Solving The Too Much Candy Blues!

If you use Google, you will find dozens of sweet ideas to use up the excess booty from your little one's candy raid such as toppings on ice cream or cupcakes, chopped up into cookies, or swirled in cake batter! (Don't forget, candy freezes well and perfect for midnight snacks) We assembled a list of some not so typical uses for that left over candy.

1. Save small candies such as Smarties or Life Savers to decorate holiday gingerbread houses.
2. Save hard candies such as Jolly Ranchers or Worthers Originals to infuse vodka or rum. Use 1 liter of vodka and a 1/2 cup of hard candy.  Let it steep for a few weeks or until the candy dissolved.  We haven't tested this idea but you could also try melting the candy with a little water in a saucepan and pouring the mixture into the vodka. WARNING:  Melted sugar is extremely hot!
3. Save Hershey's Kisses and Peanut Butter Cups to infuse in bourbon (or vodka as well).  Let 2 1/2 oz of chocolate steep for 24 hours in the booze.
4. Donate extra candy to a non-profit to enhance holiday dinner.
5. Put extra candy treats in a food basket for the needy
6. Use for prizes at a bazaar or holiday sale.
7. Use the candy in special treat bag for the baby sitter or retirement home.
8. Emeril Lagasse's Chocolate Biscuit Puffs
1. Ingredients: 1 package of refrigerated buttermilk biscuits, 1 milk chocolate candy bar or 4 mini almond joys cut in half, 2 tsps cinnamon and sugar.
2. flatten each biscuit into a 3 inch circle.
3. Break the candy bar into pieces
4. Place the pieces into the center of the dough circles and bring up the edges pinching to seal.
5. Place on un-greased cookie sheet and sprinkle with the cinnamon sugar mixture.
6. Bake at 450 degrees for 8-10 minutes or until golden brown.

MEAL OF THE MONTH: MARCH

This month's entree is quick and easy!  Perfect for an early Spring evening full of errands.

Thai Vegetable Ravioli "Quick" Soup

-64 oz chicken stock
-2 large carrots, coarsely chopped
-1 stalk celery, coarsely chopped
-1 medium onion, quartered
-2 medium potatoes, large dice
-1 cup Brussels sprouts, halved
- 1 (13 oz) bag frozen cheese ravioli 
-Thai Green Curry Spice blend or traditional curry powder, to taste
-Salt, to taste

Combine all ingredients except ravioli .   Being to a boil, then reduce to a simmer.  Simmer partially covered for 1-2 hours.  

During the last 5-7 minutes, add frozen ravioli.  Continue to simmer until  ravioli  float to top.  

Portion into bowls and garnish with cilantro if you'd like a burst of freshness.

* Make it your completely vegetarian by using vegetable stock in place of chicken stock.  You could also add shredded chicken for some protein.  Also, you could experiment with different types of ravioli or tortellini!

* The Dangold Thai Green Curry blend was purchased at Christmas Tree Shop.  You can easily sub this for yellow curry powder easily found in the international aisle. 

Now that you have been good and had a healthy, low calorie dinner now its to CELEBRATE spring in Vermont with a maple syrup delight!

Maple Bread Pudding

3/4 cup, plus 1/4 cup Vermont maple syrup

2 tsp fresh lemon juice

2 tbsp room temperature butter

6 slices high quality, firm bread with or without crust

4 eggs, plus 2 additional egg yolks

2 cups light cream

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

2 tsp vanilla extract or rum

Preheat oven to 325 degrees.

Grease a 3 Quart baking dish.  Pour in lemon juice and 3/4 cup syrup.  Butter each slice of bread on one side and cut into 3/4 inch cubes.  In a medium bowl, whisk together eggs, egg yolks, cream, cinnamon, nutmeg, salt, and vanilla/rum.  Add bread cubes and toss just until coated.  Pour into baking dish.  Bake for 1 hour.  The syrup will sink to the bottom to create a thick maple layer.  Drizzle with 1/4 cup maple syrup and serve!

Variations: Add raisins (or rum soaked raisins), walnuts, pecans, dried cranberries or cherries.  You could dollop of whipped cream (add cinnamon to the whipped cream for extra note).  Try making the pudding with Challah bread to celebrate Easter!