BOO

The Bride Of Frankenstein

Since Halloween is one of my
favorite holiday’s, I try & make sure that the month of October is filled
with thematic sweets that embrace the flavors of fall (everyone knows that
calories don’t count this time of year).
 That’s my story and I’m sticking with it!

It’s a little bittersweet (LOL) these
days since my kids are older and pretty much out of the house & until we
move into our new home – not many neighbor’s – anyway keeping the “Spirits Alive “ (LOL again)  Here is something I’ve made in the
past that kids loved and I wanted to share with you!  Let me know how it works & send me your photo’s etc…  It would just make my day!




  • 12 cup(s) Popped Popcorn
  • 3 cup(s) Mixed Dried Fruit Such As Golden Raisins, Cherries, And Chopped Apricots And Figs
  • 1 1/4 cup(s) Granulated Sugar
  • 3/4 cup(s) Brown Sugar
  • 1 cup(s) Corn Syrup
  • 1/2 cup(s) Water

  • Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.
  • Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer. Reduce heat to medium and cook until mixture reaches 260 degrees F.
  • Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
  • With well-oiled hands, form 3-inch ball

  • WHAT YOU NEED

    6 (or up to 8) Fuji Apples
    10 ounce(s) White Chocolate Chips4 cup(s) Shredded Coconut

    Remove stems – wash apples & skewer them

    In a double boiler (or microwave) melt white chocolate until smooth – stirring occasionally
    Dip apple in chocolate than roll into coconut right away – add a little Orange sugar crystals for fun
    x-fer to parchment paper – repeat with all apples and refrigerate until set (15min.)



    What you’ll need

    • For the rats/mice: 1-1/2 lbs. lean ground beef
    • 1/2 cup uncooked long grain white rice
    • 1/2 medium onion, finely chopped
    • 1 egg, beaten
    • uncooked spaghetti, broken into quarters
    • thinly sliced raw carrots
    • black peppercorns, cooked black beans
    • For the sauce, um, blood: 1 can (19 oz.) crushed or ground tomatoes
    • 1-1/2 cups water
    • 1 tablespoon sugar
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • How to make it
    • In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoon of the salt. Mix well.
    • Now make the MICE. Using a measuring cup, scoop out 1/4 cup of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.
    • When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoon of salt and 1/4 teaspoon pepper. Pour over the rats. Bake at 350 degrees F for 40 minutes, basting occasionally with sauce. Then cover the dish with foil and bake for another 15 minutes, or until the rice is tender and the rats are fully cooked.
    • Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails — they’re fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.

    • THANKS FOR STOPPING BY,
    • XOXO LORI







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