Recipes: Halloween mischef and mayhem in the kitchen

Makes 12.

Note: You will need a small paintbrush if you "paint" the fingernail with the egg/food coloring. An alternative is to press a sliced or whole blanched almond at the fingertip. From Rhodes.

• Frozen bread dough for 12 dinner rolls, thawed but still cold

• 1/4 c. melted butter

• Parmesan cheese

• Garlic salt

• Egg yolks, beaten, for nail color (see Note)

Directions

Preheat oven to 350 degrees.

Roll each roll into a 7- to 9- inch pointed rope.

With a sharp knife, define finger nail on pointed end and knuckles and lines along the finger.

Place on a greased baking sheet. Pinch finger thinner on both sides of knuckle. Brush finger with butter, avoiding fingernail. Sprinkle cheese and garlic salt on finger but not on nail.

Pumpkin Spice Popcorn Bags

Makes 12 (1-cup) popcorn bags.

Note: From "We Love Cooking, Totally Tasty Food for Kids," by Lilly and Audrey Andrews, twin 12-year-olds. This colorful, engaging new book from Cooking Light is a good one for budding cooks.

• 12 c. popped popcorn (from about 1/2 c. kernels)

• 1/4 c. unsalted butter

• 1 tsp. sugar

• 1/4 tsp. salt

Directions

Melt butter and stir in pumpkin pie spice, sugar and salt. Drizzle spiced butter over popcorn while stirring constantly until coated. Fill individual goody bags with about 1 cup popcorn per bag and serve.

Makes 1 gallon.

• 1 (0.13 oz.) envelope powdered, unsweetened grape drink mix (such as Kool-Aid)

• 1 (0.13 oz.) envelope powdered, unsweetened orange drink mix

• 2 c. white sugar

• 3 quarts cold water

• 1 liter chilled ginger ale

Stir together both powdered drink mixes, sugar and 3 quarts water until solids are dissolved. Refrigerate until cold. Right before serving, combine with ginger ale. For dramatic effect, add a frozen ice hand (see below) or ice cubes made with Gummi worms to the punch bowl.

Serves 1.

Note: Adults need their Halloween diversion, as well. The anise-flavored liqueur could be of any variety, including Pernod, Herbsaint or absinthe. You need only a small amount, so buy the least expensive. It does give a lift in flavor to the drink, so it's worth adding, particularly if you are making more than one drink.

• 1 oz. (2 tbsp.) gin

• 1 oz. (2 tbsp.) Cointreau (orange-flavored liqueur)

• 1 oz. (2 tbsp.) fresh lemon juice

• 1 to 2 dashes anise-flavored liqueur (see Note)

• Thin strip of orange peel, for garnish

Directions

In a shaker with cracked ice, combine gin, Cointreau, Lillet Blanc, lemon juice and anise liqueur. Shake and strain. Serve immediately with a garnish of orange peel.