Easy Kids Recipes
Spooky Halloween Recipes for kids to make…..
Halloween (31st October) is the night when witches ride their broomsticks, and Black Cats and Bats, Ghosts and Ghouls are all around.
Spooky stories are told and it’s a great night for a party – for dressing up and scaring grown ups.
And of course you must have the right food to get in the right mood, so here are some easy Halloween Recipes to share with your family and friends.
350g Short Crust Pastry
Plain flour for rolling out
Butter for greasing baking sheet
Utensils Needed :-
Scales, a 3 inch Pastry Cutter, Rolling Pin, Pastry Brush, Knife, Teaspoon, Cup, Fork, Metal Spatula, Baking Sheet.
Heat the oven to Gas Mark 4/350F/180C Grease the baking sheet and put some cold water in the cup.
Sprinkle a little flour on a board or clean table top and on to the rolling pin.
Roll out the pastry until it is a thick as a 1p piece.
Cut out 18 rounds with the pastry cutter, if necessary, gather the pieces of pastry together, roll out again and use it all up.
Cut 6 of the rounds in half. Take one half and brush along the straight side with the pastry brush dipped in the water.
Fold one corner over to the cover, overlapping a little to make a cone shape.
Carefully press the two edges together to seal the join. Make the remaining 11 half-rounds of pastry into cones in the same way.
Divide the sausagemeat into 12 equal pieces. Press the pieces of sausagemeat into the cones, taking care not to break the pastry.
Brush one whole round of pastry with a little water and place the filled cone in the middle of the round, point upwards.
Gently press the edge of the cone on to the round, smoothing it with your fingers so that the join between the cone and the round is neat.
Make the rest of the hats in the same way.
Empty the cup of water and crack the egg into the cup, mix well with the fork and brush each hat with the egg, using the pastry brush.
Lift the hats on to the baking sheet with the metal spatula, place them in the oven and bake for 25 minutes.
Remove from the oven when cooked and leave to cool for a few minutes before serving.
675g Pumpkin, Peeled with fiberous center removed and diced
125g Caster Sugar
1 Tsp Ground Nutmeg
1/2 Tsp Ground Ginger
3 Tsps Ground Cinnamon
5 Tablespoons Milk
275g Plain Flour (All-purpose)
65g Hard Butter
3-4 Tablespoons Cold Water
Place the diced pumpkin in a metal colander over a saucepan of boiling water and steam for 20 minutes or until the pumpkin is soft.
Mash to a pulp and allow to cool.
Sift the flour and 2 teaspoons of ground cinnamon into a bowl add the butter and lard and rub in with your fingertips until it resembles fine bread crumbs.
Mix with the water to form a firm dough and knead on a floured board.
Roll out and line a 10.5 inch x 7.5 inch (26 x 18.5cm) tin and reserve the cuttings.
Prick the base and line with greaseproof paper and baking beans, bake at 375F/190C/Gas Mark 5 for 15 minutes.
Remove the beans and the baking paper and bake for a further 5 minutes.
Whisk the eggs and sugar together with the nutmeg, ginger and 1 teaspoon of cinnamon.
Fold in the mashed pumpkin and 4 tablespoons of milk and pour into the pastry case.
Roll out the pastry trimmings and cut into strips, brush the strips and the edge of the pie with milk.
Position the strips over the pie in a lattice pattern over the pie top.
Bake at 190C/375F/Gas Mark 5 for 40 minutes, or until the pie filling has set.
Cut your pie into wedges and serve warm or cold with whipped cream.
These Ice Cream Ghosts are easy to make and will get the kids really enjoying fun Halloween recipes.
You will have to be quick when making them before the ice cream melts which is why I use Hard Vanilla Ice Cream not soft scoop.
4 Tablespoons Hard Vanilla Ice Cream
6 Ice Cream Cones
12 Chocolate Buttons
Put the 4 tablespoons of ice cream on a plate and place one ice cream cone, point upwards, on the plate next to the ice cream.
Using a knife, smooth the ice cream on to the outside of the cone, working up from the base to the point.
place your finger on the tip of the cone whilst doing this it will help to steady it.
Work quickly and stop when the cone is covered, place a blob of ice cream on the top to cover the point and smooth.
Press 2 chocolate buttons on to the ice cream to make your ghostly eyes.
Place the finish ghost on a plate using a pallette knife and your finger to steady it.
Store in the freezer while you finish off the the remaining ghosts.
Leave in the freezer to set and eat when ready, if you want to make them the day before wrap each ghost in cling once they are hard and serve when ready.
More Halloween Recipes
Halloween Cobweb Cupcakes
Pumpkin and Chicken Curry
Bacon and Pumpkin Soup
Halloween Cake Lollipops
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