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Frightful Witch’s Fingers
1 cup unsalted butter
Preheat oven to 300 degrees. Beat butter and sugar in bowl until light and fluffy. Add vanilla and salt. Add flour, 1/4 cup at a time, blending after each addition. Stir in pecans. Dough will be heavy. Using heaping tablespoons per cookie, shape dough into “fingers” about 3 inches long and 3/4 inch in diameter. Place cookies on parchment paper lined cookie sheets. Using a knife, lightly score “fingers” a few times across the center and near the top to resemble knuckles. “Paint” almonds with food coloring and press into the top of the cookie to resemble a fingernail, if desired. Or, make an indentation in the top to resemble a fingernail. Bake for 25 minutes or until lightly brown.
Makes 48 Pretzels
The amount of flour you need will vary, depending on humidity.
24 blanched almonds, halved lengthwise
1. Place a small amount of food coloring in a shallow bowl, and, using a paint- brush, color the rounded side of each split almond; set aside to dry.
3. Beat 1-cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined. Beat until dough pulls away from bowl, 1 to 2 minutes. Reduce speed to low; add 1/2-cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured Surface; knead until smooth, 1 minute.
4. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
5. Heat oven to 450 degrees. Heat 3 quarts water to a boil in a 6-quart straight- sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to a baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
6. Beat egg with 1-tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using. Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten same day; or store, covered, up to 2 days at room temperature.
Charlotte’s Web Cake
Create a spider web on top of a cake!
Start by spreading a round cake with white or orange frosting. Thin some chocolate frosting with milk until it’s about the consistency of melted chocolate, and place it in a piping bag with a ¼-inch tip. Starting in the center, pipe a spiral pattern radiating out until you come within an inch of the edge of the cake. Now, pretending the cake top is the face of a clock, gently drag the tip of a toothpick from the center to 12 o’clock, continuing all the way to the edge of the cake. Drag the toothpick from 1 o’clock back to the center, and then from the center to 2 o’clock. Continue in this fashion until you have completed the circle. You can also do this on a smaller scale with cookies and cupcakes. Decorate your ‘web’ with plastic spiders (or gummy ones) and bugs!
Fabric Softener Smoothie
7 Or 8 ice cubes
Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softener.
Frightfully Easy Ghost Cookies
Green Grassy Cow Patties
1. Preheat oven to 375F.
3. Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and beat again. Set aside.
4. Combine the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Stir in oats, nuts and raisins and mix.
5. Add a cup of coconut to dough mixture. Spoon out tablespoon sized lumps of dough and place them 1-2″ apart on an ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute. Then, put on wire cooling racks.
Makes 20 servings.
2 (12 ounce) bags white chocolate morsels
Line a cookie sheet with parchment paper or wax paper and set aside.
Melt chocolate morsels with vegetable shortening in a glass bowl in the microwave at 1-minute intervals until melted and smooth.
Cut each donut hole in half. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down.
Repeat with remaining donut holes.
Reserve unused chocolate.
Place the jellied candies on top surface of donut holes. Refrigerate until set.
Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes.
In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate.
Use a toothpick to draw “veins” on the eyeballs. Refrigerate until ready to serve.
Ant Hill Cake
30 Oreo cookies
Arrange “ants” on cake using one chocolate covered almond for each body and one chocolate covered caramel for each head. Pipe on eyes and legs with gel.
Garnish with candy corn.
Poached Skull n’ Crossbones
Preheat the oven to 350 degrees.
Cut bananas in half lengthwise and place 2 halves, or bones, crisscrossed in X shapes in a baking dish or on a cookie sheet.
Place your pear-half skulls on top of the banana X’s, curved side up. With a blunt knife, make 2 small slits in the pears for the eyes. Insert a raisin in each slit.
Bake for 10 to 15 minutes.
Remove from the oven and carefully transfer to individual serving plates. Drip some
1 package frozen Parker-House rolls (2 dozen)
Grease a bundt pan. Place pecans and cherries in the bottom of the pan. Place frozen rolls over the the pecans (do NOT defrost). Sprinkle the pudding mix over then rolls, then sprinkle on the brown sugar. Drizzle the melted margarine over the whole thing. Cover with waxed paper and a towel. Let stand
Bake at 350°F. for 40 minutes. Let stand 5 minutes and then invert onto a serving plate.