Wednesday, October 29, 2008
These are always so fun to make- and now even more so with Maya and Adam helping. The best part is, if some turn out too fat or crazy-looking, perfect! It makes it fun to play it up; "This one must've come from a really chubby witch!" Or, "Ewwww, this witch must've had really long, snarly, crooked fingers!" This is a simple dough that comes together quick. We enjoyed ours with Ghost guts dip= 2 blocks of softened cream cheese mixed with 2 cups shredded cheddar cheese. Think crackers and a cheeseball, that is the general idea.
Hot Buttered Witch Fingers
2 1/2 C. all-purpose flour
1/2 tsp. salt
1 tsp sugar
2 1/4 tsp. instant yeast (one small packet)
1 C. warm water
3 T. melted butter
vegetable cooking spray
*For "fingernails": take 1/4 C. whole almonds, add a few drops red food coloring and a drop or two of water. Mix to coat almonds til covered. Spread out on paper towel to dry.
Line baking sheets with parchment paper, set aside. Combine flour, salt, sugar, and yeast. Slowly add in water. Knead on lightly floured work surface til soft and smooth, about 5 minutes. Dust dough with flour, place in plastic bag. Seal bag, leaving room for dough to expand. Let rest at room temp for 30 minutes. Spray work surface with cooking spray. Divide dough into 8 equal pieces, about 2 1/2 oz. each. Rll each piece into a pong thin rope. (Here, you could twist into pretzel shape and make 8 pretzels instead.) Cut into finger-sized pieces. Dip in warm water, and sprinkle lightly with salt. Press almond "fingernails" into end of "fingers". Let rest, uncovered for ten minutes. Bake 8-9 minutes til golden brown. Remove from oven, brush with melted butter til butter is gone. Serve warm or reheat in warm oven.