Why not try out some of these spooky recipes from the following Cauldron Cookery Recipe Book...

Witches' Brew

4 cups cranberry juice
4 cups apple juice
1 cup chopped candied ginger
3 oranges, 2 large bottles ginger ale
2 cups grapes
In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover and chill for at least four hours or overnight. Juice the oranges and put juice into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cups of cranberry juice, apple juice and grapes. Cover and chill for up to two hours.


Witches' Fingers

1 Tablespoon vegetable oil 4
Boneless chicken breasts
1 cup flour, 1 egg, beaten
1 cup breadcrumbs
Pitted black olives, halved lengthwise
Shredded lettuce.
Grease a baking sheet with the oil and set aside. Cut the chicken breasts part way to create five fingers (the uncut part being the palm of the hand). Dust the chicken in flour, dip in the egg and coat in the breadcrumbs. Grill for five minutes on each side until golden and cooked through. Trim the "fingertips" with the olive "fingernails" and serve on lettuce.


For worms:
6-7 ozs egg noodles,
cooked with 8oz spaghetti, broken into short pieces.

Toss with: plenty of butter or margarine,
1 1/2 cups of grated cheddar cheese.

Place in a greased casserole dish

For "dirt":
2 slices wholemeal bread, toasted and crumbled Melted butter or margarine 1/4 tsp salt
Mix the dirt ingredients together and sprinkle over worms. Place under a hot grill for five minutes.

Eyeballs:

1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb icing sugar
1 tablespoon vanilla extract
12 ozs white chocolate
Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs.


Skeleton Bone Biscuits:

4 egg whites
1 tsp grated orange peel
1 3/4 cups sugar
1/2 tsp baking powder
1 3/4 cups flour
1 1/2 cups salted almonds
With an electric mixer on medium speed, beat egg whites and sugar with orange peel and backing powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly blended. Cover and chill until firm enough to handle, at least an hour or up to a day. Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough. Place bones an inch apart on a buttered and flour-dusted baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms (about 20 minutes).


Pumpkin Bread (Makes 2 loaves):

3 1/2 cups all-purpose flour
2 tsp baking soda, 1 1/2 tsp salt
2 tsp cinnamon, 2 tsp nutmeg
3 cups sugar, 4 eggs beaten
2 cups of fresh pumpkin, 1/2 cup water
1 cup vegetable oil, 1 cup chopped pecans
Preheat oven to 350F.
Combine flour, soda, salt cinnamon, nutmeg and sugar in a large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf tins. Bake for one hour. Cool slightly and take out of tins to let cool on a rack. This tastes best if you wrap and refrigerate it and wait a day to eat it. It keeps well in the refrigerator and can be frozen.