~ Goulish Recipes for Halloween ~

Halloween: Skeleton Bread Yield: 1 Small Loaf Ingredients     1/2 pk frozen bread dough [1/2 of 1 - lb pkg; ][8 oz]       1 egg, beaten       1 tb water       1 tb poppy seeds Instructions Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth.  Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck. Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders. With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds.  Bake in 375F 190C oven for about 15 minutes or until golden.

Edible Eyeballs Recipe courtesy of Family Fun Magazine 2 small packets yellow Jell-O gelatin 1 1/4 cups boiling water 24 blueberries Directions: Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the “eyes” out on a serving plate and refrigerate until serving time. Yield: 24 eyeballs

Green Slime Punch Recipe bytesy Chef Frank Brough 2 (1.5 liter) bottles ginger ale soda 1 gallon green sherbet ice cream 1 block dry ice wrapped in cheesecloth Directions: Put green sherbet ice cream and the block of dry ice wrapped in cheesecloth in a large bowl. Pour ginger ale on top creating smoke rising from the punch. Stir until green sherbet ice cream melts and serve. We at The Food Network believe all of the recipes are accurate and reliable. We can claim no responsibility if the desired results are not achieved. Yield: 8 servings

Haunted Graham Cracker House Courtesy of Family Fun Magazine   1 can chocolate frosting 1 empty cardboard cereal box or cracker box 1 box chocolate graham crackers Candies such as black shoestring and twisted black licorice, orange candy corns 1 bag marshmallows Tacs, M&M’s and Necco wafers 1 box chocolate cookies crushed Directions: Arrange the empty cardboard cereal or cracker box upright on a piece of aluminum foil-covered cardboard (you can tape it down to secure it). Tape the top flaps of the box together to form a pitched roof. Frost the whole box with chocolate frosting and then stick on the graham crackers onto the sides and roof of the box. Fill in the cracks by squeezing the frosting through a pastry bag with plain tip (you can also use a plastic bag with a small hole cut from the corner). Draw crooked windows with the frosting and board them up with graham cracker scraps. Shingle the roof with candy corns. To add a porch, glue with the frosting a graham cracker horizontally to the side of the house and support it with licorice or candy sticks. For a backyard graveyard, flatten the marshmallows, snip off the side with scissors and use frosting to stand them up and decorate with “R.I.P.”. Add a crooked walkway of Necco wafers and a “Keep Out” sign with a wafer written in frosting. Sprinkle crushed chocolate cookies to fill in the yard and decorate house with candies.

Halloween Cutout Sugar Cookies It’s easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings.    16 Tbs. (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 3 egg yolks 1 piece vanilla bean, about 2 inches long 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Colored sugars and decorating pens   Directions: In a bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size. Adapted from Williams-Sonoma Kitchen Library Series, Holiday Baking, by Jeanne Thiel Kelley (Time-Life Books, 1995).

Pumpkin Crackle Custard Even dessert gets dressed up for the holiday. Here, the addition of pumpkin puree transforms a classic crème brûlée into a fitting finale for a Halloween feast.     1 1/2 cups heavy cream 2 star anise 4 cups water 1 cup unsweetened pumpkin puree 3 egg yolks 3/4 cup firmly packed light brown sugar 3/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/4 tsp. ground allspice Pinch of freshly grated nutmeg 1 1/2 tsp. vanilla extract   Directions: In a saucepan over medium heat, combine the cream and star anise. Heat until bubbles form along the edges of the pan. Remove from the heat, cover and let steep for 30 minutes. Preheat an oven to 325ºF. Remove the star anise from the cream and discard. Reheat the cream over medium heat just until bubbles form around the edges again. Remove from the heat. In another saucepan, bring the water to a boil over high heat and keep warm. Put the pumpkin puree in a bowl and whisk in the egg yolks. Add 1/2 cup of the brown sugar, the cinnamon, cloves, allspice and nutmeg and whisk until well combined. Pour 1/2 cup of the hot cream into the pumpkin mixture, whisking constantly. Add the remaining 1 cup cream and whisk to combine. Stir in the vanilla. Ladle the pumpkin custard into six 1/2-cup ramekins or custard cups, dividing evenly. Transfer them to a baking pan in which they fit snugly but do not touch. Pour in the boiling water to reach halfway up the sides of the ramekins. Bake until the custards are set in the center, 25 to 30 minutes. Remove the custards from the water bath and let cool at room temperature for 15 minutes, then cover and refrigerate until cold. Preheat a broiler. Sprinkle a thin layer of the remaining 1/4 cup brown sugar evenly over the tops of the custards. Place them 2 to 3 inches under the broiler just until the sugar caramelizes, 1 to 2 minutes. Or, using a kitchen torch, melt the sugar according to the manufacturer’s instructions. Serve warm, or chill, uncovered, and serve cold. Serves 6. Adapted from Halloween Treats by Donata Maggipinto © 1998. Used by permission of Chronicle Books.

Fig-Date Bread This dark, firm-textured bread has a hearty character. Enjoy it for breakfast or with coffee or tea, thinly sliced and topped with cream cheese and a scattering of chopped dates. It keeps well for several days.   1 cup chopped pitted dates 1 cup chopped dried figs 4 Tlbs. (1/2 stick) softened unsalted butter 1 1/2 tsp. baking soda 1 cup boiling water 1/2 cup sugar 1/2 cup chopped walnuts 2 eggs 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1/2 tsp. baking powder 1/2 tsp. salt   Directions: In a large bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan. Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside. In a medium bowl, stir and toss together the all-purpose and whole wheat flours, baking powder and salt. Add to the date mixture and whisk until just blended. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and cool for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf. Adapted from Williams-Sonoma Kitchen Library Series,Muffins & Quick Breads,by John Phillip Carroll (Time-Life Books, 1993).

Pumpkin Soup Recipe courtesy FamilyFun Magazine 2 medium pumpkins (for recipe) 1 large pumpkin (for tureen) 2 cups chicken broth 1 cup water 1/4 cup maple syrup 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 1 cup half and half Toasted pumpkin seeds, optional Directions: Preheat the oven to 350 degrees.  Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

Worms On A Bun Recipe courtesy FamilyFun Magazine 1 hot dog, per guest 1 hamburger roll, per guest Ketchup Directions: Cut the hot dogs into thin slices (about 8 worms per hot dog). Boil or microwave the hot dog slices until the slices curl like worms. Serve cooked worms on a bun and add ketchup.

~ Now for some Halloween Recipes for adults ~ Dracula's Beet and Orange Salad Recipe adapted from Gourmet Magazine 4 pounds trimmed beets (without tops), unpeeled 1 tablespoon red wine vinegar 12 oranges, rind and pith cut free with a serrated knife and sections cut away from the membranes 1 teaspoon freshly grated orange zest 1/3 cup fresh orange juice 1/4 cup sugar 1/2 cup distilled vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 red onions, thinly sliced Chopped fresh flat-leaf parsley, for garnish Directions: In a pot, combine the beets with the red wine vinegar and enough cold water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool. (The beets may be cooked 1 day in advance and kept covered and chilled.) Peel the beets and cut them into 1-inch wedges. In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool. In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing. Add the beet slices, orange segments, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together. Transfer to a serving bowl and garnish with the parsley. Yield: about 8 servings

Spooky Salmon with Graveyard Glaze Recipe adapted from Gourmet Magazine 1 large cooked candy cane beet, peeled 3-pound skinless, boneless salmon fillet Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper 1/2 cup balsamic vinegar 1/2 cup water 3 tablespoons fresh lemon juice 3 tablespoons packed light brown sugar Directions: Arrange a rack in the upper third the oven and preheat to 425 degrees F. Cut the beet into 1/4-inch thick slices. Using a jack-o'-lantern cookie cutter, cut the beet slices into jack-o'-lanterns and set aside. Place the salmon on a foil lined baking sheet, lightly brush with oil, and season generously with salt and pepper. Roast the salmon until just cooked through, about 15 minutes. Meanwhile, combine the vinegar, water, lemon juice, and brown sugar in a saucepan. Bring to a boil and cook, stirring occasionally, until thickened and reduced to glaze. Carefully transfer the salmon to a serving platter and arrange some of the beet jack-o'-lanterns in a row down the center of the fillet. Spoon the glaze over the top. Serve hot or at room temperature. Yield: 8 servings

Espresso Creme Anglaise 2 cups heavy cream 4 large egg yolks 1/2 cup sugar 1 tablespoon instant espresso coffee 1/8 teaspoon ground cinnamon 2 tablespoons brandy 1 teaspoon pure vanilla extract Directions: Bring the cream to a gentle boil in a medium saucepan. Remove from the heat. In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 2 to 3 minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the brandy and vanilla, and stir to blend. Serve immediately. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.) Yield: 3 cups Yield: 8 to 10 servings

~ And, these treats are loved by all . . . ~ Spiderweb Sugar Cookies Adapted from a recipe by Sharon Bowers 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 1 egg 2 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chocolate chips 1 batch Royal Icing (see below) Food coloring Directions: Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown. To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing. To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.

Royal Icing 1 egg white* 1 teaspoon lemon juice 1 1/2 cups confectioners' sugar Directions: With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Yield: Makes about 3 dozen

Hot Spiced Grape Juice 1/2 gallon grape juice 1/2 gallon apple juice 10 whole cardamom pods 3 cinnamon sticks 1/2 whole nutmeg, grated (1 to 2 teaspoons) Directions: Combine all ingredients in a large stockpot. Bring to a boil. Reduce to simmer, and cook for 20 minutes. Serve immediately. Yield: 1 gallon

Halloween Doughnuts 1 1/2 cups milk 1/4 cup vegetable shortening 1/4 cup sugar 1/4 cup mashed potatoes 1 package (about 2 teaspoons) dry active yeast 1/4 cup warm water 3 1/2 cups all-purpose flour, plus more for dipping cutters 1 1/4 teaspoons salt 1/2 teaspoon baking powder Vegetable oil cooking spray 1 large egg 1/2 teaspoon pure vanilla extract Vegetable oil, for frying Maple Orange Glaze, recipe follows Chocolate Glaze, recipe follows Sprinkles (optional) Directions: Place milk in a medium saucepan over medium heat. Bring just to a boil, and remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm. In the bowl of an electric mixer fitted with the paddle attachment, place yeast and warm water (105 degrees to 115 degrees). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 minutes. Place flour, salt, and baking powder in a medium bowl; whisk to combine, and set aside. Spray a large bowl with cooking spray; set aside. Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and let dough to rise until it doubles in bulk, about 2 hours. Spray 2 sheets of parchment with cooking spray. Roll the dough out between the parchment to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes. Remove top layer of parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut. Line a baking sheet with paper towels; set aside. Heat 4 inches of oil in a large stockpot to 375 degrees F. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkles, if desired. Turn right side up to air dry.

Maple Orange Glaze: 1/2 cup unsalted butter, melted 1 1/2 cups confectioners' sugar 1/4 cup pure maple syrup 2 tablespoons orange juice 1 orange, zested (about 2 tablespoons) 3 drops red food coloring 3 drops yellow food coloring Directions: In a bowl, combine all ingredients. Mix until smooth. Yield: 2 cups

Chocolate Glaze: 3 ounces unsweetened chocolate, coarsely chopped 3 tablespoons unsalted butter 2 cups confectioners' sugar 2 tablespoons corn syrup 2 tablespoons orange juice 5 tablespoons hot water Directions: In a heat-proof bowl or the top of a double boiler set over a pot of simmering water, melt chocolate and butter. Remove from heat, and add remaining ingredients and 5 tablespoons hot water. Whisk until smooth. Yield: 2 cups Yield: 1 dozen

Frankenstein's Caramel-Dipped Apples Recipe adapted from a recipe by Sara Moulton Orange and black candy sprinkles, or candy corns 2 (14-ounce) package caramels 1/4 cup heavy cream 8 Granny Smith apples, washed and dried 8 popsicle sticks Directions: Arrange the sprinkles or candy corns on separate plates and set aside. Heat the caramels and heavy cream in a medium saucepan over medium heat, stirring occasionally, until melted. Turn the heat down to low. Skewer the apples with the popsicle sticks. Working in batches, dip the apples into the caramel, coating them completely and letting any excess caramel drop back into the saucepan. Dip or roll the apples in the sprinkles or candy corns and stand them up on a wax paper-lined baking sheet to cool. Serve with a cackle. Yield: 8 servings

Halloween Makeup Yield: 1 Servings Ingredients       :    cornstarch       :    flour       :    karo light corn syrup       :    liquid or paste food color       :    (paste       :    makes more intense colors)       :    facial tissues       :    cotton balls or batting an       :    puffed       :    wheat cereal for special       :    effects Instructions 1 Sm mixing bowl 4 paper cups : Cotton swabs or sm. : brush--SPECIAL EFFECTS Preparation : In bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Gradually stir in 3/4 cup Karo corn syrup and 1/4 cup water until smooth. This amount will make up 4 children's faces. Divide mixture between 4 paper cups. Color 3 batches with food colors of your choice (1/2 teaspoon liquid or 1/4 teaspoon paste for each batch). Leave 1 batch untinted. For additional colors, prepare more makeup. Separate tissues into single layers; tear lengthwise into 2-inch wide strips. Using swabs or brush, paint generous coat of untinted mixture on forehead; place strip of tissue over area; pat firmly with fingertips. Brush on more of same mixture to cover any dry spots on tissue. Continue painting rest of face, one area at a time, and covering it with tissue. Don't paint eyelids or around eyes. Let dry about 15 minutes; time depends on temperature and humidity. Stir colored batches before using. Paint on 1 color at a time as desired. Let dry slightly before using another color if you want them to blend, or let dry completely if you don't. To speed process, use hair dryer on air setting. For deeper, smoother, candy-color effect, use several coats of same color (allow to dry slightly between coats). TO BUILD UP EYEBROWS, nose or chin (or for beard) apple cotton to damp, untinted mixture. Paint with more of the same. Cover with tissue and paint desired color. FOR GHOULISH EFFECT, dust made-up face with flour. FOR WARTS, stick on Puffed Wheat cereal with untinted mixture, then coat with layers of mixture-soaked tissue. Paint desired color. TO REMOVE MAKEUP, wet face, then gently peel tissue away. Wash face with warm water.

Halloween Makeup Yield: 1 Serving Ingredients     3    Tablespoons Cornstarch       1    Tablespoon Flour     3/4 c  Karo light corn syrup     1/4 c  water     1/4 ts liquid food coloring  (color of choice)     1/4 ts paste food coloring (color of choice)            (paste makes more intense colors) Instructions The above ingredients are the actual face paint to be used. You may wish to add other things for application of makeup and special effects as listed below. 1 small mixing bowl 4 paper cups 4 Cotton swabs or sm. brush 1 box facial tissues cotton balls or batting puffed wheat cereal Preparation : In bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Gradually stir in 3/4 cup Karo corn syrup and 1/4 cup water until smooth. This amount will make up 4 children's faces. Divide mixture between 4 paper cups.  Color 3 batches with food colors of your choice (1/2 teaspoon liquid or 1/4 teaspoon paste for each batch). Leave 1 batch untinted. For additional colors, prepare more makeup. Separate tissues into single layers; tear lengthwise into 2-inch wide strips. Using swabs or brush, paint generous coat of untinted mixture on forehead; place strip of tissue over area; pat firmly with fingertips. Brush on more of same mixture to cover any dry spots on tissue. Continue painting rest of face, one area at a time, and covering it with tissue. Don't paint eyelids or around eyes. Let dry about 15 minutes; time depends on temperature and humidity. Stir colored batches before using. Paint on 1 color at a time as desired.  Let dry slightly before using another color if you want them to blend, or let dry completely if you don't. To speed process, use hair dryer on air setting. For deeper, smoother, candy-color effect, use several coats of same color (allow to dry slightly between coats). TO BUILD UP EYEBROWS, nose or chin (or for beard) apply cotton to damp, untinted mixture. Paint with more of the same. Cover with tissue and paint desired color. FOR GHOULISH EFFECT, dust made-up face with flour. FOR WARTS, stick on Puffed Wheat cereal with untinted mixture, then coat with layers of mixture-soaked tissue. Paint desired color. TO REMOVE MAKEUP, wet face, then gently peel tissue away. Wash face with warm water.

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