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PortWatch

October 24, 2012

Healthy Halloween treats: Avoid nutritional nightmares

(Continued)

When ready to bake, preheat oven to 475 ­degrees. Spread each crust with pizza sauce. Top with desired ­toppings to make Halloween designs. Repeat with ­remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

—From Fleischmann’s Yeast

Spicy bat wings

Makes 4 servings

3 pounds chicken wings (about 16 pieces), rinsed and patted dry

Honey-mustard sauce:

1/4 cup Dijon mustard

3 tablespoons butter, melted

2 tablespoons honey

1 teaspoon cider vinegar

Coarse salt and freshly ground pepper

Hot sauce:

1/3 cup ketchup

2 to 3 tablespoons hot sauce

4 tablespoons unsalted butter, melted

Coarse salt and freshly ground pepper

To cook wings: Preheat broiler. Lay wings on a rimmed baking sheet, wing tips down. Place under broiler, 5½ to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as ­necessary, 35 to 40 minutes.

Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat resistant bowl, and discard.

To make honey-mustard sauce: Combine mustard, ­butter, honey and vinegar.

To make hot sauce: Combine ketchup, hot sauce, butter, salt and pepper.

Toss wings with honey-mustard sauce. Return to baking sheet, wing tips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 ­minutes, rotating pan once.

Return wings to bowl, and toss to coat. Serve ­immediately with hot sauce.

—From Martha Stewart Living

Savory pumpkin puffs

Makes 18 to 24

All-purpose flour, for parchment

1 standard package (17.3 ounces) frozen puff pastry, thawed

1 1/2 teaspoons paprika

1/4 cup unsalted butter, melted

2 1/2 tablespoons Dijon mustard

1 1/2 cups finely grated Gruyère cheese

1 cup finely grated Parmesan cheese

Freshly ground pepper

Preheat oven to 375 ­degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15- by 13-inch ­rectangle, about 1/16 inch thick. ­Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.

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