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Treats - no tricks

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I used to make all of these recipes for my girls and their friends at Halloween. This year my grandson Owen will get them for trick-or-treat. (My other grandson Archer is a little young for treats; maybe next year.)
I grew up eating Eloise’s Caramel Corn, and it was (is) one of my very favorite treats. Eloise Hillary was our neighbor in Sidell, Ill., and frequently shared her best recipes with Mom, Dad and me. (I remember her homemade pies very fondly, also homemade noodles.) Mom and I were particularly crazy about her caramel corn. Sometimes it would all be gone by the time Dad got home. Thanks, Eloise.
The Dandy Candy is full of good things like wheat germ, oats and raisins, all wrapped up with chocolate and peanut butter. I call this one of my “old hippie recipes.” It’s delicious, and fun for the kids to make.
Another super-simple treat that everyone likes is Heavenly Hash. It’s hard to eat just one, so make them small.Happy Halloween from Susan’s Kitchen!

Eloise’s Caramel Corn
1/2 c. butter or margarine
1 c. brown sugar
1/2 t. salt
1/4 c. corn syrup
1/4 t. baking soda
1/2 t. vanilla
3 quarts popped popcorn

Bring butter or margarine, sugar, salt and corn syrup to boil, stirring constantly. When it comes to a boil, boil without stirring five minutes. Remove from heat; add vanilla and soda, mix well. Pour over popcorn in large bowl. Mix and stir till well-blended, then put in large buttered pan and put in 250-degree oven for one hour, stirring every 15 minutes. Let cool.

Dandy Candy
8 oz. chocolate chips
2 T. peanut butter
3/4 c. wheat germ
3/4 c. quick oats, uncooked
1/2 c. coconut
1/2 c. raisins, chopped

Melt chocolate and peanut butter together. Add all remaining ingredients and mix well. Shape with buttered hands into small balls. Refrigerate till firm. Makes two dozen.

Heavenly Hash
1 (12oz) pkg. chocolate chips
1 can Eagle Brand sweetened condensed milk
1 lb. mini marshmallows
1 c. pecan halves

Melt chocolate chips and stir in Eagle Brand milk. Mix well and add mini marshmallows and pecans. Mix well and drop by tablespoon onto greased pan.  Chill till firm. Makes three-dozen.