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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Polish Babka

Easter is almost here and one treat we always have as part of our celebratory meal is Polish Babka.   It consists of an enriched yeasted dough, rolled thin and filled with either jam, nuts, chocolate or cheese filling.  I just love Babka and can eat it all on its own for breakfast, by far my favorite leftover from Easter. 

Dough:
1/2C Unsalted Butter
1C Whole Milk (scalded)
1/2C Sugar
1 tsp Salt
1/2 tsp. Vanilla
1 Packet of yeast (2 1/4 tsp)
3 Eggs
5 1/2 C All Purpose Flour
 1. Scald milk in pot, add butter, sugar, salt and Vanilla
2. Cool mixture to lukewarm, add yeast (bloomed in water)
3.Add beaten Eggs
4. Stir in 3 C of Flour until smooth
5. Add remaining flour and mix until no lumps
6. Turn dough out on clean surface and knead until smooth (about 10 minutes)
7. Place in bowl, cover and let rise until double in size (1-2 hours)
8. Prepare filling if making from scratch
9. Divide dough in half to make 2 large babkas (can bake in loaf or free form)
10. Roll out into a thin rectangle, spread filling evenly, roll and shape
11. Place in grease loaf pan or loose on pan (add topping here if using), cover and let rise an additional hour.
12. Bake at 350 for about 1 hour (center of loaf should read 190 on thermometer.)

Topping: (optional)
1/2C Sugar
5TBS Flour
1/3C Unsalted Butter
1 C Chopped Walnuts

Filling options (or use jar/can of favorite preserve):
Apricot:
16oz. Dried Apricots, 1 C Sugar, Juice of 1 Lemon, Water (enough to just cover the apricots int eh pot) Simmer over medium heat until soft and falling apart, then puree with immersion blender.  Cool before using. 
Lekvar:
2 C (340g) Pitted Prunes, 1 C Water, 1/4tsp. salt, 1/4C Orange Juice, 1/2tsp Lemon Zest, Juice of 1 Small Lemon, 80g Brown Sugar - Combine all ingredients in pot and bring to a boil, Cover and simmer for 20 minutes or until soft, Uncover and cook off any excess liquid, add in brown sugar at this point until dissolved, Use immersion blender to puree or potato masher to desired consistency.  Cool before using. 
Cream Cheese:
12 oz Cream Cheese, 2 Eggs, 3Tbs Sugar, 1/4 tsp. Salt Mix Well
Nut:
1 lb Chopped Walnuts, 1/2C Heavy Cream, 1/2C Sugar, 1/2C Mini Chocolate Chips - Mix

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