SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Haunted House

Haunted House
Ingredients
  •  Canned vanilla icing
  •  Cocoa powder
  •  Yellow food coloring
  • 2  toaster pastries (we used Frosted Brown Sugar Cinnamon Pop-Tarts)
  •  Honey graham cracker
  •  Mini pretzel sticks
  • 1  chocolate snack stick
  •  Candy pumpkin
  • 2  Fudge stick cookies
  •  Black decorating gel
  •  Mini or petite bats and ghost icing decorations
Directions

1. Use cocoa powder to tint some icing brown and yellow food coloring to tint some icing yellow. Use a sharp knife to diagonally cut one toaster pastry in half and secure one half to the second toaster pastry with brown icing for the roof.

2. From the graham cracker, break off one rectangle for the door and cut two 1-inch squares for the windows. Frost the windows with yellow icing. Attach the windows and the door with brown icing. Attach 1-inch lengths of pretzel sticks along the vertical edges of the windows for the shutters. Attach a snack stick and a candy pumpkin on the door. Use brown icing to secure a fudge stick cookie at the bottom of the house for the step and at the top of the roof for the chimney. Use black gel to pipe the windowpanes to add squiggle lines over the house. Use icing to attach bat and ghost decorations.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe