Hallowe'en hints for this year's trick-or-treaters
- Michelle Wood: SWCD
- October 25, 2009
- 849
Hallowe'en Crunch Ring
1/2 cup honey or molasses
1/4 cup sugar
1/2 teaspoon salt
1/2 tablespoon butter or margarine
6 cups corn flakes
Combine honey, sugar, and salt and cook 10 minutes, or until a small amount of syrup forms a firm ball in cold water (246 degrees). Add butter. Add cereal, stirring lightly to coat flakes. Press into greased ring mold. When cold, unmold and fill center with orange ice.
Bran Delights
1 1/2 cups sifted cake flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 tablespoon grated orange rind
1/3 to 1/2 cup butter or other shortening
1 cup sugar
1 egg, well beaten
1 tablespoon milk
1 tablespoon orange juice
1 1/2 cups bran flakes
Sift flour once, measure, add baking powder and salt, and sift again. Add orange rind to shortening and cream thoroughly; add sugar gradually and cream together until light and fluffy. Add egg, milk and orange juice and beat well. Add flour. Then add flakes and mix thoroughly. Chill until firm enough to roll.
Roll dough 1/8-inch thick on lightly floured board. Cut with floured cutter in desired shapes. Bake on ungreased baking sheet in a 425 degree hot oven for 6 minutes, or until done. Use colored frosting for decoration or use blanched almonds for eyes, nose and mouth to represent Jack-o'-lantern.
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Toasting Pumpkin Seeds
Toasted pumpkin seeds have a delicious, nutty flavor and are full of protein and fiber. They're delicious toasted and salted, but pumpkin seeds can be even better flavored with savory or sweet spices, such as garlic salt or cinnamon sugar. Make sure you clean your seeds right after removing them from the pumpkin. Run cold water over seeds in a colander and remove pulp and strings, then spread out on paper towels and allow to air dry for at least 10 minutes.
Spicy Toasted Pumpkin Seeds
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Preheat oven to 275 degrees. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow, foil-lined baking dish. Bake for 1 hour, stirring occasionally.
Sweet and Spicy Pumpkin Seeds
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce
Preheat oven to 300 degrees. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on a foil-lined baking pan. Bake in preheated oven until crispy, about 45 minutes, stirring occasionally.
Flavors Gone By includes recipes collected from local publications circa 1930-1990, along with family favorites. Send questions, comments or submissions to jwarden@gpubs.com.