Caramel Apple Witches
Submitted by: Jamie
49 caramels
2 tablespoons water
5 medium apples
wooden sticks
miniature marshmallows
candy corn
Melt caramels with water in 1-1/2 quart saucepan over low heat, stirring until sauce is smooth. Wash and dry apples; insert stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed paper. Create eyes and mouth with miniature marshmallow halves. Create nose with candy corn. Make hat from construction paper, leaving opening for wooden stick.

Meringue Ghosts
Submitted by: KatjaGirl

3 large egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

1/2 teaspoon vanilla

16 to 24 miniature semisweet chocolate chips
or pieces semisweet

Line 2 baking sheets (each 14 by 17 in.) with cooking parchment, or butter sheets and dust with flour. In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks. Beat in vanilla. If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets. Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart. To make eyes (noses and mouths, if desired) press chocolate chips lightly into meringue. Bake in a 200F oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. Slide a spatula under meringues to release. Makes 8 to 12 ghosts.

Notes: If making up to 1 week ahead, cool, then store airtight at room temperature.
Handle gently
: ghosts are fragile!!!

Candied Apples for Halloween
Submitted by: LisaW

1 1/2 cups sugar
2 teaspoons vinegar
2/3 cup water

1 package Cherry Kool-Aid
10 apples

Mix sugar, vinegar and water. Boil until mixture reaches 300F. Cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 candied apples.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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