Rae Udy

RECIPES: Blue Witch’s Brew, Halloween Owl Bread

In recent years, home Halloween parties provide fun and good food for young and old alike without the worry of tricks instead of treats.
Greet your guests with a spooky caldron of Blue Witch’s Brew and get ready to cast a healthy spell. This recipe from the North American Blueberry Council contains just five grams of fat and 164 calories. You could trim some more fat and calories by substituting low-fat frozen yogurt for the vanilla ice cream in the recipe.
Halloween Owl Bread is a fun project for the whole family to make. These owls are loaded with great taste and nutrition by providing six grams of protein and only three grams of fat per slice. This recipe from Fleischmann’s Yeast calls for making two large owls but forming the dough into several small owls would be a great party plan.
An attractive tray of crisp, fresh veggies and bite-size fruit pieces will add to the festivities. Have a healthy, safe Halloween.
Sources:
www.webcom.com/bberry/
www.breadworld.com/index.html

Evan, four months old, enjoys his first Halloween.
BLUE WITCH’S BREW
2 ½ (two and one-half) cups fresh or frozen thawed blueberries
1 ¼ (one and one-quarter) cups apple juice
1 cup vanilla ice cream
¼ (one-quarter) cup milk
¾ (three-quarters) teaspoon ground cinnamon
In a blender whirl blueberries, apple juice, ice cream, milk and cinnamon until smooth. Serve immediately. Yields four servings.

HALLOWEEN OWL BREAD
5 to 5 ½ (five and one-half) cups all-purpose flour
2 packages Fleischmann’s active dry yeast
¾ (three-quarters) cup packed dark brown sugar
1 ½ (one and one-half) teaspoons salt
1 ½ (one and one-half) teaspoons ground cinnamon
¾ (three-quarters) teaspoon ground allspice
1 cup water
2/3 cup solid packed pumpkin
¼ (one-quarter) cup butter or margarine, cut up
4 raisins
1 egg white, beaten
Wheat germ
In a large bowl, combine two cups flour, packages of yeast, brown sugar, salt, cinnamon and allspice. Heat one cup water, pumpkin and butter until very warm (120-130 degrees). Add to dry ingredients and beat two minutes at low speed of electric mixer. With spoon, stir enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about eight minutes. Place in greased bowl, turning to grease top. Cover and allow to rise in warm, draft-free place until doubled in size, about 40 minutes. Punch down dough. Divide dough in half, reserving one half for second owl. Divide the piece of dough half into two equal pieces. Shape one into a seven by five inch oval. Place on greased baking sheet for owl body. Divide the remaining dough in half again. Shape one piece into a smooth four-inch diameter ball and place above body for head. Remove one-quarter of remaining dough piece and divide in half. Roll each piece into a small ball and place above head for ears. Pinch tops to make pointed ears. Divide remaining dough in half and roll each into a six-inch rope. Place one rope on each side of body for wings. With a sharp knife, cut two circles on head for eyes, about three-quarter inch diameter. Press one raisin in center of each circle. Repeat with reserved dough to make second owl. Cover and let rise in warm, draft-free place until doubled in size, about 40 minutes. With scissors, make one snip in “V� shape on faces for beak. Make one snip on each ear and several snips on wings for feathers. Redo eyes if needed. Brush owls carefully with egg white mixture. Sprinkle wheat germ on body only. Bake at 375 degrees for 20 minutes or until golden brown. Remove from oven and cool on wire racks. Yields two owls.

The Ballerina and Spiderman are ready for tricks and healthy treats.
AKA – Aidan, 7 1/2 and Trenton, 4 1/2.