[slcolman]

A collection of Harry Potter Recipes.

Old Fashioned English Treacle Tart
Ingredients
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note

a) Golden Syrup, or treacle may be substituted for light molasses or
honey.
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.
Instructions
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.

Hagrid's Tasty Rock Toffee
Ingredients
Two sticks of butter
One cup of brown sugar
Saltine crackers
One bag semi-sweet chocolate chips
Instructions
This is best done the day before the party to allow the toffee to harden overnight.

Line a 9x13 pan with saltine crackers.
Bring brown sugar and butter to a full boil.
Boil for five minutes.
Pour this over the saltines.
Bake for seven minutes at 400 ºF.
Remove from the oven and top with chocolate chips.
As the chips melt, spread across the top.
Cool and break into pieces.
Store in an air tight container.

Dragonheart Dip
Ingredients
2 14 oz. can of Artichoke Hearts, drained and mashed
2 cups mayonnaise
1 - 6 ox. Package Dry Italian salad Dressing
1/2 tsp. Garlic salt
Melba toast
Instructions
Mix first four ingredients thoroughly and chill for 24 hours.
Serve with melba toast.

Licorice Wands
Ingredients
black licorice sticks, or colored fruit chew licorice-like sticks
white chocolate candy melts
Instructions
Melt the white chocolate according to the instructions.
Take a licorice stick and dip it into the white chocolate to make a wand handle.
Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature.
These can be frozen, just thaw before serving.


Peppermint Toads
Ingredients
frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)
Instructions
You can use food coloring to make the white candy melts any color you'd like, since green would be appropriate. Since I had so much brown chocolate already, I decided my Peppermint Toads would be white.
Melt the white chocolate according to the instructions.
Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong!
Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator.
When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips.
These can be frozen, just thaw before serving.

Cockroach Clusters
Ingredients
dark chocolate
dry chow mein noodles
Instructions
Melt your chocolate until smooth.
Stir in noodles until the mixture is thick enough to hold together.
Spoon bite-sized clusters onto wax paper and let harden in the refrigerator.
If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles.
These can be frozen, just thaw before serving.

Cauldron Cakes
Ingredients
Your favorite devils food cake recipe, made into cupcakes
black string licorice
Instructions
Bake your cupcakes according to the instructions, without using paper cup liners.
Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape.
Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.