Witches Fingers

1 cup butter, softened

1 cup icing sugar

1 egg

1 tsp almond extract

1 tsp vanilla

2 3/4 cups all purpose flour

1 tsp baking powder

1 tsp salt

3/4 cup whole blanched almonds

1 tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail.

Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!

~~Halloween Recipes~~

Wicked   Witches'   Brew!

1 32 OZ. BOTTLE CRAN-RASPBERRY JUICE

4 1/2 CUPS PREPARED ORANGE JUICE

2 CUPS PREPARED PINEAPPLE JUICE

2 CUPS FRESH LIME JUICE

COMBINE AND CHILL. SERVE OVER ICE.

Another sample from a fun Halloween Recipe site.

http://members.tripod.com/~AngieCooks/Halloween/HalloweenTreats.html

And of course.............

TRADITIONAL PUMPKIN PIE

Recipe Courtesy of Cathy Lowe

Crust:

1 1/4 cups flour

1 teaspoon cinnamon

2 teaspoons sugar

Dash of salt

4 tablespoons frozen butter, cut in pieces

1/4 cup vegetable shortening, frozen in pieces

1/2 egg, lightly beaten

2 to 3 tablespoons cold water

In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours

Pumpkin pie filling:

3/4 cup light brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15-ounce) can solid pack pumpkin

1 (12-ounce) can evaporated milk

In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm

Yield: 1 pie, serves 6 to 8