Halloween Recipes
Webmistress Britta
Welcome! I am Britta, Webmistress of the Dark, and these are my Halloween Recipes!
Not all are spooky, but they have all been used at various Halloween parties over the years, hence their inclusion. Please click on the recipe in the index below to jump to the recipe you'd like to see, complete with example photos, or you can scroll to keep reading...

Eerie Elegance: 13 Fabulous Frights New for 2010 is the DVD Eerie Elegance: 13 Fabulous Frights - the perfect accompaniment to the Halloween party book Eerie Elegance! Watch over two hours of full quality video to learn these projects and recipes demonstrated by your Halloween Hostess, Britta, Webmistress of the Dark. Ideas range from the simple and budget-conscious to elaborate environments and everything in between, so there is a project for everyone inside Eerie Elegance!

To order your copy, please visit www.EerieElegance.com!


Copyright ©1996-2010 Britta Blvd. All rights reserved. All text, photos, graphics, artwork and other original material on Britta Blvd
are copyrighted and may not be published, broadcast, rewritten or redistributed without prior written consent.


Not only are the costumes and decorations fun for Halloween, but I always have to see what creepy, ooky, or just plain visually disgusting party food I can make that still tastes yummy. I think it goes with the spirit of Halloween as a holiday, but not everyone shares my die-hard enthusiasm. Many of my friends can't get past the visuals to find out that what I've made really does taste good, but I can give credit that at least most of them give my eerie eats a try. I've been making the Gelatin Eyeballs since 1994, but my friends are often too chicken to eat them!

You can see in the photos that over the years of being a Halloween Hostess, I have not only created more recipes, but also added spooky signs describing what my eerie edibles are, which I think add to the fun. How else would anyone know they were eating scabs, not just dried cranberries? ;)

Since it's been more than a decade I've been making Halloween party food (!), I've moved my Spooky Spread photos to a separate page. If you would like to see how I've arranged my ghoulish goodies over the years, please click here:

Halloween Recipes: Spooky Spreads

And now for the recipes...



Mad Scientist Body Parts
Mad Scientist Spooky Spread 2006

Mad Scientist Body Parts

My repertoire of recipes has acquired more and more body parts over the years, and since my Mad Scientist display has also grown recently, I have begun to arrange all the edible body parts together as a mad scientist experiment in process, complete with microscopes, notebooks, periodic tables, and lab coat hanging on the wall waiting for the doctor to return. Not only does this enhance the mad scientist theme nicely, but it also frees space other tables for even more food, especially when guests bring their own revolting recipes! :)

The Eerie Eyeballs, Bizarre Brain, and Haunted Human Heart are featured separately in this list. The bleeding hands are made in the same way as the Haunted Human Heart, just using peach gelatin with evaporated milk as the flesh, with the same raspberry blood syrup in a baggie bladder inside. The green substance in the large jar is an assortment of Gummy Body Parts purchased candies suspended in green "ectoplasm" soft-set lime gelatin. Deliciously disgusting!

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Eerie Eyeballs
Eyeballs 2003
EyeZoom
eye trays Eyeballs Zoom 2003

Eerie Eyeballs

Yields approximately 9 dozen bite-sized eyeballs

3 oz (small box) lemon gelatin (can be sugar-free)
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
8 oz cream cheese (can be lowfat/Neufchatel)

Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. If you have a truffle candy mold or round ice cube trays, spary them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Note: if you are using the melonballer method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs.

For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique. I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them. Since 2001 I have found that Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd!

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Freaky Witches Fingers
Freaky Witches Fingers 2002 Freaky Witches Fingers 2005
I found this recipe long ago on the Searchable Online Archive of Recipes, which has now moved to Recipe Source.

Creepy Witches' Fingers

Yield: 5 dozen

1 cup Butter, softened
1 cup Icing sugar (powdered sugar)
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder*
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda*, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."
(ed. note - I opted not to go for the bloody effect as you can see in my picture above, and my guests were still grossed out! - Britta)
Remove from baking sheets and let cool on racks. Repeat with remaining dough.

(Collected by Bert Christensen, Toronto, Ontario)

*The recipe is reproduced above exactly as I found it, but please note the stars I added. I used baking powder for several years just fine, assuming the baking soda listed in the instructions was an error. However, when I moved to a new place with a different oven, my witches' fingers kept puffing during baking and not keeping any detail, which was disappointing! I finally realized that the dough was very similar to a Christmas cookie recipe I had, so I just used neither baking powder nor baking soda and had a more shortbread-like recipe that keeps the detail perfectly, since it has no leavening ingredient. I recommend that method as most reliable. - Britta

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Brittle Bones
Brittle Merangue Bones Bones 2006

Brittle Meringue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

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Bizarre Brain
Bizarre Brain 2002

Bizarre Brain Pate

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

I originally found this recipe for MardiGras 2000, which was quite yummy. When I got a brain mold for my birthday - can you tell my friends know I love Halloween? - I started thinking of what I could use for making a brain. Since the brain mold is only about 3 cups, I halved this recipe except for the amount of gelatin, left out the green onions, and finely chopped the shrimp in a food processor into more of a paste for the sake of making it look more smooth-textured like a real brain.

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Freshly Flayed Flesh on Ectoplasm Crusts
Freshly Flayed Flesh 2002 Freshly Flayed Flesh 2004

Freshly Flayed Flesh on Ectoplasm Crusts

Makes about 3 dozen bite-sized appetizers.

1 package oil-packed sliced smoked salmon
1 package cream cheese (can be Neufchatel)
1 package crackers, melba toasts, bagel chips, or be creative!

Cut the smoked salmon into small thin strips. Spread a dollop of cream cheese on each cracker, then place a strip of smoked salmon curled on top of the cream cheese. This is another standard tasty appetizer just renamed to be gory for the season!

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Sinister Skulls
Sinister Skulls 2006

Sinister Skulls

plastic wrap
1 small party favor plastic skull candy container
1 package cream cheese
1 jar chili sauce or salsa
crackers for spreading

Set the cream cheese out to thaw to room temperature. Line the inside of the plastic skull dish with plastic wrap leaving enough edges to wrap around later. Spoon the softened cream cheese into the plastic-lined skull dish, mashing in as much cream cheese as possible to pick up the most detail in the mold. Scrape any extra cream cheese off the top so it is flat. Close the plastic wrap over the flat cream cheese top and place in the freezer to set. Once set, remove the plastic wrap from the skull dish, and carefully wrap in foil to cushion the face shape. Line the skull dish with fresh plastic wrap to make more cream cheese skulls. Store in the freezer until night before the party, then thaw in the refrigerator. To serve, place the skull in a shallow dish, garnish with your preferred bloody salsa or chili mixture, including inside the eye sockets, and stab with your favorite spreader. You can extend the time before needing to refill by placing the skull on half a block of cream cheese, but cover the plain cream cheese with enough sauce so you can only see the skull above the "blood."

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Fried Spiders
Fried Spiders 2003

Fried Spiders

Inspired by the traditional Cambodian delicacy, in 2003 I tried making my own Fried Spiders out of pre-made ingredients. They are quite fragile, but tasty!

For each fried spider:
1 frozen ready-to-bake breaded cream-cheese-filled jalapeno popper
4 frozen ready-to-bake breaded onion rings
egg wash
wooden toothpicks soaked in water

Thaw the jalapeno poppers and onion rings enough to be able to use toothpicks and knives on them. Cut the onion rings in half to make the curved legs. Attach the 8 legs to the jalapeno pepper body with egg wash and hold in place with the wet toothpicks. Bake in the oven according to the jalapeno popper package instructions, taking care not to burn the legs. Carefully arrange on a serving platter, since the legs might fall off, just like real fried spiders!

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Decayed Corpse Chips with Entrail Salsa
Corpse Chips in Coffin Corpse 2002

Decayed Corpse Chips with Entrail Salsa

blue corn tortilla chips
coffin
salsa

This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails.

For 1999 I got more elaborate. I found a larger coffin that happened to fit a rubber skeleton I have had for years. I lined the coffin with crushed velvet, propped up the skeleton, arranged the chips around him, and set the crystal bowl of "entrails" between his calves...yummm...

If you cannot find a coffin, find a clean plastic skull or assorted bones, put them in a large serving bowl, then arrange the blue chips around the bones as the decaying flesh!

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Spooky Sugar Cookies

Spooky Sugar Cookies

2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp vanilla
6 cups flour
3/4 tsp salt
4 Tbsp milk (can use water)

Divide dough in half (or sixths). Only add milk or water if the dough is too dry. Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Place on a greased cookie sheet and bake at 375F/190C for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

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Buttercream Frosting
1998 Sugar Cookies

Buttercream Frosting

Thanks to Kathy Henricks for her tried & true frosting recipe!

1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

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Ghoulish Gravestones
Ghoulish Gravestones 2003 Ghoulish Gravestones 2004 Ghoulish Gravestones 2005

Ghoulish Gravestones

For the Ghoulish Gravestone cookies, use the Spooky Sugar Cookies recipe with a gravestone cookie cutter, bake & cool completely, then cover with Royal Icing, but tint the icing gray using a small amount of black food coloring, then add just enough light corn syrup for the icing to level itself when spread, but so it still hardens enough to use food coloring pens for the lettering. Be sure to wait a full day or at least overnight for the royal icing to harden completely before using the food coloring pens. Food coloring pen sets have become available in most large grocery stores with the cake decorating supplies, plus specialty cake decorating stores or online. If you cannot find any, use a fine, soft watercolor brush and normal black food coloring.

You can use any lettering style you like for your gravestone epitaphs, and you can vary your font styles as you wish. If you are overwhelmed by the concept of free-hand lettering, print out your epitaphs from your computer in fonts you like and the layout centered to your preference, then use those as models to draw on the cookies. I say "draw" because elaborate lettering by hand is much more like drawing than writing, since you are placing each line for the end result image, not just writing quickly to get words down.

I hadn't made gravestone cookies in the past since the only cookie cutters I found were the simple upside-down U shape, which I thought too boring, but I found a more elaborate cutter the same year I made my first outside gravestones, so I thought the theme very appropriate! My first year I wanted to be sure the epitaphs were legible so everyone would get the jokes, which they did, and I was going for a simple carved style. The next year I kicked myself because I've been good at free-hand calligraphy since I was 9 years old, so why not go all out with the lettering? I chose a consistent Old English blackletter font style since I liked the look and can do it in my sleep since I've done it free-hand so many years now. Since I hadn't used the "punny" epitaphs for my yard gravestones, I used them on my cookies, using the same 13 epitaphs that made me laugh the most for the entire batch of cookies. The only drawback to making these cookies every year is that in only 4 years my black food coloring pen has already run out of ink!

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Royal Icing
Ghoulish Gravestones 2005

Royal Icing

This is the traditional recipe that glues gingerbread houses together or makes a hard candy-like surface on cookies or cakes.

Makes enough to ice 5-6 dozen sugar cookies.

16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar

Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets. This hardens when exposed to air, but dissolves in water, so keep a moist towel over the bowl while working with it. Use a tight-fitting plastic container to store in the refrigerator for a couple weeks, but the egg whites begin to separate from the sugar any longer than that.

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Awful Arachnids
Icing Spiders 2001 Kael Eating a Spider Spider CLose-Up

Awful Arachnids

These edible spiders are made from Royal Icing, which needs to be used right away since it hardens to a rocklike texture very quickly! Mix up the Royal Icing per the recipe, and add black gel food coloring to get the mixture as dark as you can. It will dry a darker color than your wet icing looks. I only made a third of the Royal Icing recipe and I still had tons of icing left over after making two dozen spiders.

These are very fragile, especially peeling off the waxed paper, since the legs tend to break off. Place gently around your party table for a spooky look, but if you place near moisture, you might have a black food coloring mess that will be difficult to clean!

Icing Spiders How-To #1

I used a decorating tube to pipe the icing into spider shapes on waxed paper. If your hand gets sore from piping spiders like mine does, put a toothpick in the piping tube nozzle so the icing doesn't dry and plug the nozzle. Taking breaks is good since the warmer the icing gets, the bigger and sloppier your lines are, so let the icing bag rest back to room temperature, then keep piping away until you get sick of spiders! For me that's usually about 3 dozen, or one cookie sheet full, and usually happens over the course of several days while watching TV and waiting for other Halloween recipes to set or bake. Once the spiders are dry, as long as they stay away from moisture, they will keep indefinitely.

TIP: If you are also icing cookies with Royal Icing, make one large batch, reserve about 1 cup in another bowl for your spiders and tighly cover. Thin the rest of the icing with corn syrup for smoothly-iced cookies, then you still have your stiff Royal Icing ready to be tinted black for spiders!


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Pumpkin Pasties
Pumpkin Pasties 2006

Pumpkin Pasties

These were originally from the Hogwarts Celebrations, now appearing annually for Halloween by popular demand!

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed through a strainer)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)

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Spicy Bat Wings
Spicy Bat Wings

Spicy Bat Wings

barbecue chicken wings (buffalo wings)

This is another creative description of a familiar dish. Since I am not one for extremely spicy food, I got honey BBQ wings, but they sure are yummy...

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Sneaky Slices with Golden Goo
Sneaky Slices 2002

Sneaky Slices with Golden Goo

sliced apples
purchased caramel dipping sauce (not ice cream topping)

A spin on a traditional Halloween treat of caramel apples without all the mess! Cut the apples into slices if not already. Vivid blood-red apple skins against the snow-white apple flesh look fabulous on a Halloween table, with the caramel "golden goo" ready in a bowl for dipping.

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Dried Scabs
Dried Scabs 2002

Dried Cranberry Scabs

dried cranberries
(could adapt and use dried currants or dried cherries)

Yes, another nasty name for an otherwise mediocre dried fruit...but call them "scabs" and all of a sudden no one will eat them!

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Tooth Decay Fodder
Tooth Decay Fodder 2002 Tooth Decay Fodder 2004

Tooth Decay Fodder

assorted candy

This is my attempt to make even one of the best parts of Halloween scary by naming it with the possible consequences of overindulgence...bwah-ha-ha-ha...!

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Deviled Eggs
Deviled Eggs 2003

Deviled Eggs

hardboiled eggs
mustard (can even be dijon or other flavored mustards if you like)
mayonnaise

To hardboil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over meduim heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.

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Spiderweb Brie En Croute
Spiderweb Brie 2006

Spiderweb Brie En Croute

small Brie cheese round
packaged puff pastry sheet

Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Use the leftover pastry scraps to add your own design to the top of the Brie, gluing on the pastry with water, milk or egg wash. Cookie cutters might give you inspiration, or roll your scraps into thin ropes and make a spiderweb design. Brush with milk or egg wash for nice browning. Place on greased foil on a cookie sheet and bake in the oven at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.

You can leave your Brie en Croute plain which is still tasty, or you can add a layer between the pastry and the Brie if you like. My favorite is either my homemade spiced loquat jam, or apricot preserves with dried cranberries. Any large chunks of fruit make the pastry surface lumpy, so that could mar your design if your work is intricate.

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Creepy Cheese & Crackers
Creepy Cheese 2006 JackO Cheese n Crackers

Creepy Cheese and Crackers

your choice of cracker (Ritz is pictured)
orange cheese, preferably already sliced
a contrasting layer (I used white cheese slices)

For the version shown with the white background, cut the slices of cheese into cracker-sized squares. Cut the orange cheese into jack-o-lantern shapes by hand, or use a miniature cookie cutter if you're lucky (I wasn't lucky, so I cut all of these by hand). Lay the contrasting layer on the cracker, then top with the jack-o-lantern slice.

For 1999, I used a cookie stamp on melted American cheese while it was cooling in a flat cookie sheet. After it cooled thoroughly, I trimmed away the edges and had what you see above with the purple background.

For 2006 I finally had time to use my mini Halloween cookie cutters to cut the cheese shapes into white ghosts, orange pumpkins and white skulls.

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Crab Triangles

Tricky Crab Triangles

one stick (1/2 cup) melted butter
one 6 1/2 oz can crab meat
1 small jar (approximately 5 oz) Kraft Old English cheese
1/2 cup mayo 1/2 tsp. garlic salt
one package split English muffins

Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.
(as you can see, these really aren't so tricky)

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Butterbeer Light
Butterbeer Light 2007

Butterbeer Light

I improved on the well-loved Traditional Hogsmeade-Style Butterbeer recipe -
now all the alcohol and calories have been charmed away! :)

Makes 2 quarts.

1 cup sugar-free butterscotch or English Toffee flavoring syrup (Torani's or similar)
7 cups diet cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the butterscotch flavoring to the soda then stirring gently to mix well, or the fizz will dissipate too soon. To keep butterbeer on hand, pour 1 cup cream soda out of the 2-liter bottle, quickly add 1 cup butterscotch flavoring, and recap the bottle. Completely sugar-free and alcohol-free!

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Original Butterbeer
Original Butterbeer 2007

Original Butterbeer

The Traditional Hogsmeade-Style Butterbeer recipe was originally from the Hogwarts Celebrations,
now appearing annually for Halloween by popular demand!

Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon. To keep butterbeer on hand, pour 1 cup cream soda out of the 2-liter bottle, quickly add 1 cup butterscotch schnapps, and recap the bottle. I did make a refill batch using 1 cup schnapps to a whole 2 liter bottle of cream soda, which was ratio of 1 to 8, but people tasted the difference and complained, so fair warning!

There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

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Witches Brew
Witches' Brew 1999 Witches Brew 2005

Witches' Brew (1998)

500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water

(or)

Witches' Brew (2000)

(this one pretty much fills a 12-quart cauldron)

four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum

All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)

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Reanimate Your Own Zombie
Zombies 2003

Reanimate Your Own Zombie

This is from my Laboratory Libations display as a recommended mad scientist experiment using existing bottled reagents.

Individual serving alcoholic cocktail in a small glass.

hydrochloric acid = light rum
perchloric acid = spiced rum
tincture of iodine = dark rum
sulfuric acid = Bacardi 151
citric acid = pineapple juice

"To Reanimate Zombies: Into a small beaker, pour equal parts hydrochloric acid, perchloric acid, tincture of iodine & sulfuric acid. Add a splash of citric acid, stir and feed to your corpse for instant reanimation."

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Spontaneous Sentience
Spontaneous Sentience 2005

Spontaneous Sentience

This is from my Laboratory Libations display as a recommended mad scientist experiment using existing bottled reagents.

Individual serving alcoholic cocktail in a small glass.

benzene = peach schnapps
lactic acid compound = caramel cream liqueur
(can substitute Bailey's Irish Cream or similar)
life blood extract = raspberry syrup

"Spontaneous Sentience: Pour benzene into a small beaker. Slowly add lactic acid compound as your brain tissue appears, then carefully add the life blood extract to the brain tissue."

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Oddly Orange Oreos
Orange Oreos

Oddly Orange Oreos

Halloween Oreos (orange cream filling vs. the standard white)

I usually don't have any purchased cookies around, but I couldn't pass these up when I saw them...

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Pumpkin Pie

Pumpkin Pie

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk(1 can)
1/2 tsp. allspice

One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream.

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Wicked Wraps

Wicked Wraps

miniature sweet pickles
cream cheese
sliced salami
toothpicks

Cut the miniature pickles into fourths lengthwise, so that the pickle slices are still roughly the same length as the salami slices. Spread a thin layer of cream cheese on a slice of salami, wrap around a pickle slice and close with a toothpick.

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Shapely Sandwiches
Spooky Sandwiches

Shapely Sandwiches

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Make your sandwiches however you'd like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings.

For 1999 I used turkey and cheddar cheese, ham and swiss cheese (with just a little mayonnaise to moisten the bread), and herbed cheese spreads for my variety of sandwiches. I used a pumpkin cookie cutter for the ones shown above.

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Creepy Crispy Crunchies
Creepy Crispy CrunchiesKrispyPops

Creepy Crispy Crunchies

3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)

Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with waxed paper. Using a buttered spatula or waxed paper, press the mixture evenly into a 9x13" pan. Cut into squares when cool.

For 2000, since I got a jack-o-lantern lollipop pan for my birthday, I made the KrispyPops pictured above instead...

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Haunted Human Heart
Haunted Heart 2003 bleeding heart Haunted Heart 2006

Bleeding Human Heart
(inspired by Penn & Teller's Bleeding Heart)

First of all, find your mold. I found mine about 10 years ago at Spencer's Gifts around Halloween season. It came with a very similar recipe, but not any instructions to make it bleed. You can find human heart molds online as well as at local Halloween stores, too. Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray. You'll see below that Penn & Teller used a Valentine's Day-style heart-shaped cake pan. I think using the human heart mold improves on their concept one-hundred percent!

My human heart mold isn't large enough to handle the whole Penn & Teller recipe, so I halved the following recipe. I also altered the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine, since I was using raspberry gelatin. After the mold is set, I turn out the heart and set it on a crystal pedestal plate and use food coloring and a small brush to accent the veins. I even use red food coloring to shade the contours (it really does make a difference). I use my large Psycho-style butcher knive to sever and serve, as they suggest below.

Otherwise, I have left the original Penn & Teller recipe intact below...it's rather long, but VERY descriptive and detailed...

Penn & Teller's Bleeding Heart
Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp.

The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve.

INGREDIENTS

4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue)
or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk

1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan

PREPARATION

Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. (They mean the evaporated milk listed in the ingredients. This is an error in the original book. - Britta) Note how it already is acquiring the color of freshly skinned flesh.

Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.

Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.

When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.

To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.

PRESENTATION

The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.

This dish delights all five senses:

  1. Sight: red, glossy, and elegantly surreal when the blood starts to flow.
  2. Taste: sweeeet.
  3. Smell: classic artificial-fruity
  4. Touch: cold and wiggly.
  5. Hearing: the screaming of guests.

A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz. If, on the other hand, you're deliberately trying to murder your guests, please think up your own modus operandi. Don't try anything that might implicate a couple of innocent fun-book writers.

  1. We developed this with Jell-O brand gelatin dessert, Knox unflavored gelatin, Carnation unsweetened condensed milk, Karo syrup, Rose's grenadine, and Baggies food-storage bags. This is not product placement--we haven't received truckloads of free Jell-O; it's our attempt to use ingredients we know people can find easily in grocery stores everywhere. This is not to say that we'd reject any research and development supplies the abovementioned companies might graciously bestow now that we've given them such a big plug.
Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp.

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Enjoy & Happy Haunting!




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