Looking for last-minute Halloween recipe ideas? Impress your guests with these two crafty treats courtesy of Quaker Valley student Hannah Blizzard.
Interested? Here's what you need to know:
- 8 small navel oranges
- 1 small apple, chooped
- 1/2 cup halved seedless red grapes
- Slivered almonds and whole cloves
- Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat.
- Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside.
- Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.
Yields: 8 servings.
Halloween Poke Cake
- 1 package fudge marble cake mix (regular size)
- 2 packages (3 ounces each) orange gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1/2 cup butter, softened
- 3-1/2 cups confectioners' sugar
- 1/3 cup baking cocoa
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 12 to 15 candy pumpkins
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan.
- Cool on a wire rack for 1 hour.
- In a small bowl, dissolve gelatin in boiling water; stir in cold water.
- With a meat fork or wooden skewer, poke holes in cake about 2 inches apart.
- Slowly pour gelatin over cake.
- Refrigerate for 2-3 hours.
- For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth.
- Spread over cake; top with candy pumpkins.
- Cover and refrigerate until serving.
Yields: 12-15 servings.