Spider Recipes

EDIBLE SPIDERS

Steps:

• In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
• Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.

DEEP-FRIED TARANTULA SPIDER

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

SPIDER

Steps:

• Place scoops of ice cream in the bottom of a tall glass.
• Add the carbonated beverage/soda/fizzy drink.
• Watch that the froth does not overflow.

SWEETIE SPIDERS

Steps:

• In a small bowl, stir together the confectioners' sugar and enough water, 3 to 4 drops, to form a thick paste; reserve. Cut the licorice strings in half. Stick 4 halves into the cream on each side of the cookie to form the legs. Using the confectioners' sugar paste as glue, adhere 2 cinnamon candies on the top of the cookies to form the eyes. Eat-if you dare!

WHITE SPIDER

Steps:

• Combine all ingredients in a mixing glass and stir thoroughly. Strain into a chilled cocktail glass.

CHOCOLATE SPIDERS

Steps:

• Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
• If not melted and then microwave again in 5 second intervals.
• Mix well until it is a smooth paste.
• Add noodles and coat them well.
• Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
• Place in fridge until the chocolate sets.
• You can also give these spiders eyes by sticking chocolate chips onto them.

CHOCOLATE SPIDERS

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

SPIDER COOKIES

Steps:

• Whisk together flour, baking soda, and salt in a small bowl. Beat butter with granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and vanilla; beat to combine.
• Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating until just combined. Cover with plastic wrap; refrigerate until firm, at least 2 hours and up to 1 day.
• Preheat oven to 350 degrees. Scoop dough into 1 1/2-inch balls; place on parchment-lined baking sheets, 2 inches apart. Bake, rotating halfway through, until bottoms are golden, 12 to 14 minutes. Let cool completely on sheets.
• Meanwhile, in another small bowl, whisk together 1 cup confectioners' sugar, cocoa, and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half of mixture to a resealable plastic bag; snip a small hole in one corner.
• In another bowl, whisk together remaining 1 cup confectioners' sugar and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half to another resealable bag; snip a small hole in one corner.
• Working with a few cookies at a time, dip flat sides into remaining icing in bowls (some chocolate, some white), allowing excess to drip off. Transfer, flat-sides up, to a wire rack set over a rimmed baking sheet.
• While glaze is still wet, pipe rings with alternate-color icings, starting in center and working your way to edges of cookies. Drag a toothpick from centers outward in 1/2-inch increments to create spider-web patterns. Place a raspberry candy on each cookie and decorate with licorice-lace legs, pressing into glaze to adhere.