When I was about 7 or 8 years old, trick or treating was terrific. We got wonderful homemade treats and special things like bottles of pop. I remember getting fudge and popcorn balls, candy apples and taffy apples, and the local candy store let us pick out a candy from their display case. That was the 1950’s!
One year our neighbor had a Halloween party where we bobbed for apples! It was very exciting.
What treats do you remember from your childhood?
Here are some to make for your children and grandchildren. Of course we can’t pass out things that are made at home to the little beggars at the door. Too bad!
Peanut Butter Spider Cookies
Yield: 4 dozen cookies
½ cup shortening
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar for rolling
24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
48 decorative candy eyeballs
½ cup prepared chocolate frosting
NOTE: Instead of Lindor Truffles, try using the small peanut butter cup candies.
Step 1 Preheat oven to 375 degrees F. Line baking sheets with baking parchment.
Step 2 Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
Step 3 Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
Step 4 Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
Step 5 Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 6 Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
Step 7 Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
Step 8 Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
¾ cup light corn syrup
¼ cup margarine
2 teaspoons cold water
2 ⅝ cups confectioners’ sugar
1 cup marshmallows
5 quarts plain popped popcorn
Step 1 In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Step 2 Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.