baroness

I have these plates in green and dark blue as well, bought online. All the set pieces are oversize - the bowls and the dinner plates could be used as serving pieces. Most of the time, I use the smaller (salad???) plates as dinner ones!

I second that! But -- I have two (no disposal)!

There is a classic 'trick' for frozen casseroles: Line the dish with heavy-duty foil, freeze the food, and then pop it out of the dish.

I wonder if a visit to a well-stocked scrapbooking/paper craft supply shop would help. They tend to have myriad die-cutting machines. HTH!

"Scotcheroos" 1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups rice krispies 1 cup semi-sweet chocolate chips 1 cup butterscotch chips Place corn syrup and sugar in large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add cereal; mix. Press into buttered 13 x 9 pan. Melt chocolate and butterscotch chips together, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut when cool. My latest iteration is to substitute coarsely broken pretzels and some salted peanuts for about one-third of the cereal -- these are wonderful topped with kosher salt rather than the melted chips!

Chris, You need sugar as well as corn syrup. Icing is often half chocolate, half butterscotch chips. If you want a recipe, I can find mine.

I recall all corn flakes used for smaller wreaths, with 'red hots'/cinnamon imperials candies for accents.

Add/substitute in some rolled oats (preferably toasted) for some of the flour for 'more cragged;' you could also use larger pieces of nuts...I would do pecans with pumpkin, not walnuts. I would be concerned about the flavor of the dried milk (ick); the butter and sugar should create browning.

King Arthur has both traditional whole wheat and their wonderful WHITE whole wheat in 2 pound bags. I use the white variety in place of almost all AP flour; 5 pound bags are hardly enough for me!

Sticky rice with coconut

And here is a site with some more recipes to think about: Kosher in the Kitchen. As Lior writes, there are many substitutes for milk!

Here is a fairly famous one: Hershey's Perfectly Chocolate Cake You could substitute soy/almond/rice milk.

York patties, as well as Mounds, have always used dark chocolate. I find most of the "dark" commercial chocolate WAY too sweet -- such as Hershey's special dark, and the 'dark' M&Ms.

Most definitely *not* a cowgirl here, but perhaps: "Bull Cook and Authentic Historical Recipes and Practices" by George Leonard Herter (Author), Berthe Herter (Author) Somehow a title that begins that way sticks in the far corners of one's brain

Or, if it's chilly outside - just wave them a few times!

You have voiced a concern that I feel -- if the circumstance is at a friend's house, rather than a client's, there is the possibility of hurt feelings. Particularly with ingredients; tools not so much.

As I stated above, my headcount can vary widely. Yesterday was a record day -- almost 500% above 2009. Maybe it was a combination of being a Sunday and the gorgeous weather. I ran out of treats before 6 PM The pencils and erasers were "AWESOME" -- or so I was told by my costumed visitors.

For the grater, get a Microplane (or several). I have an older one that has 3(?) interchangeable surfaces; don't know if they still make that variety. Second for the tea towels, apron, peeler, and some sealable storage bin that could double as a dishpan. Pans? I wouldn't bother with small pans if you are suddenly cooking @ a party. Keep in mind that car storage is rather hostile to spices and oil.

Scones ARE more forgiving, as their ingredient mix is less sweet and the baked moisture content is lower. Muffins and cakes undergo a chemical change that creates the sticky tops (basically sugar, as well as being a sweetener, causes a softer crumb in baked products. It helps with the shelf life because it absorbs moisture -- but sugar attracts airborne moisture, making a sticky top). This can be disguised a bit if they are topped with streusel or the like. Otherwise, freezing is best for storage.

Since the number of trick-or-treaters here varies wildly, I stock up on fancy Halloween-themed multi-colored erasers and decorated pencils. Any leftovers can be stored for next time!

I bet savory versions could be terrific. My thoughts exactly -- adding various chiles, etc.

There are candies that employ many sesame seeds, such as brittles and chews.

Store the flaxseed meal in the freezer for best results.

Helen, a quick look at nutsonline.com finds your cherries, almonds, organic green split peas, and quite a few varieties of beans. Their customer service is quite responsive in terms of other things that may not be on their website.

I have baked with *fresh* pineapple without a problem. However, the pineapple flavor is far less pronounced than when one uses canned pineapple!