Greening Halloween

 

 
Before you know it, Halloween will be upon us, complete with the rush to find or make the perfect costume, fill up the candy bowl for those trick-or-treaters and then trek through the neighborhood collecting a years worth of candy to be consumed within the next 48 hours.
 
********insert sound of screeching tires here***********
 
But it doesn't have to be this way! Okay, the part about the costumes still stands. BUT we don't have to succumb to the candy madness. There are options that are not only acceptable to us as parents but will also be welcomed and embraced by your children.
 
The acknowledged expert on returning sanity to Halloween is Corey Cowell-Lipson, founder of Green Halloween. Her website is a wealth of how-to-do-Halloween-right information which includes "safe" candy for those who cannot imagine Halloween without it to lists of alternative treats for those who look forward to the day when Halloween is not synonymous with sugar.
 
So while you still have time to sanely approach this holiday, check out Green Halloween and try to make a few changes this year to green your holiday celebration.
 
Don't forget to check out her blog for even more tips like hosting a costume swap or even a Halloween decor swap. See, there's more than just fun for kids here!
 

Halloween

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.