Trick or Deadly Treat (22 page)
Read Trick or Deadly Treat Online
Authors: Livia J. Washburn
Ingredients
3 cups water
1 cup uncooked grits
1
/
4
cup butter, divided
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1
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2
cups shredded cheddar cheese, divided
6 eggs
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4
cup milk
12 slices cooked bacon, crumbled
Salt and pepper to taste
Directions
Preheat oven to 350 degrees F. Lightly grease a large baking dish.
Bring water to a boil in a large saucepan and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in half of the butter and 1 cup cheese until melted.
Beat together the eggs and milk in a bowl and pour into a greased skillet. Lightly scramble, then mix into the grits.
Add crumbled bacon to the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
Serves 8.
Ingredients
1 sweet potato, boiled or baked
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4
cup peanut butter
1 egg
2 cups wheat or all-purpose flour
1 tablespoon coconut oil
1 teaspoon cinnamon, ground
1
1
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2
cups old-fashioned oats
Directions
Boil or bake or microwave sweet potato. Allow to cool before removing the peel if baked or microwaved.
Preheat oven to 350 degrees F and line cookie sheets with parchment paper or aluminum foil. [If using foil paper, you need to spray it with cooking spray.]
With a mixer, blend all your ingredients together except oatmeal. When ingredients are combined, fold in oats with a spoon. If dough is too wet, add more flour. Roll out cookie dough to
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4
-inch-thick cutout with any shape cookie cutter. Fill your cookie sheets. Bake for 35 to 40 minutes, until biscuits are hard to the touch. Let them cool and place in airtight container.
Makes 36 biscuits.
Ingredients
1
1
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2
cups whole wheat flour
1 cup oat flour*
2 eggs
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2
cup canned pumpkin
Water
Directions
Preheat oven to 350 degrees F.
Mix together the flours, eggs, and pumpkin in a bowl. Add water as needed to help make the dough workable like you would pie crust. The dough should be dry and stiff. Roll the dough into a
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2
-inch-thick disc. Cut with cookie cutter.
Bake in preheated oven until hard, about 40 minutes, turning after 20 minutes.
Makes 2 dozen biscuits.
*Oat flour can be cheaply made. Place rolled or old-fashioned oats into the bowl of your food processor or in a blender. Pulse the oats until they are finely ground, about a minute. One mounded cup of rolled oats will yield approximately 1 cup of oat flour.
For the crust:
Ingredients
5 cups all-purpose flour, plus extra for rolling
2 teaspoons sugar
2 teaspoons salt
2 cups (4 sticks) unsalted butter, very cold, cut into cubes
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4
cup ice water + more if needed
Directions
In a large bowl, combine the flour, sugar, and salt and mix well. Cut the butter up in
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4
-inch pieces and scatter over the dry ingredients. Toss to mix. Using your fingers, two knives, pastry blender, or food processor, rub or cut the butter into the flour until it is broken into small pea-size pieces. Sprinkle half of the water. Toss with a fork to dampen the mixture. Add the remaining water in two stages. Continue tossing the mixture until it seems packable. If it's still too dry, add 1 teaspoon of cold water at a time until the dough is the desired consistency, working in the water with your fingertips. Using your hands, pack the dough into 4 balls, then flatten into disks, wrap with plastic wrap, and refrigerate for 30 minutes to 1 hour before rolling. Try not to handle dough too much.
For the filling:
Ingredients
3
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4
cup half-and-half
3
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4
cup canned coconut milk
1 egg
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3
cup white sugar
3 tablespoons cornstarch
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8
teaspoon salt
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2
teaspoon vanilla extract
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3
cup sweetened shredded coconut
3 egg whites
3 tablespoons white sugar
Topping
2 tablespoons white sugar, for sprinkling
Directions
In a medium saucepan, combine the half-and-half, coconut milk, egg, sugar, cornstarch, salt, vanilla extract, and shredded coconut and mix well. Heat on low, stirring constantly for about 20 minutes, until mixture has thickened.
Transfer to a medium bowl and chill in the refrigerator for 2 hours.
Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
Roll out one disk of crust at a time. Using a 3-inch round cookie cutter, cut 10 rounds from the pie crust.
To make each cookie, top half of the rounds with 2 to 3 teaspoons of the coconut cream. Top each with second crust round. With fork, firmly press edges to seal. Place on cookie sheet.
Bake 6 to 8 minutes, until set.
Meanwhile, in a small bowl, beat egg whites with electric mixer on high speed until fluffy. Gradually add 3 tablespoons white sugar until a smooth meringue forms.
Remove partially baked cookies from oven. Spread a small amount of meringue over the top of each cookie. Sprinkle sugar over tops.
Bake 4 to 6 minutes longer, until edges and meringue tops are golden brown. Transfer cookies to cooling rack. Cool about 10 minutes before serving.
Store in airtight container in refrigerator.
Makes 20 cookies.
Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
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2
teaspoon ground ginger
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4
teaspoon ground nutmeg
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4
teaspoon ground cloves
1 cup (2 sticks) salted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups (12-ounce bag) Hershey's Premier white chips
Nonstick cooking spray or parchment paper
Directions
Preheat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Using a large mixer bowl, beat the butter until smooth. Beat in both sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop heaping tablespoons of cookie dough onto the prepared cookie sheets and
bake for 15 to 20 minutes, or until the cookies are lightly browned around the edges. Remove from the oven and let cookies rest for 2 minutes. Take the cookies off cookie sheets and cool them on wire racks.
Makes 5 dozen cookies.
Ingredients
1
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2
cup olive oil
1 tablespoon lemon juice
3 tablespoons red wine vinegar
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh oregano
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2
teaspoon black pepper
1 4-ounce can black olives, chopped
1 small jar roasted red peppers, chopped
1 loaf French bread
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2
pound sliced ham
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2
pound sliced turkey
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4
pound sliced salami
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2
pound sliced provolone cheese
12 leaves spinach
1 large tomato, sliced
Directions
In a medium bowl, combine olive oil, lemon juice, vinegar, and garlic. Season with parsley, oregano, and pepper. Stir in olives and peppers. Set aside.
Cut off the top half of the bread. Scoop out just a little of the bread from the top to make room for all the layers when it's put on top of the sandwich. Spoon
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3
of the olive mixture into the bottom. Layer
with ham, turkey, salami, provolone, spinach, and tomato. Pour remaining olive mixture on top, and replace the top half of the bread. Wrap securely in plastic wrap and refrigerate at least 2 hours. It's even better the next day. Cut up into serving sizes.
Serves 6.