4 cup (8 1/2-oz) shredded coconut (fresh; package!)
1/4 cup light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup vegetable shortening
26 whole natural almonds (1-oz)
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.
Pumpkin Creme Caramel
For the caramel base:
3/4 cup super fine sugar
3 tablespoons water
For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract
1. Preheat the oven to 350°F.
For the caramel base:
1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.
2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.
3. Immediately pour into a 9″ baking dish.
For the flan:
1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.
2. Add the dry ingredients and blend well.
3. Pour the mixture into the prepared baking dish.
4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.
5. Bake for 1 hour or until the flan is set.
6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.
7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.
Serving Size: 1/10th
Baked Apples with Raisin-Nut Stuffing and Caramel Sauce
8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish
1/2 cup sugar
1 cup hot water
1. Preheat the oven to 350°F.
2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.
3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.
4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.
For the caramel sauce:
5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.
6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.
7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.
Serving Size: 1 apple with sauce
Vampire Blood with Bugs
Items you will need:
4 fresh or frozen strawberries
1/2 cup whipped topping or 1/4 cup milk
2 Tablespoons Strawberry syrup
1/4 cup whole Blueberries
Red licorice Stick
1 Tablespoon Chocolate Sprinkles
Mix all together and serve.
Edible Crawlies for Kids
Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!
Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.
Ants in the Sand
graham crackers, crushed
snack sized resealable plastic bags
To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.
Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.
Bugs on a Log
Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.
black or chocolate licorice twists
fudge sandwich cookies
red cinnamon candies
Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.
crunchy chow mein noodles
muenster cheese (or other soft block cheese)
Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.
Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.
Peanut Butter Caterpillars
chow mein noodles
Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.
Edible Haunted House
Here’s a fun Halloween project for the whole family. Use your imagination to decorate this house any way that you desire. Watch out for ghouls and goblins, they may just devour your masterpiece early!
You will need:
2 containers (16 ounce) chocolate fudge frosting*
2 empty 1 qt. milk cartons, rinsed and dried
1 large tray covered with foil.
*You can use a thick homemade frosting instead.
black licorice and red twists
Foil wrapped Halloween Candy
Colored icing for writing or decorating
Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats!
*Sprinkle orange sugar on the roof of the house.
*Rice crackers make neat “attic” windows.
*graham crackers for windows and doors-highlight with icing.
*pretzel stick window panes
*M&M “pathway stones” leading to the door.
*Candy corn “icicles” under the roof
After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year’s Haunted House Spectacular!
12 squares (1 ounce each) semisweet chocolate
3 squares (1 ounce each) unsweetened chocolate
1 can (about 14 ounces) sweetened condensed milk
1/4 teaspoon salt
2 tablespoons cherry-flavored liqueur (optional)
1/4 cup chopped nuts
1/2 cup maraschino cherries, drained and chopped
2 packages (6 ounces each) premium white chocolate baking bars
2 teaspoons vegetable oil
Assorted colored sprinkles
1. Heat semisweet and unsweetened chocolate, sweetened condensed milk
and salt in saucepan over medium heat, stirring, until chocolate is
melted, 7 minutes. Remove from heat. Add liqueur if using, and nuts and
cherries. Cover surface directly with waxed paper; refrigerate until
cold, 1-1/2 hours.
2. Using measuring tablespoon, or spoon, scoop out slightly heaping
tablespoon chocolate mixture; roll into smooth ball between hands. Place
on waxed paper-lined baking sheet. Continue with remainder.
3. Melt white chocolate with oil in small saucepan over low heat,
stirring. Let stand until cool to touch, 1 minute. Using 2 forks, dip
balls into white chocolate. Transfer to waxed paper to dry. Decorate
with sprinkles. Makes 42 truffles.