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Published
by the Corpus Christi Caller-Times. CLICK FOR NEWSPAPER DELIVERY
Wednesday, October 24, 2001
These treats aim to thrill for Halloween
Associated Press
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Associated Press
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After carving your pumpkin, save the seeds and roast them.
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Try these ghoulish recipes for your holiday party
The following recipes are different approaches and focus to the idea of Halloween. Here are ideas to entertain and amuse, to share with the children, and to inspire the cook.
You will need a medium-size heavy-bottomed saucepan; a large tray; nonstick baking parchment or wax paper; aluminum foil; plenty of time.
BUTTER GUMBALLS
1 cup condensed milk
21/2 tablespoons brown sugar
21/2 tablespoons corn syrup
2 tablespoon butter
Put all the ingredients into the saucepan and stir over a low heat until the mixture becomes a beautiful toffee color, and quite thick. This will take about 25 to 30 minutes. It is important that you stir for the whole time, otherwise it will burn at the bottom.
Cover a large tray with nonstick baking parchment. Put teaspoon-size blobs of the mixture onto the paper, spaced well apart.
Allow the blobs to get completely cold and then shape into balls by rolling them between your palms. If the mixture doesn't stay in shape it means that it needs to be cooked for a little longer, so put it back on the stove and start stirring all over again.
If you are going to give a few away as presents then cut squares of foil and wrap each Butter Gumball up like a Christmas cracker.
Source: 'Roald Dahl's Even More Revolting Recipes'
ROASTED PUMPKIN SEEDS
11/2 cups pumpkin seeds
2 tablespoons butter
Salt to taste
Preheat oven to 300 F.
Scoop out seeds from a fresh pumpkin. Wash seeds under cold water, removing any stringy fibers. Blot dry with paper towels and set aside in a bowl. Melt butter in a saucepan and pour over the bowl of seeds. Sprinkle with salt to taste and mix until the seeds are well coated.
Spread the pumpkin seeds evenly in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally, until seeds are golden brown.
Source: 'The Little Big Book of Chills and Thrills' by Lena Tabori and Natasha Tanori Fried.
| Share recipe ideas and cooking tips in the Recipe forum. (Registration required, but it is free.) |
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a Scripps Howard newspaper. All rights reserved.
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