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Archive for Tuesday, October 25, 2005

Lawrence youths concoct tricky treats

October 25, 2005

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Members of the Journal-World Teen Board put tricks into their treats just in time for the holiday. They brewed up some spooky concoctions to offer at Halloween parties, and they say the treats are frightfully good. Here are their recommendations:

Hannah Fowler, a sixth-grader at Deerfield School, shown with Edible Eyeballs.

Hannah Fowler, a sixth-grader at Deerfield School, shown with Edible Eyeballs.

Edible Eyeballs

3.4-ounce box vanilla pudding mix

Milk

Jelly beans

Lifesavers Gummy candy

Plastic eggs

2 empty egg cartons

Make pudding according to directions on box. For each eye, put a jelly bean into the center of the Lifesavers Gummy candy and put in plastic egg half. Pour pudding on top of the candy, then place the egg halves in an egg carton in the freezer for about three hours. After frozen, let them sit at room temperature for about three to five minutes. With the back of a fork, press down on the side of the pudding, rolling it out of the egg cup. Place the eyes in a freezer-safe dish in the freezer if you're not serving them right away. Makes 24 eyeballs.

- Recipe provided by Hannah Fowler, sixth-grader at Deerfield School

Butterfinger Popcorn Balls

6 cups popped popcorn

3 (2.1-ounce size) Butterfinger candy bars

1/4 cup butter or margarine

3 1/2 cups miniature marshmallows.

Froot Loops or Cheerios cereal

Combine popcorn and chopped Butterfinger candy bars in large bowl. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. When cool, stick cereal pieces into balls to make eyeballs or other Halloween features. Store in airtight container. Makes six balls.

Eric Palmquist, a seventh-grader at Southwest Junior High School, shown with his Butterfinger Popcorn Balls.

Eric Palmquist, a seventh-grader at Southwest Junior High School, shown with his Butterfinger Popcorn Balls.

- Recipe provided by Eric Palmquist, seventh-grader at Southwest Junior High School.

Spooky Spiders

Oreo cookies (Double Stuf works best)

Pretzels

Chocolate frosting

Mini M&M's

Break the pretzels into pieces as long as you want your spider's legs to be. Then stick these pieces into the Oreo (four on each side).

The pieces may not fit into the Oreo, if this happens simply open the Oreo, put in the pretzels, and put it back together with some of the chocolate frosting.

Then, use the frosting to stick two M&M's onto the Oreo for eyes.

- Recipe provided by Victoria Gilman, a seventh-grader at West Junior High School.

Desserts to Die For:

Victoria Gilman, a seventh-grader at West Junior High School, shown with her Spooky Spiders.

Victoria Gilman, a seventh-grader at West Junior High School, shown with her Spooky Spiders.

Haunted House

1 cup (2 sticks) butter, softened

2 cups firmly packed light brown sugar

3/4 cup light corn syrup

2 large eggs

5 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

Royal icing and decorating glaze (recipes follow)

Assorted food colorings

Mikkayla Kunkle, a sixth-grader at Cordley Elementary School, made the Desserts to Die For: Haunted House.

Mikkayla Kunkle, a sixth-grader at Cordley Elementary School, made the Desserts to Die For: Haunted House.

2 cups M&M's chocolate mini baking bits

In a large bowl, cream butter and sugar until light and fluffy; beat in corn syrup and eggs. In medium bowl, combine flour, baking soda and spices; blend into creamed mixture.

Wrap and refrigerate dough 2 to 3 hours. Preheat oven to 350 degrees. Grease cookie sheets. Working with 1/3 of dough at a time on floured surface, roll to 1/8-inch thickness. Cut out two 10-inch-by-6-inch rectangles for roof, two 6-inch-by-8-inch rectangle for sides of house, and two 9-inch-by-7-inch rectangle for front and back of house. Cut out a door space and windows if like. Roll scraps to 1/8-inch thickness; cut out with Halloween cookie cutters; place on cookie sheets. Bake 5 to 7 minutes or until lightly browned. Cool completely.

To make Royal icing: In large bowl, beat three egg whites until foamy. Add 3 cups powdered sugar; beat until stiff.

Teen board treats, shown clockwise from top left, are Butterfinger Popcorn Balls, Haunted House, Edible Eyeballs and Spider cookies.

Teen board treats, shown clockwise from top left, are Butterfinger Popcorn Balls, Haunted House, Edible Eyeballs and Spider cookies.

Decorating glaze: In bowl, combine 4 cups powdered sugar and 1/4 cup water until smooth. If necessary, add additional water, 1 teaspoon at a time to make pourable glaze.

Cover 12-inch square of cardboard with aluminum foil to use as house base. Spoon Royal icing into resealable plastic bag; seal bag. Cut tiny corner off bag. Pipe icing on edges of all house pieces; "glue" together at seams and onto base. Let stand at least one hour or until icing is set, supporting walls with heavy glass. Tint decorating glaze with food colorings. Spread house and cookies with glaze; decorate with M&M's.

Makes one centerpiece.

- Recipe provided by Mikkayla Kunkle, sixth-grader at Cordley School.

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