Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Unusual Cookie Recipe?

Does anyone have an "unusual cookie" recipe they can share with me? The stranger – the better, as long as they taste good!

2 Responses to Unusual Cookie Recipe?

  • CookingBlonde says:

    You could fill these little cornucopias with any goodies you like – whipped cream & chocolate chips, is one idea.

    Cornucopia Crunchers

    5 tablespoons unsalted butter
    1/2 cup packed dark brown sugar
    1 egg
    1/4 cup all-purpose flour
    Dash salt
    1/2 teaspoon vanilla
    1/3 cup finely chopped dry roasted macadamia nuts
    Candy corn or other Halloween candies

    Preheat oven to 375°F. Grease cookie sheets. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add egg, flour, salt and vanilla. Stir in nuts. Drop batter by rounded tablespoonfuls onto prepared cookie sheets.

    Arrange 6 cookies per sheet, flattening to 2-inch discs. (Cookies will spread to about 6 inches and become very lacy while baking.) Bake 6 to 9 minutes or until caramel-colored and firm. Do not overbake. Cool 1 minute. Working quickly with spatula, ease 1 cookie at a time from cookie sheet. Keeping top of cookie on the outside, form into cornucopia shape by hand, or by partially wrapping around the handle of wooden spoon.

    Place cornucopia seam side down on plate to harden. Repeat with remaining cookies. Cookies will firm as they cool, so return them to oven for about 30 seconds to make them more pliable. To serve, arrange on tray. If desired, fill with candy or other treats. Cornucopias may also be used as place cards; insert name tags into each cookie.

    For best results, use insulated light-not black-cookie sheets. Thoroughly cool cookie sheets between batches.


    Frozen S’mores

    1/2 c. mini-chocolate chips
    2/3 c. mini-marshmallows
    2 c. whipped topping
    1 box graham crackers, any flavor

    In a large bowl with a wooden spoon, stir together first three ingredients. Mix well. Scoop mixture onto a graham cracker square, sandwich with another square. Continue making sandwiches until all of the mixture has been used up. Put sandwiches into the freezer for approximately 1 1/2 hours, or until frozen. Serve frozen.
    Puffy Stars Dipped in Chocolate

    Use a snowflake, star, heart or any shape cookie cutter you desire to cut thawed frozen puff pastry sheets. Bake in a 400 degree F oven about 10 minutes or until golden. Lightly dip tops of pastries into melted white (or dark) chocolate. Add a little sparkle by sprinkling with coarse sugar.

    If your a coffee-lover…

    Chocolate Espresso Cookies (and Viennese Coffee)

    Any type of chocolate – milk, bittersweet, German, white, semisweet…can be used to glaze these cookies.

    1/2 cup butter
    4 ounces unsweetened chocolate
    1/2 cup crushed or chopped chocolate covered espresso beans, divided
    4 eggs
    2 cups sugar
    2 teaspoons pure vanilla extract
    1 1/2 cups all purpose flour
    1/2 cup cocoa powder (measured, then stirred or sifted)
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup bittersweet chocolate (or favorite chocolate)

    Melt the butter and unsweetened chocolate in a small heavy saucepan over low heat. Add two tablespoons of the espresso beans and mix until smooth. Cool to room temperature. In a large bowl beat the eggs, sugar, and vanilla until thick and lemon colored, about five minutes. Mix in the chocolate mixture. Sift in the flour, cocoa, baking powder, and salt and mix until just barely incorporated. Do not overmix.

    Chill the dough for 1-2 hours. Preheat the oven to 350 degrees. Line heavy baking sheets with aluminum foil (shiny side up) or parchment paper. Using slightly wet hands, roll the cookies into golf ball sized balls and place 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes, or until the cookies are firm on the edges. They should still be soft and brownie-like in the center.

    Cool the cookies on the sheet for five minutes, and then remove to a cooling rack to finish cooling. Melt the bittersweet chocolate until smooth. Glaze each cookie with the melted chocolate and sprinkle with the remaining espresso beans. Let dry thoroughly before storing in an airtight container.

    Makes about 3 dozen cookies.


  • silverside says:

    My grandmother published this recipe in the Lutheran Hospital Auxiliary Cookbook, 1958-1959. I tried these cookies just recently, though I wasn’t sure the kids would like them since the recipe is definitely unusual. But they disappeared in a hurry!

    Grandma’s Snow Berry Cookies

    2 cups flour
    ½ tsp. baking soda
    1 tsp. salt
    1 cup brown sugar
    ¾ cup shortening
    1 egg
    1 tsp. vanilla
    2 tbsp milk
    ½ cup nuts
    ½ maraschino cherries
    ½ cup coconut

    Drop by teaspoon on baking sheet and bake in moderate oven (350-375 degrees) 10 to 15 minutes. Makes 4 dozen.

Halloween Books