Treats for the kids and kids at heart
Everyone needs a magical evening once in a while, just forgetting work, worries, problems and concerns of the world. Husband Norm and I had that kind of an evening last week when we enjoyed the Blennerhassett Island Candlelight Dinner. The weather was perfect for an evening boat ride and a glimpse of living in the 1800s. The Harvest Dinner was so good — food they might have eaten at that time in history — and cooked and served by Chefs Yancey and Christine (the best cooks in the valley, I think) The reconstructed mansion, lit by candlelight, was beautiful. Even the bumpy horse-drawn wagon ride around the estate was enjoyable — a reminder of similar country rides from childhood. We had seen the estate before, but by candlelight it was an entirely different feeling. One could imagine what it was like back then when that island played a great part in our country’s history. The island has many events throughout the year and a visit is always recommended, but the once-a-year Candlelight event is one that is so special. Do try to go and enjoy it.
This is the week of the final judging for the Cookbook contest. Who will get the honor of winning first prize among all the wonderful cooks in our valley? Good luck to all of you who entered.
The weather seems to have confused Mother Nature lately. Some folks in town who had winterized their garden had “volunteer” vegetables suddenly sprout up from seeds that were plowed under and some of the spring flowers have bloomed again in the flowerbed here on the hilltop. I don’t mind, as I love an Iris bloom, no matter when it wants to suddenly show up, but it was a surprise. Even the roses have shown blooms like it was June. Strange.
There is no way to “read” the woolly worms about the coming winter this year as some are all light brown, some are all black and some are black-tipped with light brown in the middle. They were always my “go to” forecasters, too, and rarely were wrong. I guess we will know what sort of winter we will have when it gets here.
Next week is Halloween and the stores are trying to get all of us to get fancy costumes this year. The young ones have been working on getting Mom and Dad to spend next week’s grocery money on that special costume to win the “best costume” prize at school. One year when our grandson was small, he insisted on a Scream mask. He won his begging and was so proud of wearing it. He should not have looked in the mirror because when he did, he scared himself so much he couldn’t stop screaming. He was a basket case for the rest of the evening.
If you let your little ones go trick-or-treating, do go with them to make certain they stay safe and have fun. Some neighborhoods and groups like community organizations and churches, are having parties and some have an area where several persons gather together to give out treats at a local, safe location. It is such a bad mark on our present time that children are not safe anywhere. Always check your children’s candy before they dig into it. Also, don’t pick out all the good stuff for yourself. Have them leave most of their candy in a dish for the “Good Halloween Witch” to take to children who don’t get to go trick-or-treating, then make it disappear, to cut down on too much sugar. Another idea — “let” them save it to decorate Christmas cookies or Gingerbread Houses. Ideas to use unless you really like them to get wild on a “sugar high” and keep you up all night!
By the way, Thanksgiving is one month and one day away. Do you have your menu planned? Or the pies baked and frozen? Time flies this time of year so don’t let it stress you. Take time for that cup of tea and sit a spell without thinking about any work you have to do. Thank a vet, take your neighbor a plate of cookies, hug your kids, count your blessings and pray for peace. God Bless.
***
GINGER HALLOWEEN COOKIES
1/3 cup soft shortening
1 cup brown sugar
1 1/2 cups dark molasses
1/2 cup cold water
6 cups flour
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons baking soda
3 tablespoons cold water
Mix together thoroughly the shortening, brown sugar, and molasses. Stir in 1/2 cup cold water. Sift together all dry ingredients except baking soda and stir into molasses mixture. Dissolve the soda in the 2 tablespoons cold water and stir in. Chill dough. On a lightly floured board, roll out dough to about 1/2-inch thickness (thick for cookies). Cut with pumpkin shaped cookie cutter or a round cutter. Place fairly far apart on a lightly greased baking sheet (or use parchment paper) and bake until no imprint remains when touched lightly with your finger — about 15 to 18 minutes. Bake in preheated 350-degrees oven. When cool, ice with Orange Icing, and make eyes, nose and mouth with raisins, M & M’s, chocolate chips, or candy corn.
***
EASY ORANGE ICING
3 1/2 cups sifted confectioner’ sugar
1/2 cup orange juice
Grated rind of 1 orange
1/3 cup very soft butter or margarine
Combine ingredients and beat until soft and creamy. Add a drop or two of orange food coloring for Halloween faces.
***
POPCORN BALLS
1/2 stick butter
1 bag (10-oz.) marshmallows
1/4 cup brown sugar
2 quarts popped corn
Using a heavy pan, melt the butter over a low heat. Add the marshmallows and brown sugar and stir until melted. Remove from heat. Place popcorn in a large bowl and pour the marshmallow mixture over it. Toss together well. Butter your hands and shape the popcorn mixture into balls. (If children are helping, make certain the mixture isn’t too hot for their hands.) Set the balls on waxed or parchment paper to dry. Great for that Halloween Party.
For a Christmas treat, shape the popcorn mixture around a candy cane and wrap the entire Popcorn ball in cellophane. The balls can be hung on the tree for favors for visitors.
***
CARAMEL CORN
10 cups popped corn
1 cup pecan halves
1 cup whole blanched almonds
1 1/2 cups (packed) brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract
Toast the nuts — it brings out the flavor. Combine popcorn and nuts. In a saucepan, combine sugar, butter, syrup, and cream of tartar. Stir until sugar is dissolved, then cook without stirring over medium heat until mixture reaches the hard-crack stage — 300- to 310-degrees. Remove from the heat and stir in baking soda and rum extract. Immediately pour over the popcorn and nuts. Toss gently and spread in two large, greased baking pans. Cool completely and break into chunks.
***
CINNAMON CANDY POPCORN
8 quarts popped corn
1 cup butter or margarine
1/2 cup light corn syrup
1 package (9-oz.) red-hot cinnamon candies
Put popcorn in a large bowl. In a saucepan, combine other ingredients and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour this mixture over the popped corn and mix thoroughly. Turn onto 2 greased 15x10x2- inch baking pans (large cookie sheets that have a raised edge). Bake at 250-degrees for 1 hour, stirring every 15 minutes. Remove from the pan and place on waxed paper to cool. When cool, break apart, then store in airtight containers in a cool place (NOT the frig).
This mixture can, also, be formed into popcorn balls.
***
PUMPKIN MUFFINS
1 cup sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup canned pumpkin
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins or dried cranberries
1/2 cup chopped walnuts
Mix sugar, oil, eggs and pumpkin. Sift together dry ingredients. Stir dry ingredients into the pumpkin mixture, mixing only enough to combine. Fold in the raisins (or dried cranberries) and nuts. Over mixing causes tunnels in muffins. Fill greased muffin tins 2/3 full of the batter and bake in preheated 400-degrees oven for 18 to 20 minutes or until golden brown. Test for doneness same as for cake. Cool in pan a few minutes before removing. Serve warm with honey-butter.
***
WITCHES’ BREW
2 quarts apple cider
1/4 cup lemon juice
2/3 cup firmly packed brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
12 whole cloves
2 three-inch cinnamon sticks
Combine first 6 ingredients in a Dutch oven. Cover over medium heat, stirring occasionally to dissolve sugar. Place cloves and cinnamon in a cheesecloth bag and drop it into the simmering cider mixture. Continue to simmer 10 minute, stirring occasionally. Remove spice bag and pour cider into a heatproof punch bowl. Makes 2 quarts.
Patty Christopher is a longtime food columnist for the Parkersburg News and Sentinel.