Italian-Style Corn Dogs

From: Better Homes and Gardens A twist on the popular hot dog version, spicy Italian sausage links are deep fried in a cornmeal and Romano cheese batter. Serve with warm marinara sauce for dipping.

Servings: Makes 12 corn dogs. by 1 person

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Ingredients
1/2 cup water Peanut oil

12 uncooked Italian sausage links

1-1/2 cups yellow cornmeal 1 cup all-purpose flour 1/2 cup grated Romano or Parmesan cheese 2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1-1/4 cups half-and-half or light cream 12 10 x 1/4-inch wooden skewers or dowels Warm marinara sauce (optional)

Directions
1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels. 2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-andhalf. Add egg mixture to cornmeal mixture. Stir just until moistened. 3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly. 4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

Nutrition Facts

Calories 539, Total Fat 36 g, Saturated Fat 14 g, Monounsaturated Fat 18 g, Polyunsaturated Fat 6 g, Cholesterol 125 mg, Sodium 928 mg, Carbohydrate 23 g, Total Sugar 0 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 11%, Iron 9%. Exchanges: Starch 1.5, High-Fat Meat 2.5, Fat 3.5. Percent Daily Values are based on a 2,000 calorie diet Ideas : Good Housecreeping Cake

Good Housecreeping Cake

This old haunt is custom-built with Color Flow windows and doors, gingerbread roof panels and royal icing fences and turrets. Source: 2005 Yearbook Pattern: Small Window, Large Window, Small Shutters, Large Shutters, Roof Points, 2nd Floor Roof Brace,3rd Floor Roof Brace, Fence 3rd Floor, Roof Panel, Door, 1st Floor Roof Panel, 2nd Floor Roof Panel, 1st F Tools:

6 x 2 in. Square Pan 8 x 2 in. Square Pan 10 x 2 in. Square Pan Tip: 2 Tip: 3 Tip: 4 Tip: 45 Tip: 47 Tip: 55 Tip: 57 Spooky Ghost Candy Mold 2 sets 7 in. Grecian Pillars Decorator Preferred Square Separator Plates (7 and 13 inch needed) Plastic Dowel Rods Cake Boards Fanci-Foil Wrap Decorating Comb Decorator Brush Set Parchment Triangles 20 in. square x 1/2 in. thick plywood base Plastic ruler Plastic bag Waxed paper

Ingredients:

Black Icing Color Orange Icing Color Golden Yellow Icing Color Violet Icing Color Brown Icing Color Leaf Green Icing Color White Candy Melts Garden Candy Color Set Buttercream icing Royal Icing Color Flow Icing Grandma's Gingerbread Recipe

Halloween FoodWriters Violet Color Mist Food Color Spray Meringue Powder Color Flow Mix 10 - 1 in. purple gumballs shredded coconut

Makes: Cake serves 88. Techniques Used:

Painting Details in Lollipop Molds Color Flow Decorations

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instructions
At least 3 days in advance: Using Color Flow and patterns, outline with tip 2 and then flow in the following using a cut parchment bag: Make 20 small windows, 8 large windows, 2 doors, 20 sets of small shutters, 8 sets of large shutters. Let pieces set for 2 days, then outline detail on doors using tip 2 and full-strength Color Flow. Using royal icing and pattern, make the following tip 57 fence pieces: four 7 in. lengths, two 6 in. lengths and two 4 1/2 in. lengths. Pipe 30 tip 4 roof points. Using gingerbread and patterns, cut 2nd floor and 3rd floor roof panels and braces; 1st floor back, side and front roof panels and braces. Also cut four 4 1/2 in. squares. Bake all, then immediately re-measure and trim to correct sizes if needed. A day in advance: Mold candy ghosts; refrigerate until firm and unmold. Tint portion of white candy black using candy color. Using a cut parchment bag, pipe facial features. Draw FoodWriter spider webs and spiders on some windows. Draw lines on shutters. Pipe tip 55 royal icing windowpanes, then outline window frames with tip 57. Set aside. Cover tops of gingerbread roof panels with royal icing and comb swag lines using large-tooth side of decorating comb. Run a spatula along edges to remove excess icing. Let dry. Attach longest edges of braces to backs of roof panels, near top edge of panel; let dry. Thin royal icing and paint pillars. Let dry. Bake and cool two 10 in. 2-layer tiers, one 8 in. 2-layer tier, and one 6 in. 2-layer tier; ice smooth in buttercream. Assemble and dowel rod the two 10 in. and the 6 in. 2-layer tiers on a same-size cake board.

Comb sides of tiers with small-tooth side of Decorating Comb and spray with Color Mist. Dowel rod all tiers and prepare for stacked construction. Position 13 in. separator plate on top of 10 in. cake, feet facing up. Leave a 1 in. overhang at back, creating a larger overhang at front of the cake. Center 8 in. tier over 10 in. cake. It will rest on back feet of plate. Position 6 in. tier. Position 7 in. separator plate on top, feet facing down, pressing into cake. Using royal icing, stack the four gingerbread squares together with icing between each square. Attach to top of cake at center of 7 in. separator plate. Position the cookie roof panels on the stacked squares and join the edges with icing. Outline edges with tip 47. Attach the roof panels to 2nd floor and 1st floor cakes, resting at an angle. Outline edges with tip 47. Using buttercream icing, outline house corners using tip 45. Divide sides of 6 in. tier in half and sides of 8 in. tier in thirds. Pipe tip 47 stripe down sides at division marks. Attach small window in each section with dots of icing. Pipe tip 57 stripes along side of windows and attach small shutters. On 10 in. tier, attach doors, large windows and large shutters. Using tip 3, pipe shells and dot above doors; pipe fleur de lis and scrolls above large windows. Attach roof points and gumballs to tops of pillars using royal icing. Ice base board smooth and imprint wood planks using edge of plastic ruler. Position pillars and secure with icing. Attach fence pieces with royal icing, placing two 41/2 in. lengths in front, one 7 in. and one 6 in. length on each side and two 7 in. lengths on back. Tint coconut and place around house. Attach candy ghosts with royal icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need. Source: 2003 Yearbook Ingredients:

1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk

Makes: About 3 cups of icing.

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instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes

Chocolate Buttercream Icing

Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreadingmake thicker or thinner by following our tips. Source: 2003 Yearbook Ingredients:

1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 3-4 tablespoons milk

Makes: About 3 cups of icing.

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instructions
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing. For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

French buttercream Icing

cake Fun Ingredients:

2/3 cup sugar 1/4 cup flour 1/4 teaspoon salt 3/4 cup milk 1 cup cold butter 1 teaspoon clear vanilla extract

Makes: 2 cups.

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instructions
Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Iced cupcakes must be refrigerated until serving time

Royal Icing
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes. Source: 2003 Yearbook

Ingredients:

3 tablespoons Meringue Powder 4 cups (about 1 lb.) confectioners' sugar 6 tablespoons warm water

Makes: About 3 cups of icing.

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instructions
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Witch's Cauldron Cookies

Tools:

Pumpkin Comfort Grip Cutter Tip: 2 Tip: 5 Tip: 10

Tip: 12 Tip: 16 Parchment Triangles Cookie Sheet Cooling Grid Spatula Waxed paper

Ingredients:

Orange Icing Color Lemon Yellow Icing Color Violet Icing Color Black Icing Color Leaf Green Icing Color Meringue Powder Roll-Out Cookie Dough Royal Icing Pretzel Sticks candy stick

Makes: Each cookie serves 1.

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instructions
*Note: Combine Leaf Green and Lemon Yellow for green shown. Bake and cool cookies. Turn cookie upside down so cookie stem in facing downward. Ice cookie smooth in violet icing. Pipe tip 12 horizontal black band 1/2 in. from top edge. Position cookie on waxed paper and use Leaf Green/Lemon Yellow combination icing to pipe assorted size balls use tips 5, 10, 12. Insert candy stick.

Print tip 2 message. To pipe tip 16 striped flames, use spatula to stripe insides of parchment bag fitted yellow icing. Fill bag with orange icing and pipe pull-out star "flames" under cauldron; insert pretzel sticks. c

Welcoming Witch Cookies

Tools:

Witch's Hat Comfort Grip Cutter Round Comfort Grip Cutter Tip: 3 Tip: 5 Cookie Sheet Cooling Grid Waxed paper

Ingredients:

Black Icing Color Orange Icing Color Leaf Green Icing Color Lemon Yellow Icing Color Golden Yellow Icing Color Meringue Powder Royal Icing Roll-Out Cookie Dough cornstarch

Makes: Each cookie serves 1.

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instructions
*Note: Combine Lemon Yellow and Golden Yellow for yellow shown. Tint portion on cookie dough green and use cut out round cookie face. Cut hat with untinted cookie dough. Bake and cool cookies. Cover hat with thinned down royal icing; let dry. Pipe tip 5 band on hat (smooth with finger dipped in cornstarch). Pipe tip 3 buckle on band. Attach hat to head with icing. Place cookie on waxed paper and use tip 5 to pipe hair. Pipe eyes and mouth with tip 3; pipe nose, cheeks and wart with tip 5

He's All Eyes Cookies

What a sight! Hes All Eyes cookie is decorated using Color Flow icing. This technique is simple to do. First you pipe a dam around the edge of the cookie, then you flow in thinned icing to cover the center. Let dry and add details! Tools:

Pumpkin Comfort Grip Cutter Tip: 2 Tip: 5 Tip: 12 Disposable Decorating Bags Cookie Sheet Cooling Grid

Ingredients:

Orange Icing Color Lemon Yellow Icing Color Black Icing Color Leaf Green Icing Color Color Flow Mix Roll-Out Cookie Dough

Makes: Each cookie serves 1.

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instructions
*Note: Combine Leaf Green and Lemon Yellow for green shown. Bake and cool cookies. Place on cooling grid positioned over cookie sheet. Make Color Flow Icing according to package directions. Tint a small amount each: Leaf Green/Lemon Yellow combination, black and yellow. Tint remainder of icing orange. Reserve a small amount of orange icing for nose outline; thin remainder according to color flow instructions. Outline cookie with tip 2 and full-strength orange color flow icing; let dry. Fill cookie in with thinned icing; let dry. Pipe stem with tip 5, eyes with tip 12, nose with tip 5 and mouth with tip 2.

Frank! Cookies
Heads up, kiddiesIts Frank! These cookies will be a hit at any Halloween Party or Monsters Ball. The cookie dough is tinted green before baking so only a limited amount of royal icing is added for decorations. Tools:

Pumpkin Comfort Grip Cutter Tip: 3 Tip: 5 Cookie Sheet Cooling Grid Rolling Pin Roll & Cut Mat Parchment Triangles

Ingredients:

Leaf Green Icing Color Lemon Yellow Icing Color Black Icing Color Roll-Out Cookie Dough Royal Icing Green spice drops

Makes: Each cookie serves 1.

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instructions
*Note: Combine Leaf Green and Lemon Yellow Icing Color for green shown. Tint cookie dough Leaf Green/Lemon Yellow combination. Roll out and cut with pumpkin cookie cutter; trim off stem; bake and cool cookie. Use tip 3 and royal icing to pipe mouth, tip 5 to pipe eyebrows, nose, tooth and pull out hair. Cut spice drops in fourths horizontally and attach two with icing for ears

Mummy Cupcakes
These Yummy Mummy Cupcakes are in costume and ready for your Halloween bash. Decorating Tips make it easy to pipe in great detail. Tools:

Standard muffin pan Halloween-themed baking cups

Cooling Grid Tip: 4 Tip: 8 Tip: 47 Disposable Decorating Bags

Ingredients:

Brown Icing Color Golden Yellow Icing Color Buttercream icing Chocolate Buttercream Icing (recommended with Black Icing Color) Your favorite cupcake recipe

Makes: Each cupcake serves 1.

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instructions

Step 1

Bake cupcakes in Halloween Themed Standard Baking Cups and cool completely on Cooling Grid.

Step 2

Prepare Chocolate Buttercream Icing recipe and tint with Black Icing Color. Ice cupcakes smooth with black icing using Spatula.

Step 3

For head, prepare Buttercream Icing recipe and pipe long bands using smooth side of Basketweave Decorating Tip 47. Leave a small gap in center for eyes.

Step 4

For eyes, tint 1/4 cup white icing with Golden Yellow Icing Color and pipe two balls in center gap using Round Decorating Tip 8. Use a small amount of icing tinted with Black Icing Color to pipe pupils with Round Decorating Tip 4.