Halloween Recipes

Happy Halloween Wishes
From 101lifeStyle.com

The Thirteen Days of Halloween traditions is a way of beginning the haunting season.Spooky, kooky, creepy, and fun! Halloween is the time of Ghosts, Goblins, Gravestones and Graveyards. Of Spooks and Spirits and silly-fun tricks. Of Witches and Warlocks and Scary Black Cats. And Candy Corn, Jelly Apples, Pumpkins and Bats.
Here are some fun and tasty Halloween recipes to help celebrate the holiday.

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A. Spooky Halloween Favorite Cakes:

1. Pumpkin Spice Ghost Cake:

Makes 12 servings.
Ingredients:
1 (18.25-ounce) package spice or carrot cake mix,1 cup Pumpkin, 3 large eggs, 1/3 cup water, 3 tablespoons vegetable oil, 1 teaspoon pumpkin pie spice, 2 (3-ounce) packages cream cheese, softened, 2 tablespoons butter or margarine, softened 5 1/2 teaspoons vanilla extract, 4 cups powdered sugar, Black string licorice, licorice jelly beans and Halloween candy.
Method: Preheat oven to 350 degree F (175 degree C). Grease and flour two 8 or 9-inch-round cake pans.Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting: Beat cream cheese, butter and vanilla extract in small mixer bowl until light and fluffy.Gradually beat in sugar. Spread layers and on top and side of cake.
To Garnish: Form licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

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2. Lemon Bar Cake With Devil Face:

Makes 6 servings.
Ingredients:
Shortbread Crust: 1/2 cup butter, softened; 1/2 cup light brown sugar; 1 1/2 cups flour; 1 tbsp grated lemon rind;
Lemon Topping: 1 1/2 cups granulated sugar; 1/2 cup lemon juice; 1/2 cup water; 2 tbsp cornflour; 2 eggs; 2 tsp grated lemon zest;
Glaze: 1/3 cup butter; 2 cups powdered sugar; green and red food coloring; dark chocolate; 2 dark chocolate covered almond halved;
Method: Preheat oven to 175 degree C (350 degree F). Grease 9-inch square baking tin.
Prepare shortbread crust: In large bowl, with electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Reduce mixer speed to low and beat in flour and lemon rind until well combined. Pat mixture evenly into prepared tin. Bake crust 15 minutes, or until golden. Cool in pan, on wire rack. Meanwhile, prepare lemon topping: In a 2-litre saucepan, mix 1 cup granulated sugar, lemon juice, water and cornflour until well mixed. Bring to boil over medium-high heat, stirring constantly. Cook 1-2 minutes or longer, until thickened. In a medium-sized bowl, beat remaining 1/2 cup sugar, eggs and lemon rind until thick and pale (lemon) yellow. Slowly beat lemon mixture into egg mixture until well combined. Pour filling onto prepared crust. Bake 15-20 minutes, or until filling is firm. Cool on wire rack.
Meanwhile prepare glaze: Heat butter until melted. Stir in powdered sugar. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. Divide into 2 batches. Color one green and the other red. Melt dark chocolate. Cut the crust with topping into 6 rectangular bars and remove from tin carefully. Spread green colored glaze in a circle over bar to resemble a monster face. Make a mouth out of the red colored glaze. Using melted dark chocolate pipe small eyes and outline mouth and face of monster. Add the chocolate covered almond halves to form the monster's horns.

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3. Halloween Pumpkin Cake:

Makes 10-12 servings.
Ingredients:
1 1/4 cups sliced almonds, 3 eggs, 1 16-ounce can pumpkin (not pumpkin pie filling), 1 tablespoon pumpkin pie spice, 1/2 cup vegetable oil, 1 package yellow cake mix (1 pound, 2 1/4 ounces), 1 teaspoon grated orange peel, Orange and green frosting for decoration; an ice-cream cone;
Method: Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted. Cool. Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs, pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 minutes. Stir in orange peel and remaining 3/4 cup almonds. Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in center comes out clean. Cool. Invert onto serving plate and cover cake with orange frosting. Fit an ice cream cone in the center and cover with green frosting for stalk. You could pipe green frosting over the cake downwards drawing stem and tendrils and leaves.

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4. Pumpkin Cheesecake:

Makes 10 servings.
Ingredients For Cake:
225g cream cheese; 115g plain yogurt; 115g ricotta cheese (or lightly salted hung curd); 1/2 cup sugar; 1 tsp vanilla essence; 1/2 cup pumpkin (canned or fresh pureed); 1 tsp cinnamon powder;a pinch of salt or to taste; 1/2 tsp baking soda;
Decoration: Dark chocolate; Candy spiders;
Method: Combine all the ingredients for the cake in a food processor. Spread evenly in 12-inch spring-form cake tin (with a detachable bottom). Decorate with topping slices laid over in concentric circles. Chill for at least 3 hours, or overnight. Let surface of cheesecake show through to suggest white areas. Remove side of tin just before serving melt dark chocolate and full into piping bags. Make spider webs all over cake. Place candy spiders.

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