Recipe By: CulinArt
1 Batch Basic Sugar Cookies
1 cup Blanched Almonds
1 Tablespoon Red Food Coloring
Preheat oven to 325 degrees. Place almonds in a bowl, drizzle on enough red food coloring to coat almonds. Stir almonds around so that they are evenly colored. Place almonds on paper towel-lined platter to dry.
Work with one half of the dough at a time and keep the remainder refrigerated. Scoop dough into tablespoonful-sized balls. Roll each piece of dough into a finger shape. Press 1 almond, pointy-end out, firmly into 1 end of cookie finger to form a nail. Press the tines of a fork lightly into the dough just below the nail and in the center of the finger to form knuckles.
Place cookies, about 1-inch apart, on parchment-lined cookie sheets; bake for about 10 to 15 minutes or until pale golden. When cookies are done, let cool on cookie sheet for 3 minutes. Remove cookies to platter to cool completely. Repeat with remaining dough and almonds.
When cake is cut, it spurts green goop.
18 1/4 oz box white cake mix
4-serving package green gelatin
Blue food coloring
4 black licorice whips
2 big green gumballs
6 little gumballs
Prepare cake using two 9-inch round cake pans. Cool.
Prepare the gelatin according to package directions. It works best if it is just a little on the soft side.
On a foil-covered cookie-sheet, place one cake layer for the body. Cut a smaller circle out of the center of the layer. Place this smaller round of cake as the spider's head. Fill the hole left in the body layer with gelatin. Place the other cake layer on top of the body and trim cake slightly to shape , if desired.
To prepare frosting, in a mixing bowl, add blue food coloring to the chocolate frosting until black in color. Frost the entire cake black. Cut the black licorice whips in half and insert for the eight legs. Position the gumballs as eyes.
• 1 pkg. (6 oz.) raspberry or grape flavor gelatin
• 3 envelopes unflavored gelatin
• 3 cups boiling water
• 100 flexible plastic straws
• 1 tall (same height as extended straws), slend 4 cup container
• 3/4 cup whipping cream
• 12 to 15 drops green food coloring
1. In a bowl, combine gelatins.
2. Add boiling water; stir until gelatins completely dissolve.
3. Chill until lukewarm, about 20 min.
4. Meanwhile, gently pull straws to extend to full length; place in tall container.
5. Blend cream and food coloring with the lukewarm gelatin mixture.
6. Pour into container, filling straws.
7. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
8. Pull straws from container (if using a carton, tear carton away from straws).
9. Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time.
10. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
11. Cover and chill until ready to use, at least 1 hour or up to 2 days.
12. Worms will hold at room temp. up to 2 hours.
Makes about 100, including a few casualties.
Michelle M. Pillow
Maiden and the Monster, Now in Print!
Winner, RT Reviewer’s Choice Award Best Erotic Romance
Find out more about Michelle Pillow:
FREE READ! http://www.ravenhappyhour.com/raven.htm