Witch Fingers

1 cup butter
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
slivered almonds (approximately 3/4 cup)
tomato jam




Preheat oven to 165 degrees and lightly grease the baking pan.


In a large bowl mix the butter, sugar, egg, almond extract and the vanilla extract. Beat together with a mixer; add the flour gradually, baking powder and the salt. Beat continually, when ready refrigerate 20 to 30 minutes.

Ice Hand on Sangree

Get a clean glove & fill it with water. Freeze. When frozen, take glove off and voila, you have an ice-hand.

Sangree Recipe

Bloody Apples

2 cups of sugar
3/4 cup water
1/2 cup light corn syrup
1 tsp cinnamon
1 tsp red food coloring
5 - 7 apples 
wooden skewers 
lemon juice
parchment paper


Slice the apples. Soak in water with lemon juice to avoid oxidation. 

Boil the sugar, water and corn syrup, stirring occasionally until the syrup reaches 300 degrees. It is recommended to use a candy thermometer. Remove from the heat and add the cinnamon and food coloring.

Use the wooden skewers for dipping apples in the candy. Twist to coat well. Place the slices on a buttered piece of parchment paper to cool.

Huesos de Santo (Holy Bones)

Dough
Almond 300g
300 g sugar
1 egg white

Filling
12 yolks
300 g sugar
150 ml water

300 gr of sugar to cover the bones






Prepare the dough:

Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.

Prepare the filling:

Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.

Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.

Chupitos de sangre (Bloody shoots)

Red wine 
Jelly
Tequila
 a dozen of unused syringes




Place a tablespoon of jelly at the bottom of the shots. Let it cold. 

Meanwhile, fill the syringes with dark red wine. Finally, fill up the shots with tequila, and dip the syringes on it. 

Pan de muerto (Bread of the Dead)

250 g bread flour

50 g butter

5 g of baker's yeast instant

1 teaspoon salt

65 g sugar

1 large egg

60 ml of milk

zest of 1/2 orange

In addition to paint bread, 1 egg and sugar 

Put in a bowl all ingredients except butter and mix well . When it begins to form a dough , gradually add the butter. Until dough is slightly sticky and elastic.

Allow to rise until double the volume in a greased bowl and cover. When you have increased the volume, knead again to degas the dough.

Bocados de Halloween (Halloween Bites)

2 red & 2 green apples

7 - 8 almonds

strawberry or tomatoe jam

peanut butter or 

1 lemon juice

First you cut the apples as in the picture. Rub the pieces with the lemon juice to avoid fruit oxidation.

Crema de Calabaza (Cream of Pumpkin soup)

300 grams. pumpkin
2 spring onions
1 handful of rice
water
extra virgin olive oil
salt







Peel and chop the onions and the pumpkin. Fry both in a pot with a little oil. Add the rice and season. Stir while frying for 1 minute. 

Crema de zanahoria (Cream of carrot soup)

6 carrots
1 onion
1 handful of rice
water
olive oil
salt

Peel and chop the onion. Fry in a pot with a little oil. Chop carrots and add them. Add the rice and season. Stir while frying for 1 minute.

Cover with water and cook. Mash with electric mixer and strain to make it a creamy smooth.

Membrillo (Quince Paste)

2 quince, peeled, cored, and coarsely chopped (6 cups)

3 strips lemon peel

2 cups sugar

2 Tbs. lemon juice

Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 11/2 hours, or until pink and very thick.