Galactosemia Food Information Cooperative
Halloween
If you have ideas you would like to share email me at tfcozzo@comcast.net
Halloween Candy
I believe the following types of candy are dairy-free, but you still need to check labels to be sure:
Gummy Bears/Gummy Lifesavers Twizzlers
Bubble Gum Smarties
Lifesavers Mike
and Ike
Candy Corn Jolly
Ranchers
Plain
Lollipops (such as, dum-dums)
Jelly Beans
Spree
Skittles
SweetTarts
Starburst
Fruit Chews
(If you can think of any more - please let me know) tfcozzo@home.com
Check out what the Chocolate Emporium has to offer for Halloween
Bat and Ghost Sugar Cookies
1/3 cup dairy-free margarine
1/3 cup soild shortening (Crisco)
2 cups flour
1 egg
3/4 cup sugar
1 Tbsp water
1 tsp baking powder
1 tsp vanilla
dash salt
Beat margarine and shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the egg, sugar, water, baking powder, vanilla and salt. Beat until thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours.
Heat oven to 375F. Roll put each dough round between 2 sheets of waxed paper to 1/8" thickness. Remove 1 piece of waxed paper, invert cookie dough on cookie sheets. Using cookie cutters, cut dough in shape of ghost and/or bat, rerolling scraps and rechilling as needed. Bake 7-8 minutes or till edges are firm and bottoms are very lightly browned. Cool on rack.
To decorate:
For Ghost: Frost ghost
cookies with icing made from powdered sugar and a few drops of orange juice.
Use candy for eyes/mouth.
For Bat: Frost with chocolate glaze and use small candy for the eyes.
Chocolate Glaze for Bat cookie
frosting:
6 oz. semi-sweet (dairy-free) chocolate
3 Tbsp solid shortening (Crisco)
1 Tbsp corn syrup
2 Tbsp water (more if needed)
Combine all ingredients. Melt over stove or in microwave.
Pumpkin Cookies – (
Thank you , Marie Egan)
½ Cup oil
1 ½ Cups sugar
1 egg
1 Cup pumpkin
2 ½ Cup flour
1tsp. baking soda
1 tsp baking powder
½ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
½ tsp allspice (haven’t check this out – I would think it is Ok – check label)
1 pkg. dairy-free chocolate chips
Heat oven to 350 degrees. Cream together the oil, sugar and eggs. Sift the flour and all other dry ingredients. Add flour mixture alternately with pumpkin to sugar/egg mixture. Add chocolate chips. Drop by teaspoonful onto a lightly greased cookie sheet. Bake 10-15 minutes.
3/4 cups shortening
1 cup dark brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
Combine shortening, sugar and egg in mixing
bowl, beat until fluffy. Add molasses and beat well. Sift dry ingredients
together and add, mix well. Chill
dough thoroughly, shape into one inch balls and roll in granulated sugar. Place
two inches apart on greased baking sheets. Bake at 350 degrees
Farenheit for 12 to 15 minutes. Makes 4 dozen cookies.
Recipe for Caramel Sauce – Thank you, Jacquie
Stolz
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup Rich's non-dairy creamer (full strength, do not water down)
2 tablespoons non-dairy margarine (I use Fleshmans unsalted)
In a saucepan, combine brown sugar, sugar, creamer and
margarine. Bring to a boil over moderate heat while stirring constantly until
sugar is dissolved.
Candy Corn Hands - Fun treat idea!
Fill clear plastic, not laytex, gloves with dairy-free candy corn. Close the top with orange and black ribbon and add a plastic spider ring to the ribbon.
Halloween Store Brand Treats:
Pillsbury Halloween Jack O'
Lantern cookies (U)D
called
Other
sites that may be of interest: