Scary Eyeballs (These came from the wonderful weekly newsletter of my Relief Society):
Ingredients:1 cup creamy peanut butter
3 tablespoons salted butter (I just added some salt to my regular butter)
2 cups powdered sugar
1 Butterfinger candy bar, chopped into pieces
2 cups of white chocolate chips
3 tablespoons shortening
1 pkg. Butterfinger BB's candies (I used M&Ms)
1 small tube red decorator icing (I left this out, but it would have been cool)
Directions:
1. Line cookie sheet with wax paper; set aside.
2. In a large bowl, with an electric mixer, beat together peanut butter and butter until creamy. Beat in powdered sugar until mixture is moistened and holds together. Stir in chopped Butterfinger bar. Shape into 1-inch balls and place on prepared cookie sheet. Freeze for 1 hour.
3. Melt white chocolate chips and shortening in the microwave on a medium setting until creamy. Remove cookie sheet from freezer. Using a toothpick, dip eyeballs into white chocolate. Let excess drip off, then return to cookie sheet. Press 1 Butterfinger BB (or M&M) onto top of each eyeball to form pupil. (You'll probably need to do this right after dipping each eyeball. Otherwise, the white chocolate hardens on the frozen peanut butter ball too quickly and the BB/M&M won't stick.)
4. Refrigerate eyeballs until chocolate is set. With tube of red decorator icing, pipe lines from the pupil to create bloodshot markings. Store covered in refrigerator. Serve cold. Makes 30.
Pan de Muertos:
(I'm not sure where this recipe came from--a Spanish class in Junior High, maybe?--but it's become a tradition for me nearly every November 1st or so. It's really delicious, especially now that, after my summer-long training in the Family Living Center in Nauvoo, I really know how to knead and raise dough. Intense dough kneading can really give your arms a workout!)
Ingredients:
1 c. milk
1/2 c. butter, softened
1/2 c. sugar
1 1/2 tsp. salt
1 tsp. finely grated orange peel
1/2 tsp. ground anise seeds (I used fennel)
1 envelope (T.) active dry yeast
a pinch of sugar
1/4 cup warm water
2 whole eggs
3 egg yolks
1 tsp. water
5 1/4-5 1/2 c. flour
2 T. sugar
Directions:
Scald milk by heating to just under boiling point, about 180 degrees. Pour over butter, sugar, salt, peel, and ground anise in a large bowl. Stir until sugar is dissolved. Let cool. Stir yeast and pinch of sugar into 1/4 cup warm water. Let stand until yeast is softened. Beat whole eggs and egg yolks in a small bowl. Spoon 2 T. beaten eggs into another small bowl. Stir in 1 T. water. Refrigerate and use for glaze.
Stir softened yeast and remaining beaten eggs into milk mixture. Stir enough flour into milk mixture to make a stiff dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, at least 10 minutes, adding more flour if needed. Clean and grease bowl. Place dough in bowl, turning to grease all sides. Cover with a dry cloth towel. Let stand in a warm place free from drafts until doubled in bulk, about 1 hour.
Punch down dough and turn out onto surface. Let rest while greasing 2 small baking sheets (or one large one). Brush with some of the reserved egg mixture. Divide one of the small pieces of dough into 3 equal pieces. Roll 2 pieces into 8- to 9-inch ropes. Form skull and cross bones. Moisten bottom of skull with egg mixture and press firmly onto crossed bones on loaf. Repeat with 2nd loaf. Cover loosely with towels. Let stand in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Brush loaves evenly with egg mixture. Sprinkle each loaf with 1 T. sugar. Bake 30-35 minutes or until browned. Remove from baking sheet; cool on racks.
This bread is delicious with honey butter. I just found a recipe online that called for about 1/2 cup butter, 1 T. honey, 1 t. vanilla, and 1/2 t. cinnamon, mixed together.
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