Witches Brew Adult Version Recipes

Steps:

• 1. Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!) Use an ice pick to break the block into smaller chunks, if necessary.
• 2. Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place. You can also just lay the hand in the punch bowl.
• 3. Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
• 4. Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
• 5. Carefully pour the juices, nectar and food coloring into the punch bowl. Slowly add the chilled vodka, rum and lemon-lime soda. Stir gently to mix. Add gummy worms. Serve.
• 6. NOTE: I use the cauldron in conjunction with the punch bowl because sometimes guests will have a little too much to drink and I am afraid that they will swallow a large chunk of dry ice, so I put regular ice in the punch bowl and sit it on top of the cauldron which holds the dry ice to give the smokey and spooky effect or I may place regular ice in a separate bowl and place it near the punch. Dry ice will sink to the bottom of a drink "cauldron". If more cooling is needed, do not add regular ice to the cauldron, instead add it to individual drink glasses. Do not allow dry ice to come in contact with bare skin or other bodily tissue. Keep the dry ice in its packaging at all times. Dry ice has a temperature of -79°C and direct contact can cause freeze burns. If you must handle dry ice, use heavy duty gloves. Always handle and store dry ice in well ventilated areas. Carbon dioxide gas is heavier than air. If it is allowed to accumulate in poorly ventilated areas such as boat holds, cellars, cars and vans, it can become a safety hazard, as it will displace oxygen and could lead to asphyxiation. Do not leave coolers in closed vehicles for extended periods and always make sure a window is open. Adequately ventilate areas before entering. Do not place dry ice in airtight containers such as stoppered glass jars, bottles or other sealed containers as they could explode. Do not store dry ice in refrigerators or freezers. Store in the best insulated cooler possible. Do not pack dry ice in direct contact with glass bottles, jars, etc. as the glass could crack and shatter; use non-glass containers. If the block is to be reduced in size by breaking or cutting, leave it in the packaging provided to avoid contact with skin and eyes. Do not use dry ice in individual drinks. Use only in large punch bowls for effect. Under no circumstances should dry ice be placed in the mouth.

Steps:

• Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
• Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
• Use an ice pick to break the block into smaller chunks, if necessary.
• Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
• Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
• Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
• Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Steps:

• Mix well.
• Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.

Steps:

• Brown bacon and hamburger.
• Add onions, green pepper,tomatoes,mushrooms, beans and celery.
• Boil noodles as per your liking.
• Mix noodles with other ingredients.
• Season to taste.
• Cover with grated cheese.
• Bake for 1 hour at 350*.

Steps:

• To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
• Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
• To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.

Steps:

• In a heavy saucepan stir water and sugar together.
• Stir in ginger, cloves, cinnamon and allspice and bring mixture to a boil, stirring until sugar dissolves.
• Reduce heat and simmer 20 minutes.
• Strain syrup and return to pan (or put in crockpot) and add cider, orange and lemon juice and then bring mixture to a simmer (or put crockpot on low for a few hours).
• Stir in rum or bourbon if desired.

Steps:

• Brown hamburger then put in a round roasting pan and set aside ,.
• Cook chopped bacon till tender not crispy add to hamburger.
• Saute chopped onion till transparent add to first two
• Drain the juices from all three cans of beans saving it
• Put all beans into the hamburger mixture mix well.
• To the reserved juices you will add the last four ingredients.
• Lastly you mix all together well , cook in oven at 350.F for one hour.
• Don,t over cook ,
• Check often if it,s drying out add a little water and stir often
• Don,t over cook , Enjoy served with plain rice and your choice of vegges.