HALLOWiWX SMI lALTii'S
Crunch Chocolate Clutter
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TO PREPARE: 25 ION.
6 ox. (1 pkg.) Hmliwnl choolate
pieces
4 morihmollowi, cut In eighths
ii cup pa omit i, chopped
Vi cup melft coconut
cup sucjar-coatad rice cereal
Vi teaspoon vanilla oxtract
Few grain salt
1. Line a baking sheet with waxed paper.
2. Melt chocolate pieces in top of double
boiler over hot water.
3. When chocolate is melted, add the
marshmallows, peanuts, coconut, cereal,
vanilla extract, and salt Mix thoroughly.
4. Drop by teaspoonfuls onto the lined
baking sheet. Set aside to cool.
About 2 dot. candy clusters
Orange Doughnuts
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TO PREPARE: IS M1N. TO RISE:
1 pkg. hot roll mix
2 tablespoons grated orange peel
(grated through color only)
Sugar cubes dipped in orange juice,
or pieces of ollied-orange slices
Shortening for deep-frying
1. Prepare hot roll mix according to di
rections on package. Add the grated
orange peel with the dry mix.
2. Let rise according to directions on
the package.
3. Meanwhile, prepare Orange Glaze.
4. When dough has doubled, punch
down, turn onto a lightly floured surface,
and knead lightly.
40 MIN. TO FRY: 2-3 MIN.
5. Cut off small pieces of dough. Cut a
slit in each piece and insert a sugar cube
or jellied-orange piece. Shape dough
around center to seal.
6. Deep-fry at 365F 2 to 3 min.u or until
golden brown. Turn frequently during
frying. Drain -on absorbent paper. While
still warm, brush with the Orange Glaze.
About 4 doz. doughnut
Orange Glase Put 1 cup sifted con
fectioner's sugar into a bowl. Blend in 2
tablespoons undiluted frozen orange uice
concentrate, Vz teaspoon vanilla extract, 4
drops yellow food coloring, and 2 drops
red food coloring.
Houeu-Cream Sauce
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Here's the sauce for a quick and easy waffle supper on Halloween.
TO PREPARE: 5 MIN.
1 cup heavy cream
V, cup honey
Vi cap (about 2 ox.) coarsely
chopped walnuts
Frozen waffles (heated according
to package directions)
WUch-Draught
CONVINIINCI FOOD MCIM
TO PREPARE: 25 MIN.
2 qts. apple ulce
2 cups water
I cup firmly packed brown sugar
1 cup orange ulce
6 tablespoons lemon fulce
V teaspoon ground nutmeg
2 3-ln. sticks cinnamon
1. Mix all ingredients together in a
saucepan. Set over medium heat and stir
until sugar is dissolved. Bring to boiling;
reduce heat and simmer 15 min.
2. Strain through a fine sieve into heated
serving mugs. Use a cinnamon stick as
stirrer for each mug. Serve immediately.
About 8 servings
Note: Beverage may be strained, cooled,
chilled, and served over ice block In a
punch bowl.
1. Mix together in a saucepan the cream
and honey. Cook over a low heat about
3 min., stirring gently and constantly
until mixture is blended and warm.
2. Remove from heat and stir in the wal
nuts. Serve warm over hot waffles.
About XVi cups sauce
Wot Apricot Kip
CONVINIINCI IOOO MCIFI
TO PREPARE: 15 MIN.
1 cup water
2 tablespoons sugar
4 whole cloves
1 3-ln. stick cinnamon
I 12-ox. con (I', cups) apricot
nectar
t tablespoons lemon juice
1. Mix together in a small saucepan the
water, sugar, cloves, and cinnamon stick.
Set over low heat and stir until sugar is
dissolved. Increase heat and bring to boil
ing. Boil gently 5 min.
2. Add the apricot nectar and lemon
juice. Continue to heat until very hot.
Remove spices and serve immediately.
About 4 servings
Note; Beverage may be cooled, chilled,
and served over ice cubes.
1
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