Fun Fare Recipes: Halloween

By Mimi Riser

This book is divided into two sections. In the first one you’ll discover ghoulishly good recipes for sweet treats and savory dishes. Then, in part two, you’ll find the complete instructions for a time-honored method of divination that can be easily performed by anyone. Put it all together for a Halloween party—fun food and fortune telling—and you’re sure to have a spooktacular event!

• Language: English
• Publisher: Mimi Riser
• Release date: Sep 2, 2014
• ISBN: 9781311821331

Mimi Riser

Mimi Riser is a longtime author of fiction and nonfiction, including several series and spanning a variety of genres (with flavors ranging from sweet to spicy hot). Her books celebrate the upbeat, the offbeat, and “beating the odds.” She began life in the urban northeast, but now resides in the rural southwest with her best friend & husband Rob.

Book preview

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Fun Fare Recipes:

HALLOWEEN

Mimi Riser

www.mimiriser.com

Smashwords Edition

Copyright 2014 by Mimi Riser

All rights reserved.

Smashwords Edition, License Notes:

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

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"Halloween wraps fear in innocence,

As though it were a slightly sour sweet.

Let terror, then, be turned into a treat."

~NICHOLAS GORDON

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This book is divided into two sections. In the first one you’ll discover ghoulishly good recipes for sweet treats and savory dishes. Then, in part two, you’ll find the complete instructions for a time-honored method of divination that can be easily performed by anyone. Put it all together for a Halloween party—fun food and fortune telling—and you’re sure to have a spooktacular event!

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Chapter 1

The Recipes

Apple Salsa:

1 large red apple

3 red radishes

2 ribs celery

2 tablespoons apple cider vinegar

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Finely chop the apple and veggies and toss together with the vinegar. Cover and chill; stir again before serving.

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Pumpkin Dip:

1 can solid-pack pumpkin

8 oz. cream cheese, softened

1/3 cup maple syrup

1 teaspoon vanilla

1 teaspoon cinnamon

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Blend the pumpkin with the cheese, then stir in the syrup, vanilla and cinnamon. Serve with apple slices, graham crackers or spice wafers.

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Fresh Pumpkin Purée:

Cut out the stem of a ripe pumpkin, then slice the pumpkin into quarters and remove the seeds and pith. Arrange the quarters, cut side down, in a large low baking pan lined with foil. Pour in enough water to come about 1/4-inch up the sides of the pan and cover with another sheet of foil. Bake at 350 F. until the flesh of the pumpkin can be easily pierced with a knife (about 1 hour). Let the pumpkin cool, then scoop out the flesh and purée it in a food processor or blender. Store in the fridge. Use as you would canned pumpkin (it’s the same thing as solid-pack, just fresher).

Alternately, instead of puréeing, let the