Northwest NEWS

October 23, 2000

Home & Garden

Dining In

Spooky Halloween Cookies
   1 package refrigerated sugar
   cookie dough
   3/4 c. all-purpose flour
   1/2 tsp. pumpkin pie spice
   Assorted color hard candies
   Powdered egg white (equivalent to 2 fresh egg whites)
   2 c. confectioner's sugar
   Assorted color sugar crystals
   White nonpareils
   Black food coloring paste
   Large and small Halloween themed cookie cutters
   Drinking Straw
   Large resealable plastic bags
   Meat Mallet
   Pastry bags fitted with small plain writing tips
   Baking the cookies:
   Preheat oven to 350. Line baking sheets with aluminum foil. Knead flour and pumpkin pie spice into cookie dough until smooth.
   Roll dough to 1/4-inch thickness.Using large cookie cutters, cut dough into desired shapes; transfer to prepared baking sheets. Using small cookie cutters, cut out centers. Roll scraps for additional cookies.
   Using a drinking straw, make a hole about 1/4 inch deep from the top of the shapes. Bake cookies until golden brown, 10-12 minutes. Transfer baking sheets to a wire rack to cool.
   Filling the cookies:
   Place each color candy in separate resealable plastic bags; seal bags. Using a meat mallet or rolling pin, break candies into small pieces.
   Spoon candy pieces into center of cookie cutouts, filling the space completely. Brush off any candy crumbs from the cookie surface.
   Return cookies to the oven. Bake until candy pieces are just melted and smooth, about 2 minutes. Transfer to wire racks; cool completely. Peel cookies from foil; set cookies aside.
   Decorating the cookies:
   Prepare powdered egg white as package directs. In large bowl, using an electric mixer on medium speed, beat confectioner's sugar and unprepared egg whites until thickened, about 5 minutes.
   Place half of the frosting in a pastry bag fitted with a small plain writing tip. Tint remaining frosting black; place in separate pastry bag with writing tip. Pipe designs around inner and outer edges of the cookies and decorate with colored sugars and nonpareils, as desired. Let cookies stand until decorations are set, about 30 minutes. Thread ribbon through a small hole; tie to secure. Makes about 2 dozen cookies.
   Popcorn on a stick
   12 c. popped popcorn, unsalted
   1 (1-lb.) pkg. marshmallows
   1/4 c. butter or margarine
   food coloring
   14 plastic cups (8 oz.)
   14 plastic spoons or wooden Popsicle sticks
   Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth. Add a few drops of food coloring and mix well. Pour mixture over popcorn, tossing gently to mix well. Cool five minutes. Butter inside of cups and hands well. Fill the cups evenly with approximately 3/4 c. of the mixture. Insert the spoon or stick in the center of the popcorn mixture and pack the mixture around the spoon or stick. Chill at least 1 hour.
   Makes about 14 popcorn pops.
   Cajun Corn
   10 c. popped popcorn
   1/4 c. butter, melted
   1 tsp. paprika
   1/2 tsp. onion powder
   1/2 tsp. garlic powder
   1/4 tsp. cayenne pepper
   1 tsp. lemon pepper
   Place the popcorn in a large bowl. Pour over warm popcorn. Combine seasonings and sprinkle over popcorn. Toss to mix. Spread the popcorn mixture in single layer on a baking sheet. Bake in 300 degree oven for 8-10 minutes or until crisp.
   Pumpkin Bars
   1 c. all purpose flour
   1 c. whole wheat flour
   2 tsp. baking powder
   1 tsp. baking soda
   2 tsp. ground cinnamon
   1/4 tsp. ground nutmeg
   1/2 tsp. salt
   3 eggs, lightly beaten, (or 3/4 c. egg substitute)
   16 oz. can pumpkin
   1 c. packed brown sugar
   3 Tbsp. vegetable oil.
   Preheat the oven to 350 and coat a 13 x 9 inch baking pan with non-stick cooking spray. In a small bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In large bowl, mix eggs, pumpkin, sugar, and oil. Add the flour mixture to the liquid ingredients ad mix well. Spread the batter into a baking pan, evening it out with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cut into 18 squares and store in an airtight container.
   Makes 18 bars.