Saturday, October 1, 2016

13 Ghosts (1960) - Spice Krispie Ouija Treats

"Spice Krispie" Ouija Treats - a companion recipe for 13 Ghosts (1960), directed by William Castle.



October is our favorite month at RQT and we're celebrating by collaborating with B-movie review site Outpost Zeta. They kill 'em, we grill 'em! Errrr, that is to say, OZ reviews a different film each day in October, and we offer a companion recipe that ties in somehow with the movie.

Kicking it off is William Castle's 1960 film 13 Ghosts. In one scene, the main characters attempt to communicate with the spirits of the domicile by means of a Ouija board. (Read the review here.)

We hope you aren't pumpkin-spiced out already. Personally, I never consume pumpkin spice anything until it's officially fall, which was just a few days back--and even then, I go easy so I can enjoy it all autumn long without getting tired of it.

Rice Krispie treats are easy enough to make, but not everybody has access to a store that carries gelatin-free marshmallows. You can buy them at Trader Joe's inexpensively, and most "health food" stores like Whole Foods and Natural Grocers carry them, though they're a bit more pricey. But you don't really need marshmallows to make these treats. Light corn syrup and white sugar aren't that healthy for you, but neither are marshmallows. Live a little, it's the first day of Halloween--errr, October!

Ingredients:
1 cup light corn syrup
3/4 cup white sugar
1 teaspoon salt
1 teaspoon pumpkin spice
1 tablespoon margarine
1 teaspoon vanilla
1/4 cup pumpkin puree
6 cups crispy rice cereal
Black frosting/gel for writing (such as Wilton Decorating Gel, Dec-A-Cake Gel, or others)

Suggested Equipment:
Measuring cups & spoons
Medium saucepan
Whisk
Heat-resistant scraper spatula
Large mixing bowl
Parchment paper (optional) or nonstick spray
Cookie sheet

Directions:
In saucepan, combine corn syrup, sugar, and salt. Bring to a boil over medium heat, whisking occasionally. When bubbles start to rise, whisk in the salt and pumpkin spice. When the mixture begins to boil, whisk continuously for three minutes, then remove from heat. Add the margarine/butter, vanilla, and pumpkin puree and whisk until completely smooth.

Allow mixture to cool for 10 minutes while you measure the crispy rice into the mixing bowl, and line the cookie sheet with parchment paper (or spray it). After the mixture has cooled 10 minutes, use the scraper to add the mixture to the bowl of rice cereal, stirring thoroughly to coat.

Press into prepared cookie sheet evenly. (Hint: set another piece of parchment paper on top, then use a rolling pin or a can of nonstick spray as a rolling pin to roll mixture away from the center into the corners of the pan.) Allow to cool completely before decorating.




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