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Candied nuts, fudge, dried fruit caramels and brittles, the possibilities are endless! While you must follow cooking instructions exactly, let your creativity run wild in the way you package your homemade product. Antique or theme tins lined with paper or cloth doilies, canisters tied up with ribbons and bows, even a small shoe box decorated with care can make an excellent presentation for your homemade treats.

You can always find a selection of decorative boxes and tins at the Kobuk Coffee Company, not to mention individually wrapped candies to tie onto packages as part of the presentation!

October Recipe

Heavenly Rose Scented Cookies

These cookies are fragrant with the taste of almonds and roses.

1 cup whole almonds

1 stick unsalted butter, at room temperature

1/4 cup confectioner's sugar

1 1/2 Tablespoons Rose Water

1/4 teaspoon salt

1/2 cup whole wheat pastry flour confectioner's sugar for coating cookies

Preheat your oven to 350 degrees. Toast the almonds on a baking sheet for 8-10 minutes Turn off the heat and remove the almonds to a paper towel for cooling.

Using a food processor, process the cooled almonds to a fine meal and set aside.

Cream the butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in the rose water and almond meal. Reduce mixer speed to low and stir in the salt and flour, adding it about 1/4 cup at a time. Remove the dough, wrap it in plastic wrap, and refrigerate for at least 3 hours and up to 12.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Pinch off a small piece of dough and shape into balls about 1 inch in diameter. Arrange the balls about 1 inch apart on the baking sheet and bake for about 15 minutes, until the cookies are just starting to turn a golden brown and cool on wire racks. Roll in sugar again before storing in an airtight container. The cookies keep nicely for up to 2 weeks.

Shrunken Heads?!?

The falling leaves, the crisp air, the autumn harvest of earth's gracious bounty; who can resist the luminous glow of the many varieties of apples available this time of year? We suggest you pick up a couple and, following the goullish tradition of fall, use our "recipe" below to create a couple of lovely, decorative shrunken heads to startle your favorite trick or treaters!

Wizened Old Shrunken Heads

1. Peel a large apple.

2. Rub the surface with a mixture of 1 Tablespoon salt and 3 cups lemon juice.

3. Carve out the eye sockets and other facial features.

4. Stick a clove in the eye sockets and use rice for teeth.

5. Place the apple in a warm, dry place for 2 weeks.

6. As the "head" shrinks and hardens, pinch and shape the face.