Jack O Crispies Recipes

Steps:

• In a large pot, melt 6 TBSP of the butter on low heat, add 8 cups of mini marshmallows, stir together and continure melting slowly over low heat stirring frequently.
• When marshmallows are melted add 1/4 tsp of orange food color or more if a brighter color is wanted. Stir until the marshmallows are completely orange.
• Add 12 cups of rice krispies and stir until all blended together.
• Pour rice krispy mixture into a greased Bundt pan, and press firmly and spread evenly with the bottom of a buttered spatula. Let it cool.
• Loosen the edges of the krispy treat and turn bundt pan over to remove it. Place rounded side down and flat side up on a plate.
• Repeat the previous steps again but this time as soon as the marshmallows are melted put 1/2 cup of melted marshmallows aside in a separate bowl. Have someone help you on this step because the marshmallows will firm up quickly.
• Add green food color to the seperate 1/2 c of marshmallow , stir quickly then add 3/4 c rice krispies to it and blend.
• Turn the bundt pan upside down, spray the inside center hole of the bundt pan , and press the green krispy mixture into the center cavity. Turn the pan back over. This will be the stem.
• Continue coloring the marshmallows in the pot orange like before, and pour into the bundt pan like before. This will be the top half of the pumpkin.
• Let cool, the place the krispy on top of the other, rounded side up this time to make your pumpkin shape.
• Place the green stem on top in the center.
• Create your jack o lanterns face with either black icing or with black fondant cut out the face and stick it on by rubbing a little water on the back of each piece and sticking it on.

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.