What’s a person to do when the trick-or-treaters are gone but the candy isn’t?
With Americans spending more on Halloween this year — an average of $79.82 per person, according to the National Retail Federation — this question is likely to come up a lot.
Sure, you could munch on the leftover candy until Easter, but why not have a little fun with it right now?
From ice cream toppings to baked goods, the culinary options abound. Try one or more of today’s recipes that will put those goodies to good use.
Here are some other suggestions from the Detroit Free Press archives:
Add chunks of cut-up candy bars to favorite cookie recipes. Use kitchen scissors to easily snip bite-size candy bars into smaller pieces.
Chop up candy or candy bars with a knife or scissors and put over ice cream or frozen yogurt.
Make a trail mix with chocolate-coated candies, raisins, peanuts and any soft, chewy candy.
Press cookie dough into a pizza pan and bake the dough. Cool, then top with favorite candies such as Sweetarts and candy-coated chocolates. Or, frost the pizza cookie and sprinkle on favorite toppings.
And don’t forget about those pumpkin seeds. If you had planned to roast them, save some for our Pumpkin Seed Brittle.
Your sweet tooth will thank you.
CANDY BAR MERINGUES
Makes: 30 / Preparation time: 15 minutes
Total time: 1 hour
4 extra-large egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla extract
30 to 36 miniature candy bars, such as Milky Way, Snickers or Mounds
Preheat the oven to 250 degrees.
Using an electric mixer, beat the egg whites, salt and lemon juice at medium speed until peaks form. Increase the speed to high. Gradually add the sugar, 1 tablespoon at a time, scraping the sides of the bowl as needed. Beat until just thick and glossy, not stiff. Stir in the vanilla extract.
Line two baking sheets with parchment paper and make sure neither oven rack is in the lowest position. Using a spoon, coat each candy all around in the meringue, letting it peak attractively on top. Place them about 1 1/2 inches apart on the baking sheets.
Bake 18 minutes, then rotate the sheets front to back and top to bottom. Bake 18 minutes more.
Turn off the heat and leave meringues in the unopened oven 30 minutes longer.
Serve warm or store in an airtight container. Makes 30 meringues.
Cook’s note: These meringues keep well in an airtight container. When cold, the candies return to their caramel chewiness. But they re incredible when hot, and they stay hot for a long time after leaving the oven thanks to the insulating meringue. So stick them in the oven just before dinner.
From the Atlanta Journal-Constitution. Tested by Susan M. Selasky for the Free Press Test Kitchen.
112 calories (32 percent from fat), 4 grams fat (2 grams sat. fat), 20 grams carbohydrates, 2 grams protein, 61 mg sodium, 31 mg cholesterol, 0 grams fiber.
CANDY BAR TRUFFLES
Makes: 12 / Preparation time: 10 minutes
Total time: 30 minutes
12 miniature Mounds bars
1/2 cup all-purpose flour
2 eggs, beaten with 1 teaspoon water
2 cups panko bread crumbs
About 1 1/2 cups vegetable oil for frying
Confectioners’ sugar for dusting
Rinse the candies under cold water in a colander. Coat each with flour, shaking off the excess, then roll them in the egg mixture, letting the excess drip back into the bowl. Roll them in the panko, then place them on a rack to dry at room temperature for 5 minutes.
Roll them in the egg again, then again in the panko, smoothing the edges with your palms. They may begin to look rounded. Let them dry 5 minutes on a rack.
Add 1 inch of oil to a medium saucepan. Fry the truffles in the hot oil, turning as necessary, until golden. Drain and dust with confectioners sugar.
Cook’s note: These treats are great with a bowl of ice cream. The Japanese bread crumbs make the difference. Double-coating creates a soft, thin and gently crisp covering. Panko can be found in the ethnic food aisle at many grocery stores and at Asian food stores.
From the Atlanta Journal-Constitution.
Tested by Susan M. Selasky for the Detroit Free Press Test Kitchen.
128 calories (42 percent from fat), 6 grams fat (2 grams sat. fat), 16 grams carbohydrates, 3 grams protein, 41 mg sodium, 32 mg cholesterol, 1 gram fiber.
MICROWAVE CHOCOLATE CHEESECAKE
Makes: 1 nine-inch cheesecake / Preparation time: 15 minutes
Total time: 1 hour, 15 minutes (not including chilling time)
1/4 cup butter or margarine
1 cup graham cracker crumbs
2 packages (8 ounces each) cream cheese
1/3 cup sugar
1/4 teaspoon salt
1/3 cup milk
4 eggs, beaten
1 cup chocolate candy bars, chopped
1 cup sour cream
Chocolate curls to garnish (made with potato peeler from candy bars)
In a 9-inch round microwave-safe baking dish, melt butter or margarine in microwave on high for 45 seconds or until melted. Stir in crumbs. Press on bottom and sides of baking dish. Microwave on high 1 1/2Ω minutes rotating every 30 seconds.
In a large measuring bowl or microwave-safe bowl, microwave cream cheese at 50 percent power for 1 minute or until softened. Whisk in sugar, salt, milk, eggs and chocolate candy. Microwave on high for 5 to 6 minutes, whisking every 2 minutes to break up any of the cheese cake that starts to set. Pour over crust. Microwave on 50 percent power, rotating every 2 minutes, for 6 to 8 minutes or until it is set. Mixture will firm as it chills. Remove from microwave and cool for 30 to 45 minutes. Cover with sour cream. Refrigerate for 4 hours or overnight. Garnish with chocolate curls.
Tested by Jeanne Sarna in the Detroit Free Press Test Kitchen. Nutritional information not available.
PUMPKIN SEED BRITTLE
Makes: About 24 pieces / Preparation time: 30 minutes
Total time: 40 minutes
You will need a candy thermometer for this recipe. Pepitas are hulled pumpkin seeds. You can remove them from roasted pumpkin seeds or look for them at specialty or bulk food stores.
Butter and margarine for greasing paper
1 cup sugar
1/2 cup firmly packed light brown sugar
1 cup water
1/3 cup light corn syrup
2 tablespoons butter
1 cup pepitas or 1 1/4 cups dry roasted, salted peanuts
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Line a baking sheet with parchment paper and grease with butter or margarine.
In a heavy-bottom saucepan, combine the sugars, water and corn syrup. Cook over medium heat, stirring constantly, until the sugar has dissolved; then bring to a full boil.
Continue to boil without stirring until the temperature reaches 260 degrees on a candy thermometer, about 15 to 20 minutes.
Remove the pan from the heat, and stir in the butter and pepitas with a wooden or heatproof spoon. Return the pan to the heat and continue to cook, stirring constantly, until the temperature reaches 295 degrees F, about 5 minutes. Remove from the heat and quickly stir in the baking soda and vanilla. Be careful; the vanilla will splatter.
Immediately pour the mixture onto the prepared baking sheet. Spread it as thin as possible with a heatproof spatula. Let stand until completely cool. Break the brittle into serving pieces and store in an airtight container or seal in a bag. This will keep up to 2 weeks.
Adapted from “Ghoulish Goodies” by Sharon Bowers (Storey, $14.95). Tested by Susan M. Selasky for the Free Press Test Kitchen.
97 calories (37 percent from fat ), 4 grams fat (1 gram sat. fat ), 16 grams carbohydrates, 1 gram protein, 31 mg sodium, 3 mg cholesterol, 0 grams fiber.
What’s a person to do when the trick-or-treaters are gone but the candy isn’t?
Annual gingerbread house contest
Spread holiday cheer by making a gingerbread house this year. The Edmond Historical Society & Museum invites residents to enter into the fifth annual Gingerbread House Contest at 2 p.m. Dec. 14. Ages 5 and older are welcome to participate.
Gingerbread House Contest Rules:
• Ages 5-11, Ages 12-17, 18 and older
• Must be made out of edible materials
• Placed on 18-inch by 18-inch or smaller board
• No gingerbread kits (but you may use graham crackers)
• Participation is free, pre-registration is required
• Bring gingerbread house to the Edmond Historical Society & Museum between the dates of Dec. 10-13.
Judges will present first, second and third place awards in each age category. Judges will be looking for:
Edmond reminds residents of proper disposal of ‘FOG’
The City of Edmond’s FOG program helps homeowners learn to properly dispose of fats, oils and grease.
“These few simple tips will help you avoid a sewer back-up in your home. Not only is a sewer back-up unpleasant and unsanitary, the clean-up can cost thousands of dollars and your homeowner’s insurance may not cover the cost” said Casey Moore, public information officer.
Fats, oils and grease eventually become solid rather than liquid and the grease will stick to the sides of sewer pipes and clog them. This can cause a back-up and an overflow in your home, or into the streets and streams.
Kermit Lynch’s journey of wine discovery
“When I wrote the book,” explained wine merchant Kermit Lynch, “I thought the oenologists were going to take over.”
We were chatting about Adventures on the Wine Route, Lynch’s seminal tour of France that can be found on every wine enthusiast’s bookshelf. When the book was released in 1988, Lynch feared that “old-style wines” — artisanal projects that expressed a sense of place — were on their way out, so he launched a crusade to educate his “clients to the diversity and virtue of those wines.”
Enjoy season-long holiday flavor
After waiting so long to taste the distinctive flavors that make the holiday season so special, McCormick, a global leader in flavor, is here to make sure each moment is filled with them – every day leading up to Thanksgiving and every day after. With simple tips from the McCormick Kitchens on enjoying the season’s top seven flavors — pumpkin spice, ginger, vanilla, peppermint, sage, cinnamon and nutmeg — everything from breakfast to dessert can have the best holiday taste.
Sweeten the season with delicious holiday desserts
Show your friends and family just how much you care with delicious homemade holiday desserts. The combination of seasonal flavors and time-honored traditions are sure to give holiday party guests a sweet memory to savor long after gatherings and get-togethers are over.
Wondering what to drink? Ask a winemaker
Imagine if BMW’s design chief admitted that Ford produces some of his favorite cars. Or if the CEO of Coca-Cola confessed that every now and then, he craves a Pepsi.
A new take on traditional foods for Day of the Dead
Food will no doubt be a focal point for families celebrating the Mexican holiday Day of the Dead this November 1 and 2. What has become one of the most popular holidays in Mexico — and is becoming more common in the U.S.— is the custom of honoring and remembering deceased loved ones. Gathering with friends and family over delicious traditional dishes is sure to be a highlight of celebrations.
Preparing pumpkins for fall cooking
Most of us have a good eye for a pumpkin that might make a good-looking jack-o-lantern. But when it comes to pumpkins for cooking, the same rules simply don’t apply.
“When you’re choosing a pie pumpkin,” advises Amanda Horn, Family and Consumer Science Educator at Oklahoma County OSU Extension Service and registered dietitian, “you need a sweeter pumpkin usually the smaller they are the sweeter and the less watery.”
Also, it is important to look for pie pumpkins with a 1- to 2-inch stem. If the stem is cut down too low, the pumpkin will decay quickly and already may have started to decay when you buy it. Pumpkins that are going to be used for cooking also need to be free of blemishes and soft spots, but shape is unimportant.
Make baby’s first birthday a smash with playful pint-sized cakes
More than 374,000 babies are born in September and 367,000 in October every year, according to the Center for Disease Control and National Center for Health Statistics 2010. That’s a lot of cake. According to a recent Betty Crocker survey of moms conducted by KRC Research, the cake is one of the most important elements of a first birthday. In fact, 58 percent of moms shared that watching their one-year-olds explore, taste, smash, smear and dive in to their first birthday cake is the most memorable moment of the party, far exceeding opening gifts and singing “Happy Birthday” to their little one.
OSU Cooperative Extension offers ‘Soup Up Your Fall’ class
As we enter into the fall season and the weather begins to cool off many of us turn to those hearty comfort foods we grew up loving to keep us warm and full. One staple meal during the cool season is soup.
“Soups are fairly easy to make and if properly prepared they can be healthy and save you money” said Amanda Horn, a registered dietitian and family and consumer sciences educator for the Oklahoma County OSU Cooperative Extension. “In this class we discuss how homemade soups can be healthier than canned, how to prepare them in advance to save you time, and discover some fun and fresh ingredients you can use to add a little pizzazz to your bowl.”
“Soup Up Your Fall” is scheduled for 10 a.m. to noon, Wednesday, Oct. 16, at the Northeast Regional Health & Wellness Campus located at 2600 N.E. 63rd St. Oklahoma City. This will be an interactive cooking class with many demonstrations of soup dishes. The participants will have the opportunity to sample all the foods prepared during the workshop and take home a “Soup Up Your Fall” cookbook with some great soup recipes.
Cost of the workshop is $10 and pre-registration is required before Oct.14. For more information, contact the Oklahoma County OSU Cooperative Extension Service located at 930 N. Portland at 713-1125 or access the Extension website at http://oces.okstate.edu/oklahoma.
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- Annual gingerbread house contest