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Ingredients:
*Brand confectionary coating. Using painting method and Pumpkin mold, paint and mold 20 to 25 pumpkins. Refrigerate until firm; un-mold. Make desired amount and flavors of truffles, refrigerate until ready to position. Use Sports Ball Pan, 2 pkgs. of melted cocoa candy and make shell top and bottom. Fill pan or mold to the top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer. Carefully un-mold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then un-mold). Excess candy can be reheated and used again. Refrigerate until firm, un-mold. Tint large batch of cookies yellow and use largest maple leaf cutter to cut 28 "feathers". Before baking, sprinkle cookies with sugars: 7 yellow, 8 orange, 13 red. Use smallest maple leaf cutter to make 2 yellow "feet". Bake and cool according to directions. Attach lollipop sticks to backs of feather cookies with melted candy. Roll out chocolate cookie dough. Cut turkey body out and 2 wings using largest oak leaf cookie cutter. Bake and cool according to directions. Use melted candy to attach lollipop sticks to backs of wings; attach 2 lollipop sticks to back of body for support. Pipe eyes and wattle (tint white Candy Melts® red) and attach candy corn nose with melted candy in cut parchment bag. Glue 10 in. Cake Circle to bottom of craft
circle; wrap with foil. Attach bottom half of chocolate shell to base and
pumpkin candies to side of base with melted candy. Insert feathers in ascending
order behind candy base, trimming sticks to desired lengths. Attach feet to base
with melted candy. Insert body and wings. Fill shell with truffles and pumpkin
candies. Position top of shell. |
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Adding color details to candies makes them more realistic and much more fun! For large areas of color, it's best to paint the melted candy right in the mold before the whole candy is molded using a decorator brush. Or, for very small details like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a small hole cut in the tip. 1. Melt desired Candy Melts® colors in the microwave, using the Candy Melting Plate. With decorator brush, paint areas of candy molds with melted candy. 2. Refrigerate mold a few seconds until candy is firm, repeating for each additional color. 3. Fill mold to top with melted candy, tap, refrigerate until firm and un-mold. For best results, always fill in one section of the mold at a time and let set before adding additional colors. Piping Details Piping is the way you can add designs or details by controlled squeezing of melted candy, icing, etc., from a decorating bag. Just squeeze from the bag onto your molded candy. It's easy to add hair, facial features, clothes or other designs to candy. When using parchment bags: Follow Parchment Triangles package instructions to prepare one bag for each color. Melt the candy separately before placing in parchment bags, then spoon it into bags. Using scissors, cut a small opening in tip and squeeze candy on molded candy. You can also reheat candy if it hardens in the bag by placing the bag back in the microwave or on a warming tray.
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Ingredients:
Chop Premium Candy Melts® coarsely; set aside. Place cream in a small saucepan over medium heat and heat just until bubbles break around the sides of the pan, stir constantly; remove from heat; add chopped Premium Candy Melts® and cover pan. Let stand approximately 5 minutes or until coating has melted; 1 tablespoon liqueur can be added at this point for flavor, if desired. Stir until smooth and creamy. Refrigerate until firm. Roll into balls. Truffles may be rolled into a variety of coatings (Wilton sprinkles, chopped nuts, coconut, cocoa powder, confectioner's sugar and Wilton Sparkles). Yield: 25-30 3/4 diameter centers.
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Ingredients:
Remove turkey from pan and set aside. Skim off fat, strain mixture through a sieve over bowl; discard solids. Pour into small sauce pan. Whisk together orange juice and cornstarch, add to drippings. Whisk in remaining ingredients. Bring to a boil and continue to whisk until mixture is thick, about 1 minute. Adjust seasonings. Serve with turkey.
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Ingredients:
Rub: If desired, stuff cavity with bread stuffing. Tie legs and wings together. Follow roasting directions on package. When turkey becomes golden brown, baste with chicken broth and tent with foil to prevent overcooking. Turkey is done when leg joint moves easily and thermometer reads 180º F both in the thickest part of turkey, not touching bone, and inside the cavity if stuffed. Roast turkey 5-6 degrees below desired doneness as the temperature will continue to rise. Allow turkey to stand 15-20 minutes before carving. YIELD: Serving size about 1 pound per person.
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Ingredients:
One day in advance: Prepare spread following recipe directions. Spray pans with vegetable spray and line with plastic wrap; fill with mixture. Refrigerate overnight. For each penguin, spread whipped cream cheese on a cracker. Cut 1/2 in. strips of carrot and position for feet. Fill bag fitted with tip 3 with cream cheese. Trim off bottom of Colossal size olive at hole end to create a flat edge. Fill olive hole with cream cheese. For wings, cut a medium olive lengthwise in half. With scissors, cut 2 “v” shapes in each half; reserve pieces. Attach halves to body with a dot of cream cheese. For head, cut 1/4 off a medium olive, at hole end. Fill hole with cream cheese and attach to body. Outline and pipe in face and tummy areas with cream cheese. For eyes, cut 2 small circles from trimmed olive pieces; position. For nose, cut a triangle from carrot; position. Un-mold spread from pans; position large mold on serving dish. Using spatula, smooth ball and score lines for ice blocks. For door, trim off a small portion from side of muffin mold; place flat side down next to igloo. For doorway, hollow out a small portion from front. Score lines as for large mold. Position penguins around cheese spread. Makes 80 (2 tablespoon) servings.
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Ingredients:
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups *Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency. **Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
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Ingredients:
Spray Soccer Ball Pan and 1 jumbo muffin cavity with vegetable pan spray; line with plastic wrap. In large bowl, beat cream cheese with electric mixer until creamy. Add goat cheese; continue beating until smooth. Press about 3/4 cup cheese mixture into prepared muffin cup. Press 1 cup cheese mixture onto bottom of soccer ball pan; spread cheese mixture around pan edges to 1 1/2 in. thickness. Spoon pesto sauce into pan. Cover with remaining cheese mixture. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Un-mold onto serving tray. Makes 80 (2 tablespoon) servings.
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