Tuesday, October 16, 2007


Hardly seems like Halloween is just a couple of weeks away. The temps are near 70 and the leaves are still green! When you do feel in the mood, or to get yourself in the mood, try some of these recipes.

Ghost Meringues, which are basically Forgotten Cookies styled as ghosts.
Whip these up before you go to bed, leave them in the oven overnight and they will be ready for your kids the next day. Great for gluten free diets. Substitute Splenda if you are avoiding sugar.

2 egg whites
3/4 c sugar
1/2 t vanilla
chocolate chips

Line a baking sheet with foil. Preheat oven to 350. Beat egg whites until soft peak stage then start adding sugar gradually as you continue to beat. Beat at high speed for 5 minutes then fold in vanilla.

Drop meringue from a tablespoon onto the pan, swirling it to create a ghost shape. Take care not to press too hard and make the cookies thin. They should not get much thinner than 1/2". Place 2 chips for the eyes and 1 for the mouth.

Put into the oven and turn off the heat. Leave overnight or 8 hours. Makes about 18 - 24 cookies depending on the size.

Caramel Apples are a favorite with older kids and they can even help!
This recipe will make 6 small apples.

6 small Granny Smith apples
1 lb bag caramels (freeze for 20 minutes and the wrappers will peel off easily)
2 T water
popsicle or craft sticks
chopped walnuts - optional

Wash, dry and skewer apples with the sticks. You can make a small slit with a paring knife in the blossom end to get it started.

Add caramels and water to a large saudepan over medium-low heat, stirring until melted and smooth.

Line a baking sheet or tray with parchment paper, waxed paper or foil and butter or spray with nonstick spray.

Dip apples into the melted caramel, spooning caramel over the tops, and allow the excess to drip off. If desired, dip into chopped nuts and swirl to coat. Place apples on the lined sheet or tray and allow to set.

This recipe works best if not doubled. Simply repeat the process for another batch of apples.

Dottie's Applesauce Gingerbread A recipe from a friend of my mother. This is real Fall comfort food and it couldn't be easier.

1 28oz jar applesauce
1 box gingerbread mix
1/2 c water
whipped cream or ice cream
chopped nuts, optional

Bring the applesauce to a boil in a 3 quart saucepan that has a lid.

Mix the gingerbread mix and water (it will be quite stiff) and drop by large spoonsful into the applesauce.

Cover tightly and cook over low heat for 22 minutes. NO PEEKING!

Serve warm with whipped cream and nuts or vanilla ice cream.

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