Rock Cakes

Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange

Instructions
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.

Jelly Slugs

Ingredients
4 packets quick-set jelly (knox gelatin)
1 litre sparkling lemonade
1 packet Rowntree's Bursting Bugs (I'd guess gummy worms would work, Yankees)
You will also need a clear plastic bowl (25 cl) per guest

Instructions
Make up two of the jellies according to the packet instructions, using lemonade instead of water for stage two.
Fill the bowls 1/3 full, then leave until set.
Position two or three bugs in each bowl.
Make up the other two jellies, again using lemonade.
Allow to cool for a couple of minutes and then pour over the first layer and bugs.
Allow to cool for an hour, and then decorate with an additional bug on the top.

Jelly Slugs

Ingredients
6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar

Instructions
Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.

Toothflossing Stringmints

Ingredients

• 1 Egg White (you can use pasteurized egg white, but the one that comes directly from an egg works best, just understand that it can be risky)
• 12 ounces of powdered sugar
• 1/8 teaspoon peppermint extract
• Thin round licorice

Instructions
Whisk egg white until it is frothy, and then whisk in the powdered sugar and peppermint extract.

Once thoroughly combined, roll it into little balls with your hands, wrap the balls in the licorice.

Cool completely in the fridge, and serve.

Prep time

About 15 minutes hands on time plus about 20 minutes in fridge to cool it down.

Ton Tongue Toffee

Ingredients
2 cups sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water

Instructions
Place all ingredients in a heavy saucepan.
Stir over medium heat until sugar dissolves.
Without stirring, boil until mixture reaches 290 ºF on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch.
Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
Makes 1 1/4 pounds.

Spotted Dick

Ingredients
8 oz self-raising flour
1 pinch of salt
4 oz margarine
2 oz castor sugar (superfine granulated sugar)
4 oz to 6 oz sultanas (big raisins)
6 Tbsp water

Instructions
Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine.
Make the pudding crust:
Sieve together the flour and the salt.
Rub in the margarine.
Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the grease proof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1.5 to 2 hours.
Serve with hot custard sauce or sprinkle with castor sugar.
Variation: Instead of placing in a steamer, put the mixture in a medium-sized (1.5 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine.
Smooth the top.
Cover with foil, or double grease proof paper brushed underneath with melted margarine
Steam for 1.5 to 2 hours.
Serve with hot Custard sauce or sprinkle with castor sugar.

Acid Pops

Ingredients
lollipops (Way-Sour Charms Blow Pops, Dum Dums, etc)
Pop Rocks (whatever flavor you choose)

Instructions
Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect

Cauldron Cakes

Ingredients

• One recipe of your favorite "Devils Food Cake", made into cupcakes.
• Black string licorice

Instructions
Bake the cupcakes - do not bake in cupcake liners, instead butter each cupcake holder before pouring in batter so they don't stick.

Once cupcakes are out of oven, let them sit 5 minutes to cool, then turn the pans upside down over cooling racks. Turn the cupcakes right-side up and let cool.

Slice off tops of cupcakes (and eat them!). Scoop out as much of the inside of the "cauldrons" left over so they look sort of like miniature cauldrons. Poke the black licorice in each of them at each side to form two handles.

Serve!

Prep time:

About 50 minutes (including baking).

Cockroach Clusters

Ingredients
dark chocolate
dry chow mein noodles

Instructions
Melt your chocolate until smooth.
Stir in noodles until the mixture is thick enough to hold together.
Spoon bite-sized clusters onto wax paper and let harden in the refrigerator.
If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles.
These can be frozen, just thaw before serving.

Peppermint Toads

Ingredients
frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

Instructions
You can use food coloring to make the white candy melts any color you'd like, since green would be appropriate. Since I had so much brown chocolate already, I decided my Peppermint Toads would be white.
Melt the white chocolate according to the instructions.
Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong!
Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator.
When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips.
These can be frozen, just thaw before serving.

Licorice Wands

Ingredients:

• black licorice sticks OR pretzel sticks
• white chocolate (about 4 ounces)

Instructions:
Chop chocolate into small pieces and microwave for 1 minute on 50% power. Stir. If it isn't melted, put back in microwave for 30 second increments on 50% power. This will prevent burning the chocolate.

Dip licorice (or pretzel into melted chocolate) - this makes the handle of wand. Put on pieces of parchment paper or wax paper and put in the fridge until it is cold and hard.

Eat!

Prep time:

About 10 minutes active prep time

About 20 minutes in fridge

Treacle Tart

Ingredients
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note

a) Golden Syrup, or treacle may be substituted for light molasses or
honey.
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

Instructions
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.

Cockroach Clusters

Cockroach Clusters

Ingredients:

1/2 pound chocolate discs
3/4 cup chow mein noodles

Directions:

Melt chocolate using method for frogs on page 4E. Stir in chow mein noodles. Make sure noodles are completely covered in chocolate. Put parchment or wax paper on the bottom of a 9-by-13 baking dish. Spoon bite-sized clusters onto the wax or parchment paper. Let harden in the refrigerator.

Peppermint Toads

Peppermint Toads

Ingredients:

1/4 pound Mercken's green chocolate discs (see Note)
1/2 pound Mercken's white chocolate discs
Mint flavoring oil

Directions:

Melt green chocolate in a glass bowl in the microwave on low defrost setting for 2 1/2 minutes. Remove and stir the chocolate. Microwave again on low defrost for 30 seconds. Remove and stir. Repeat until the chocolate is melted. Spoon about 1/2 teaspoon in the toad mold to create a green stripe. Toothpicks may help to spread the chocolate around. Knock against counter to remove air bubbles. Place in refrigerator for 15 minutes.

Melt white chocolate disks in the microwave. Add a few drops of the mint flavoring oil. Stir. Add more to taste if necessary. Remove molds from refrigerator. Spoon white chocolate into molds. Knock against counter to remove air bubbles. Place in refrigerator for 15 minutes.

Before unmolding, put the molds in freezer for 1 minute. Remove from molds.

Keep water away from your chocolate, and make sure bowl and utensils are completely dry.

Chocolate Frogs

Chocolate frogs

Ingredients:

1/2 pound Mercken's green chocolate discs (see Shopping Note)

Directions:

Melt chocolate in a glass bowl in the microwave on low defrost setting for 2 1/2 minutes. Remove and stir the chocolate. Microwave again on low defrost for 30 seconds. Remove and stir. Repeat until the chocolate is melted.

Spoon chocolate into molds. Lightly knock the mold against the kitchen counter to remove air bubbles. Put the molds in the refrigerator for 15 minutes.

Before unmolding, put the mold in the freezer for one minute. Turn the mold upside down, lightly pat and the chocolates should come out easily.

Keep water away from your chocolate, and make sure bowl and utensils are completely dry.

Butterbeer

Hot Butterbeer

Ingredients:

2 1/2 cups of milk
1/2 cup of butterscotch syrup or chips
Whipped topping or whipped cream

Directions:

Heat milk in a small saucepan over medium-high heat. Add butterscotch chips or syrup. Stir until melted. Bring mixture to almost boiling. Pour into mugs. Top with whipped topping or whipped cream.

Butterbeer

Chilled Butterbeer

Ingredients:

8 ounces cream soda
3 teaspoons of butterscotch syrup
Whipped cream

Directions:

Stir soda and syrup gently in tall glass. Serve over ice. Add whipped cream for a frothy top.

For an adult alternative, substitute butterscotch schnapps for syrup.

Rock Cakes

Mrs. Weasley's Rock Cakes

Ingredients:
8oz or 2 cups self-raising flour
1/2 tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas (scant 1/3 cup golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster sugar for dredging (superfine sugar)

Directions:
1. Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
2. Stir in the sugar and dried fruits.
3. Beat the egg with the milk and vanilla, then pour it into the flour and fruit mixture, and mix it up to make a stiff dough.
4. Butter two baking sheets, and drop on tablespoons of the mixture.
5.Roughen the dough lumps with a fork, and dredge with a little castor sugar. (should be enough mix to make 15 - 20 small cakes)
6. Bake in a hot oven, 425F or 220C, for 12-15 minutes, until firm and pale golden. Cool them on a wire rack.

NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.

Following that recipe on Floo Networks page are recipes for gingerbread newts, pumpkin pasties, treacle (molasses to those of us in the US) fudge, and butter beer.

------------

This recipe originated on the Floo Network website. This website was run, in part, by Steven Vander Ark, the webmaster of the Harry Potter Lexicon. The Floo Network website was taken down about a year ago, and it is thanks to this person that we have the recipe.

Treacle Fudge

Ingredients:

• 1/2 cup light cream or evaporated milk
• 3/4 cup firmly packed brown sugar
• 1/4 teaspoon salt
• 4 ounces of unsweetened chocolate
• 2 tablespoons unsalted butter
• 1/3 cup molasses

Directions:
In a large bowl, mix cream, brown sugar and salt together, set aside. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.

Pumpkin Juice

Ingredients:

• 2 cups chopped edible fresh pumpkin chunks
• 2 cups apple juice
• 1/2 cup pineapple juice
• 1/2 cup apricot juice (optional)
• 1 teaspoon honey (or to taste)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice

Directions:

Grind the pumpkin pieces up in a food processor, and squeeze out juice through a fine mesh strainer or a piece of cheesecloth.

Mix all juices together in a bowl, and stir in honey and spices. Chill thoroughly in fridge.

Stir again, and pour the juice over ice to serve.

Prep time:

About 30 minutes active time

About 40 minutes time in fridge

Butterbeer

Ingredients:

• 1 cup cream soda
• 1/2 cup butterscotch syrup (ice cream sauce)
• 1/2 tablespoon butter

Directions:

Microwave butterscotch syrup and butter (in a microwave-safe jar) on high for about a minute and a half, watching it while it's cooking (stand a little away from the microwave though to be safe).

When it's bubbly, take it out of the microwave and stir. Cool for 30 seconds, and slowly mix in the cream soda (to prevent bubbles from going away). Swirl gently to mix, and serve.

If you let it cool, the butter will separate, so drink it up quickly!

Prep time:

About 5 minutes.

Yorkshire Puddings

This Yorkshire Pudding recipe, is simple and guarantees success. Yorkshire Puddings are one of the major components of England's national dish, Roast Beef and Yorkshire Puddings. A tray of Yorkshire Puddings fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

* 4 large, fresh eggs, measured in a jug
* Equal quantity of milk to eggs
* Equal quantity of all purpose/plain flour to eggs
* Pinch of salt
* 2 tbsp lard, beef dripping or vegetable oil

Preparation:
Serves 6

* Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
* Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
* Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
* Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
* Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
* Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding
* In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
* Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
* Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
* Yorkshire Puddings do not reheat well, becoming brittle and dry.

Spotted Dick

Pudding, the backbone of British food and none more than a Spotted Dick Pudding. The name of this classic English pudding, Spotted Dick Steamed Pudding, usually will raise a smile or look of abject horror which is why some prefer the less-well-known title of “Spotted Dog Pudding”. The spotted part refers to the raisins and currants in the dough and the word dick' is a colloquial word for pudding. This is not a pudding for the faint-hearted or those on a diet. Made from suet, flour and dried fruit it is high in calories. It is, however, the perfect pudding for a treat on a cold winter's day.

Prep Time: 30 minutes
Cook Time: 2 hours, 00 minutes

Ingredients:

* 115g / 4oz raisins
* 55g / 2oz currants
* 75g /3oz dark brown sugar
* Grated zest of 1 unwaxed lemon
* 225g / 8oz self-raising flour plus extra for dusting
* 115g /4oz shredded suet
* Pinch of salt
* 55ml /2 fl oz milk

Preparation:

1. In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.

2. Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.

3. Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).

4. Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.

5. Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.

6. Wrap the suet roll pudding in the napkin twisting at each end at securing with kitchen string.

7. Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 hour 30 mins.

8. Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.

Treacle Tart

The perfect dessert for the sweet-toothed is a Treacle Tart. A treacle tart recipe involves first making some pastry but if you are short of time ready rolled but make sure it is sweet pastry.

Treacle Tart is full of delicious, sweet golden syrup and black treacle. If you can't find golden syrup then use corn syrup. And, likewise, can't find black treacle dark molasses will do.

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
* PASTRY
* 225g /8oz plain flour
* Pinch salt
* 25g /1 oz fine sugar
* 115g /4oz very cold unsalted butter
* Cold water to mix
* FILLING
* 300g /10oz golden syrup
* 1 heaped tbsp black treacle
* Zest and juice of 1 unwaxed lemon
* 4 medium free range eggs
* 25g /1oz fresh bread crumbs

Preparation:
* Heat the oven to 180ºC/350ºF/Gas 4
* Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
* Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
* Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
* Carefully pour the mixture into the prepared tart case.
* Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
* Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.

Rock Cakes

Rock cakes, like this rock cake recipe are one of the easiest and quickest buns to make. Rock cakes are great fun for children to make as they produce perfect bite-sized cakes every time. Serve warm with a little butter as a tea time treat. Rock cakes are one of Harry Potter's favorite tea time treats.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
* 8 oz/ 225g self rising flour
* 1 tsp double action baking powder (US) or 1 tsp baking powder (UK)
* 4 oz/110g soft butter or margarine
* 2 oz/ 55g granulated sugar
* 4 0z/ 110g mixed dried fruit
* 2 oz/ 55g currants
* 1 medium egg
* 1 - 3 tbsp milk
* Demerara sugar for sprinkling
* Oil for greasing

Preparation:
* Heat the oven to 400F/200C/Gas 6
* Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs.
* Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
* Add the egg and 1 tbsp of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until required consistency.
* Lightly grease two baking sheets.
* Using a tablespoon divide the mixture into 12 mounds evenly spaced on the 2 baking sheets. Sprinkle with the demerara sugar.
* Bake in the preheated oven for 15 mins or until golden brown and well risen.

Butterbeer

Time to make: 1 hour

Servings: 4

Ingredients

1 cup light or dark brown sugar

2 TBSP water

2 TBSP butter

1/2 teaspoon cider vinegar

1 cup heavy cream (divided into 1/2 cups)

1/2 teaspoon vanilla extract

1/8 teaspoon pumpkin pie spice (to taste)

Four 12-ounce bottles cream soda

Directions:

Step 1: In a small saucepan, combine the brown sugar and water. Over Medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.

Step 2: Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.

Step 3: Once the miture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refridgerator until cool.

Step 4: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.

To Serve: divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cram soda, then spoon the whipped topping over each.

Recipe Source

Butterbeer

Ingredients:

• 2 and 1/2 cups milk
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon butter

Directions:

Stir all together and cook on stove, stiring constantly, on medium heat. This will take about 15 minutes. It will be frothy when you take it off.

Pour into small cups and serve - it is best served in small servings, hot from the stove. Great for a cold day at Hogsmede.

Prep time:

About 15-20 minutes.

Note:

This was the first kind of butterbeer I ever made!

Butterbeer

(chilled)

8 oz ginger ale or cream soda

2-3 tablespoons of butterscotch syrup

Mix in a tall glass and serve over ice.

Pumpkin Juice

2 cups diced pumpkin

2 cups apple juice

1 teaspoon honey

1/2 cup pineapple juice

Juice the pumpkin and add the pumpkin juice to the pineapple and apple juice.

Add honey and blend in a blender.

Serve iced.

Peppermint Toads

frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
chocolate chips or other chocolate

You can use food coloring to make the white candy melts any color you'd like, since green would be appropriate.

Melt the white chocolate according to the instructions.

Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong!

Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator.

When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips.

Licorice Wands

Black or red licorice sticks

White chocolate candy melts

Sprinkles (optional)

Melt the white chocolate according to the instructions.

Take a licorice stick and dip it into the white chocolate to make a wand handle. Sprinkle with sprinkles if desired.

Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature.

Pumpkin Pasties

2 eggs, slightly beaten

3/4 cup sugar

1 lb. canned pumpkin (or 2 cups fresh, roasted in the oven)

1/2 teaspoon salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/2 t. allspice

1 2/3 cups evaporated milk (1 can)

Pam or butter for greasing casserole dish

9 oz. pie crust pastry (enough for two single standard pie crusts)

To make filling add eggs and sugar to a mixing bowl, mix until well blended. Stir in pumpkin, salt and spices. Add evaporated milk and mix well.

Bake the filling in a large casserole dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Keep oven door closed and reduce temperature to moderate (350 degrees) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make or purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet.

Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes.

Serve at room temperature.

Treacle Tarts

9 oz pie crust pastry (enough for two single standard pie crusts)
approx

11 tablespoons black treacle (can use golden syrup if desired)

1 heaping teaspoon ground ginger, optional

4 dry oz (approx 2 cups) unseasoned breadcrumbs

Grease each cup of a miniature muffin baking pan first.

Line each cup of the miniature muffin baking pan with the pastry, rolled as thinly as possible.

Warm the treacle in a saucepan.

Add the ginger to the treacle and stir in the breadcrumbs.

Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes at 350 F, watching closely so the crust edges do not burn.

Serve at room temperature.

Chocolate Frogs (from Yahoo Answers)

"Teen daughters are having friends to go to the Barnes and Noble Harry Potter Party for the sale of the last book. I have been looking at the HP candies but they are very expensive. I have a frog candy mold that has a cavity 2 1/8 inch by 1 1/2 inch by 3/4 inch. I would like a filling recipe for bon bons, candy bars, etc, so I can make chocolate frogs. Any other ideas for Harry Potter snacks, treats or candies that you may have. I am also making sreen print tees for them, and they are decorating a 15 passenger van with HP. All ideas are welcome! Thanks a bunch!"
---------------------------------------------
"This should work in a frog mold.

BON BONS

COATING:

9 oz. semi-sweet chocolate chips (approx. 1 1/2 bags)
1 bar paraffin wax

BON BONS:

2 lbs. confectioners' sugar
2 sticks butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 qt. chopped pecans
1 c. coconut (opt.)

Sift sugar into a bowl; cream in butter. Add milk and vanilla; stir until smooth and creamy. Fold in nuts and coconut. Refrigerate until firm. Roll into balls and refrigerate again until firm. Melt chocolate and wax in double boiler. Spear bon bons with toothpick; dip to coat. Let dry completely."

Acid Pops

Acid Pops

Ingredients:-
Lollipops
Honey
Pop rocks

Method:-

1. Dip lollipop into honey.
2. Then roll lollipop into pop rocks. Enjoy.

Pumpkin Pasties

Pumpkin Pasties:-

Ingredient:-
Pre-made sugar cookie dough (break apart; otherwise slice and mold sugar)
Cookie to fit into muffin pan.
Pumpkin pie filling
Powdered sugar

Method:-

1. Mold sugar cookie into muffin pan.
2. Pour pie filling into muffin pan.
3. Let Bake at 350 degrees.
4. Allow it to cool
5. Sprinkle powdered sugar on top

Treacle Fudge

Treacle Fudge

Ingredients:-
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces or unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses

Method:-

In a large bowl, mix cream, brown sugar, and salt together. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.

Cockroach Clusters

Cockroach Cluster

Ingredients:-
6 oz. melted chocolate
6 oz. peanuts (unsalted)
chocolate jimmies/ chocolate sprinkles

Method:-

1. Melt chocolate in double boiler or microwave.
2. Stir in peanuts.
3. Drop onto wax Paper.
4. Before chocolate sets sprinkle jimmies onto cluster...enjoy!

Jelly Slugs

Jelly Slugs

Ingredients:-
8 - tablespoons sugar
2/3 - cup cranberry juice -EDIT-
4 - tablespoons light corn syrup
4 - envelopes (4 tablespoons) unflavored gelatin
Red Food Coloring
Confectioners' Sugar ( also known as icing sugar )

Method:-

Place sugar, juice, and corn syrup into a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved. Stir in 2 or 3 drops of food coloring. Pour mixture into a bread pan coated with cooking oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly (If jelly sticks, set the bottom of the pan in hot water for a few minutes.) Place on a work surface sprinkled with confectioners' sugar. With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not refrigerate.

Cauldron Cakes

Cauldron Cakes

Ingredients:-
tastycakes or home made cupcakes.
Cotton candy
Licorice string


Method:-

1. Scoop out center of cupcake.
2. Put cotton candy into center.
3. Add licorice Handle

Pumpkin Juice

Pumpkin Juice

Ingrdients:-

2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking)

Method:-
1.Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
2.Pour the pumpkin juice, apple juice and pineapple juice into a blender.
3.Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.
4.Chill your pumpkin juice or serve iced and enjoy!

Chocolate Frogs

Chocolate Frogs

Ingredients:-
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bite-size chocolate frogs
Small candy eyes

Method:-

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. Place candy eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.

Butterbeer

Butterbeer
(Chilled Butterbeer)

Ingredients:-
8oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup

Method:-

Mix in a tall glass and serve over ice.

Butterbeer

Butterbeer
(Warm and Frothy)

Ingredients:-
2 1/2 cups of milk
2 tablespoons of brown sugar
1 teaspoon of vanilla
1 level teaspoon of butter

Method:-

1. Heat milk in a small saucepan over medium-high heat.
2. Add the rest of the ingredients. Blend with a small handmixer if you have one, to make it frothy.
3. Bring the mixture almost to boiling, but not quite.
4. Pour into mugs and serve!

Serve in a traditional English Metal Tankard

Licorice Wands

It’s magic the way these colorful candy wands delight little and big kids alike!

Prep Time: 25 min
Total Time: 1 hour 26 min
Makes: 24 wands

6 ounces vanilla-flavored candy coating (almond bark), chopped
24 licorice twists (any flavor) Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars

1. Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
2. Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating is firm.

Pumpkin Juice

Bake your Halloween jack o'lantern in the oven.
(watch the face distort and shrink - it's fun!)
Strain your pumpkin, saving the juice separately from the strained pumpkin.
Serve your chilled pumpkin juice to your guests!

This takes a good hour or two, depending on the size of your jack o'lantern, so keep checking your pumpkin as it is baking. Use a cookie sheet underneath so you can easily take the hot mushy pumpkin out of the oven and to catch any drippings. If your pumpkin was not carved, cut it in half before baking, otherwise it could explode and make a GIGANTIC mess! You will see that the juice separates from the pumpkin flesh as it starts to bake, so spoon off this juice periodically and save it so it doesn't leak all over your oven. Once your pumpkin flesh has baked long enough to be good and soft, remove from the oven and let it cool. Scoop the pumpkin flesh from the skin into a strainer with a container underneath. Use a spoon to squeeze out the juice from the pumpkin, so you have as "solid" a puree as possible, which you should save for your Pumpkin Pasties, pumpkin bread, or your favorite pie recipe.

Ironically, this is always how I strained my pumpkin after baking, since if you don't, you end up with a very watery pumpkin pie, but I always just discarded the pumpkin juice before. Now I freeze my pumpkin and pumpkin juice separately in plastic containers, and they can keep over a year in the freezer quite well. After thawing the pumpkin, you can strain again for even better results (and more pumpkin juice!) since during freezing, the ice crystals were separated from the pumpkin naturally.

I did try using pumpkin pie spice mixture to flavor my juice, but I thought the flavor was too strong. I actually prefer plain, unsweetened pumpkin juice, since it is quite refreshing and tastes a bit like iced tea. My guests liked the Butterbeer much better though! ;)

Butterbeer

Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

(I did make a refill batch during the party using 1 cup schnapps to a whole 2 liter bottle of cream soda, which was ratio of 1 to 8, but people tasted the difference and complained, so fair warning!)

Bertie Botts Every Flavor Beans

Ingredients:

• All flavors of jelly bellies the Jelly Belly Factory makes (both the 50 official flavors and their other flavors as well). Sometimes they actually sell pre-packaged "Bertie Botts" beans.
• All flavors of jelly beans that stores near you sell
• Vinegar (optional - see below)
• Sugar (optional - see below)
• Spices (optional - see below)

Directions:

Mix all the jelly bellies and jelly beans together in a bowl. For best effect, eat them without looking at them so that you don't know what flavor you're getting.

Optional:

To add different flavors, consider the following: dip some jelly bellies in vinegar to make vinegar jelly bellies (eww), or in thick sugar water to make them sticky and then roll in cinnamon or ginger or oregano to make really strange tasting every flavor beans.

Dry these "new" flavors very well before mixing in with the official flavors to prevent too much flavor mixing.

Prep time:

As long as you want it to take. With no special flavors, as short as 5 seconds.

Acid Pops

Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)

The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!

My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.

Cauldron Cakes

Makes about 3 dozen from a standard cake mix.

Your favorite devils food cake recipe, made into cupcakes
black string licorice

Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.

Cockroach Clusters

dark chocolate
dry chow mein noodles

Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.

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P.S. Personally this recipe sounds gross to me, i.e., noodles alongside chocolate? Ahh well, no accounting for personal tastes ;) after all it is supposed to be cockroaches!

Peppermint Toads

frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

Since I had so much brown chocolate already, I decided my Peppermint Toads would be white. You can use food coloring to make the white candy melts any color you'd like. Melt the white chocolate according to the instructions. Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong! Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator. When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips. These can be frozen, just thaw before serving.

Licorice Wands

black licorice sticks
white chocolate candy melts

Melt the white chocolate according to the instructions. Take a licorice stick and dip it into the white chocolate to make a wand handle. Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature. These can be frozen, just thaw before serving.

Chocolate Frogs

I originally was going to make my own Chocolate Frogs using the same candy mold as the Peppermint Toads, but when Trader Joe's was selling these Chocolate Frogs (with Pop Fizz action!) for only $2 for 20 frogs, I went ahead and bought them!

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P.S. - Come on candymakers... just make hollow frogs with cards inside them like the hollow Easter Bunnies... they'll sell like mad... just a thought ;)

Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)

Treacle Tarts

Makes about 2 dozen miniature tarts.

9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs

After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.

(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked more like a fluted tart crust. Also, be careful, since the breadcrumbs are given by weight, not by fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it by stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light corn syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if you don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)

Butterbeer

I don’t know about you, but the words "butter" and "beer" kind of gross me out. Yet, there we have it many times in the Harry Potter books – Harry, Ron, and Hermione sneaking to Hogsmeade where one of the main attractions seems to be scoring some butterbeer. Here’s how you can make it yourself:

Ingredients:

* 1 cup (8 oz) club soda or cream soda
* ½ cup (4 oz) butterscotch syrup (ice cream topping)
* ½ tablespoon butter

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!