Earlier this week, special guest, Hugh Sweatt, was talking about how, when he was a kid, he knew which houses to go to and which houses to skip on Halloween. He talked about how people used to hand out homemade candy and popcorn balls rather than the pre-packaged, bite-sized candy people hand out today. Now, keep in mind, he was talking about a time when children could safely roam their neighborhood and people watched out for each other’s children. Trick-or-Treaters would create their costumes out of items from their parents’ closets and their mother's make up bag, and then they would grab a pillowcase and set out on their mission. They would spend hours hanging out with their friends, knocking on doors and getting great treats only to come home, empty out their sugar treasures and go out for more.
These days, Halloween is so different here in Western Kentucky. As soon as the Halloween parties are over at school, parents take their children to the local cities for the “Downtown Trick-or-Treating”. It's like a one stop shopping for those with a sweet tooth. I am sure this is more convenient for parents who are already tired by the end of the day. After walking up and down the strip visiting all the businesses, you can go home and collapse and let the kiddos enjoy their stash.
While this is all very nice, I kind of miss the days of walking up to a door, ringing the bell and watching the homeowner Oooo and Awww over the creative costumes the children put together. I miss getting homemade treats wrapped in plastic wrap or the full-sized candy bars. These days, if you are lucky enough to get a candy bar, it is one of those “fun-size” candy bars. I call those little treats “just enough to make me mad” size.
Have a great Halloween and watch out for all the little ghosts and goblins.
CANDY CORN RICE KRISPIES
●½ c butter
●9 c miniature marshmallows
●10 c chocolate crispy rice cereal
●2 c candy corn
●¾ c miniature chocolate chips
●assorted candy pumpkins
Melt butter in large saucepan over medium heat. Add marshmallows and stir until smooth.
Pour cereal, candy corn and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray. Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1-1/2 inches apart. Cool, then cut into squares.
CARAMEL POPCORN BALLS
●1/2 C. butter
●2 C. brown sugar
●1 C. light corn syrup
●1 (14 oz.) can sweetened condensed milk
●1 tbsp. vanilla extract
●4-6 quarts (16-24 C.) popped corn (unpopped kernels removed)
In a heavy saucepan, combine butter, sugar, and corn syrup. Bring to a boil. Pour in condensed milk. Return to a boil. Boil five minutes. Remove from heat. Stir in vanilla extract. Pour hot caramel over popped popcorn and stir with a wooden spoon or spatula. Grease hands and form popcorn mixture into balls. Let balls cool on greased cookie sheets or waxed paper.
HOT SPICED CIDER
●1 gallon cider
●12 cloves
●2 cinnamon sticks
●1/2 lemon sliced
●1 T honey
●Cinnamon sticks for garnish
Mix ingredients together in pan. Simmer 10 minutes to 1 hour. Strain before drinking. Keep in refrigerator and warm in microwave as needed. Garnish with whole cinnamon sticks.
NEXT WEEK—Book 'Em, Danno
Remember......Life is short. Eat Dessert first!!
wow, i didn't think i was that old! but i totally remember roaming the neighborhood w/ my cousins and getting popcorn balls every year from my great-aunt rowena!
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