Ahh but yet More of the Creepy Recipes!!!

Eerie Eyeballs

• 3 oz lemon gelatin (can be sugar-free)
• 1 cup hot water
• 1/2 cup miniature marshmallows
• 1 cup pineapple juice8 oz cream cheese (can be lowfat/Neufchatel)
• 1 cup mayonnaise (can be fat-free)

1. Dissolve lemon gelatin in 1 cup water in double boiler,
2. add marshmallows and stir to melt.
3. Remove from heat.
4. Add pineapple juice and cream cheese.
5. Beat until well blended.
6. Cool slightly.
7. Fold in mayo.
8. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge and makes them easy to pop out once set
9. To decorate, use liquid food coloring and an old detail paintbrush and get creative.
10. You will need black food coloring for the pupils.
11. Wilton truffle candy molds work great, since the swirl design is perfect for the cornea
12. Spray the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold,
13. Some of the eyeballs may break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them.
14. When using the truffle molds, one recipe yields approximatly 9 dozen eyeballs - plenty for a party crowd!

Creepy Witches' Fingers

Gross eveyone out with these creepy cookies!!!

Yield: 5 dozen

• 1 cup Butter, softened
• 1 cup Icing sugar
• 1 Egg
• 1 tsp Almond extract
• 1 tsp Vanilla
• 2 2/3 cups Flour
• 1 tsp Baking powder
• 1 tsp Salt
• 3/4 cup Almonds, whole blanched
• 1 Tube red decorator gel(optional, not pictured)

1. In bowl, beat together butter, sugar, egg, almond extract and vanilla.
2. Beat in flour, baking soda, and salt.
3. Cover and refrigerate 30 minutes.
4. Working with one quarter of the dough at a time and keeping remainder refrigerated,
5. roll heaping teaspoonful of dough into finger shape for each cookie.
6. Press almond firmly into 1 end for nail.
7. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.)
8. Using paring knife, make slashes in several places to form knuckle.
9. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden.
10. Let cool for 3 minutes.
11. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.
12. You can also make slashes in the finger and fill them with "blood."(ed. note - you may opt not to go for the bloody effect as you can see from the picture above guests will still be grossed out! )
13. Remove from baking sheets and let cool on racks.
14. Repeat with remaining dough.