Welcome to the special food issue. The Crow’s Nest has prepared quite a few scrumptous food-based articles, and with our website, you can see them all in one place!
Below, you’ll find a trivia question. Answer it correctly for a chance to win a special prize. Further down is a list of simple snacks from our advertising manager. Give ‘em a try. We promise you won’t be disappointed. Keep looking around our website for information about Food Day, a special article about Food Network and PBS star Nathalie Dupree, a feature about some great food blogs, a recipe for a delicious vegan tofu scramble, an editorial about a deviously named ice cream flavor that has some moms melting with anger, and a food themed fantasy football column filled that’ll leave you ROFLing.
TEST YOUR ST. PETE FOOD KNOWLEDGE
What year was The Garden restaurant in St. Petersburg built?
Email your answer and first and last name to firstname.lastname@example.org by Monday, Nov. 7 to be entered for a chance to win a gift certificate to Crowley’s.
Special Feature: Cooking on a college budget: Super simple snacks
By JESSICA KEMPER
A lot of time or money aren’t necessary to whip up a crowd-pleasing dessert. Sometimes the most straightforward treats get the biggest raves. Each of these recipes can be prepared with only a handful of ingredients.
Almond Joy Cocoa Krispies Treats
A delicious twist on a childhood classic.
6 cups cocoa-flavored puffed rice cereal (such as Cocoa Krispies)
5 cups mini marshmallows
1 cup shredded coconut
¾ cup sliced almonds
4 tbsp. butter or margarine
Spread coconut and almonds evenly on a baking sheet. Toast in an oven at 350 degrees until golden brown, about 15 minutes. Toss a few times throughout to make sure ingredients brown evenly. Set aside.
In a large saucepan, melt marshmallows and butter over medium heat, until smooth and well combined.
Stir cereal, coconut and almonds into the marshmallow mixture. Spread into a 13-inch-by-9-inch baking pan.
Cut into squares. Makes 24 servings.
Kitchen Sink Clusters
These candies look appealing, and take only minutes to prepare.
2 cups white chocolate chips
½ cup chopped peanuts
½ cup chopped sliced almonds
½ cup mini marshmallows
1 ½ tsp. shortening
Heat the white chocolate chips and shortening in a microwave for one minute. Continue in 20-second intervals and stir, until melted.
Stir remaining ingredients into white chocolate mixture. Drop by rounded teaspoons onto a baking sheet lined with parchment paper.
Cool until set and hardened. Makes 24 servings.
Pumpkin Pie Pinwheels
A great recipe for a bake sale or potluck.
2 piecrusts, store-bought or a recipe of your choice
1 cup mashed pumpkin
¾ cup white sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tbsp. butter or margarine
1 egg white, beaten
¼ cup canned cream cheese frosting
Preheat oven to 425 degrees. Roll piecrusts onto a greased cookie sheet.
In a small bowl, combine pumpkin, ½ cup white sugar, 1 tsp. cinnamon and 1 tsp. nutmeg. Spread pumpkin filling evenly on the two piecrusts.
Roll up piecrusts. Brush each side with egg white.
In a small bowl, stir together ¼ cup sugar and 1 tsp. cinnamon. Sprinkle evenly on top of rolls. Bake for 15 to 20 minutes, or until golden.
Meanwhile, melt the frosting in microwave, and use to drizzle as desired over finished rolls. Once cooled, slice the rolls into ½ inch thick pinwheels. Makes about 20 pinwheels.
These treats look pretty, taste delicious and are ready in no time. For something that tastes less sugary, swap the roles of butterscotch and chocolate. Not a fan of butterscotch? Use semi-sweet chocolate and white chocolate instead.
12 oz. package butterscotch chips
4 oz. chopped semi-sweet chocolate
2 tbsp. + 1 tsp. shortening
Pour butterscotch chips into a bowl. Add 2 tbsp. shortening. Heat in a microwave for 45 seconds. Stir and continue to microwave in 30-second intervals, until butterscotch is smooth and melted. In a separate bowl, heat chocolate and 1 tsp. shortening for 30 seconds. Stir, and continue to heat at 20-second intervals until smooth and melted.
One by one, dip Oreos into melted butterscotch, and coat completely. Place on a plate or cookie sheet lined with parchment paper. Using a teaspoon, drizzle melted chocolate on the tops of the Oreos. Decorate with sprinkles, as desired.
Place Oreos in the refrigerator until butterscotch and chocolate is firm.