[slcolman]

Acid Pops
Ingredients
lollipops (Way-Sour Charms Blow Pops, Dum Dums, etc)
Pop Rocks (whatever flavor you choose)
Instructions
Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect

Parchment Scrolls
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 ºF for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers "parchment scrolls" for an easier recipe.)

Herbology Fruit Platter
Ingredients
assorted fruit, more exotic the better!
kumquats
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes
Instructions
Choose the fruit you like (tropical is excellent - the more unique the better - this is Herbology you know!) and that lend themselves to party-sized portions.
Arrange it all artistically on unique garnish, or have your house-elf arrange it for you.
Set up in your Herbology classroom amongst real and artificial plants and enjoy!

Herbology Crudites Platter
Ingredients
white mushrooms
button mushrooms
red, yellow and orange bell peppers
carrots
broccoli
snap peas
Instructions
Choose the vegetables you like and that lend themselves to party-sized portions.
Arrange it all artistically on unique garnish (this is Herbology you know!), or have your house-elf arrange it for you.
Set up in your Herbology classroom amongst real and artificial plants and enjoy!

Spotted {omitted}{omitted}{omitted}{omitted}
Ingredients
8 oz self-raising flour
1 pinch of salt
4 oz margarine
2 oz castor sugar (superfine granulated sugar)
4 oz to 6 oz sultanas (big raisins)
6 Tbsp water
Instructions
Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine.
Make the pudding crust:
Sieve together the flour and the salt.
Rub in the margarine.
Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the grease proof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1.5 to 2 hours.
Serve with hot custard sauce or sprinkle with castor sugar.
Variation: Instead of placing in a steamer, put the mixture in a medium-sized (1.5 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine.
Smooth the top.
Cover with foil, or double grease proof paper brushed underneath with melted margarine
Steam for 1.5 to 2 hours.
Serve with hot Custard sauce or sprinkle with castor sugar.


Ton Tongue Toffee
Ingredients
2 cups sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water
Instructions
Place all ingredients in a heavy saucepan.
Stir over medium heat until sugar dissolves.
Without stirring, boil until mixture reaches 290 ºF on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch.
Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
Makes 1 1/4 pounds.


Toothflossing Stringmints
Ingredients
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12 oz Icing Sugar (powdered sugar)
3 drops Peppermint Essence
Liquorice Laces
Instructions
Whisk egg white until frothy.
Beat in sugar and essence.
Knead well.
Shape into spheres by rolling between palms.
Wrap in liquorice laces.
Cool in fridge.

Jelly Slugs
Ingredients
6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar
Instructions
Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.


Bat Wings
Ingredients
chicken wings
BBQ sauce
Instructions
Place chicken wings in Bar-B-Que sauce and bake in 350 ºF oven for about 45 minutes.

Violet Pudding
Ingredients
1 cup water
2 cups granulated sugar
4 cups violets (washed, drained, stemmed)
2 cartons whipping cream
OR
2-3 containers whipped cream
Instructions
Combine water and sugar; stir until sugar has dissolved completely, then add violets.
Place on medium heat and let simmer until syrup becomes 234 ºF on a candy thermometer.
Stir gently with wooden spoon; remove from heat and continue stirring until syrup begins to crystallize and become slightly coarse.
Drain in colander, shake off excess sugar and place on wax paper.
When cool enough, pack violets into clean jars.
Whip cream until stiff and slightly firm OR spoon/spray whipped cream into a pan or bowl.
Place flowers on the cream in desired decoration.


Snape's Fizzing Jelly Slugs
Ingredients
4 packets quick-set jelly (knox gelatin)
1 litre sparkling lemonade
1 packet Rowntree's Bursting Bugs (I'd guess gummy worms would work, Yankees)
You will also need a clear plastic bowl (25 cl) per guest
Instructions
Make up two of the jellies according to the packet instructions, using lemonade instead of water for stage two.
Fill the bowls 1/3 full, then leave until set.
Position two or three bugs in each bowl.
Make up the other two jellies, again using lemonade.
Allow to cool for a couple of minutes and then pour over the first layer and bugs.
Allow to cool for an hour, and then decorate with an additional bug on the top.


Rock Cakes
Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange
Instructions
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.


Betty Crocker® Magic Potion Punch
Ingredients
1/2 cup chocolate flavored syrup
2 cups milk
2 cans cola or lemon-lime soda pop (room temperature)
Whipped topping, if desired
Instructions
Stir together chocolate syrup and milk in 4 cup microwavable measure until well blended.
Microwave uncovered on High 3-4 minutes or until hot.
Divide heated mixture among 8 paper "hot" cups or mugs.
Slowly poor about 3 ounces (1/3 cup) soda pop into each cup.
Top with whipped topping.

Chilled Butterbeer
Ingredients
8 oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup
Instructions
Mix in a tall glass and serve over ice.


Dragon Snot
Ingredients
green sherbet frozen dessert
Sprite soda
Instructions
This is more appealing in a witch's cauldron if you have one.
Simply mix green sherbet and sprite together.

Snape's Red Potion
Ingredients
Fruit (or Hawaiian) Punch
Dry Ice
Instructions
Combine the fruit punch with any other ingredients you desire (sherbet, sprite, and fruit juices all make nice additions).
Add dry ice for a spooky, misty effect.
(BE VERY CAREFUL WITH DRY ICE - NEVER EAT, DRINK OR TOUCH ANY PIECES OF DRY ICE)