Candy Corn Shake-up (David Bro)
Chocolate chip ice cream 2 c. milk 1-2 eggs 1 banana 1 c. candy corn
Fill blender with chocolate chip ice cream. Add milk, eggs and banana. Add candy corn. Blend (like a witch)
Note: D. Bro nor the Lariat is responsible for the sugar coma this shake-up may produce. Good Luck.
Caramel Apples (MaryAnne Shults)
12 tart apples, washed and dried 3/4 c. chopped salted peanuts 1 c. light corn syrup dash of salt 1/2 c. butter 2 c. firmly packed brown sugar 1?14 ounce can of sweetened condensed milk 1 tsp. vanilla
In 2-quart saucepan melt butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10?12 minutes.
Stir in milk and continue cooking, stirring occasionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla.
Dip apples in caramel mixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in airtight container.
Witches’ Brew (Janelle Green)
500 ml (5 parts) Midori 800 ml (8 parts) vodka 2 liters (20 parts) ginger ale 200 ml (2 parts) water
Jello Worms (Anna Gleason)
Plan on making these one day ahead of time. 100 flexible plastic straws an empty, cleaned 1-quart milk or orange juice carton to hold straws waxed paper 1 package (6 ounces) raspberry or grape flavor gelatin 3 envelopes unflavored gelatin 3 cups boiling water 3/4 cup whipping cream 12 to 15 drops green food coloring
Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.
Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Carefully pour into container, filling straws.
Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.?Pull straws from container or, if you’re using a carton, simply tear the carton away from the filled straws. Pull straws apart. Run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers.
Lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature for about 2 hours.