Easy Halloween Eyeball Recipe

Easy Halloween Eyeball Recipe for Your Halloween Party

Marshmallow Eyeball Recipe

By Denise Witmer, About.com Guide

 

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

• 20 marshmallows
• 20 cranraisins
• Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party. Repeat the process with the rest of your marshmallows. Makes 20 eyeballs.

Orange Dessert Squares

Total Time: 25 minutes

Ingredients:

• 2/3 cup sugar
• 1/2 cup butter, softened
• 2 eggs, separated
• 2 cups self-rising flour
• 3/4 cup milk
• 4 teaspoons finely grated orange peel

• Orange Sauce:

• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup boiling water
• 1 teaspoon butter
• 4 teaspoons finely grated orange peel
• 1/2 cup fresh orange juice

Preparation:

In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy; add flour alternate with milk at low speed, beginning and ending with flour. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter; pour into greased and floured 13x9x2-inch baking pan. Bake at 375° for 20 to 25 minutes or until golden brown. Cool, cut into squares, and serve with warm orange sauce. Makes about 12 to 18 servings.

Sauce:
In small saucepan mix together sugar, cornstarch, and salt; pour the boiling water over mixture, stirring constantly. Cook over medium heat until mixture boils and thickens. Add butter, orange peel, and orange juice.

Freshly made phyllo dough (also spelled "filo")

I new you could make this from scratch I finally found a recipe!

Freshly made phyllo dough (also spelled "filo") is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts.
Prep Time: 20 minutes
Ingredients:
8 cups of all-purpose flour
2 teaspoons of raki (or white vinegar)
2 teaspoons of extra virgin olive oil
juice of 1 lemon
1 1/4 - 1 1/3 cups of hot water
flour for work surface and hands
Preparation:
Note: The key to the recipe is hot water. Use hottest tap water.
To roll out with a pasta machine: (photo tutorial)
Combine all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 15-20 minutes until soft and malleable, with a smooth feel. Wrap in plastic wrap and refrigerate overnight before using.
To make phyllo sheets for pastries, run it through the pasta machine (with settings from 1-10, with 1 being the thickest), gradually working it down to setting mark 9 on your machine. For phyllo sheets to make small fried pitas, use setting number 6.
Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making.
Yield: approximately 3 pounds