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"Double, double toil and trouble; fire burn and cauldron bubble." — Shakespeare Wickedly Delicious Whether you're hosting a Halloween cocktail party or feeding chilly trick-or-treaters, make your food memorable. Dress your dishes up; everything can be in costume this year! From Mashed "Boo" Tatoes to Devil’s Food Cake the Halloween treat possibilities are endless. back to top Sinful Sweetness Spend a weekend in December learning to 'sugar coat' and 'marble frost' in CSR's Cookies For Grown-Ups class. If making the perfect Holiday cookie has always been on your to-do list, you can cross it off. Join us for a sweet weekend of learning to bake and create beautiful handmade Holiday cookies. Cookies for Grown-Ups Saturday & Sunday, December 5 & 6, 10:00 am – 2:00 p.m. Hands-on. Cost $145 Register with a friend and receive 15% off both of your registration fees! back to top Cooking From the Root Up CSR is proud of our seasonal emphasis in the kitchen. Take a cooking class with us and learn to create meals that come from the heart and grow with the changing weather. Gnocchi & Risotto Wednesday, November 18, 5:30 – 9:00 pm Hands-on. Cost $95 Holiday Hors d'Oeuvres Wednesday & Thursday, December 2 & 3, 5:30 – 9:00 p.m. Hands-On. Cost $225 Hut Cuisine Friday, December 4, 5:30 p.m. – 9:00 p.m. Hands-On. Cost $75 Stocks & Soups Wednesday & Thursday, December 16 & 17, 5:30 – 9:00 p.m. Hands-On. Cost $185 Check out our class calendar to view all of the Home Cook Classes we offer. back to top Recipe: Classic Caramel Apples Printer-friendly version » No need to pick these Halloween treats up at the store, try making them at home! Makes a dozen Ingredients 1 1-pound box dark brown sugar 1 cup (2 sticks) unsalted butter, room temperature 1 14-ounce can sweetened condensed milk 2/3 cup dark corn syrup 1/3 cup pure maple syrup ½ tsp vanilla extract 1 tsp robust-flavored (dark) molasses ¼ tsp salt 12 sturdy lollipop sticks or chopsticks 12 medium apples 3 or more cups chopped peanuts (optional) Method Combine sugar, butter, condensed milk, corn syrup, maple syrup, vanilla, molasses and salt in a thick-bottomed 2 ½ or 3 quart saucepan. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides. Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush. Carefully pour caramel into a metal bowl. Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples. While the caramel is cooking/cooling, prepare a large baking sheet, covering it either with buttered aluminum foil or silpat. Insert a chopstick or sturdy lollipop stick into each apple, about 2-inches, top down, into the apple core. When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place on the silpat or prepared foil. The caramel will pool a little at the bottom of each apple. Place into the refrigerator to chill for at least 15 minutes. Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples. Then take chopped peanuts and press them into the apples for decoration. Return to the refrigerator to chill for at least one hour before eating. We post new recipes on our website every week. For more recipes, visit the recipe section of our website! back to top

In Oct. 26 – Nov. 1, 2009 eNewsletter: » Wickedly Delicious » Sinful Sweetness » Cooking From the Root Up » Recipe: Classic Caramel Apples Trick or Treat Trivia Where did Jack o' Lanterns originate? In Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts.                         Halloween Foodie Tip Pumpkins are great for much more than carving! Pumpkins provide 53% of vitamin A, 20% of vitamin C, plus a fair amount of potassium. So if you never got around to carving that pumpkin, you might want to cook it.                         Boulder Farmers' Market Stop by CSR's booth at the Boulder County Farmers' Market on Saturdays until November 7th. The season is winding down, so stop by and pick up free recipes, food samples, and gather advice for cooking with seasonal ingredients from the market. www.boulderfarmers.org                         Book Your Holiday Party at CSR! Give us a call to discuss the perfect party for your group or company this Holiday season. For more information, go here.

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