Hy-Vee Recipes and Ideas

Directions

1. Step1

   For ghost meringues, place egg whites in medium bowl; let stand at room temperature for 30 minutes. Preheat oven to 200 degrees. Line a baking sheet with parchment paper; set aside. 

2. Step2

   Beat egg whites with an electric mixer on medium until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high until peaks form (tips stand straight). Fold in powdered sugar and vanilla. Transfer mixture to a piping bag fitted with a large round tip. 

3. Step3

   Pipe 1-in.-diameter ghosts 1 inch apart on prepared baking sheet. Bake for 1 hour to 1½ hours or until dry and remove easily from parchment paper. Turn off oven and let dry overnight in oven. Place a small dot of hazelnut spread onot the back of each baking chip. Press onto meringue cookes for ghost eyes (makes 24).  

4. Step4

   For candy corn pancakes, whisk together mix and water in a medium bowl. Divide batter into 3 portions. Tint one portion with yellow food coloring, and another with orange food coloring. For each pancake, pour ¼ cup batter onto a hot, lightly greased griddle or large heavy skillet. Cook over medium-low heat for 2 minutes or until bubbles break at surface. Flip; continue cooking for 2 minutes or until golden brown. 

5. Step5

   For ghost goo, stack yellow, orange, and white pancakes. Spread top of stack with hazelnut spread. Top with meringues and candy corn, if desired. To serve, drizzle with syrup, if desired.

6. Step6

   Candy Corn Waffles: Follow instructions for meringue ghost cookies, if desired. Preheat mini waffle maker according to manufacturer’s directions. Whisk together 2 cups Hy-Vee buttermilk complete pancake and waffle mix and 1 1/3 cup water in a medium bowl. Pour 1/3 of the batter (about 1 cup) into a separate bowl. Tint with 20 drops orange food coloring gel; set aside. Tint remaining batter with 15 drops yellow food coloring gel. Spray waffle maker with Hy-Vee vegetable oil cooking spray. For each waffle pour about 1 Tbsp. orange batter into the center of a prepared mini waffle maker. Pour about 2 Tbsp. yellow batter around orange center and to the edge of the waffle iron; close lid. Cook for 2 to 2 ½ minutes or until waffle is lightly golden brown. Remove and place on a wire rack. Continue with remaining batter, creating 12 waffles. Cut waffles into quarters and place on a serving tray. Top each waffle quarter with Hy-Vee whipped topping, if desired. Serve with creamy hazelnut spread, Hy-Vee Select 100% pure maple syrup, candy corn and additional spooky toppings, if desired. Serves 12 (4 quarters each).

   Hyvee Culinary Expert Tip

   Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

   Hy-Vee Test Kitchen