The Edmond Sun

Food

November 6, 2012

Give leftover Halloween candy another chance with fresh ideas

Detroit — 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

Ingredients:

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

Directions:

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.

Text Only
Food
  • Tips for summer grilling safety

    When it comes to summer fun, one thing many families enjoy is cooking on the grill. Whether it is charcoal or gas, there is something that definitely says summer when grilling.

    July 28, 2014

  • Beaujolais: The Greatest Secret in Wine

    One hundred years ago, the Wine Society, a wine club in London, offered its members a Beaujolais from the appellation of Moulin à Vent for $29 per case. It offered cases of Burgundy from the appellations of Beaune and Pommard for around $36 each.

    July 28, 2014

  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Fruits and Veggies Tips to increase your fruit and vegetable intake

    It’s no secret that the vitamins and minerals found in fruits and vegetables are a key to good health — from building immunity, to decreasing inflammation, to helping you maintain a healthy weight.
    Luckily, there are many ways to ensure you incorporate a sufficient amount of produce in your diet to fuel your day and help you feel great.

    June 23, 2014 1 Photo

  • Comic books and thoroughbreds, inspired by wine

    Outside the Bay Area, few wine enthusiasts realize that California’s wine scene is incredibly welcoming.

    June 23, 2014

  • Wines of the West slated for June 7

    Stockyards City presents the fifth annual Wines of the West festival on Saturday. The event takes place from noon to 4 p.m. and features wine tasting in an Old West environment. The stockyards area of Oklahoma City has been active for more than 100 years offering western wear, entertainment and ambience. Stockyards City is on the National Register of Historic Places and still has weekly live cattle auctions.
    Ten wineries will provide samples of a variety of locally produced wines. The wineries participating are: Plain View Winery, Stable Ridge Winery, Wood & Waters, Oak Hills Winery, The Range Winery, Whirlwind Winery, Summerside Winery, Canadian River Winery, Base Vines and Cattle and Wakefield Winery. Tasting will be available as visitors browse retail shops in Stockyards City. Food vendors will be set up in the street for convenience.

    June 3, 2014

  • Wine tasting event raises awareness about Y’s international programs

    The YMCA of Greater Oklahoma City will present its eighth annual international wine taste event, A Taste Of Culture, at Café do Brazil on Sunday. The event helps raise funds to support the Y’s international partnerships with YMCAs in Belo Horizonte, Brazil; the Czech Republic; Valparaiso, Chile; the Mexican Federation of Ys; and the Sioux Indians

    June 2, 2014