.Ladies' Fingers and Men's Toes.

.Ingredients.
Red or green food coloring, (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)


.Instructions.
1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 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.

3. 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.

4. Preheat oven to 450 degrees. Bring 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 first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.

5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.


.Tips.
Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.


(Source: Martha Stewart)


Enjoy!

.Goblin Flatbreads.

.Ingredients.
Pizza dough, store-bought or homemade
extra-virgin olive oil
Salt


.Instructions.
1. Preheat oven to 475 degrees. Roll out dough, and use a paring knife, scissors, or cookie cutters to create features (we used crescent, football, and diamond shapes). Brush with oil, and sprinkle with salt. Bake until "ghoul-den," 10 to 12 minutes.


(Source: Martha Stewart)


Enjoy!

.Cheesy Bones.

.Ingredients.
1 pkg. (11 oz.) refrigerated soft breadsticks
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Classic Ranch Dressing
1 Tbsp. hot pepper sauce



.Instructions.
1. HEAT oven to 375ºF.

2. SEPARATE breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each to 5-inch length; tie knot at each end. Roll in cheese to evenly coat all sides.

3. PLACE, 2 inches apart, on baking sheet sprayed with cooking spray.

4. BAKE 8 to 10 min. until golden brown. Meanwhile, mix ranch dressing and hot pepper sauce.

5. COOL breadsticks slightly. Serve with dressing mixture.


.Tips.
For a spicier dipping sauce, mix the dressing with more hot pepper sauce.

Make Ahead - These breadstick bones can be made ahead of time. Reheat in microwave just before serving.


(Source: Kraft)


Enjoy!

.Witch Brooms.

.Ingredients.
1 can (8oz) Pillsbury refrigerated garlic breadsticks
1 tablespoon plus 1 teaspoon of olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce


.Instructions.
1. Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.

2. Unroll breadstick dough on work surface. Cut dough in half crosswise, and separate to make 16 strips; cut each of the strips in half lengthwise to make 32 thin strips. Place strips on cookie sheets, 1 inch apart. Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on 1 end of each strip. Spread out cut ends to make bristles of each broom. Twist handle of each broom. Brush dough with oil; sprinkle with Parmesan cheese.

3. Bake 10 to 12 minutes or until golden brown. Serve with marinara sauce.


(Source: Family Oven)


Enjoy!

.Spooky Breadstick Fingers.

This makes 12 servings, 1 breadstick per person - increase recipe as needed.


.Ingredients.
3 Tbsp. butter or margarine, melted
1/2 cup KRAFT Grated Parmesan Cheese
1 can (11 oz.) refrigerated soft breadsticks
24 small red pepper triangles (about 3 Tbsp.)


.Instructions.
1. HEAT oven to 350°F.

2. POUR butter and cheese into separate shallow dishes. Separate breadsticks; cut each lengthwise in half. Dip, 1 at a time, in butter then in cheese, turning to evenly coat each piece. Place, 2 inches apart, on baking sheet.

3. PRESS 1 pepper triangle into end of each breadstick to resemble a fingernail. Score breadsticks in center using sharp knife to resemble knuckles.

4. BAKE 13 to 15 min. or until golden brown.


.Tips.
* Serve these festive fingers with your favorite creamy spinach dip.
* Substitution: Cut-up pepperoni slices or PLANTERS Slivered Almonds for the pepper triangles.


(Source: Kraft Foods)


Enjoy!

.Creepy Crow Claws.

.Ingredients.
1 8 oz. Pillsbury Place 'n Bake crescent rounds
1 tablespoon Old EI Paso taco seasoning mix
32 whole cashews
1 egg


.Instructions.
1. Heat oven to 375°F. In small bowl, mix egg, and taco seasoning mix with fork until well blended; set aside.

2. Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.

3. Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.

4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.


(Source: Family Oven)


Enjoy!

.Long and Short Monster Fingers.

.Ingredients.
11 oz each refrigerated breadstick dough
Orange, yellow & green food color sprays (see Tips)
1 large egg, lightly beaten
60 whole natural almonds
Poppy seeds


.Instructions.
1. Heat oven to 375°F. You'll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.

2. Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).

3. Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.

4. Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.

5. Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.


.Tips.
* Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature. Reheat in oven about 5 minutes before serving.
* Color Mist food color sprays are available from wilton.com and at most crafts stores.



(Source: Woman's Day)


Enjoy!