2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
2 : tb Sun-dried tomatoes; finely
-chopped : -chopped
2 : tb Balsamic/red vinegar
1 : ts Dijon mustard
1 : Garlic clove; minced
1/2 : c Tahini
1/3 : c Lemon juice
1/4 : c Extra-virgin olive oil
1/4 : c Water
1 : Garlic clove, minced
1/2 : ts Ground cumin
1/4 : ts Hot pepper sauce
1/4 : ts Salt
1 : tb Vegetable oil
2 : lg Yellow onions; chopped
4 : Cloves (large) -or-
8 : Cloves (small) garlic;
-chopped : -chopped
1 : lg Eggplant; about to
-1/2 : pounds; peeled and
-minced : -minced
1 : lb Mushrooms; minced
1 : lb Lean ground turkey breast
1 : cn (32-oz) tomato sauce
2 : tb Chili powder
2 : tb Ground cumin
4 : ts Paprika
1 : ts Cayenne pepper
Salt : Salt and pepper to taste
1 : lb Cooked kidney or pinto beans
1/2 : c Cracked wheat
1/4 : lb Green beans
1 : sm Zucchini
1 : sm Carrot, peeled
1/2 : Granny Smith apple, peeled
1/2 : c Canned chick peas, rinsed
And : And drained
1 : tb Onion, minced
1 : tb Sesame tahini or peanut
Butter : Butter
1 : /2 tb Canola oil
1/2 : ts Curry powder
1/2 : ts Chili powder
1/2 : ts Salt
Server : Server grinds black pepper,
To : To taste
1/2 : c Bread crumbs
0: /2 cup u unsweetened cocoa powder cup boil ling water 2/3 cups s all-purpose flour teaspoon n baking powder 2 teaspo oon salt 2 cup bu utter or margarine 4 cup gr ranulated sugar 2 cup pa acked light brown sugar eggs 2 eggs 2 teaspo oon vanilla ing (rec cipe follows) coration ns (directions below) e cream cones for witches' hats bag (12 ounces) semisweet chocolate : -morsels, melted ocolate wafer cookies for brim of : -hats bag (7 o ounces) gumdrops; for : -eyeballs and mouth anut but tter chips; for noses ack lico orice; for hair Preheat oven to 350 degrees Fahrenheit
1: Line fifteen 2-1/2-inch muffin-pan cups with paper liners (if using foil liners, omit muffin-pan cups and place foil liners directly on baking sheet)
2: Combine cocoa powder and boiling water in saucepan; set aside
3: Combine flour, baking soda, baking powder and salt in small bowl
4: Beat together butter and sugars in large mixing bowl
5: Beat in eggs and vanilla
6: Alternately add flour and cocoa mixtures, beginning and ending with flour mixture
7: Spoon batter into cupcake liners, until two-thirds full
8: Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until wooden pick inserted in center of cupcake comes out clean
9: Cool on racks before icing
10: Icing Beat together 2-1/2 cups 10x (confectioners') sugar, 2 tablespoons softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice and 1/2 teaspoon vanilla until smooth
11: Color with food coloring if desired
12: Spread smoothly over cooled cupcakes and decorate with witch decorations (below)
13: To make decorations: Dip pointed ends of ice cream cones into melted chocolate morsels, so chocolate comes half way up sides
14: Stand on waxed paper to cool
15: When chocolate is hard, break off uncoated portion of cone
16: Dip broken bottom of cone in melted chocolate; stick to wafer cookie to make hat; set aside to harden
17: Halve gumdrops for eyes; cut in thirds for mouth
18: Attach hat, gumdrops for face, and licorice for hair to tops of cupcakes
19: Recipe by: Kitchen Chat /Cheryl Posted to MC-Recipe Digest V1 #865 by Dianne Larson Ward <dianne@olynet
20: com> on Oct 26, 1997