Witchs Bread Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk the oil, Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Lightly flour a work surface and divide the dough into 10 equal portions with a bench scraper or chef's knife. Roll each portion into a 10-inch rope. Twist each rope in the middle and arrange on the prepared baking sheets. (Each twist will look like a gnarly witch knuckle.)
• Brush the breadsticks with the seasoned oil and sprinkle with the sesame seeds. Firmly press an olive half on the end of each breadstick to stick to the dough. Bake until golden brown, 15 to 20 minutes. Serve with warm marinara sauce.

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.

Steps:

• 1. 1/2 cup butter or margarine, softened 1 cup sugar 2 large eggs 1 ripe banana 1/2 cup diced strawberries 1/2 cup diced apricots (I use blueberries) 2 cups all purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 cup buttermilk 1 cup chopped pecans 2 tsp. vanilla extract
• 2. 1. Preheat oven to 375*F. Grease standard bread pan, muffin cups, or square bread pan. If using non-stick pan, omit grease. 2) Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in fruit until mixed well. 3) Mix all dry ingredients, except nuts, into egg mixture with buttermilk until the dry ingredients are moistened. 4) Stir in nuts and vanilla. The batter should be lumpy due to fruit and nuts. Topping: After pouring batter into pan or cups and scraping bowl with a spatula, sprinkle the top of the batter with granulated sugar, cinnamon and nutmeg, crushed dried honeysuckle flowers, and a few extra nuts. Bake 15-18 min. or until golden and a toothpick comes out clean. Serve warm with tea or a sweet white wine, such as a Zinfandel.

Steps:

• Start by making the fruit base. Pour 60ml water into a saucepan and add the caster sugar, if using (use 75ml water if not using the sugar), and tip in the berries. Cook for 3-4 mins over a medium heat until the berries have defrosted and are starting to soften, and the liquid is bubbling. Turn off the heat and leave to cool. Strain and pour into a jug.
• Pour the fruit base (you should have approximately 80ml) into a cocktail shaker with the vodka, raspberry liqueur, blue curaçao, lemon juice and a large handful of ice. Shake well until the outside of the shaker feels cold and frosty.
• Double strain into four chilled coupe or martini glasses. Sprinkle with a little edible glitter, if using, and stir. Garnish with a skewered cocktail cherry, too, if you like.

Steps:

• To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
• Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
• To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Steps:

• For dough:
• Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
• Beat in 1 cup of flour on low speed until combined.
• Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
• Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
• For fingers:
• While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
• Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
• Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
• Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
• Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
• Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
• Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
• Repeat forming and baking in batches with remaining dough.
• For dip:
• Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.