Halloween Recipies

“Tricks” Recipes for Halloween

by Chef Melinda Casady, Oregon Culinary Institute

Chocolate-Covered Crickets

Crickets, quantity desired
Chocolate, quantity desired

Purchase live crickets at a specialty market, but be sure you know what they have been eating. (The typical diet is bran and/or oats.)

Place the crickets in an enclosed container and put into the freezer until they are dispatched. Rinse with water and put them on a baking sheet and bake at 350 degrees until slightly toasty.

Skewer on a frilled toothpick (or other implement)

Melt chocolate over hot water bath and dip in crickets to coat. Twirl toothpick to get off extra chocolate. Stick upright in grate (or baking rack) to harden.


Severed Fingers

1 pound butter

1 cup sugar

2  eggs

1 t salt

1 t vanilla

4 2/3 cup flour

1 cup toasted ground pecans

Whole blanch almonds for fingernails

Red food coloring if desired

Cream together butter and sugar. Add eggs one at a time until incorporated. Add the rest of the ingredients until mixed. Refrigerate until thoroughly chilled.

Roll into finger shapes and press in an almond at tip for a fingernail. Refrigerate again for 1 hour.

Preheat oven to 350 degrees.

Use a knife to make creases for knuckles (easier to do if dough is cold). Paint nails with food coloring. While still cold, place cookies in the oven and bake for approximately 7 to 10 minutes.