CREEPY MINI PIZZAS
Note: From Fleischmann's Yeast.
• 31/4 to 33/4 c. all-purpose flour, divided
• 1 envelope pizza crust yeast or RapidRise yeast
• 1 tbsp. sugar
• 1 tsp. salt
• 1 1/3 c. very warm water (120 to 130 degrees)
• 1/3 c. oil
• 1 to 2 c. pizza sauce
• Suggested toppings: green, red and yellow bell peppers; mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley
• 1 lb. shredded white and yellow cheeses, such as mozzarella and Cheddar
Preheat oven to 425 degrees. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add 11/3 cups very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
When kneading the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Divide dough into 8 portions; cover. If using RapidRise, let dough rise for 10 minutes.
Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month. If making a day ahead, place crusts in resealable plastic bags and refrigerate.
When ready to bake, preheat oven to 475 degrees. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs. Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
SPICY BAT WINGS
Note: From Martha Stewart Living.
• 3 lb. chicken wings (about 16 pieces), rinsed and patted dry
• 1/4 c. Dijon mustard
• 3 tbsp. butter, melted
• 2 tbsp. honey
• 1 tsp. cider vinegar
• Coarse salt and freshly ground pepper
• 1/3 c. ketchup
• 2 to 3 tbsp. hot sauce
• 4 tbsp. unsalted butter, melted
•Coarse salt and freshly ground pepper
To cook wings: Preheat broiler. Lay wings on a rimmed baking sheet, wing tips down. Place under broiler, 5 to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as necessary, 35 to 40 minutes.
Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat-resistant bowl, and discard.
To make honey-mustard sauce: Combine mustard, butter, honey, vinegar, salt and pepper.
To make hot sauce: Combine ketchup, hot sauce, butter, salt and pepper.
Toss wings with honey-mustard sauce. Return to baking sheet, wing tips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 minutes, rotating pan once.
Return wings to bowl, and toss to coat. Serve immediately with hot sauce.
SAVORY PUMPKIN PUFFS
Makes 18 to 24.
Note: The reference to "pumpkin" in the title has to do with the shape of the puff. From Martha Stewart Living.
• All-purpose flour, for parchment
• 1 package (17.3 oz.) frozen puff pastry, thawed
• 11/2 tsp. paprika
• 1/4 c. unsalted butter, melted
• 21/2 tbsp. Dijon mustard
• 11/2 c. finely grated Gruyère cheese
• 1 c. finely grated Parmesan cheese
• Freshly ground pepper
Preheat oven to 375 degrees. Generously flour 2 pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 13- by 15-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape 4 or 5 times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.