HAPPY HALLOWEEN!


Deutsch: Halloween-Deko, Concord, MA, USA

stiff egg whites
stiff egg whites (Photo credit: She Paused 4 Thought).

Today brings a normalization of the weather here in New England after the monster hurriane, Sandy, hit our shores.  We give thanks to God that we were spared, in my hometown, the devastation that struck the coast farther south of here, especially in the states of New York and New Jersey.  Our prayers go out to those whose lives were disastrously affected by the hurricane everywhere along the eastern seaboard.

Today, for everyone who is able to celebrate this Halloween holiday with some resemblance of normalcy, I simply give you an recipe from an old church bulletin.  I’m unsure where it originated from, but it was being used and copied somewhere around the 1960’s and has been made in my family to celebrate different holidays since that time. It is very good to use at children’s costume parties.

RASPBERRY KISSES

3 egg whites

3  1/2 Tablespoons raspberry gelatin

3/4 cups sugar

1/8 teaspoon salt

1 Tablespoon white vinegar

1 cup mini chocolate chips

Line and grease large baking sheet with parchment or brown paper and preheat oven to 250 degrees Fahrenheit.

Beat egg whites and salt on high speed with electric mixer until light and foamy.  Gradually add gelatin and sugar and continue beating to stiff peaks.  Mix until sugar is totally dissolved or kisses will be sticky.  Add the vinegar.  Fold in the chocolate chips.  Drop by teaspoon onto lined, greased baking sheet.  Bake kisses at 250 degrees for 25 minutes and then turn off the oven, leaving them in oven for additional 20 minutes.  Remove baking sheet from oven and remove immediately to wire baking rack to cool.

Makes 6 dozen.

I hope you find these simple to make, and please have a safe, happy Halloween night.

Advertisements

Indian Pudding (sugar free)


Maple syrup houses

Maple syrup houses (Photo credit: Wikipedia)

The First Thanksgiving, painted by Jean Leon G...

I often made a version of this Thanksgiving pudding in honor of the Native Americans who shared the first American Thanksgiving that took place close to my home at Plymouth, Massachusetts.  It is an old American tradition to have this simple pudding during this autumn season, but in these modern times, it has fallen out of favor to be replaced by packaged pudding mixes.  It’s very easy to make and would make a good addition to the Thanksgiving table.  Serve it up with some sugar-free dairy whipped topping or a dietetic ice cream for an almost authentic diabetic treat.

INDIAN PUDDING:

1/4 cup cornmeal

2 cups milk

1/3 cup thick sugar-free maple syrup

1 egg, beaten

1/2 teaspoon cinnamon

1 Tablespoon margarine (60% oil content) or butter if desired

1/4 cup raisins

1/4 cup finely chopped walnuts

1/4 teaspoon salt

Mix together the milk, salt and margarine.  Scald this mixture by bringing it to a rapid boil.  Mix the cornmeal into the milk mixture slowly.  Cook in a double boiler for about 15 minutes until mixture is thick.  Add maple syrup, beaten egg,  salt, cinnamon, and raisins.  Add chopped walnuts and mix thoroughly.  Put into pan that has been sprayed with butter flavored cooking spray and bake at 350 degrees Fahrenheit for approximately two hours.  Pudding should be slightly firm and knife inserted should be slightly dry.  Serve cold or slightly warm.

Thanksgiving Will Soon Be Here (with diabetic recipe)


English: "The First Thanksgiving at Plymo...

English: “The First Thanksgiving at Plymouth” (1914) By Jennie A. Brownscombe (Photo credit: Wikipedia)

The holiday of American Thanksgiving soon approaches, this year falling on Thursday, November 22nd.  This is the time to start thinking about buying your turkey.  The turkey sales at your local supermarket will be coming up soon and, if that is your choice of a entree this year, it would be a good time to consider what type it will be, whether it be a frozen, fresh, Kosher or pre-basted.  The choices in many markets are endless.  I’ll bring you more information on choosing and preparing a turkey at a later date.  In the meantime, here is a little quote and a recipe which can be used interchangeably for a variety of holidays,  be it Halloween, Thanksgiving, Rosh Hashannah, Christmas or New Year or any other special occasion.  Feel free to give the sugar-free, diabetic recipe a try.  I like it a lot and use it on a weekday basis.

Ah! On Thanksgiving day, when from East and from West,

From North and from South come the pilgrim and guest,

When the gray-haired New Englander sees round his board

The old broken links of affection restored,

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before,

What moistens the lip and what brightens the eye?

What calls back the past, like the rich pumpkin pie?

_________________________________________________________________________________________

CRANBERRY NUT CRUNCH BRITTLE

1 cup dry sugar substitute (cup for cup measure)

3/4 cup salted nuts (such as peanuts, cashews, almonds, or macadamia), chopped coursely

1/2 dried cranberries

1/2 cup sugar-free maple syrup

1 teaspoon margarine or butter

1 teaspoon baking soda

teaspoon vanilla extract (not imitation)

Spray a large rimmed baking sheet with cooking spray or butter it.  Taking a very large, heat-proof glass measuring bowl, mix the maple syrup and the dry sugar substitute and microwave on High Power for 4 1/2 minutes.  Add the margarine or butter and the vanilla extract, mixing well to combine.  Continue to microwave for 1  1/2 minutes.  Mix in the baking soda.  Stir thoroughly until the mixture becomes light and airy.  It should foam a bit.  Pour the hot mixture onto the baking sheet.  Place the baking sheet on a heat-proof kitchen surface such as a wire baking rack.  Cool for 1 hour.  Break into pieces and store in tins or other sealed container.  Makes 8 servings.

140 calories

7 grams Fat

5 grams Carbohydrate

170 grams Sodium

3 grams Protein

8 mg. Calcium

1 gram Fiber

Happy Holidays to all!

HALLOWEEN AND THE DRUIDS (with recipe)


The March 1909 edition of The Druid, the magaz...

The March 1909 edition of The Druid, the magazine published by the Ancient Order of Druids. (Photo credit: Wikipedia)

Halloween Costumes

About 2000 years ago in what is now the green lands of Ireland, the nation of France, and the United Kingdom, the new year was celebrated on November 1st.  It was the beginning of the cold, dark weather in those lands.  The winter season was synonymous with death.  The Celts lived in those lands and they held the belief that on October 31st, the night of Samhain, that the ghosts of all the dead came back to life.  n that night, the spirits played pranks and tricks, causing problems by damaging the harvest and reeking havoc in many other ways.  Celtic priests believed that these spirits had come back to earth to ease the Druids’ attempts to predict the future.

To solve this, the Druids built large bonfires to burn sacrifices.  The populace observed this day of the dead by wearing costumes in the form of animal skins or animal heads.  Fortune telling was also done on this night.  When the celebration was done the hearths were relit from the bonfires to usher in a mild winter season.

When the Romans conquer most of the territory in the year 43 A.D., they held rule for over 400 years.  During this time two holidays were merged into one creating the Celtic celebration called Samhain.  One holiday was Feratia, held in late October and the other was name after the goddess Pomona, goddess of trees and fruit.  It is believed that apple bobbing originated with this goddess because she was symbolized by the apple.  Today, children at Halloween parties held throughout the world bob for apples.  The custom more than likely originated in those ancient times.

By the seventeenth century, Christianity had spread to Celt lands.  Pope Benedict IV, in the 1600’s, deemed November 1st as All Saints Day, trying to replace the practice of the pagan festival of  the dead with a Christian replacement.  This day of All Saints was also known as All-hallowmas or, alternately, All-hallows.  The night before it, which once was known as Samhein began to be know as All Hallows Eve. and, as the years went by the night became known as Halloween.

To this day bonfire are lit, in some places, on Halloween night.  Children and adults alike dress in devilish costumes as ghosts, goblins, favorite characters and all manner of ghoulish, frightening dress.  The populace in many nations delight in door to door trick-or-treating and festive, spooky parties.  Little know the true meaning of Halloween night, but all delight in the ghastly activities.

Below is my recipe for Druid Stew.  No one knows from whence this stew came from, but it could have come from the burning hearths somewhere in the land of the Celts.

DRUID STEW

2 pounds stewing beef, cut in cubes

5 potatoes, skin on, chopped into one inch cubes

1  1/2 cups cut up celery, slice diagonally

5 Tbsp. quick cooking tapioca

6 carrots, cut diagonally

1/2 cup beans (northern, pea bean, kidney) – canned

1 package onion soup mix

1 Tablespoon sugar

2 cups tomato juice

4 cups water

two bay leafs

teaspoon parsley

1 teaspoon salt

pepper to taste

In layers with beef at bottom, place all ingredients except tapioca , juice and water, one on top of another (in layers) into a deep oven-proof pot with lid.  Pour liquid on top of dry ingredients and then sprinkle with tapioca.  Put lid on tightly or use tin foil.

Bake at 350 degree for 4 hours.  Do not open the oven door or take lid off pot.  Do not stir the stew – leave the lid on.

Serve with puff pastry pumpkins, witches and ghosts made from Halloween cookie cutters and frozen puff pastry sheets, or with your favorite ghostly bread. (Puff pastry can be found in your supermarkets’ frozen department).

Auntie Annie’s Halloween Chocolate Turtle Candy


English: A Pearson's Bun Bar shown whole. One ...

English: A Pearson’s Bun Bar shown whole. One of three flavors (caramel specifically) but all of the Bun Bars have the same outward appearance. Candy was provided from the Pearson’s Candy Company to Evan-Amos for the direct purpose of adding pictures to the Wikipedia articles. (Photo credit: Wikipedia)

My Auntie Annie’s busiest times of the year were most major holidays.  Not only was she busy during American holidays, but during most of the major international ones, as well.  You see, she was a worker at one of the larger U.S. candy factories that made famous brand novelty and boxed fancy assortments.  She had been working at the factory as a line worker and then a fancy chocolates dipper since the turn of the 20th century.  She would trek off to the chocolate factory every morning for over fifty years, having started her job, in those very emancipated days, at a young and tender age.   Her salary was well received by her struggling family, who also enjoyed the fruits of her labors – having access to chocolate bars, candy wafers, turtle clusters, caramel, and a full product line of tooth decaying, fattening goodies.

During the holidays , before Halloween, Auntie Annie would have us for a visit and when she was making candy gifts for Halloween, Thanksgiving, New Years, Hanukkah and Christmas, she would often teach me how to make one of the famous candies that she worked to turn out on a daily basis at the factory.  She would have huge pans of bubbling, boiling caramel.  Chocolate would be melting at the front of the stove.  Her idea of a double boiler was a spaghetti cooking pan with a very large bowl sitting on top.  There were several of these crowding her old fashioned stove.  She taught me how to make her famous Chocolate turtle clusters when I was about fifteen years old.  During that visit, she also tried to teach me how to put the swirls on those fancy chocolates with creme centers, but I was a dismal failure and my attempts looked more like puckery little blobs.  Those were fun and unique Autumn days and we, as little children (and all of our young friends, too),  looked forward to our holiday boxes and tins of these delicious, sinful, ultimately perfect treats. I hope you like them as much as my family does.

ANNIE’S CHOCOLATE TURTLE CANDY

Equipment needed – large baking sheets, metal spoons, wooden spoons, measuring spoons, waxed paper, large metal bowls, double boiler, candy tins and boxes.

Cover baking sheets with waxed paper and grease lightly grease waxed paper with margarine.

INGREDIENTS

42 candy caramel squares

3 Tablespoons butter

2 teaspoons shortening

1 teaspoon vanilla

2 cups dry roasted peanuts, unsalted (may use toasted walnuts, unsalted almonds, macadamia nuts or hazelnuts)

1 cup milk chocolate morsels or chopped milk chocolate bars

Arrange several nuts, in cluster, on baking sheet.  You may use the amount you would like.  Place nuts one inch apart or more from each other.  Put caramel squares in the double boiler with butter and put over boiling water until completely melted, stirring constantly.  When caramels are melted, remove from stove and stir in vanilla.  Drop melted caramel in spoonfuls onto nuts until they are thoroughly covered.   Let nut clusters cool to a firm, cool stage.  Melt the chocolate and butter in double boiler over low heat, stirring constantly, until smooth.  Pour melted chocolate over nut clusters and cool them on the tray until they are firm.  Do not chill in refrigerator as this may discolor the candy clusters.  Put in metal tins between squares of wax paper and store in a cool, dry place.

We always loved making these with my Aunt Annie and no holiday was complete without them.  I plan to get started on mine in a few days for future gift giving.  I wonder if my aunt haunts the old site of the candy factory these days, wandering the halls, checking on equipment, chocolate mixtures, and trekking into the factory to check on the efficiency of present day laborers.

If they hear the sound of her shoes tapping around the chocolate vats, then they know that she’s on the lookout  this Halloween season.

Happy Halloween.

The Witches of Salem, Massachusetts


Examination of a Witch by T. H. Matteson, insp...

Title page of "A Modest Enquiry into the ...

Salem, Massachusetts lies just north of my home in the vicinity of Boston, Massachusetts on the northeastern coast of the United States.  The town is steeped in early colonial history being the location of the famed Salem witch trials.  To this day, the infamy of trials remains strong in the minds of New Englanders, and to the thousands of American tourists and foreign visitors who flock to  Salem throughout the fall season and Halloween night on October 31st.  During this time, many venues are open to visitors who come dressed in all manner of costume to visit restaurants, plays, museums, local merchants, ghost houses, and historical attractions.  If you have a chance to come to Salem for a attraction or tour, don’t be surprised if you see revelers dressed as ghosts, goblins or ghoulies, witches, monsters, and vampires.  You might even meet up on their fog ridden, supposedly haunted sidewalks or graveyards,  the ghosts of hung trial victims or, perhaps, a wandering brain-eating zombie.  Revelers abound and children and, adults as well, all enjoy the festivities that are, in thanks,  mostly to the witch trials that took place there.  Here is a brief, capsulized explanation of the events that took place in those harsh, superstitious times.

In 1692 at what is now Salem, 20 people were put to death and 200 were accused of practicing witchcraft.  Hysteria reined in the town and the surrounding area, spreading throughout Massachusetts.  It was during those early years of the colony  that it was believed that the devil granted those loyal to him the power to cast spells and to bewitch the inhabitants.

In 1628, Massachusetts Bay Colony was founded through a charter with King Charles II of England.  The Puritans, through this charter, were given rights to colonize in that area of Massachusetts.  The charter was revoked later because of violations, including discriminating against Anglicans and running a mint, among other infractions.

In 1691, resentment ran high among the colonists.  Families argued with neighbors over minor disputes, smallpox ran rampant, and problems arose with the local Native American tribes.  Add to that harsh New England weather and the populace was ripe for tension.

In the early Winter of 1692, young girls – Elizabeth Parris and Abigail Williams began having fits (contortions, shaking, screaming and gibbering in what appeared to be some devilish throes of spasms).  Soon, other girls in the town also started showing signs of what the local physician deemed to be bewitchment by the devil.  Arrest warrants were issued the following month for Sarah Good, an elderly woman, and Sarah Osborn, a beggar, who the girls accused of witchcraft.  As time went on more girls joined the hysteria and they too began having uncontrollable devilish fits,  with the addition of feeling as if they were being bitten and pinched.

Mary Shelby, a neighboring matron, proposed a counter black magic in the form of requesting that her slave, Tituba, bake a rye cake cooked with the urine of a victim.  The cake was to be fed to a dog (a witches agent).  Tituba was also being suspected of witchcraft and bewitching of her neighbors.   Her baking of the witch-cake made her even more suspect.  On February 29th warrants were issued for Tituba and two other woman.  Some victims, at this point claimed  they saw “witches flying through the mist”.  Tituba, in the end, after a trial in a court of ‘oyer’ and ‘terminer’ admitted to being a witch to shift blame from herself and cast doubts on others.

Eventually, when the trials ended nineteen people had been executed, most hung at the Salem Gallows and others pressed by stone until their death.  Four of the victims of the witchcraft hysteria perished in prison.  Overall, 200 people were accused of witchcraft.  At a later date all of the people accused of witchery were exonerated, but the memory still lingers among New Englanders.  Today, what remains of the accused and victims are the, perhaps, imagined spirits that roam the streets and byways of modern Salem, Massachusetts.

I am including a recipe that I found locally that is very close to the original  used in the early years at Salem and the surrounding locale.  This recipe dates from the 1800’s, but I do not know how close in ingredients it is to the original.  Fat and calorie content have not been adjusted.  It would not do  justice to this original to change it.  The flavor would just not be the same.

SALEM PUDDING (or WITCHES PUDDING)

3 cups of all-purpose flour

1 teaspoon baking soda

1 cup molasses

1 cup whole milk

1 cup salt pork, chopped very fine

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Sift together the flour and spices.  Add in the chopped salt pork and raisins.  Mix thoroughly.  Dissolve the baking soda in the molasses and then add it to the milk.  Mix well until molasses is incorporated.  Gradually add the liquid mixture to the dry ingredients, beating well with electric mixer until well blended. The mixture should be smoother at this point.  Pour into large pudding mold of your choosing.  A Halloween themed mold would be a good choice.  Steam the pudding for 4 hours.  Cool the  pudding and unmold on fancy ceramic plate.  Serve with sauce of your choosing.

(To steam pudding – 1. Find a large pan with tight fitting lid to fit your mold 2. Lightly bunch a large wad of aluminum foil and place in bott m of pan   3. Wrap pudding mold in cheesecloth and place of foil without mold touching pan bottoms or sides  4. Add water up side of pudding mold halfway  5. Cover pan tightly using fitted lid and steam on low heat for 4 hours on low heat or until tester comes out clean  6. Unmold from pan after gently loosening by turning upside down onto platter or plate.)

This can be served with some whipped cream.  This is a nice dish for a cold Halloween night dinner.

A New Direction


Previously, this blog was published as ‘The Diabetic World Reader’. I realized that I must obtain advanced knowledge of my subject to make it viable and more useful to my readers. After some thought, I have decided to change the subject matter to world holidays and traditions of which is a subject of interest to many persons worldwide.

As with most people in the United States, we have contact daily with people of diverse backgrounds, cultures, and religions who celebrate the holidays and traditions that take place throughout not only the Americas, but throughout the entire world.

These pages will bring you a variety of stories, recipes, menus, crafts, book reviews, party plans and insight into various holidays and celebrations. I hope to make your holiday plans happier and less stressful, while showing you the rich diversity that exists in America and all other places on our planet earth.