Cook’s Corner features Wiggly Pumpkins

Published 10:01 am Saturday, October 13, 2018

Wiggly Pumpkins

2 packages (6 ounces each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
candy corn
black licorice and/or gumdrops

Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. X 9-in. X 2-in. pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy eyes and mouths.
Yield: 14-16 servings

Butterscotch Drops

1 cup (6 ounces) butterscotch morsels*
1 cup dry-roasted peanuts
1 cup shoestring potato sticks, broken into pieces

Melt morsels in a saucepan over low heat. Stir in peanuts and potato sticks. Drop by teaspoonfuls onto wax paper, and cool completely.
* Substitute 1 cup (6 ounces) peanut butter morsels, if desired.
Yield: 2-1/2 dozen.

Quick Ghost Cookies

1 pound white confectionery coating, cut into chunks
1 package (1 pound) Nutter Butter peanut butter cookies
Mini semi-sweet chocolate chips

In top of double boiler over simmering water, melt confectionery coating, stirring occasionally. Dip cookies into coating, covering completely. Set on waxed paper to cool. Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes.
Yield: about 3 dozen.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.