SPICY CHEDDAR WITCH FINGERS
On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the end of each one to make the nail. During the rest of the year, she rolls the dough into logs and cuts them into coins before baking.
Categories homemade cracker halloween party snack recipe Grace Parisi shaped food cheese cracker cheddar cracker halloween food nut recipe witch food
Time 1h
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
- Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper-lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.
- Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
WITCHES FINGERS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield about 36 witches fingers
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
- Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.
- Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.
- Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.
HALLOWEEN WITCHES' FINGERS BREADSTICKS
Witch finger will you eat first? Here are two ways to make delightfully creepy witches' fingers breadsticks - use either sliced almonds for the gnarly fingernail or go for bell pepper for a nut-free version. Mani-pedi, anyone?
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit, or, if the temperature on your package of refrigerated breadstick dough indicates a different temperature, follow the temperature on the package. Line a large baking sheet with parchment paper or a Silpat.
- Unroll the breadsticks onto a large cutting board (or your counter or wherever you like to do doughy things).
- Using a pizza cutter, slice each breadstick in half vertically and again horizontally. Each breadstick should be about 3-4 inches long and 1/2-inch to 1 inch wide, but perfection is highly discouraged! The more rustic the more realistic. :)
- Roll the dough a bit to round it a bit/give it more of a finger shape. Lay it on the baking sheet.
- Using your thumb, press down on the narrowest tip of each breadstick. If using almonds, press a sliced almond onto each tip. If using bell peppers, you'll add them AFTER the breadsticks have baked.
- Now, you have a couple of options. You can grab the pizza cutter or a bread knife and press a three or four horizontal lines into the middle of the breadstick so it'll look a bit like a knuckle. And/or, if desired, brush lightly with egg. This will give them a slightly shinier and more golden appearance. Or skip those steps and just stick 'em in the oven already!
- Bake for 10-12 minutes, until puffy and starting to brown on the top. But again, if the label on your breadsticks indicates a different time, I recommend going by that time and just checking them often.
- Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- If adding bell pepper for the fingernails, after they've cooled, dab the tip with a bit of cream cheese and stick the bell pepper on. You may want to dry the pepper off with a paper towel so it will adhere better.
- Arrange on a plate or in mini mason jars filled with marinara or pizza sauce. Bloooody!
- Almond-tipped fingers keep in an airtight container at room temperature for several days. Because of the cream cheese and cut pepper, I recommend storing that version in the refrigerator.
WITCH'S HAIRY FINGER BREADSTICKS
With its bright green color and shredded cheese that looks like hair, you'll think you really are eating a witch's hairy finger! These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 32 breadsticks.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-in. rope. Cut in half. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. , Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375° for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 91mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SPOOKY WITCHES' FINGERS
This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!
Provided by Sandra
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
- Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
- Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 6.9 g, Cholesterol 11.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 75.7 mg, Sugar 2.4 g
WITCHES' FINGERS
You don't need a cauldron to conjure these frightening fingers. They're a sweet-and-salty treat that's spooky easy to make. -Beth Tomkiw, Chief Content Officer, Taste of Home
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 3
Steps:
- In a microwave, melt candy coating; stir until smooth. Dip broken ends of pretzel rods in coating; allow excess to drip off. Place on waxed paper; press a jelly bean half onto dipped end of each pretzel to resemble a fingernail. Let stand until candy coating is almost set. Using a toothpick, make lines on each pretzel to resemble knuckles.
Nutrition Facts : Calories 155 calories, Fat 7g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 131mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
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SPICY CHEDDAR WITCH FINGERS RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
2/5 Category HalloweenServings 36Total Time 1 hr
- In a food processor, grate the cheddar cheese. Add the butter, salt and cayenne and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
- Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.
- Preheat the oven to 350°. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve.
CHEDDAR WITCH'S FINGERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 49 per servingServings 30
- In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
- Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
- Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
- Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
CHEDDAR WITCH'S FINGERS RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (18)Estimated Reading Time 1 minServings 30Calories 49 per serving
- In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
- Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
- Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
- Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
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