Halloween Recipes: Day 5/Acca Dacca

So, Will and I went to New Orleans to see AC/DC in concert on Wednesday night. Our ears were still ringing until Thursday morning, but it was awesome! They still put on an amazing show. We were sitting close enough to throw something onstage (in fact a guy a few seats down threw his hat right beside Brian Johnson and made him laugh while he was singing). Unfortunately, my sucky camera phone wouldn't zoom in very well so all the pictures look tiny. 

Angus during amazing guitar solo. 

They pulled out all the stops: pyrotechnics, video, smoke, trap doors, and rising stage pieces. Angus Young was running around like he was still in his 20s (complete with signature duck walks, spasms, and his strip act). 

Brian Johnson swinging from giant bell during "Hells Bells"

We had an amazing time-the arena was packed with everyone from elementary school children to guys in their 60s. Plenty of devil horns and leather jackets filled the seats, along with one around 10 year old boy dressed in the Angus Young schoolboy uniform-he even had his shirt off after the strip act. It was really cool to hear thousands of people chanting "oi", "thunderstruck", "done dirt cheap!" on cue, and every single word to "You Shook Me All Night Long."

I also didn't forget the Recipe of the Day. I haven't tried this one yet, but it's so simple, and looks delicious.

Apple Sauce Loaf

1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts

Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.

Halloween Recipes: Day 3 & 4

Ok, so I missed yesterday's post due to a concert (will talk about that later this week), so I'll give 2 recipes today. First, the salty/savory:

Rye Bread

1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour

Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.

And finally, something sweet to top it off:

Raspberry Butter

1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.