Witches  Broomstick

 

 

 

 

INGREDIENTS:
 

2 1/3 cups biscuit/baking mix

2/3 cup milk

1 teaspoon Italian seasoning

3 tablespoons butter, melted  

1/4 cup grated Parmesan cheese

 

 


DIRECTIONS:

 

Preheat oven to 450 degrees.

 

In a large bowl, combine the biscuit mix, milk and Italian seasoning.

Turn onto a lightly floured surface; knead 10 times.

Divide into 30 portions; set half aside.

Roll the remaining 15 pieces into 7 inch ropes for broom handles; fold in half and twist.

Place on ungreased baking sheets.

 

Shape reserved pieces into 2 1/2-inch circles; cut with scissors to form a bundle of broom twigs.

Place below each broom handle; pinch edges to seal.

 

Brush with butter; sprinkle with Parmesan cheese.

 

Bake for 10 to 12 minutes or until lightly browned.

 

Serve warm or cool on a wire rack.

 

 

Serves - 15

 

 

 

 

 

 

 

 

Ghoul  Punch

 

 

 

 

INGREDIENTS:
 

1 vinyl glove

(IMPORTANT:  Be sure glove is not coated with talc inside.)

 

12 gummy spiders

1 gallon tropical fruit punch, chilled

2 liters lemon-lime soda, chilled
1 quart raspberry sherbet

 

 

 

DIRECTIONS:

Pour water into an ice cube tray; add a gummy spider to each of 12 compartments.

Freeze for at least 4 hours.

 

 Fill glove with water; tie or seal and freeze for at least 4 hours.

 

In a 7 quart punch bowl, combine punch and soda.

Add sherbet and ice cubes.

 

Remove glove from hand-shaped ice; add to punch.

 

Serve immediately.

 

 

Serves 32 (6 quarts)

 

 

NOTICE:

 

I cannot stress enough how important it is to check the inside

of the laytex glove you will be using.

 

Some manufacturers coat the inside of the gloves in order to make

it easier to put them on.

 

THIS TYPE OF GLOVE CANNOT BE USED!

 

 

 

 

 

 

 

Witches  Brew  Punch

 

 

 

 

INGREDIENTS:

 

1 package (6 ounces) orange gelatin
1/2 to 1 cup granulated sugar

  2 cups boiling water
  1 can (46 ounces) apricot nectar
 
1 can (46 ounces) pineapple juice

  3/4 cup lemon juice

  4 liters ginger ale, chilled

  red food coloring

 

 

 

DIRECTIONS:
 

Fill a large bowl with hot water; add food coloring to tint water.

Dissolve gelatin and sugar in water.

Stir in the apricot nectar, pineapple juice and lemon juice.

 

Freeze in two 2 quart freezer containers.

 

Remove from the freezer 2 to 3 hours before serving.

 

Place contents of one container in a punch bowl; mash with potato masher.

Stir in ginger ale just before serving.

 

Repeat with second container.

 

 

Serves 8 quarts
 

 

 

 

     

                

   

 

 Salem's Den  Salem 2004 and Beyond