Harry Potter Recipes

Butter Beer

Ingredients:

• 1 pint real vanilla ice cream (use a brand that includes vanilla seed specks for best flavor or make your own)
• 1/4 cup real butter, at room temperature
• 1/2 teaspoon butterscotch extract
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 quart apple cider
• Apple slices for garnish, optional

Preparation:

On medium speed, beat together vanilla ice cream, butter, butterscotch extract, brown sugar, cinnamon, and nutmeg until well-combined. Pour into a container and re-freeze.
When ready to serve, gently heat apple cider in a saucepan until steaming hot.
Place 1 scoop of ice cream in a thick soda glass or large mug. Top with steaming apple cider. Garnish with apple slices, if desired.
Yield: 4 to 6 servings

Pumpkin Pasties

Makes about 3 dozen miniature pasties.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)

 

Licorice Wands

 
black licorice sticks
white chocolate candy melts
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

 
frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

You can use food coloring to make the white candy melts any color you'd like. 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

dark chocolate
dry chow mein noodles
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.

Bertie Bots Every Flavor Beans

Why bother worrying about making these when Jelly Belly makes them for you?

 

Pumpkin Juice

Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
Juice the pumpkin pieces by squeezing through a cheesecloth or by using a juicer. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.

 

Treacle Fudge

Ingredients:
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses
Directions:
In a large bowl, mix cream, brown sugar and salt together, set aside. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.

Edible Magic Wand

Ingredients:

• Pretzel Rods
• White Chocolate Chips or Almond Bark
• Colorful Sugar or Star-Shaped Sprinkles

Preparation:
Start out by melting some of the white chocolate in the microwave in a small bowl. How much you melt will depend on how many wands you are making. While you are waiting for the chocolate to melt completely, line a cookie sheet with wax paper.
Once the chocolate is melted, make the wands by dipping both ends of a pretzel rod into the chocolate to coat about 1-inch in white. Lay the pretzel rod on the wax paper on the cookie sheet and sprinkle right away with your colored sugar or star sprinkles. Set aside, do not refrigerate, until the chocolate has hardened.
Instead of white chocolate or almond bark, you can also use white frosting; however, these are better if eaten immediately.

 

Harry Potter Cupcakes

These are the ingredients you will need to make your Harry Potter birthday cupcakes:

• Vanilla icing
• Baked chocolate cupcakes or vanilla cupcakes
• Chocolate sprinkles
• Black gel icing
• Yellow gel icing

 

Full English Breakfast

In England, a Full Breakfast may begin with orange juice, cereals, stewed or fresh fruits but the heart of the breakfast is bacon and eggs. They are variously accompanied by sausages , grilled tomato, mushrooms, tea , toast and marmalade and in England may also have black pudding, baked beans and fried bread.

 

Serving Afternoon Tea

Afternoon tea traditionally starts with savory finger - sized smoked salmon, cucumber, or egg and mustard cress sandwiches - followed by scones with jam and cream (clotted cream in Devon), and finally a selection of cakes. Variations through Britain may include the serving of English Muffins , thinly sliced, hot buttered toast, crumpets, and in Scotland even a hot main course dish; bacon and eggs or a steak pie as favorites.

Rock Cakes

Ron's mum, Mrs Weasley, is a great baker and one of her favorite cakes to make are Rock Cakes. Rock cakes are delightful spicy, scone-like cakes and lovely warm from the oven spread with a little butter. They are one of the quickest and easiest cakes to make.

Ingredients:

• 8 oz/ 225g self rising flour
• 1 tsp double action baking powder (US) or 1 tsp baking powder (UK)
• 4 oz/110g soft butter or margarine
• 2 oz/ 55g granulated sugar
• 4 0z/ 110g mixed dried fruit
• 2 oz/ 55g currants
• 1 medium egg
• 1 - 3 tbsp milk
• Demerara sugar for sprinkling
• Oil for greasing

Preparation:

• Heat the oven to 400F
• Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
• Add the egg and 1 tbsp of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until required consistency.
• Lightly grease two baking sheets.
• Using a tablespoon divide the mixture into 12 mounds evenly spaced on the 2 baking sheets. Sprinkle with the demerara sugar.
• Bake in the preheated oven for 15 mins or until golden brown and well risen.

 

Shepherds Pie or Cottage Pie

Cottage Pie is one the quickest and easiest supper dishes with this easy Cottage Pie recipe. Traditionally a Cottage Pie is made with ground beef, and if using ground lamb would be called a Shepherd's Pie but the recipe is the same for both.

Ingredients:

• 2 lb potatoes, peeled and quartered
• 6 tbsp milk
• 1 stick butter, cubed + 1 tbsp for the sauce
• Salt and ground black pepper
• 1/2 tbsp lard or dripping
• 1 cup chopped onion
• 1 cup finely diced carrot
• 1 clove garlic, minced
• 2 cups ground/ minced lamb
• 1 pint beef stock
• 1 cup chopped white mushrooms
• 2 tbsp finely chopped flat leaf parsley
• 1 tbsp all-purpose flour
• 1 cup grated Cheddar Cheese

Preparation:

Serves 6
• Heat the oven to 375°F/190°C/Gas 5
• Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
• Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.
• Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes.
• Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.
• Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic of glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned. Serve immediately.

Small Bites

Photo © istock
Yorkshire Puddings feature frequently in the Harry Potter books and films and are a perfect party food. Rather than make dinner size portions in 12-hole muffin tins make tiny, bite sized puddings in mini muffin pans. Cooked Yorkshire Puddings make great savory or sweet treats. Pop chunks of cooked sausages into each pudding for bite-sized "Toad in the Holes" or a blob of strawberry jam for the sweet-toothed.
Another food loved by Hogwarts pupils are Cornish Pasties. Adapt the recipe to make mini sized pasties to eat at the party by shaping the pastry into 8 instead of 4.
Watch my Video on How to Make Perfect Yorkshire Puddings or How to Make Cornish Pasties

Stodgy Puddings and Sweet Desserts

 
Cold British weather and all that wizardry and witchcraft needs hefty British Puddings to keep energy levels up. A Spotted Dick, a Treacle Tart or a Rhubarb Crumble will all do the trick. Spotted Dick isn't the easiest pudding to make but as it very filling can be cut into at least 12 slices - even Dudley Dursley couldn't eat more than one slice.
If stodgy puddings are too much then a tray of warm Rock Cakes are quick and easy to make and always a welcome treat. Even simpler is an Easy English Trifle or dish of splodgy Eton Mess.

Sweets and Candies

No party would be complete with out a selection of Harry's favorite sweets and candies. Marshmallows , Fudge , and Nut Brittle, and my favorite Sticky Treacle Toffee. All the sweets and candy recipes are very easy to make so no excuse to not make lots.

Harry Potter Fun Stuff

The drink Butterbeer pops up all over the Harry Potter books, About.com's Guide to Home Cooking, Peggy Trowbridge Filippone, has developed this yummy recipe for a non-alcoholic version for kids and adults alike.
Butterbeer Recipe
How about an edible wand from Sherri Osborn, Guide to Family Crafts

Macaroni Grill Bread

Bread from Macaroni Grill(This is a recipe intended to approximate that awesome chewy bread that they bring out at the Macaroni Grill. The kind you dip into the olive oil, balsamic vinegar and cracked garlic.)

1 Tbsp. Dry Yeast

1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)

2 ½ cups white flour, divided

1 tsp. salt

2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)

1 Tbsp. olive oil

2 Tbsp. butter or margarine

Coarsely ground salt

Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°. (You just need to warm it up; you’re not baking yet.)

To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off

Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now, if you missed that step). Leave the door cracked so it isn’t too hot in there.Let the dough rise for about an hour. It should be approximately doubled in size. Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 minutes.( I just made one big loaf--but I am thinking it would have been easier to cut--not smash so much if the loaf was smaller--so I think I will follow these directions next time)

Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the surface is not naturally non-stick, spray it with the cooking spray, or use parchment paper. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter. Use all of the butter. The loaves will be quite saturated when you’re done. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 450°. Sprinkle a little bit of coarse(kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 20-25 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.

Perfect Cinnamon Rolls :)

2 cups very warm water
2 tablespoons dry yeast
1/4 cup sugar
1/2 cup instant, nonfat dry milk
2 teaspoons salt
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
1 stick butter (softened)
In a large bowl, whisk together the warm water and yeast. Whisk in the sugar and allow the yeast too foam slighty by letting it sit alone for 5 minutes, or so. Stir in the dry milk, salt, and egg. Slowly start stirring in the flour, cup by cup, until a thick, sticky dough is formed. Don't add too much! You want it sticky and pliable, not overly floury. Turn the dough out onto a floured surface, sprinkle a thin layer of flour on top, and knead the bread until it becomes a little less sticky and slightly elastic. Now begin to knead the butter into the dough. It should make the dough very soft and greasy enough so the dough no longer needs any flour. Once the butter has been kneaded through, and the dough is elastic, set it in a lightly greased bowl, cover it with a slightly damp, clean cloth, and allow to rise for about 1 hour.
*
Melt-In-Your-Mouth Cinnamon Rolls
The true secret to amazing cinnamon rolls isn't so much the recipe, it's the method. Be sure to read through the instructions below, I've tried to let you in on the ultimate tips to make absolutely perfect cinnamon rolls.

1 stick butter, very soft
1 1/4 cup sugar
1/4 cup cinnamon
Once the dough has risen and doubled in sized, turn it back out onto a lightly floured countertop. Use a rolling pin to roll the dough out quite thin, about 1/4 inch thick. (To make smaller cinnamon rolls, I like to roll the dough into a long rectangle that is about 4 inches wide. For monster sized cinnamon rolls, I tend to roll the dough into more of a square).

*

Use your hands to spread the butter in a nice, thick layer across the surface of the dough. Sprinkle a generous layer of white sugar on top of the butter. (You can use brown sugar, too. But I love the white-sugar-taffy that pools in the bottom of a pan when making it this way.)

*

Now for the IMPORTANT step. Sprinkle a GOOD layer of cinnamon on top of the sugar. Too much and you'll clear out the sinuses of everyone eating. Too little, however, and you're cinnamon rolls won't be nearly as delicious as they could be. Don't be stingy with the cinnamon. If you're feeling really daring, drizzle a second layer of 3-4 tablespoons of melted butter over the cinnamon & sugar layer.)

*
Roll the cinnamon rolls up tightly, pinching the top edge closed to keep the cinnamon rolls closed while baking. Slice into 2" rolls with a knife and place on a lightly greased cookie sheet. Allow to rise for another 25-30 minutes before baking.

*
Bake in an oven preheated to 375 degrees for 18-22 minutes, or just until the edges of the rolls have browned slightly. Remove from oven, allowing to cool for 20-30 minutes before frosting and serving.
*
Decadant Cream Cheese Buttercream

4 oz. cream cheese
2 sticks butter
2 pounds powdered sugar
1 teaspoon vanilla
2-4 Tablespoons milk
In a large bowl beat together all ingredients until a thick but spreadable frosting appears. Slather on slightly warm cinnamon rolls and enjoy!

Oatmeal Cookie Granola

Ingredients:

6 cups old-fashioned oats
1/2 cup quinoa
3/4 cup honey
1/4 cup dark brown sugar
2/3 cup oil
1 tablespoon vanilla
1/2 tablespoon almond extract
2 teaspoons cinnamon
1/2 cup raw pepitas 
1/2 cup sliced almonds
1/2 cup pecans, chopped

Directions:

In a large bowl, stir together the oats and quinoa, set aside. In a large saucepan, combine the honey, brown sugar, oil, vanilla and almond extracts, and cinnamon. Heat over medium heat just until melted, then pour over the oat mixture and stir together until well coated. Turn the oats onto a cookie sheet that has been coated with a layer of parchment paper. Spread the oats into an even layer. Bake in an oven preheated to 325 degrees for 15 minutes. After 15 minutes, remove the granola from the oven and stir the pumpkin seeds, almonds, and pecans into the mixture. Return to the oven and bake 15 minutes more. Use a spatula to flip the granola over, then cook for 15-20 minutes more, until the edges of the granola are slightly browned. Remove the granola from the oven, stir it around one more time, then allow to air dry and harden overnight before serving.

Chicken & Veggie Nuggets

These are so simple to make, they truly don't take much longer than pulling a bunch of frozen nuggets out of the freezer and cooking them for 18-20 minutes. Because all this recipe requires is blending the veggies, mixing them into ground chicken, and coating them in bread crumbs, before baking, you'll be tremendously surprised when you get dinner on the table in less than 30 minutes.

Ingredients:

1 (14 oz.) package California Veggies, thawed
1 egg
1/2 lb. ground chicken
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste

Directions:

Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it's about 1/2" thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture. Use a cookie cutter to cut the chicken into star shapes.

Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through. Serve with ranch dressing or barbecue sauce.

Fast & Easy! Enjoy!!

(I found this recipe on Conversations with a Cupcake – love her stuff!!)

Cheesecake (EASY)

Ingredients

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 3/4 stick soft unsalted butter
• 10 ounces cream cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1 cup heavy cream
• 1 (10-ounce) jar black cherry (or other premium jelly)  spread  or pie filling of your choice

Directions

Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.

Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.

Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.

Lightly whip the cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.

When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

 

** Cheesecake is always a favorite – the faster and easier the better, I say!! :) This one is incredibly delicious and way easier than going to the store and purchasing one!! ENJOY!!

Gooey Butter Coookies

Ingredients

1 bx butter recipe cake mix

1 stk butter

1/4 tsp vanilla extract

1 pkg cream cheese @ room temp (8 oz. pkg)

1 egg

 

Directions

Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 - 12 minutes. Dust with powdered sugar when completely cooled.