Lake Havasu City, the first planned community.

Great fun for kids at Halloween Time
Events Recipes

GREAT KID'S EVENTS AT THE CHILDREN'S DISCOVERY MUSEUM OF NORTH SAN DIEGO COUNTY, CARLSBAD CA.
Regular admission is $6 per person, under 2 free.
Children's Discovery Museum is located at 2787 State St. #B, outiside the Downtown Carlsbad Village Coaster Station.
Tel: (760) 720-0737

Saturday, OCTOBER 1: MEET THE AUTHORS - Cheering Children on Towards Literacy! Ever wonder who is behind the fantastic stories you read to your children? Would you like an autographed copy to give to a child? Five children's authors for San Diego County will be on hand to read their stories, autograph copies of their books and answer your questions. Come take part in this special event and help encourage your child's interest in reading. Sit in on special intimate reading sessions with the authors - one author will even be presenting a puppet show. A large display of Dr. Seuss reading books in honor of Ted Geisel, San Diego's most famous author will also be available. Authors include: Laura Roberts - 'The Queen of Second Place'; Shelly Thomas Moore - 'Good Night, Good Knight', 'Get Well Good Knight'; Marti Belknap - 'Taming More Dragons'; Pattie Schnetzler - 'Fast and Snappy', 'Widdermaker', 'Happy Birthday Earth Day'; Beth Wagner Brust - 'The Great Tulip Trade', 'Hans Christian Anderson Paper Cuttings'.

OCTOBER-NOVEMBER: TOT TIME Parent & Toddler Classes: Children's Discovery Museum is holding fun, exciting classes for parents and their toddlers. These classes will take you on an exploratory adventure into Colors & Shapes; Self Concept; Families, Fruits & Vegetables, Seasons, and Holidays.
* Eight 2 hour sessions which include exclusive use of the museum and snack time. Starts October 4th ans runs each Tuesday from 9am-11am. For parents and their 2 & 3 year olds. $160 for all 8 classes to be paid upon reservation - just $20 for you and your child per day. Class size is limited so call for reservations.

OCT. 28-30: HAUNTED CHILDREN'S MUSEUM: Come join us at the Haunted Children's Museum for a special event that celebrates Halloween in a safe (not so scary) and festive atmosphere. Shop for items for your witches brew in the Witches Marketplace, sail the Scary Seas with the pirates in the Fishin' Boat, roll around in the Pumpkin Patch, and more!

Special Halloween Events Calendar:
Friday, Oct. 28: Little ghouls & Goblins Party. 10am-12pm, Ages 4 and up. Costume Parade, Games and more!
Saturday, Oct. 29: Creepy Creatures. 1pm-2pm. Presented by Council Woman Maggie Houlihan and her 'Wee Companions'. Come meet and learn about the care of these crazy creatures. Costume Parade, Special Games, and activities throughout the day.
Sunday, Oct. 30: Witches Tell Tales: Sit and listen as witches read spooky stories. Come dressed in your costume best and join us for the last day of the museum's haunting. Special Games & Activities throughout the day.

HALLOWEEN RECIPES
These delicious Halloween recipes come from Teresa Johnson of Alpine's Bread Basket Restaurant & Bakery, located in San Diego's back country - Alpine, CA.For more of Teresa's recipes visit www.goodlookincookin.com

Halloween seems to start the holiday season and get us ready to enjoy fall. This year if you decide not to take your children out trick or treating you might like to have a party at home or a block party. Celebrate Halloween the old fashioned way making candied apples, dunking for apples, carving pumpkins, and toasting the pumpkin seeds. You could always hide candy and treats for the kids the same way we hunt for Easter eggs which is always a lot of fun. Here are some recipes and a heart full of wishes that this is a safe time for you and your family.

Caramel Toffee Apples

10-12 firm small apples
10-12 wooden craft sticks
1 cup chopped nuts (optional) toasted
1/2 cup chocolate chips, chopped
1/2 cup (1stick butter)
2 cups brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup dark corn syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1. Wash and dry the apples. Remove the stem and make a small slit in the top to insert the craft stick.

2. Combine the nuts and the chocolate chips on a large piece of wax paper; set aside on a work surface. Place another sheet of wax paper adjacent to the nut mixture.

3. Melt the butter in a 2 to 3 quart pan over low heat. Stir in the sugar, milk, and corn syrup. Cook the mixture over medium heat, stirring regularly, until it reaches 245 degrees F (the hard ball stage) on a candy thermometer. Remove the pan from the heat and stir in the vanilla and cinnamon.

4. Dip the apples into the hot mixture, swirling until covered, or using a spatula or a spoon to spread the coating evenly.
5. While the coating is still hot, roll the apples in the nut and chocolate mixture. Stand the coated apples on the sheet of wax paper to allow the coating to cool and set, about 20 minutes.

Apple Punch

1 small pineapple or 2 cans (8 ounces each) unsweetened pineapple chunks or rings
2 apples (red delicious)
3 cups sparkling cider
2 cups apple juice
1 cup pineapple juice
1 or 2 cinnamon sticks
(for adults only you can add 1/2 cup brandy, applejack, or vodka)

1. Cut the pineapple into 1/2 inch rings. Core, slice off the brown peel, and remove the eyes. Roughly chop the fruit and place it in a large pan. If you are using canned pineapple, drain the juice, reserving 1 cup for step 2.

2. Core the apples and cut them into 1/4 inch slices. Add them to the pan along with the sparkling cider, apple juice, pineapple juice, and cinnamon sticks.

3. Heat for 5 to 10 minutes, until steaming.

4. Remove the pan from the heat, and stir in the liquor (if serving only adults)

5. Cool the mixture slightly, and pour it into a punch bowl or pitcher. Serve warm or cold, with or without fruit.

Pumpkin Scones

8oz canned pumpkin
2 cups self rising flour
1 teaspoon baking powder
pinch of pumpkin spice
1 oz of unsalted butter, chilled and cubed
2 Tablespoons soft brown sugar
1/2 cup milk or heavy cream

Preheat oven to 425 degrees. Lightly grease a baking tray or line with baking paper.

Sift the flour, baking powder and a pinch of salt into a brown and add the pumpkin spice and butter. Rub the butter into the flour with your fingertips, then stir in the sugar and make a well in the center.

Mix the milk into the pumpkin, add to the well in the flour and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps (do not over mix). With floured hands gather the dough together (it will be very soft) and lift out onto a lightly floured surface. Do not knead or the scones will be tough.

Pat the dough gently out to 3/4 inch thick. Using a floured 2 inch cutter, cut into rounds. Gather the trimmings and, without handling too much, press out and cut out more rounds. Place close together on the tray and brush with milk. Bake for 12-15 minutes, or until well risen and lightly golden. Serve warm with butter or jam.

Homemade Applesauce

1/4 cup boiling water
1/4 cup orange juice
2# cooking apples cored and peeled (or leave peel on)
1/8 teaspoon ground cinnamon or 1 cinnamon stick
1/8 teaspoon ground cloves
1/4 cup soft brown sugar
1/4 cup granulated sugar

Tip: fresh grinding your own cloves and using a high quality cinnamon adds a nice touch of flavor to any dish. 2 quart saucepan, medium heat. Bring first four ingredients to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes till apples tender for chunky applesauce. 12 to 15 minutes for smoother applesauce. During last minutes of cooking
time stir in sugars. Cool and refrigerate or serve warm with heavy cream, whipped cream, or ice cream.