Harry Potter Recipies
Acid Pops
Ingredients:
Honey
A Lollypop
Pop-Rocks
Dip
the Lollypop in the Honey, then Roll it in the Pop-Rocks.
Rock Cake:
Rock cakes will become as "hard as rock" if not eaten immediately after baking.
Makes
3 dozen cookies
Ingredients:
3 eggs 1/4 cup of milk 1 cup butter (softened) 3 Cups flour 1 1/2 teaspoon
of baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup sugar 1 cup dried currants
Preperation:
Preheat
oven to 350 degrees
Beat eggs with milk. Add softned butter and beat. Combine flower, baking powder, salt, nutmeg amd
sugar in sepertae bowl. Add flour mixture to egg, milk and butter mixture, and mix until crumbly. Stir in currants. Drop spoonfulls
of dough on greased cookie sheet about 2 inches about. Bake until golden brown - about 15 mintes.
Treacle Tart
Honey can be substituted for treacle.
Ingredients:
P astry for
one nine-inch pie
2 cups treacle (molasses or honey)
1 1/2 cups fresh white breadcrumbs
1 teaspoon lemon juice
finely
grated peel of 1 lemon
1 egg, beaten
1 teaspoon water
Preparation:
Preheat oven to 350 degrees
Poll
out pastry, line pie plate and crimp edges. Combine treacle, bread crumbs, lemon juice and grated lemon peel in a bowl. Pour
into pasty-lined pie plate.
Roll out remainder of pasty, cut into strips and arrange strips in lattice formation over the
filling. Combine beaten egg with water and brush mixture over pastry top. Bake at 350 degrees for 10 minutes, then reduce
heat to 300 degrees and continue baking for another 2- to 25 minutes, or until filling is set. Serve hot or cold, with whipped
cream if desired.
Butter Beer
Ingredients:
Melted Butter
Root beer
Mixed the melted butter with
root beer until desired taste is reached. Serve hot or cold
Chocolate Frogs #1
Chocolate molds in the shape of frogs can be found in many candy-supply stores.
Makes 12 to 14 frogs
Ingredients:
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. "Glue" eyes onto the frogs with
remaining melted chocolate. Store at room temperature or in the refrigerator.
Chocolate Frogs #2
Ingredients:
Tootsie Rolls, other things that you want to add to your frog
Roll a tootsie roll in your hand until it is extremely soft, sort of like play-doh. Then mold it into the shape
of a frog. Simple? You can add some things like chocolate eyes or other decorations to it.
Ton-Tongue Toffee
Makes 11/4 pounds
Ingredients:
2 cups sugar, 8 tablespoons butter, One-half teaspoon rum or vanilla flavoring, 11/4
cups water
Place all ingredients in a heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil
until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12-inch pan. Let cool until almost
firm to the touch. Mark into 2-inch squares with a sharp knife. When cool, break into squares or shards.
