6 Halloween Recipes with Tales of Haunted Canadian Restaurants

Canadians are huge fans of Halloween! Eight out of ten Canadian parents planned to celebrate Halloween with their children in 2020, according to the Retail Council of Canada.

“Canadians have become so wild about Halloween we now spend more per capita on costumes, candy and décor than our U.S. counterparts do, with holiday-related spending that is second only to Christmas,” reports Hollie Shaw for the Financial Post.

All of that celebrating means we have a lot of hungry goblins to feed, and we want to offer them the very best food and treats our cauldron can make. Don’t be afraid! The ghouls at Fleischmann’s® and Mazola® have some haunting recipes to share with our freaky friends.

As they gather for their feast, regale your guests with the tales of haunted restaurants in Canada. We’ve included some of our favourites with the Halloween recipes below. Keep the kids engaged with an easy recipe for Halloween Goo.

Table of Contents

Creepy Mini Pizza

Tex-Mex Turkey Chili

Halloween Owl Bread

Spider Cupcakes

Ghost Cake Pops

Halloween Goo

Creepy Mini Pizza Recipe

Provided by Fleischmann’s®

Yield: 8 (6-inch) pizzas – Prep time: 20 minutes – Bake time: 22-15 Minutes

Creepy Mini Pizza

Ingredients

Crust:

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® Pizza Crust Yeast OR 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm water (120° to 130°F)*
  • 1/3 cup corn oil

Toppings:

  • 1 to 2 cups pizza sauce
  • Suggested toppings: green, red and yellow bell peppers
  • 1 pound (total) shredded white and yellow cheeses, such as mozzarella and cheddar.

Instructions:

  1. Preheat oven to 425°F.
  2. In a large bowl combine 2 cups flour, undissolved Fleischmann’s® RapidRise® Instant Yeast, sugar and salt. Add very warm water and oil and mix until well blended.
  3. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic. Cover and let rest on a floured surface for 10 minutes. (If using Fleischmann’s® Pizza Crust Yeast, omit 10-minute rest.) Divide dough into 8 portions and cover.
  4. Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Bake for 6 to 7 minutes until the dough is lightly browned. Remove from the oven and let cool.
  5. Preheat the oven to 475°F. Spread each crust with pizza sauce and top with desired toppings and bake for 6 to 8 minutes.

ITS HAUNTED!

If you ask employees of The Old Spaghetti Factory in Vancouver, British Columbia, you might hear some chilling tales of FOUR resident ghosts! Two creepy kids are said to haunt the halls. If you choose to dine in the trolley car, you could be joined by the spirit of a tram conductor. Be prepared for a fright in the ladies washroom if imp “Little Red Man” decides to surprise you.

Tex-Mex Turkey Chili Recipe

Provided by Mazola®

Servings: 6-8 – Cook time: 20 minutes

Tex-Mex Chili

Ingredients:

  • 1 bag (12 ounces) diced butternut squash
  • 1/4 cup Mazola® Canola Oil
  • 1 pound ground turkey
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin seed
  • 1 tablespoon chicken flavour bouillon
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) mexi-corn, drained
  • 1 can (28 ounces) crushed tomatoes or tomato sauce
  • 1 cup water
  • 1/3 cup ketchup

Garnishes: Shredded Mexican cheese, fresh cilantro, lime wedges and avocado slices.

Instructions

  1. For 3 to 4 minutes, microwave squash and set aside.
  2. In a large 4 to 6 quart saucepan, heat Mazola® Canola Oil over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
  3. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes until onions soften. Stir in black beans, mexi-corn, butternut squash, tomatoes, water and ketchup. Bring to a boil and reduce heat to low and simmer for 10 minutes, or until squash is tender.
  4. Ladle into bowls and top with desired garnishes.
  5. For added spiciness, try adding chipotle chile powder, cayenne pepper or a favorite hot sauce.

Tip: Serve with garlic bread to keep the vampires away!

It’s Haunted! 

The haunting of The Five Fishermen seafood restaurant in Halifax, Nova Scotia, seems almost inevitable. This former funeral home processed a shocking number of bodies, including those from the Titanic and Halifax Explosion. Hair-raising incidents after hours have been reported by employees, such as the ghost of an old man, running taps, and stuff moving around on its own.

Halloween Owl Bread Recipe

Provided by Fleischmann’s®

Yield: 1 owl – Prep time: 1 hour 15 minutes – Bake time: 15-20 minutes – Rise time: 45 minutes

Halloween Oil Bread

Ingredients:

Dough

  • 2-1/2 to 3 cups all-purpose flour
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup water
  • 1/3 cup canned pumpkin
  • 3 tablespoons butter or margarine
  • 1 egg yolk | reserve egg white
  • 2 raisins
  • Wheat germ OR unprocessed bran
  • Powdered Sugar Glaze (recipe below)
  • 1/2 cup powdered sugar, sifted
  • 1/2 to 1 tablespoon milk

Instructions

  1. Combine ¾ cup flour, brown sugar, undissolved Fleischmann’s® RapidRise® Instant Yeast, salt, cinnamon, and allspice in a large mixer bowl.
  2. Heat water, pumpkin, and butter until very warm (120° to 130°F) and gradually add to the flour mixture. Beat for 2 minutes.
  3. Add egg yolk and ½ cup of flour, and beat for another 2 minutes at high speed. Stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes
  4. Cover dough and let rest for 10 minutes. Divide dough into two equal pieces.
  5. Shape one piece into a 7×5 inch oval and place on a greased baking sheet. Divide the remaining dough into 2 equal pieces and shape one piece into a 4-inch diameter circle, placing above the oval, slightly flattening.
  6. Remove ¼ of the remaining dough and divide into 2 pieces and roll into balls. Place balls above head for ears; pinching tops to make pointed ears.
  7. Divide remaining dough into 2 equal pieces and roll each to 6-inch rope. Place one rope on each side of the body for wings.
  8. With a sharp knife, cut 2 ¾-inch diameter circles on the head for eyes and press 1 raisin in the center of each circle.
  9. Cover and let rise until doubled in size, about 45 minutes.
  10. With scissors, make one snip in “V” shape on the face for the beak. Make one snip on each ear and several snips on wings for feathers.
  11. Gently beat reserved egg white with 1 tablespoon of water and brush on the owl. Sprinkle wheat germ on the body only.
  12. Bake at 375°F for 15 to 20 minutes or until done and cool on a wire rack. Decorate with Powdered sugar Glaze if desired. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.

It’s Haunted!

Join the spirit of James Alexander Grant at Beckta Dining & Wine Bar in Ottawa, Ontario. The surgeon built the building and lived there until he died in 1920. It’s said that he had a morgue in the basement and enjoyed dissecting organs at home. He also liked cigars, which is why you might hear him coughing occasionally to this day. Other spirits appear at random and sometimes objects are toppled.

Spider Cupcakes Recipe

Provided by Fleischmann’s® and Mazola®

Bake Time: 20 Minutes

Spider Cupcakes

Ingredients:

Cupcake Batter

  • 1 cup water
  • 1/2 cup cocoa powder
  • 1/2 cup dark chocolate chips
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons Fleischmann’s® Gluten-Free Baking Powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup Mazola® Corn Oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract

Vanilla Buttercream Icing

  • 1/2 cup butter, softened
  • 2 tablespoons Crown® Lily White® Corn Syrup
  • 1/2 cup butter, softened
  • 2 1/2-3 cups icing sugar
  • 1 tablespoon milk

Decorations

  • 24 Oreo cookies
  • Black liquorice, 192-2” pieces
  • 24 mini marshmallows
  • 48 chocolate chips

Equipment: Cupcake pan & cupcake liners

Instructions

  1. Preheat the oven to 350ºF and line 2 cupcake trays with 24 Halloween-themed paper liners.
  2. In a small saucepan over medium-low heat combine water and cocoa powder and stir until smooth. When at a boil, remove from heat and stir in chocolate chips until melted then set aside to cool.
  3. In a large mixer bowl whisk together flour, sugar, Fleischmann’s® Baking Powder and salt. Add buttermilk, Mazola® Corn Oil, eggs and vanilla and mix until smooth. Add chocolate mixture and continue mixing until well blended.
  4. Portion the batter evenly into baking cups, filling each approximately ¾ full and bake for 20-25 minutes. Remove and let cool.
  5. For the icing, beat butter, Crown® Lily White® Corn Syrup and vanilla in a large mixing bowl. Gradually add icing sugar and milk until fluffy, adding additional milk as needed to reach desired spreading consistency.
  6. Cut the liquorice strands into approximately 2” long pieces for the legs. Cut the mini marshmallows in half for the eyes.
  7. Put a spoonful of icing on top of a cupcake to create a base to hold your spider decorations. Place 4 licorice legs into the icing on each side of the cupcake. Place the Oreo cookie on top for the body of the spider and then two mini marshmallow halves, sticky side down, for the eyes and two chocolate chips for the centre of the eyes.

It’s Haunted!

The Keg Mansion in Toronto, Ontario, has so much paranormal activity they keep a record of each reported incident. You might see a phantom maid who hanged herself, or kids playing upstairs. Don’t be too surprised if a door opens itself or stuff is moved around.

Ghost Cake Pops Recipe

Provided by Fleischmann’s®

Yield: 20 cake pops

Ghost Cake Pops

Ingredients:

Cake

  • 1/2 cup butter, unsalted, softened
  • 1/2 cup sugar
  • 2 whole eggs
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon Fleischmann’s® Baking Powder
  • 1/2 teaspoon salt

Vanilla Buttercream:

  • 1/2 cup butter, unsalted, softened
  • 2 tablespoons Crown® Lily White® Corn Syrup
  • 2 cups icing sugar
  • 3-4 tablespoons milk
  • 2 teaspoons vanilla
  • 1 dash salt

Decoration:

  • 1 package candy melts, white
  • 1 package writing icing

Instructions

Cake

  1. Preheat the oven to 350°F. Grease and line an 8-inch cake pan.
  2. In a large bowl mix together all the cake ingredients. Pour mix into the cake pan and bake for 20 to 22 minutes, or until golden brown.
  3. Once the cake has fully cooled, crumble it up in a large mixing bowl. Add the vanilla buttercream and mix well.
  4. Using a spoon, scoop out the mixture and roll into a ball. Once all the mixture has been rolled, pop into the refrigerator to chill for 20 minutes.
  5. Insert the cake pop stick into each of the balls. In a microwave safe bowl, melt the candy melts, dip each of the cake pops in the melted chocolate so they are fully coated. Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running. Once dried then decorate with writing icing.

Vanilla Buttercream:

In a large mixture bowl, beat butter, Crown® Lily White® Corn Syrup, vanilla and salt, gradually adding powdered sugar and milk until fluffy.

It’s Haunted!

It comes as no surprise that a building several hundred years old would have some ghostly guests. Dinner at Auberge Saint-Gabriel in Montreal, Quebec, could be accompanied by the piano playing of a ghostly girl, who died in a fire there with her grandfather.

Halloween Goo Recipe

Provided by Fleischmann’s®

Prep time: 5 minutes – Total time: 5 minutes

Halloween Goo Recipe

Ingredients:

  • 1/2 cup Fleischmann’s® Corn Starch
  • 1/4 cup water
  • Optional: food colouring

Instructions:

In a small bowl stir Fleischmann’s® Corn starch and water until smooth, adding food colouring if desired.

RA: This mixture can clog drains. Please dispose of it carefully. Let the mixture settle, then pour off the water. Scoop the remaining semi-solid mixture into a plastic bag and place in regular trash.

It’s Haunted!

You’ll have your choice of eerie companions at The Rouge Restaurant in Calgary, Alberta. The ghost of former owner, Helen Cross and her daughter have been spotted there. A child spirit and her dad are said to lounge by the fireplace occasionally. Employees swear they hear kids laughing and various moving objects too.

Happy Haunting!

✔ You may also be interested in reading:
10 Fun Ways to Limit Kids’ Halloween Candy
Best Websites for Free Printable Pumpkin Carving Patterns

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