Vampire Bite Recipes

Steps:

• In a pitcher combine the cranberry juice, apple juice and grenadine. Stir together then add the seltzer water.
• Squeeze the candy gel onto a small plate. Rim the edges of 4 low-ball glasses in the candy gel. Pour in the drink evenly into the glasses. Garnish each glass with the gummy vampire teeth and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap and refrigerate for 30 minutes., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter., Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke 2 small holes (resembling a vampire bite) in the top of each cookie., Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. If necessary, dip a toothpick in additional jam and drizzle from the small holes in the cookies to emphasize vampire bite as desired.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In small bowl, mix graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press 1 tablespoon mixture firmly in bottom of each muffin cup for crust.
• In large bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Add vanilla, lemon peel and eggs; beat until smooth. Spoon filling evenly over crusts.
• Bake 20 to 25 minutes or until set. Remove from pans to cooling racks; cool 30 minutes.
• With straw, poke 2 holes in top of each cheesecake. Spoon preserves into small resealable food-storage plastic bag; seal bag. Cut off bottom corner of bag; squeeze bag to pipe preserves into holes and on top of cheesecakes to look like fang marks. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

Steps:

• Preheat oven to 325°F.
• In a large bowl, cream together butter and sugar until light.
• Beat in egg and extracts.
• Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour.
• Divide dough in half and keep the portion you are not using in the refrigerator.
• Roll dough out on a lightly floured surface until it is about 1/8-inch thick.
• Use a cookie cutter to cut out 2-inch rounds.
• Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet.
• Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.
• Bake for 10-12 minutes, until cookies are set.
• Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• Dip a toothpick in some extra red jam and re-insert in the "bite" holes you made before baking to emphasize them, if not already red. Draw a blood trickle down from one of the bites with the jam, if desired.
• Cookies are best the day they are made.