Request of the week:
I’m looking for a rich, moist chocolate cake recipe with frosting.
– Beth from Hastings, Mich.
Send your own requests and recipes to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at firstname.lastname@example.org.
Recipes of the week: Halloween snacks
A couple of weeks ago, Audrey from Caldonia, Mich., wrote in asking for recipe ideas and party snacks for Halloween. Here’s what her fellow readers suggested.
Diane from Hillsdale, Mich., uses Red Delicious apples when she makes her caramel apples for a Halloween treat.
Mike from Bronson, Mich., says he can’t get enough of his wife’s Spooky Snack Mix. She makes a double batch — one for him and one for their children.
Linda from Tecumseh, Mich., remembers getting at least one popcorn ball every year when she and her brothers went trick-or-treating. Her recipe is from the 1950s.
For more recipes, please stop by my blog, Food, Fun & More.
- 16 wooden sticks, pointed on one end
- 16 Red Delicious apples
- 2 cups white sugar
- ½ cups white Karo syrup
- ½ cups water
- 2 cups half & half
- 2 tsp. vanilla
- ¼ tsp. salt
- In a saucepan, combine white sugar, Karo syrup and water. Bring to a boil, stirring until sugar is dissolved. Continue to boil, without stirring for 9 minutes.
- Mix together half & half, vanilla and salt in a bowl. Slowly stir into boiling syrup. Keep boiling, stirring often, until temperature reaches 235 degrees on a candy thermometer.
- While syrup is cooking, prepare apples by pushing the pointed end of the stick into the top of the apples. Place in refrigerator until ready to dip in caramel.
- Once caramel syrup is ready, remove from heat. Dip apples into caramel. Let some of the excess drip off. Place apples on waxed paper to cool.
SPOOKY SNACK MIX
- 2 cups Corn Chex cereal
- 2 cups chow mein noodles
- 2 cups mini pretzels
- ¼ cups butter
- ¼ tsp. vanilla
- 1 cup peanuts or mixed nuts
- ½ cup raisins
- 1 cup M&M’s
- ¾ cup candy corn
- ¾ cup peanut butter chips
- Mix together Corn Chex, chow mein noodles and mini pretzels. Spread out in a 9 x 13 inch baking pan or on a deep cookie sheet.
- Melt butter and add vanilla. Drizzle over cereal mixture and stir gently to coat.
- Bake at 250 degrees for 30 minutes, stirring once or twice. Let cool then place in a large bowl.
- Add peanuts, raisins, M&M’s, candy corn and peanut butter chips. Stir to mix then serve.
- 12 cups popped popcorn
- 1 cup sugar
- 1/2 c light corn syrup
- ¼ cup butter
- ½ tsp. salt
- 1 tsp. vanilla
- ½ tsp. baking soda
- Spray the inside of a roasting pan with non-stick cooking spray. Put popcorn into roasting pan. Place in a 300 degree oven just until popcorn is warmed.
- Mix sugar, corn syrup, butter and salt in a saucepan. Bring to a boil and continue boiling for 2 minutes. Remove from heat. Stir in vanilla and baking soda.
- Pour over popcorn, stirring to coat evenly. Lightly butter your hands and shape popcorn into 3-inch balls. Place popcorn balls on waxed paper to cool. Wrap each ball in plastic wrap.
Variation: substitute different flavorings for the vanilla and add a little food coloring to the syrup.
Hungry for more? Sign up for email updates from The Recipe Exchange and you’ll be notified when new columns are published. Just visit the Subscribe page and choose The Recipe Exchange.