Butterbeer, Butterbeer Cupcakes, Witches Brew, excerpts from Unofficial Harry Potter Cookbook: Muggles to Magic, by Gina Meyers

Butterbeer Variation

2 scoops of vanilla bean ice cream

2 Tablespoons of butterscotch syrup

1 bottle of cold cream soda

Directions: In a large mug, place scoops of ice cream, add butterscotch syrup and top with a bottle of cold cream soda. The butterbeer will froth.

Witch’s Brew

1 14oz. can of sweetened condensed milk

1 46oz. can pineapple juice, chilled

1 2-liter bottle of orange soda, chilled

Orange sherbet ice cream.

Directions: In a punch bowl, or jack o’lantern container, stir together sweetened condensed milk, pineapple juice, and orange soda. Top with sherbet and serve over ice.

Easy Butterbeer Cupcakes

1 box Yellow Cake mix

1 box Instant Butterscotch Pudding

1 teaspoon baking soda

1 cup Buttermilk

1/2 cup oil

4 eggs

1 pint heavy whipping cream

1 1/2 cup powdered sugar

1 Tablespoon of butter

1 Tablespoon of  vanilla extract

1 Tablespoon of caramel (Ice Cream Topping)

Directions: Preheat oven to 350F. Line the bottom of cupcake tins with paper liners.

In a mixing bowl, mix together the yellow cake mix, instant butterscotch pudding mix and baking soda. Add in buttermilk, oil and eggs and stir with electric mixer until smooth.

Fill each cupcake tin and bake for 12 minutes or until a toothpick inserted in middle comes out clean. Cool at room temperature.

In a separate mixing bowl, whip up heavy whipping cream until it begins to make peaks. Add the powdered sugar, butter, vanilla extract, and caramel and continue whipping until well blended.

Cranberry Bread

Cranberry Bread

2 cups of flour

1 cup of sugar

1 ½ teaspoons of baking powder

1 teaspoon salt (optional)

½ teaspoon of baking soda

¾ cup of orange juice

1 Tablespoon of grated orange peel

2 Tablespoons of butter or margarine

1 egg

1 ½ cups of fresh cranberries, chopped

½ cup of nuts (optional)

Directions: Preheat oven to 350 degrees. In a bowl, mix together the dry ingredients. Pour orange juice, peel, margarine and egg, mix well. Stir in cranberries and flour. In a greased 9x5 loaf pan, place batter, bake for 40 minutes or until toothpick comes out clean.

Cream Puffs recipe by Gina Meyers

2 (3.5 ounce) packages of instant vanilla pudding mix 2 cups of heavy whipping cream 1 cup of milk ½ cup of butter 1 cup of water ¼ teaspoon of salt 1 cup of flour 4 medium sized eggs Directions: Preheat oven to 425 degrees. In a bowl, mix together pudding mix, cream and milk. Keep in the refrigerator and cover. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Use a wooden spoon and beat the eggs one at a time. Drop the dough by tablespoonfuls and bake for 20 minutes until golden brown. When the shells are cool, split the centers with a knife, and fill with the pudding mixture, place top back on cream puff and with a sifter polish with powdered sugar.