by Lynn Greene
Halloween tricks and treats for kids of all ages
If there’s one thing I know about Halloween, it’s that
it’s not just for kids anymore. It’s the second-most-popular
decorating holiday — Christmas still holds the No. 1 spot
— and it’s the third-largest party occasion, after New
Year’s and the Super Bowl.
“Halloween has become the first true people’s holiday
and its traditions have spread grass-roots fashion throughout
the culture,” said Pam Danziger, author of “Why People
Buy Things They Don’t Need.”
According to a 2004 research study by Unity Marketing,
the majority of American households will decorate their
homes for Halloween. In the same year, consumers spent
more than $1 billion on Halloween decorations.
It’s as much a holiday for adults as it is for children.
Halloween marketing began to shift toward adults in the
1970s. By 1980, a quarter of adults age 18 to 40 wore costumes;
by 1986, it was around 60 percent.
Halloween is a one-night festival of fantasy. People who
are normally emotionally restrained have the opportunity
to let loose. They get spooky, scary and even a little
bit naughty without being judged.
So, like any other holiday, there are special foods to
make, and, according to the kids I surveyed, nothing is
too gross (in name only) when it comes to Halloween. With
that fair warning, I offer the following recipes.
Jack-O-Lantern pizza
1 pre-made soft pizza crust
4 ounces sliced pepperoni
8 oz. pizza-style shredded cheese
2 oz. cheddar cheese, shredded
1 container pizza sauce
1 green pepper
Any other veggies you’d like
large baking sheet
1 small tomato
Follow the instructions provided for the pizza crust. After
you shape it into a large round, give it a stubby stem
at the top to resemble a jack-o-lantern shape. After the
crust is done, spread it with the pizza sauce of your choice,
then add pepperoni and any vegetables you would like.
Cover liberally with the shredded cheese making sure to
cover anything underneath it. Add the cheddar cheese last;
this will give the “pumpkin pizza” an orange color. Cut
green peppers into thin slivers, save a larger piece to
make the stem. Lay pieces out to make the indentations
of the pumpkin. Cut slices of tomato to make the “carved”
eyes, nose and mouth of the Jack-O-Lantern.
Bake according to the instructions on the pizza crust
wrapper, usually about 20 minutes. Serve hot, while the
cheese is still soft.
Witch’s brew
— The trick here is to get the ugliest shade of green possible
without detracting from the flavor. The frozen witches
hand of death is a real kid favorite!
1 can (15 oz. size) pineapple, pureed
2 liters of Diet Mountain Dew*
3 cups of prepared blue Kool-Aid
1 quart lime sherbet
1 new rubber glove
1 pkg. gummy worms
3-4 cups orange juice
Dry ice
Puree the pineapple in a blender or Cuisinart but don’t
make it too smooth — you want the pulp to float around.
In a large punch bowl, mix together the pineapple, Mountain
Dew, Kool-Aid and scoops of sherbet. Set this bowl inside
a larger cauldron that has the dry ice in the bottom. (Use
a larger bowl, an outdoor planter or ceramic pot — whatever
works.)
When your guests arrive, or when you want the effect of
spooky fog, add hot water to the dry ice. Dry ice, which
is frozen carbon dioxide, doesn’t melt, it sublimates —
goes directly from the solid to a gas. This gas will bubble
and appear as fog.
Dry ice can cause serious freezer burn (it’s 109.3 below
zero) so keep it away from kids and pets.
To make the frozen witch’s hand of death: Use a new rubber
glove and fill it with a bunch of gummy worms. Fill the
glove with the orange juice and rubberband or tie the top
of the glove tight to close. Freeze until solid. When needed,
hold the frozen glove under hot water for just a few seconds.
Peel the glove off and float the frozen hand in the punch
bowl for a real creepy garnish.
* If you don’t want the caffeine that’s in Mountain Dew,
use lime soda or a mixture of ginger ale with additional
blue food coloring.
Witch’s broomsticks
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 Tbsps. water
1 tsp. vanilla
1-1/2 cups flour
1/8 tsp. salt
20 pretzel rods, 4-inch size
2 tsps. shortening
2/3 cup semisweet chocolate chips
1/2 cup butterscotch-flavored chips, melted
Heat oven to 350 F. Mix brown sugar, butter, water and
vanilla in medium bowl. Stir in flour and salt. Shape dough
into 20 1-1/4-inch balls.
Place pretzel sticks on ungreased cookie sheet. Press
ball of dough onto one end of each pretzel rod. Press dough
with fork to resemble “bristles” of broom.
Bake about 12 minutes or until set but not brown. Remove
from cookie sheet. Cool completely on wire rack, about
30 minutes.
Cover cookie sheet with waxed paper. Place brooms on waxed
paper. Heat shortening and chocolate chips over low heat,
stirring occasionally, until melted and smooth; remove
from heat. Spoon melted chocolate over brooms, leaving
about 1 inch at top of pretzel handle and bottom halves
of cookie bristles uncovered. Drizzle with melted butterscotch
chips. Let stand until chocolate is set.
Sticky spiders
1-1/2 cups toasted pecans
1 pkg. caramels (16 oz.)
5 oz. thin black licorice strands, cut into 2-inch pieces
6 oz. semisweet chocolate, chopped
4 oz. milk chocolate, chopped
Chocolate curls or jimmies, optional
Line 2 baking sheets with waxed paper and lightly spray
with nonstick spray. Mound 30 small clusters of pecans
— about 3 or 4 pecans each — spaced a couple inches apart
on the pan.
Melt the caramels over low heat or in the microwave. Ladle
a tablespoon or so of warm caramel over each of the nut
clusters to make the spider bodies.
While the caramel is still warm and not set, press six
pieces of licorice into the warm caramel to make the legs.
It’s helpful to have an extra hand here, since the caramel
can set quickly. Let spiders cool 15 minutes.
Meanwhile, melt the two chocolates together over low heat
or in the microwave. Spoon about a tablespoon of melted
chocolate on top of each spider. Sprinkle with jimmies
or chocolate curls, if desired. Let cool until firm.
Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Stateline News. Contact her at lgreene@communityshoppers.com. |
