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
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.
QUICK TRICK COOKIES
You and/or the kids could make these with graham crackers, or even saltines, instead of vanilla wafers.
60 vanilla wafers
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.
COOKIE CUTTER FROSTIES
This is a good recipe for using cookie cutters to match any season. Kids love doing the cutting, of course.
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
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.