CARMEL COVERED APPLES
- 40 - Caramel cubes
- 5 - Apples
- 1 - Tablespoon of water
- 5 - Wooden sticks
- 1 - Wax paper
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
STORAGE & SERVING
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.
2010 Halloween Costumes
OLD FASHIONED CARAMEL CORN
- 14 cups popped popcorn
- 2 cups sugar (packed)
- 1 cup butter
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.
While the caramel mixture is cooking, pop the pop-corn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any unpopped kernels. Now place the popcorn in a large (buttered) metal bowl.
Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out!
Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly.
Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative bowls. For treats, fill those little paper Halloween bags.
Spirit Halloween Coupons
Traditional Pumpkin Pie
- 3/4 cup granulated sugar
- 1-1/2 cups (12 oz can) evaporated milk
- 1/2 tsp. salt
- 2 eggs
- 1 tsp.ground cinnamon
- 1 & 3/4 cups ( 15 once can)
- 1/2 tsp. ground ginger
- pumpkin filling
- 3/4 tsp. ground cloves
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it's better then getting botulism.
Top with a whipped cream and there you have it!
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