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.
SALSA CHEDDAR DIP WITH WITCHES HATS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
- Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".
WITCHES' BREATH DIP
Make and share this Witches' Breath Dip recipe from Food.com.
Provided by Millereg
Categories Fruit
Time 50m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients except sour cream.
- Cover and refrigerate for at least 1 hour.
- Fold in sour cream and let stand for at least 30 minutes.
- Serve with raw vegetables.
Nutrition Facts : Calories 26.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 4.2, Sodium 7.2, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 0.6
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.
DRAGON'S BREATH DIP WITH WITCHES' TOENAILS
For the adult Halloween party, mix up a cauldron of this fire-breathing dip that gets heat from sriracha chile sauce added to a base of cream cheese and chopped black olives.
Provided by bdweld
Categories Cheese Dips and Spreads
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix cream cheese, black olives with liquid, chile-garlic sauce, and garlic salt together in a bowl until well combined. Refrigerate 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 368 calories, Carbohydrate 35.7 g, Cholesterol 31.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 7.9 g, Sodium 773.1 mg, Sugar 0.6 g
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