Wednesday, October 28, 2009
It's pouring rain and 50 degrees in the northeast today, but the good news is we will have better weather coming for this weekend and for both Trick or Treat night and Halloween. (In this area we do Trick or Treating the night before Halloween, no one seems to know why! If anyone out there knows, please let us know!) Anyway, hopefully kids won't have to wear winter coats and warm pants under their costumes this year as often happens in Maine!
It seems as if over the past 10 years or so this goulish holiday has developed into as much fun for adults as kids. People decorate homes and front porches, friends gather for costume parties and even store clerks get in the spirit wearing costumes for the day! The staff here participates by wearing costumes and we have a parade and award prizes for our favorite costumes. Can't wait to see what they come up with this year!
Our stores have lots of fun decorations still available and plenty of treats for the tricksters in your neighborhood. I really love the table decorations we have this year and the novel little gifts are perfect to take along to a party for a hostess gift. Come into the store to see the things that are left, but hurry, time is running out.
You might want to try my favorite spooky recipe as a treat for the kids this weekend. The recipe is on the website as well and should be a hit at any party you attend but be careful it is pretty creepy.
Witch Finger Cookies
Makes: 3 dozen
1 box of Stonewall Kitchen Sugar Cookie Mix
1 large egg
1 cup (2 sticks) butter, softened
2-3 dozen almond slices, toasted*
Preheat oven to 350 degrees F.
Make the Stonewall Kitchen Sugar Cookie Mix according to directions on the package.
Pinch off a piece of dough (approximately 1 Tbsp.) and roll on a floured surface to form a 3-inch by 1/2 inch log. Shape a finger by pinching one end to form a fingertip and then two knuckles along the log.
Using a toothpick make several lines in the dough along each knuckle.
Insert a toasted almond slice for the fingernail.
Bake cookies on an un-greased cookie sheet for about 15 minutes or until the edges are lightly browned.
Don't be scared with the results!
Recipe Tips * Toast almond slices by heating over medium heat in a sauté pan until golden brown. Make sure nuts are tossed continuously to prevent burning. This takes approximately 4 minutes.