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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
8
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Re: Transform Halloween-inspired masterpieces with these
Posted:
Oct 20, 2009 4:54 PM
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do you happen to have a picture of any of these already made? I am curious to see what the final product will look like
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Posts:
135
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Transform Halloween-inspired masterpieces with these
Posted:
Oct 15, 2009 3:13 PM
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Transform Halloween-inspired masterpieces with these spooky and sophisticated recipes. We're not talking candy corn, people. Sure, costumed-clad kids flock to the home that gives out king-size candy bars at Halloween, but this year get ready to steal the show. Devilishly delicious desserts.
Ladies' Fingers and Men's Toes
Yields: 4 dozen fingers/toes
Ingredients
Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cup(s) warm water (110 F)
3 quart(s) warm water (110 F)
1 tablespoon(s) warm water (110 F)
1 tablespoon(s) sugar
1 package(s) (1/4-ounce) active dry yeast
Cooking spray
5 cup(s) all-purpose flour, plus more for work surface
1 tablespoon(s) coarse salt
2 tablespoon(s) baking soda
1 large egg
Sea salt
Directions
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. 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 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. 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. Preheat oven to 450 F. 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. 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. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.
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