This week the Chef Sprouts will learn about the history of Halloween and how and where trick or treating began. The Pies, Cakes, Cookies and More class will make the first Halloween treats, which were concocted over 1,500 years ago. They will bring home their treats to be baked at home. The Cooking with Chef Lisa and Stone Soup classes will read Bone Soup and make lentil soup. Lentil soup could be a nutritious treat before a night of trick or treating.

Samhain Treats, the first Halloween Treats

(shortbread)

Ingredients:

• 1 cup very good butter (no substitutions)

• 2 cups flour

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

Directions:

Preheat oven to 325 degrees F.

1. Combine butter, flour, sugar and salt in a bowl.

2. Cream all ingredients together using a mixer, spoon or by hand.

3. When the dough forms a ball, spread it into an un-greased 9” x 9” pan.

4. Prick the top of the dough with a fork.

5. Bake treats for 35 minutes or until lightly browned.

6. While still warm, cut treats into small squares and serve on a plate.

Lentil Soup

Ingredients:

• 16 oz. of dried lentils

• 4 tablespoons olive oil

• 1 cup of onions, chopped

• 2 stalks of celery, chopped

• 2 cloves garlic, minced

• 1/2 lb. of ham

• 4 cups of chicken broth

Directions:

1. Sort and rinse lentils.

2. In a wok or saucepan heat oil.

3. Add onions, celery and garlic and cook until soft but not browned.

4. Add the ham, chicken broth and salt and pepper to taste.

5. Cook until lentils are tender and soup is thick.