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Wonderful Halloween
Many people think of Halloween as typically American, but in fact this holiday originated in Ireland and Scotland. Halloween, which is on 31 October, started being celebrated in Sweden in the 1990s. Since then, it has become increasingly popular with Swedes of all ages. Help your children to dress up, dress up yourself and surprise the family with gruesomely delicious goodies.
Below you will find recipes for Halloween muffins, Strawberry ghosts, Graves, Spiders, Dracula teeth, Meringue ghosts, Spider cake and Truffle eyes.
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Halloween muffins
Ingredients
100 g margarine
3/4 dl milk
1 1/2 dl Dansukker Cane Sugar or Granulated Sugar
2 eggs
1 tsp baking powder
2 tbsp custard powder or 1 ½ tbsp potato starch and 1 tsp Dansukker Vanilla Sugar
2 ½ dl plain flour
Icing
5 dl Dansukker Icing Sugar
1 tbsp liquid margarine
1-2 tbsp water
Food colouring
Melt the margarine and add the milk. Heat through but do not allow to boil. Lightly whisk the egg with the sugar. Mix together the flour, baking powder and custard powder. Alternatively add the flour mixture and milk mixture to the egg mixture. If you leave the mixture in the fridge overnight, your muffins will have extra pointed tops. Spoon the mixture into paper cases on a baking tray or in a muffin pan. Bake in the centre of the oven at 225°C for approx. 12 minutes.
Mix together the icing sugar, water and margarine to make a smooth icing. Divide the icing into portions and colour as desired. Decorate the muffins with the icing. Leave to dry. Ice and decorate the muffins any way you like.
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Strawberry ghosts
Ingredients
Fresh strawberries
White chocolate
1 tbsp egg white
1/2 - 1 dl Dansukker Icing Sugar Chocolate
Fresh strawberries are now available all year round. We’ve used them to make these cute and delicious ghosts.
Make sure the strawberries are perfectly clean and intact. Choose strawberries that can stand up by themselves, or trim the bases to make them stand up. Melt the chocolate over a water bath. Dip the strawberries in the melted chocolate, holding them by the leaves. Place on a sheet of greaseproof paper to set. Mix together the egg white and chocolate icing sugar and put the mixture in a plastic piping bag. Cut off the tip of the bag and pipe eyes and a mouth on the ghosts.
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Graves
Ingredients
150 g butter or margarine
2 eggs
5 dl Dansukker Icing Sugar Chocolate
1 ½ dl plain flour
1 tsp baking powder
100 g cashew nuts
Chocolate frosting
200 g dark chocolate
1 ½ dl double cream
2 tbsp Dansukker Icing Sugar
100 g butter or margarine
Decoration
2 dl desiccated coconut
Green food colouring
Vanilla cookies
Grease a wide oven pan measuring 20 x 30 cm. Mix all the dry ingredients in a bowl. Melt the butter/margarine and add to the dry ingredients along with the eggs. Mix to a smooth paste and pour into the pan. Bake in the centre of the oven at 175°C for approx. 25 minutes. Allow to cool in the pan, then turn the cake out.
Break the chocolate into pieces and mix in a saucepan with cream, sugar and icing sugar. Dissolve gently over a low heat, stirring occasionally, until the mixture is smooth. Allow to cool, then add the butter/margarine. Spread the frosting over the cake. Cut into squares. Put a vanilla cookie shaped like a gravestone or a cross at one end of each square. Colour the coconut with green food colouring and sprinkle on the graves to make grass. The graves can also be decorated with a small pumpkin made of marzipan or fondant.
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