Deliciously creepy treats

Get spooked with the colorful and ghastly Halloween party treats! Sample witches’ fingers and jelly eyeball coolers courtesy of San Miguel Pure Foods Culinary Center and keep those hungry spirits coming out for more. Enjoy the tricks and delicious treats, check out more recipes and tips at www.mygreatfood.com.

Jelly Eyeball Cooler

Ingredients:

1 small bottle maraschino cherries, drained and chilled

1 can lychees in syrup, drained and chilled

2 pack (36pc) Jellyace, assorted, chilled

12 pc store-bought gummy worms

Procedure:

To make bloody eyeballs, remove stems from cherry. Place each cherry inside a lychee. Set aside. Remove JellyAce from packaging and place in a small bowl. To assemble: Place a layer of JellyAce in desired serving glass then place bloody eyeballs. Repeat procedure until glasses are 3/4 full. Place gummy worms on top of cooler and some on the rim of the glass as if it was escaping. Chill before serving. Makes four servings.

Witches’ Fingers

Ingredients:

1 cup water

6 tbsp Magnolia Gold Butter, unsalted, softened

1 tsp white sugar

1/4 tsp salt

1 cup Purefoods Baron all-purpose flour, sifted

1/4 tsp cayenne pepper

4 piece eggs

1 cup Magnolia cheddar cheese, grated

1 piece egg yolk, beaten

1 tbsp water

20 piece whole almonds, skin-on

1/4 cup salt

Procedure:

Preheat oven to 4000F. Line a baking tray with Glad bake paper. In a medium saucepan, place water, butter, sugar, and salt. Bring to a boil over medium heat, whisking until butter and sugar melts. Remove saucepan from heat and slowly add the flour. Using a wooden spoon, stir the dough together and return to heat. Stir constantly until dough pulls away from the sides of the saucepan, about two minutes. Transfer the dough in a mixing bowl. Using an electric mixer with paddle attachment beat the dough until completely cooled. Continue beating dough then add cayenne pepper. Add the eggs one at a time, making sure it’s completely incorporated before adding the next. Add in cheese. Mix well. Use a rubber spatula to transfer the dough into a pastry bag with a 1/4-inch plain tip attachment. Pipe long thin finger-like shapes into prepared baking tray; about 3 1/2-inch per finger. Combine egg yolk and water and brush the top of each finger with it. Lay an almond on the end of each finger to resemble a nail. Sprinkle each finger with salt. Bake fingers for 15 minutes then reduce heat to 3500F and bake for another five minutes. The fingers should be golden brown and slightly crisp. Cool on a rack. Makes 20 witches fingers.