Gellatin Eyeballs

Recepie Ingredients:
3 oz lemon gelatin
1 cup hot water
1/2 cup minature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise

Directions:
Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream and mayo. Chill until thickened or firm for scooping into eyeballs.Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use food coloring and an old paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.
For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique (see above). I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them.

Halloween Finger Cookie Recepie

Recepie Ingredients:
• 1 cup softened butter,
• 1 cup icing sugar,
• 1 Egg
• 1 tsp Almond extract,
• 1 tsp Vanilla,
• 2 2/3 cups Flour,
• 1 tsp baking powder,
• 1 tsp salt,
• 3/4 cup whole blanched almonds,
• 1 tube of red decorator food gel.

Directions:
• Put butter, egg, almond extract, vanilla and sugar in a bowl and beat them.
• Mix flour, baking soda and salt and beat the ingredients some more until they blend together well.
• Cover the bowl and put it in the refrigerator for about half an hour.
• Take only one quarter of the dough at a time while rest of it is still in the fridge and shape finger-shaped cookies from it.
• Create knuckles by squeezing the dough and create the wrinkles on the knuckle using the knife.
• Use an almond as a nail at the end of your finger.
• Lightly grease the baking sheets and place the cookies on them.
• Bake them at 325oF or 160oC for 20 to 25 minutes or till, they are pale golden.
• Let the cookies cool for 3 minutes on racks.
• For a more gory look, you can lift up the almonds and squeeze red gel into the nail bed and replace the almond as if the blood is oozing out of it.
• Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place, so blood seems to ooze out.
• Makes about five dozen cookies.