Hal­loween treats from your own kitchen

Times-Record - - RELIGION - By MARIE SAV­AGE Food Colum­nist

Hal­loween is al­ways an ex­cit­ing time for the young­sters in the area. This was a fun time “back in the day” with par­ties, pa­rades in town and safe mis­chief. Home­made treats made by Mom or Grandma were al­ways special. Usu­ally the cos­tumes were home­made; my sis­ter lost many prom dresses to broth­ers who dressed as “prom princesses” for the lo­cal pa­rades. The streets in town were lined with folks join­ing in the fun. Many com­pa­nies were rep­re­sented and their floats fea­tured candy be­ing thrown to the crowd. And of course the last feature of each year’s parade was Santa Claus. Great times and great mem­o­ries with more to come next week. Let’s make some treats!

Party mix bowl

In a saucepan, com­bine five sticks of but­ter with 2 tbsp. Worces­ter­shire sauce, 2 tsp. salt and 1/2 cup su­gar. Heat un­til but­ter is melted. In a very large bowl, pour two large boxes Fruit Loops ce­real, one large box Hon­ey­comb ce­real, 1/2 box Corn Chex ce­real, one 12-oz. bag peanuts, one 7-oz. can shoestring potato sticks and 1/2 bag small pret­zels (use the round ones.) Mix very well. Re­move the but­ter sauce from the heat and pour over the dry mix­ture in the bowl. Place all of this in a large bak­ing pan, and bake in a 400 de­gree oven for 15 to 20 min­utes. En­joy.

Old-fash­ioned Rice Krispies treats

This is a trea­sured recipe that has been around for gen­er­a­tions. It only takes about 10 min­utes to make. In a large saucepan, melt 3 tbsp. but­ter over low heat. Add one 10-oz. pack­age marsh­mal­lows and stir un­til com­pletely melted. Re­move from heat. Add 6 cups Rice Krispies ce­real and stir un­til well coated. Us­ing a but­tered spat­ula or wax pa­per, evenly press the mix­ture into a 13-by-9by-2-in. bak­ing pan coated with cook­ing spray. Cool, then cut into 2-in. squares. While the treats are rest­ing in the pan you can press black and orange sprin­kles or other small can­dies on the top if de­sired. En­joy this clas­sic treat.

Tra­di­tional pop­corn balls

Place 7 qts. of popped pop­corn in a large bak­ing pan and keep warm in a 200 de­gree oven. In a heavy saucepan, com­bine 1 cup su­gar, 1 cup light corn syrup, 1/4 cup wa­ter and 1/4 tsp. salt. Cook over medium heat un­til syrup forms a ball when a tiny sam­ple tested in cold wa­ter or a candy ther­mome­ter reads 235 de­grees. Re­move from the heat and add 3 tbsp. but­ter, 1 tsp. vanilla fla­vor­ing and food col­or­ing (op­tional.) Stir un­til but­ter is melted. Im­me­di­ately pour over pop­corn and stir un­til evenly coated. When mix­ture is cool enough to han­dle, quickly form into balls about 3 in. in size. Dip your hands in cold wa­ter to pre­vent stick­ing. Place balls on a tray to ser ve.

Next week: More treats and sto­ries.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.