RECIPE TITLE "Ooey
Gooey Witch's Fingers Recipe"
Source: Henry's Farmers Market,
Courtesy of Cooking.com
Creepy on the outside, gooey on the inside.what more could a goblin
ask for? Enjoy plain or dip into bloody marinara, it'll be hard
to decide "witch" way you like best.
1 bottle natural red food coloring
1 small new paint brush
1/4 cup warm water (about 110 degrees F)
1 teaspoon instant yeast
3/4 cup water
1 tablespoon Henrys Organic Extra Virgin Olive Oil
4 cups organic bread flour, plus extra for work surface
1 teaspoon salt
1 Henrys Large Egg, beaten
Nonstick cooking spray
8 sticks of string cheese, cut in half
3 tablespoons Henrys Organic Butter, melted
1 jar Henrys Organic Marinara Sauce, heated
Halloween: The Best of Martha Stewart Living Halloween is rivaled only by Christmas when it comes to the holidays that generate the most interest for Martha Stewart Living’s readers. Halloween is a compendium of the best Halloween ideas published in the magazine over the last decade.
To help celebrate this ghoulish holiday, the editors of Martha Stewart Living bring us Halloween, a compilation of all the best tricks and treats of the spooky season.
Organized in two sections, Halloween makes this holiday so much fun it’s scary. In “Tricking,” pranksters will find all manner of pumpkin carving, eerie lighting, and makeup and decorating ideas. “Treating” provides the recipes for having a Halloween feast or a hanted-house party and ideas for making mischief with kids.
| RECIPE METHOD
Bring one-cup water to a boil. Add almonds and blanch for one minute.
Remove from heat and place on a towel. Take another towel and rub
off the skins. Place a couple drops of food coloring in a small
bowl, and using the paintbrush paint each almond red. Place on wax
paper to dry.
Mix yeast with water in a glass bowl or 2-cup measuring cup. Let
stand about 5 minutes. Add enough water to equal 1 cup water total.
Stir in oil. Place flour and salt in food processor. Pulse to mix.
Slowly add liquid while processor is running. Once the dough forms
a ball, process for an additional 30 seconds. Turn dough onto a
lightly floured surface, and knead for about 5 minutes. Place in
oiled bowl, and cover and let rise for 2 hours. Punch dough down
and divide into two balls. Take one ball and roll into an eight
inch strand. Cut into 8 pieces. Roll out each piece so it is 5 inches
long and 2 inches wide. Place a piece of string cheese on dough
and roll to form a "finger-like" shape. The gnarlier,
Mix egg with 2 tablespoons water. Brush edges of dough with egg
wash, to form a seal. Press an almond at one end as the fingernail.
Use a knife and gently press into the "finger" to create
"knuckles." Place competed fingers on baking sheet sprayed
lightly with cooking spray. Repeat with rest of dough until it is
Preheat oven to 350 degrees F. Brush fingers with melted butter.
Bake for 15 minutes, or until golden. Remove from oven and serve
with marinara sauce.
Recipe reprinted by permission of Henry's Farmers Market. All rights
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