicken stock (enough to maintain moisture of the stuffing while you are cooking). Add sage, poultry seasoning, salt and pepper.
  5. Cover. Reduce heat to low. Cook for one hour or until apples are cooked. Check every ten minutes and add water or broth if necessary during cooking to keep moisture from the stuffing and keep it from sticking to the bottom of the pan.

Serves 8-10.

Spooky and Inspire Halloween Recipes

Tuesday, October 6, 2009

It's Halloween time if you need unique Halloween Recipes you can see them as below.
I hope they will help you. Source

Marshmallow Witches

Get ready for an assembly line because these no-bake marshmallow witches from our Test Kitchen are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes.
TIP: Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.


  • 1/2 cup vanilla frosting, divided
  • 36 miniature semisweet chocolate chips
  • 12 large marshmallows
  • 1 drop each green, red and yellow food coloring, optional
  • 1/4 cup flaked coconut
  • 12 chocolate wafers
  • 12 miniature peanut butter cups
  • 12 milk chocolate kisses


  • For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
  • For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
  • For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Cheesenstein Recipe

This creamy, fun dip will be the hit of every Halloween party! "I've done several variations of this cheese ball. My daughters really love it!" Nila Grahl, Gurnee, Illinois


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 3 green onions, thinly sliced
  • 2 cartons (4 ounces each) whipped cream cheese
  • Moss-green paste food coloring
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 pepperoncinis
  • 3 colossal ripe olives
  • 2 slices peeled parsnip
  • Black decorating gel
  • 1 pretzel rod
  • 1 small cucumber
  • Assorted fresh vegetables


  • In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
  • Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
  • Add chopped ripe olives for hair and pepperoncinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
  • Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.

Strawberry Ghosts Recipe

Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!


  • 30 fresh strawberries
  • 8 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • 1/8 teaspoon almond extract
  • 1/4 cup miniature semisweet chocolate chips


  • Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
  • Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
  • In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

Bat Cupcakes Recipe

“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 can (16 ounces) chocolate frosting
  • 24 fudge-striped cookies
  • 24 milk chocolate kisses
  • Red decorating icing

  • Prepare and bake cake batter according to package directions for cupcakes; cool completely.
  • Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing. Yield: 2 dozen.

Quick Ghost Cookies Recipe

Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.

  • 1 pound white candy coating, coarsely chopped
  • 1 package (1 pound) Nutter Butter peanut butter cookies
  • miniature semisweet chocolate chips

  • In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
  • Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
Spooky Spider Cake Recipe

Get ready to wow the crowd with this appetizing arachnid. By using different frosting techniques and traditional Halloween candy, you too can create this fun creepy crawler! Gina M. Feger, Louisville, Kentucky

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1-1/2 cups water
  • 2 eggs
  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/3 cups water
  • 2 eggs
  • 2 cups shortening
  • 1/4 cup plus 2 tablespoons water, divided
  • 2 teaspoons clear vanilla extract
  • 2 pounds confectioners' sugar
  • 2 tablespoons meringue powder
  • Purple and black paste food coloring
  • 3/4 cup baking cocoa
  • 1/4 teaspoon light corn syrup
  • 2 wooden dowels (2 inches x 1/4 inch)
  • 1 cardboard cake circle (6 inches)
  • 16 wooden toothpicks
  • 8 black twist licorice ropes
  • 20 pieces candy corn

  • In a large bowl, beat the chocolate cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into the two halves of a greased and floured sports ball baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in another bowl, beat the white cake mix, water and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  • Cool all cakes for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, using a heavy-duty stand mixer, combine the shortening, 1/4 cup water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
  • For base cake: Tint 2-1/4 cups frosting purple. Using a serrated knife, level tops of white cakes if necessary. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining tinted frosting over top and sides of cake.
  • Combine 3 cups frosting, cocoa and remaining water until smooth; tint black. Combine 1/4 cup black frosting and corn syrup. Using round tip #2 and black frosting with corn syrup, pipe webs and spiders around sides of cake.
  • With 3/4 cup white frosting and shell tip #18, pipe border along bottom edge of cake. Insert dowels into center of cake. Cut cardboard circle to measure 3-1/4 in.; place over cake.
  • For spider cake: Using a serrated knife, level the rounded side of one chocolate cake; attach to cake circle with a small amount of black frosting. Spread top with 1/3 cup black frosting; top with remaining chocolate cake.
  • Using grass tip #233 and black frosting, pipe hair over cake. With white frosting and round tip # 12, pipe eyes and teeth. Pipe pupils with round tip #2 and black frosting.
  • For legs, insert a toothpick into the ends of each licorice rope. Insert one end into side of spider; insert other end into top of purple cake. Garnish with candy corn. Yield: 18-20 servings.

Boneyard Cookies Recipe

"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.

  • 1 cup confectioners' sugar
  • 1/2 cup cornstarch
  • 1/2 cup cold butter
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons seedless raspberry jam
  • 16 to 18 ounces white baking chocolate, chopped

  • In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
  • Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
  • On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
  • In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  • Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Ogre Eyes Hot Cocoa Recipe

Here's looking at you! Halloween guests of all ages will get a kick out of this eerie “vision” staring back at them. It couldn't be easier to make—thanks to the easy recipe from Jeannie Klugh in Lancaster, Pennsylvania.

  • 8 cups milk, divided
  • 1 cup mint chocolate chips
  • 1 cup instant hot cocoa mix
  • 16 large marshmallows
  • 16 Crows candies
  • 16 lollipop sticks

  • In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through.Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
  • Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately. Yield: 8 servings.

Frankenstein Cupcakes Recipe

For your Halloween party, these cupcakes are sure to impress all of your guests. They will disappear as soon as you set them out! —Taste of Home Food Styling Team

  • 1 to 2 cans (16 ounces each) chocolate frosting
  • Cupcakes of your choice
  • Large marshmallows
  • Corn syrup
  • Green and black sprinkles
  • M&M's miniature baking bits
  • Candy coated licorice

  • Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake.
  • For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired. Yield: Varied.

Dracula Cookies Recipe

Come late October, friends and family in Parkville, Missouri can “count” on Christy Hinrichs to re-introduce them to her easily recognizable, darling Dracula cookies.

  • 6 hazelnut truffles
  • 5 ounces white candy coating, chopped
  • 1 green or red Fruit Roll-Up
  • 6 cream-filled chocolate sandwich cookies
  • 1 can (6.4 ounces) black decorating icing
  • 6 slivered almonds, cut in half

  • Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
  • Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again;
  • immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
  • Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

Pajeon: Korean Scallion Pancake Recipe

Thursday, October 1, 2009

Pajeon, p'ajon, pajon, pa jun, pageon, jeon...I've seen so many variations on the name that I just decided to go with calling mine—Korean Pancake.

Pancake in pan

Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff, yet I tend to keep it simple.

This Korean pancake is one of my go-to recipes, especially good when I don't know what to make for dinner. Sure, you can add prawns, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables that you have on hand.

I even have a sweet potato that I've lost interest in that I'm eyeballing with great interest. When I bought it at the market, it seemed like a good idea at the time, but if I oven-roast pieces until nicely browned, why not?

But do try to keep your pancake relatively simple. To me, there's nothing worse than a big glop of indistinguishable food, no matter what you're making.

Cooking Korean pancake

One thing I do always add, though, is finely-shredded dried Korean red peppers; the delicate thread-like strands sold in big bags in Korean markets. They're sweet and spicy-hot, and are one of the world's great lesser-known food ingredients. And at around 2€/$2 per big bag, they're also one of the world's lesser-known food bargains. Tell your friends!


Although it's delicious served warm, I appreciate the pancake best when it's served at room temperature, which makes it a pretty great summer lunch as well, served with rice and a pile of crunchy cabbage and radish salad, dressed with sesame-lime dressing. I hope it becomes a staple in your repertoire as much as it has in mine.

Korean pancakes

Korean Pancake

Make one 9-inch (23cm) pancake

There's plenty of variations on this recipe and you can certainly make your own up, using some of my suggestions above. I find a non-stick skillet yields best results, but if you use a cast iron, be sure to add enough oil to prevent the pancake from sticking. I use relatively high heat since I want a nice, browned crust.

A large spatula works best for flipping it, although you can slide it onto a dinner plate and flip it that way, or even cut it in half, then flip each piece separately. Next I'm going to experiment using sparkling water, or maybe add a pour of beer in place of some of the water.

1/2 cup (70g) all-purpose flour
1/2 cup (125ml) ice-cold water
1/2 teaspoon salt
1 large or extra-large egg, lightly beaten
1 bunch of scallions
a spoonful of soy sauce
optional: dried red pepper slices

vegetable oil, for frying

1. Stir together the flour, water and salt until just mixed.

2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use.

3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) skillet, preferably non-stick, until hot. Fry the scallions until they're completely cooked through and soft. Add a touch of soy sauce to the pan when they're almost done, to season the scallions.

4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.

5. Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edge to peek.

6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, although I like hard-cooked fried eggs, which I know ain't "gourmet", so use your judgment.)

8. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.

Anyone have more variations or tips, I love hearing them. Korean dishes, such as this, seems to be carried down from generation to generation, and some of the best tips and suggestions I've gotten about Korean cooking have come from readers. -david


Healthy Yogurt Pancakes

These healthy yogurt pancakes are low in fat and sugar, but still moist and flavorful.

Serve this pancake recipe with low sugar syrup and a dusting of powdered sugar for a delicious treat for breakfast or brunch.

Add some fresh citrus fruit on the side of these low fat pancakes such as mango, kiwi, orange or lemon for a colorful way to enjoy a healthy breakfast.

Do something good for your body and still have a tasty treat!

Healthy Pancake Recipe

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredient List:
1 cup sifted flour
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 (8 oz.) carton plain yogurt
1/4 cup water

Step 1: Preheat lightly oiled griddle or fry pan.
Step 2: Sift and measure flour; sift again with sugar, baking soda and salt.
Step 3: In medium bowl, beat eggs until light and lemon colored.
Step 4: Blend in yogurt and water.
Step 5: Add dry ingredients and beat until well-blended.
Step 6: Cook small pancakes on lightly oiled griddle or fry pan.
Step 7: Turn when underside is lightly browned.
Makes 24 three-inch pancakes. Serve with a melon and grape fruit salad or a fruit compote.
Serves 6.


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