Recipes

[Headmistress Hells]

Butterbeer

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


Pumpkin Juice

Ingredients:

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
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)


Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.

Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced and enjoy!

[Headmistress Hells]

Pumpkin Pasties

Ingredients:

Pre-made sugar cookie dough
Pumpkin pie filling
Powdered sugar


Directions:

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.

[Headmistress Hells]

CHOCOLATE FROGS (Makes 12 to 14 frogs)

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

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.

[Headmistress Hells]

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.

[Lucretia 'Storm' Seyrrou]

Beef and Cheese Bagel Square Sandwich

Ingredients:

*Mayo-Horseradish Dressing

*Sandwich

Directions:

Mayo-Horseradish Dressing

Step 1. In a small bowl, mix mayonnaise and horseradish sauce.

Step 2.Spread about 1 Tablespoon onto each cut-side of bagel squares.

Sandwich

Step 1: Layer everything however way you wish, make sure the sauce is spread on the bread.

[Lucretia 'Storm' Seyrrou]

Coleslaw

Ingredients:

Steps:

Step 1. Using a grater or knife, finely shred the cabbage and carrot.
Step 2. Chop the green pepper and onion.
Step 3. Combine cabbage, carrot, green pepper, and onion in a large bowl.
Step 4. In another bowl, combine remaining ingredients. Mix well.
Step 5. Pour dressing mixture over slaw, and chill until ready to serve, or serve immediately.

[Verity Bromley]

Cauldron Cakes

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or softened margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

Directions
1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3. Mix other solid ingredients and milk in gradually in the large mixing bowl.
4. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5. Decorate with sprinkles and frosting if desired.
6. These cakes go well with honey.

[Verity Bromley]

Treacle Toffe

Ingredients:

1lb/450g dark brown sugar
¼ pint/120ml water
¼ level tsp cream of tartar
½cup/115g black treacle/molasses
½cup/115g golden syrup/corn syrup

Preparation:

Makes 1¼lb/500g toffee

1. Butter a 12" x 4"/30cm x 10cm or 7"/18cm square tin.
2. In a heavy based 4-pint sauce pan dissolve the sugar and water over a low heat. Add all the remaining ingredients and bring to the boil. Using a sugar or toffee thermometer boil to 270°/140°C (soft crack). If you do not have a sugar or toffee thermometer - when you drop a bit of the syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. The toffee strands will bend slightly before breaking.
3. Once this stage is reached (about 10 minutes maximum) pour the toffee into the prepared tin and leave to cool.
4. Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object, and the toffee will crack into pieces.
5. Store in an airtight tin if you can resist it long enough!