Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

No trick treats

Halloween has been scrubbed and washed and evolved to a point where kids don't do "tricks" an more but they haven't given up the "treats." Will there ever come a day when "treats" are not appreciated. Today the treats are seen to be a reward for wearing a mask and putting on a costume...adopting another whole personality. Young or old, we all enjoy an excuse to do that. Then too, we older folk don't mind Halloween treats either. Here are a few treats which can be styled to plop into a child's eager bag or to put on a plate for the "kids" who are too old for tapping into the largess of neighbors.


So simple kids can make these themselves. Great hors d'oeuvres, too.

5 plain or flavored 10-inch flour tortillas
3/4 cup grated Parmesan cheese
2 teaspoons chili powder
1/3 cup (5 tablespoons + 1 teaspoon) melted butter

Preheat oven to 350F and grease baking sheets. Use Halloween cookie cutters to cut tortillas into shape such as ghosts, goblins, witches or jack-o-lanterns. Lay the cutouts slightly apart on 2 nonstick baking sheets. Mix cheese with chili powder. Brush tortillas with butter and sprinkle with cheese mixture. Bake until golden and crisp, about 15 minutes. If you have 2 pans in oven at the same time, switch pans about half way through baking period. Transfer crisp to racks and serve either warm or cool. Makes 48 small or 10 to 12 larger crisps.


You and/or the kids could make these with graham crackers, or even saltines, instead of vanilla wafers.

60 vanilla wafers
1 tablespoon water
orange food coloring (or yellow plus red)
1 cup dried coconut
30 thin chocolate mints
1 egg white
orange colored sprinkles or orange M&M's

Preheat oven to 350F. Arrange half of the wafers rounded side down on a cookie sheet. In a covered jar or plastic container combine water with orange food coloring. Add coconut and shake well to color the coconut. Dry on paper towels. Place a mint on the flat side of half of the cookies. Place in oven until candy softens and then sprinkle coconut onto the melted candy. Top with remaining wafers, rounded side up, and brush with egg white. Sprinkle with more coconut and /or orange colored sprinkles or with black poppy seeds or bits of licorice. Makes 30 cookies.


This is a good recipe for using cookie cutters to match any season. Kids love doing the cutting, of course.

2 cups sifted all-purpose flour
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
1 cup granulated sugar
1/2 cup butter, softened
1 egg white
1 tablespoon water
1 1/4 cups sifted confectioners sugar
1/2 teaspoon vanilla, lemon or almond flavoring, optional
orange food coloring
1/2 cup finely chopped walnuts, orange or black sprinkles, chopped licorice or anything that seems appropriate, optional

Sift together flour, cinnamon and salt. Finely chop walnuts. Beat together butter and sugar until pale and fluffy. Stir in flour mixture and nuts. Shape into disk, wrap in plastic wrap and chill about 1 hour. Preheat oven to 325F and grease baking sheets. Keeping remaining dough chilled. On lightly floured surface roll out half of the dough at a time, to 1/4-inch thick. Cut cookies and arrange 1-inch apart on greased baking sheet. Bake in middle of oven until firm but not browned, about 10 minutes. Cool on racks. Icing: Whisk egg white and water, whisk in sugar and flavoring until smooth and spreadable. (You may need more confectioners sugar.) Decorate before icing hardens, which may take 1 hour.


These are elegant cookies, from Barbara Fayeulle, Longmont, CO, are good any time of year but if you fill them with apricot jam the color qualifies them them as a Halloween treat.

3 cups all-purpose flour
1 1/4 cups confectioners sugar
1 teaspoon vanilla
3/4 teaspoon salt
1 1/4 cup butter, softened
2 teaspoons powdered egg white or 1 egg white
2 tablespoons warm water
1/4 cup granulated sugar
1 cup jam, strained

Sift together flour, confectioner sugar and salt. Beat butter until creamy. Slowly add flour mixture just until blended. Form dough into a disk ,wrap and chill until firm about 1 hour. Arrange racks in center of oven and preheat to 300F. On lightly floured surface roll dough slightly less than 1/4-inch thick. Cut into 1 1/2-inch rounds. Arrange 1-inch apart on greased baking sheets. Reroll scraps once (cookies will become tough if dough is worked too much.). Whisk together powdered egg white and warm water or whisk egg white with water. Brush over cookies and sprinkle with granulated sugar. Bake until pale golden, 10 to 15 minutes. Remove from pans and cool on rack. Sandwich the preserve between un-sugared sides of the cookies. Makes about 5 dozen.


Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com