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    You are in: Home / Cookbooks / Boo-day!
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    13 recipes in

    Boo-day!

    Halloween aka: Samain

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    This is different and really delicious. Great for Fall parties.

    Recipe #25730

    86 Reviews |  By Tish

    One of the best things about Halloween when I was a kid was the pumpkin seeds baking while we were finishing up the details on the carving. Serving size depends on the pumpkin

    Recipe #43850

    This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.

    Recipe #135850

    Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws

    Recipe #3092

    Just in time for halloween parties, quick easy and kids love them.

    Recipe #102083

    17 Reviews |  By Rita~

    Easy 3 ingredient cheese and Pepperoni loaf.

    Recipe #193353

    This is a fun shot that is sure to get some funny looks. The schnapps curdles the Irish cream and the result looks like a brain floating in your shot glass. The grenadine adds the hemorrhage affect. It actually tastes good too! Great for Halloween! PS - the texture of the drink is suppose to resemble a brain....so yes, it is a gross texture! LOL!

    Recipe #188012

    Also from the Company's Coming series, another excellent recipe. We make these every Halloween.

    Recipe #101064

    It's just plain fun for us and the kids will love to eat their dinner. It's a tiny bit fiddly but so much fun you won't mind at all. I have to admit that, my "doesn't like anything" DH loves it!

    Recipe #186678

    8 Reviews |  By Annacia

    I just love this! Halloween is too much fun. The corn syrup works the best and be sure to dip lightly. Don't take the times or servings as gospel I just had to put something in.

    Recipe #187366

    I stole this from Emeril's. Pleases young and old alike.

    Recipe #393931

    The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve. First of all, find your mold. I found mine a couple years ago at Spencer's Gifts around Halloween season. It came with a very similar recipe, but not any instructions to make it bleed. Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray. You'll see below that Penn & Teller used a Valentine's Day-style heart-shaped cake pan...I think using the human heart mold improves on their concept one-hundred percent...! My human heart mold isn't large enough to handle the whole Penn & Teller recipe, so I halved the following recipe...I also altered the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine, since I was using raspberry gelatin. After the mold is set, I turn out the heart and set it on a crystal pedestal plate and use food coloring and a small brush to accent the veins. I even use red food coloring to shade the contours (it really does make a difference). I use my large Psycho-style butcher knife to sever and serve, as they suggest below. Otherwise, I have left the original Penn & Teller recipe intact below...it's rather long, but VERY descriptive and detailed... Penn & Teller's Bleeding Heart Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp. *NOTE*: You will need a 1-gallon size food-storage bag (the plain kind without the zip closure) and a 6 1/2 cup heart-shaped gelatin mold or cake pan (The Zaar puter will not let me add them in the recipe)

    Recipe #248927


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