Crowd Pleasers for Young and Old
Are you in need of a Halloween recipe for some traditional Halloween foods
like Candied Apples, Corn on the Cob or Soul Cakes? You know, the stuff
that’s yummy but simple! Then great, ‘cos we’re sticking with recipes
that are easy to make and will definitely be crowd pleasers for kids and
Corn on the Cob
better way to celebrate the harvest (it is that time of year after all)
than by eating some freshly picked corn on the cob. A truly traditional
Halloween recipe to suit any taste.
If the corn is young, fresh and tender
(picked that morning), remove the husks and cook for 2 minutes maximum
in rapidly boiling unsalted water (salt makes the kernels tough). If the
corn is a bit older or has been refrigerated, boil it for 4 minutes.
Best for cooking only one or two ears of corn. Cook with husks off at
the highest setting (one ear for 2 minutes, two ears for 5). Rub ears
with butter or olive oil before cooking, if desired.
Roasting on the grill–
Husks on or off, there’s really no need to soak the ears or remove the
silks (they’ll come off with the husk). Place on hot grill. If husks are
on, let them char a bit to impart a wonderfully smoky flavor to the
corn and grill six to eight minutes. Or remove husks for beautiful color
and taste (the heat caramelizes the sugar in the corn) and grill for 3
Roasting in the oven–
Set temperature to 450 degrees and roast six to eight minutes with husk
on. If you desire seasoning, first pull back the husk, rub with
flavored butter or olive oil and pull the husks back over the tops.
Cakes are traditionally prepared on All Saints’ Day (November 1st) to
celebrate All Saints’ or All Hallows’ Day – originally the pagan
Feast-of-the-dead – an occasion when people remember their dead
relatives and pray for them. These flat, oval or round buns made from
spices and saffron are so simple to make that the kids can help you out.
6oz (175g) butter
6oz (175g) caster sugar
3 egg yolks
1lb (400g) plain flour
1 teaspoon mixed spice
3oz (75g) currants
A drop of milk
the flour and mixed spice together. Cream the butter and sugar together
in a bowl and beat in each egg yolk. Then add the flour and spice,
currants and a little milk. Mix to form a soft dough. Make the dough
into flat cakes, mark a cross on each one and lay them on a greased
baking sheet. Bake in a moderate oven (350F / 180C) for 15 minutes until
A great Halloween recipe for the kids, and they even sneak in a bit of nutrition! Certainly reminds me of being a little person!
2 Cups granulated sugar
2 Cups corn syrup
1/3 Cup cinnamon candy
1 Cup water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6 Medium apples
Remove stems from the apples, wash, and pat dry.
a wooden skewer in each apple, running through the apple from stem end
to base without protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
Cook until candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with cooking spray so it’s ready ahead of time.
soon as mixture reaches 300 degrees, remove it from heat and quickly
dip each apple-one by one-into the mixture until it is thoroughly
Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.
Let the apples reach room temperature before eating.
Pumpkin Pie is a Thanksgiving specialty, it can also be cooked at
Halloween as a celebration of the Autumn season. One of my favorite
desserts as it brings together all the spices of the ages and sweetness
and creaminess of pumpkins.
9 inch pie crust
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk(1 can)
1/2 tsp. allspice
pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add
the eggs and mix well. Add evaporated milk, water, and vanilla; mix
Pour into pastry-lined pie pan. Bake at 400F/ 220C for 15
minutes; reduce heat to 350F/180C and bake about 35 minutes longer, or
until center is set. Cool on a wire rack. May be eaten cold or at room
temperature and can serve with whipped cream.