Candy corn fudge, wormy apple crisp and more Halloween-themed dishes

Fudge The Rules. (Courtesy The Pampered Chef)

Fudge The Rules. (Courtesy The Pampered Chef)

Rita DeMontis, National Food Editor, QMI Agency

, Last Updated: 9:53 AM ET

Halloween may still be a week away, but it's a given that many weekend parties are already in the planning stages, be they breakfast, brunch or midnight specials!

Costumes are furiously being purchased, rented or made at home, and houses are going all out with the decorations - just take a drive around your neighbhourhood. Pumpkins are being carved, and everywhere you turn there's a touch of scare.

But the best way to a happy howling good time is with a belly full of great grub with the following spooktacular recipes!

Fudge The Rules (candy corn fudge)

Recipe courtesy The Pampered Chef.

Ingredients:

  • 3 cups (375ml) white chocolate morsels
  • 1 can (14 oz/355ml) sweetened condensed milk
  • 15 drops yellow food colouring
  • 10 drops red colouring

Directions:

Microwave chocolate and condensed milk in a 3-cup/375ml microwave safe bowl uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line a loaf pan with waxed paper and pour in one-third of fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds.

Add yellow food colouring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls. Add red food colouring to mixture in one of prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes.

Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with a pizza cutter.

Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.

Yield: 72 pieces

(Courtesy of Tenderflake)

Wormy Pear-Apple Crisp

Recipe courtesy of Tenderflake.

Ingredients:

  • 4 large Bosc pears
  • 6 McIntosh apples
  • 1 tsp. (5 ml) orange zest
  • 1 tsp. (5 ml) lemon zest
  • 2 Tbsp. (30 ml) orange juice
  • 2 tbsp (30 ml) lemon juice
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) flour
  • 1 tsp. (5 ml) cinnamon
  • 1/2 tsp. (2 ml) ground ginger

Topping:

  • 1/3 cup (75 ml) sugar
  • 1/2 tsp. (2 ml) cinnamon
  • 1/2 tsp. (2 ml) ground ginger
  • 2 frozen deep dish pie shells

Directions:

Preheat oven to 350F (180C). Peel, core and dice pears and apples. In a large bowl, toss together zest, juice, sugar, flour and spices. Place in a buttered 9x13-in. (3.5 L) rectangular pan.

Topping: Mix sugar and spices in a large bowl. Carefully remove one of pie shells from foil pan. Transfer to a lightly floured work surface. Using a pizza cutter or a sharp knife, cut pastry into 1/4-in. (.5 cm) strips. Repeat with remaining pie shell. Separate strips and toss with sugar mixture. Arrange pastry strips over top of fruit to cover.

Bake in preheated oven for 18-22 minutes or until golden brown. Serve with ice cream or whipped cream.

Serves 8.

Jack O’ Lantern Beef Pot Pie

Recipe courtesy of Tenderflake.

Ingredients:

  • 1 frozen deep dish pie shell, defrosted
  • 1-2 Tbsp. (15-30 ml) vegetable oil
  • 3 lbs. (1.4 kg) stewing beef
  • 1/2 cup (125 ml) flour
  • 1/2 tsp. (2 ml) salt
  • 1/2 tsp. (2 ml) pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 1 Tbsp. (15 ml) tomato paste
  • 2 cups (500 ml) diced cooking pumpkin or butternut squash
  • 3 cups (750 ml) beef broth
  • 1 1/2 cups (375 ml) frozen peas
  • 1 Tbsp. (15 ml) chopped fresh herbs (rosemary, thyme, oregano)
  • 1 Tbsp. (15 ml) red wine vinegar
  • 1 egg, beaten

Directions:

Remove pie shell from foil tray and transfer to a lightly floured work surface. Using a paring knife, cut out a jack o’ lantern face. Use leftover bits to make a pumpkin stem. Set aside until ready to use.

Season flour with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Working in batches, dredge beef in flour then cook in oil until brown on all sides. Remove from pan with a slotted spoon and set aside. Add additional oil if needed. Sauté onions, garlic, celery, and carrots over medium heat. Cook for 3-4 minutes or until soft. Add tomato paste and cook for another minute, stirring until well mixed. Add beef back to the pot along with pumpkin or squash. Pour in beef broth and reduce heat to low. Simmer covered for 1 hour 30 minutes or until beef is very tender. Stir in peas, herbs and red wine vinegar. Adjust seasoning to taste.

Preheat oven to 400F (200C). Spoon stew into a 9-inch (23 cm) deep-dish pie plate. Top with jack o’ lantern pastry. Brush lightly with egg wash and attach the stem to the edge. Bake for 20-25 minutes or until the top is golden brown.

Serves 8.

Dutch Apple Mummy Pie

Recipe courtesy of Tenderflake.

Ingredients:

  • 5 cups (1.250 l) apples, peeled and sliced (McIntosh or similar suggested)
  • 1 Tbsp. (15 ml) lemon juice
  • 1/4 cup (60 ml) flour
  • 1 cup (250 ml) brown sugar
  • 1 tsp. (5 ml) cinnamon
  • 4 Tbsp. (60 ml) cold butter
  • 3 Tbsp. (45 ml) table cream (18%)
  • 1 pkg. (2 in pkg.) frozen deep dish pie shells, defrosted
  • 1 egg
  • 2 raisins or blueberries

Directions:

Preheat oven to 375F (190C). Toss apples with lemon juice and set aside.

Combine flour, sugar and cinnamon in a small bowl. Cut in butter using a pastry blender or fingertips. Place apples in one of pie shells, top with crumb mixture and drizzle with cream. On a lightly floured work surface, remove second pie shell from the foil tray and using a lightly floured rolling pin, roll to 11-in. (27-cm) diameter. Using a pizza cutter or a very sharp knife, cut into ½-in. (1.25 cm) strips. Arrange strips on top of pie to look like a mummy wrap. Press edges to seal.

Whisk egg and brush lightly over pastry. Insert raisins or blueberries for eyes peaking from mummy wrap. Bake for 40-45 minutes or until crust is golden brown and the apples are soft.

Serves 8.

 


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