Halloween Crescent Claws Recipes

Steps:

• Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning. , Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear. , Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce.

Steps:

• Heat oven to 375°F
• In a small bowl, combine walnuts, sugar and orange peel;blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture; set aside.
• Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise; press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoon date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling; pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet.
• Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remining margarine; sprinkle with reserved sugar-nut mixture. Bake at 375F.for 8 to 12 minutes or until golden brown.

Steps:

• Heat oven to 375ºF. Line cookie sheet with parchment paper.
• In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
• To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
• Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
• On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
• Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
• Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
• With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
• Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
• Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
• Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
• Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
• Drizzle cooled glaze over each pastry.
• In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.