Sweetie Spiders Recipes

Steps:

• For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency.
• For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely.
• Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
• To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.

Steps:

• Melt margarine.
• Set aside to cool.
• In bowl combine masrgarine, sugar, eggs, rasins, coconut, nuts.
• Mix Well.
• Pour into pie shell.
• Bake at 350 40 o 45 minutes.
• May double the ingredients for a deep dish pie shell.
• Bake 5 to 10 minutes.
• longer.

Steps:

• Beat the food coloring into the icing. Line a cookie sheet with wax paper. Put the icing in a plastic bag or piping bag with a very small openning. Pipe spider shapes on the wax paper. Keep the icing cool by putting it in the refrigerator from time to time while you work. After the spiders have dried store in a dry place.