POSTED: 1:30 a.m. HST, Oct 27, 2010
October is Energy Awareness Month and Children and Youth Month. Give a nod to both by reducing your electric bill with help from the younger generation.
The Energy Detective Guide from Hawaiian Electric Co. is a free, colorfully illustrated booklet that engages youngsters in finding hidden energy villains that contribute to higher utility bills. These include electronics that use a remote control and appliances with digital clocks or display screens, such as a microwave. To conserve energy, plug electronics into a power strip and turn off the switch when not in use.
For the guide and other energy advice, call HECO's Education & Consumer Affairs Department, 543-7511.
October is also time for Halloween, so here are recipes for a few yummy treats.
1 pound butter
1-1/2 cups sugar
4 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
5 cups Cap'n Crunch's Peanut Butter Crunch cereal
Preheat oven to 325 degrees. Cream butter, sugar and vanilla until fluffy. Add flour, baking soda and cereal; mix well. Drop heaping teaspoonfuls onto ungreased baking sheets, about 1/4-inch apart. Bake 24 minutes or until lightly browned. Makes about 8 dozen cookies.
Approximate nutritional information, per 2 cookies: 150 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, 135 mg sodium, 17 g carbohydrate, no fiber, 8 g sugar, 1 g protein
1/2 cup butter
2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
3 ounces flaked coconut
3/4 cup chopped macadamia nuts
Preheat oven to 350 degrees. Melt butter in 9-by-13-inch pan. Sprinkle graham cracker crumbs over butter. Top with condensed milk, then chips, coconut and nuts. Press gently to combine ingredients. Bake 25 minutes or until brown. Cool, cut into bars. Makes 32 bars.
Approximate nutritional information, per bar: 180 calories, 11 g fat, 6 g saturated fat, 10 mg cholesterol, 100 mg sodium, 19 g carbohydrate, 1 g fiber, 16 g sugar, 2 g protein
1-1/3 cups sugar
1 cup butter or margarine
1/2 cup light corn syrup
10 cups popped popcorn
2 cups nuts, toasted
In a large pot, combine sugar, butter and corn syrup. Bring to boil and stir constantly for 10 minutes, or until mixture is color of coffee with cream. Pour over popcorn and nuts. Stir to coat evenly and spread out to cool. Makes 10 to 12 cups.
Approximate nutritional information, per 1/2-cup serving: 250 calories, 17 g fat, 6 g saturated fat, 25 mg cholesterol, 120 mg sodium, 25 g carbohydrate, 2 g fiber, 20 g sugar, 4 g protein
See more Hawaiian Electric Co. recipes at www.heco.com.