Candied Apples
Ingredients
18 small apples
18 wooden sticks
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
2 cups packed brown sugar
1 cup light-colored corn syrup
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped peanuts
Wash and dry apples. Remove stems. Insert one wooden stick into the stem end of each apple. Set apples aside.
Melt butter and unsweetened chocolate in a heavy 3-quart saucepan over low heat. Add brown sugar, corn syrup, and sweetened condensed milk; mix well.
Clip a candy thermometer onto side of pan. Cook over medium heat, stirring frequently, until thermometer registers 245 degrees (firm-ball stage). Remove saucepan from heat. Stir in vanilla.
Dip each apple into the hot caramel mixture, and use a spoon to spread the mixture evenly over apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into peanuts. Place apples, peanut side down, on waxed paper and let stand about 25 minutes or until firm. Makes 18.
Pumpkin Ghoulash
Try this pumpkin ghoulash stew, you'll make it every Halloween and kids love it. Start out by cleaning a nice size pumpkin. Save the seeds and bake them later. Then put the ingredients below in the pumpkin shell and bake in a slow oven 300 degrees for 3 hours or until meat is tender. I also add some of the cut pumpkin. When finished, carefully carry the pumpkin (which is on a cookie sheet) to the table and serve right from the pumpkin! It puts everyone in a Halloween mood. I usually serve this with some crispy French bread and a green salad.
11/2 LB beef stew meat
package of small carrots
potatoes cut small
one large onion slice
one lb. fresh mushrooms sliced
one green pepper sliced
one stalk celery sliced
2 cans Mushroom soup
Ghosts in the graveyard
Ingredients
1 pkg.(16 oz.) chocolate sandwich cookies
3 1/2 cups cold milk
2 pkg. (4-serving-size) jell-o chocolate flavor instant pudding
1 tub (12 oz.) cool whip whipped topping, thawed
Directions
CRUSH cookies in zipper style plastic bag with rolling pin or in food processor
POUR cold milk into large mixing bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes.
STIR in 3 cups of cool whip and 1/2 of the crushed cookies. Spoon into 13x9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 15-18 servings.
TO DECORATE decorate assorted cookies with decorator icings to make tombstones. Stand tombstones on top of dessert with candy corn and pumpkins. Drop remaining cool whip by spoonfuls onto dessert to make ghosts.
Popcorn Balls
9 cups air-popped popcorn
1 cup granulated sugar
1/2 cup water
1/4 cup corn syrup (light or dark)
1/2 teaspoon salt
1/2 teaspoon vanilla
Pop popcorn using a hot air popper, remove all up-popped kernels. Popcorn should be warm when adding sugar mixture.
Spray the sides of a medium saucepan with nonstick spray. Combine sugar, water, corn syrup and salt. Stirring constantly, heat to boiling over medium-high heat (5-7 minutes).
When sugar is dissolved, reduce heat to medium until you have a slow but moderate boil. Maintain heat until a candy thermometer reaches 250° F (about 20 minutes). If you don't have a candy thermometer drop a small amount of sugar mixture into very cold water. It should separate into threads which are hard but not brittle.
Remove saucepan from heat and add vanilla. Pour the syrup mixture over hot popcorn and stir quickly to coat all popcorn evenly. Allow to cool slightly until it's cool enough to handle. With buttered hands, quickly shape the mixture into balls about 3 inches in diameter. Place each ball on a cookie sheet sprayed with nonstick spray.
Makes 10 servings
Serving Size: 1 ball
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