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Canku Ota

Canku Ota logo

(Many Paths)

An Online Newsletter Celebrating Native America


October 20, 2001 - Issue 47


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Ghastly Goodies


It's that time of year. These recipes have yucky names, but they taste good.  Try them if you dare!!


Chocolate Covered Bugs



  • 1 Pks Red-licorice whips
  • 24 ea Soft caramel candies
  • 6 oz Chocolate chips

    Decorating Ingredients:

  • 1 x Colored sprinkles
  • 1 x Red hots
  • 1 x Sliced almonds
  • 1 x Assorted decors and dragees
Line a baking sheet with waxed paper. Cut licorice into small pieces.

Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High about 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

Yield: 12 Servings

Skeleton Bone Cookies


  • 4 lg Egg whites
  • 1 3/4 c Sugar
  • 1 ts Grated orange peel
  • 1/2 ts Baking powder
  • 1 1/2 c Salted almonds
  • 1 3/4 c Flour


With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed.

Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough.

On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends.

Bake at 325 for 7-10 minutes. Watch carefully.

Yield: 6 Servings

Huge Scary Spiders



  • 2 oz unsweetened chocolate
  • 1 1/4 c all purpose flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 1/4 c margarine
  • 1 c sugar
  • 1 ea egg, beaten
  • 1 t vanilla
  • 1 x red hots for decoration
Preheat oven to 375 degrees. Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool. In a small bowl mix flour, baking powder and salt. In a medium bowl, beat margarine on low speed until creamy. Stir in egg, vanilla and chocolate. Add flour mixture and mix well, forming a stiff dough.

To make a spider, shape a 2-inch flat oval for the body. Make the spiders head by flattening a circle about 1/2 inch wide. Shape dough for eight legs, each about 2 inches long and less than 1/4 inch wide. Attach the head and legs to the body. Use 2 red candies for the eyes.

Bake in a 375 degree oven for 5 to 8 minutes. Let spiders cool on baking sheet to avoid breaking when removing.

Makes about 20 spiders.

Black Cat Cookies


  • 1 c crunchy peanut butter
  • 2 eggs
  • 1/3 c water
  • 1 pk chocolate cake mix
  • M&Ms Plain Chocolate Candy
  • Red hots

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well.

Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar.

Pinch out 2 ears at top of cookie. Add M&M's for the eyes and red hots for the nose. Press fork into dough to form whiskers. Use a knife to carve out the mouth.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.


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