With Halloween only a few days away, I thought I’d share this yummy Halloween delicacy!
My friend Barb and I often get together before Halloween to make Crispy Witches’ Fingers.During our traditional visit, we take great delight in sharing stories of people’s extraordinary reactions when the Fingers have been served to family and friends.Reactions have ranged from roars of laugher, to screams of horror! Give them a try, if you are brave enough!
Prairie Spruce Commons – Crispy Witches Fingers
1 cup butter, softened
1 cup icing sugar
1 tsp. almond extract
1 tsp. vanilla
2 ¾ cup all purpose flour
1 tsp. baking powder
1 tsp. salt
¾ cup whole blanched almonds
1 tube Red decorator gel (aka blood for fingers)
In one bowl beat together butter, sugar, egg, almond extract and vanilla.In a second bowl mix together the flour, baking powder and salt.Beat the flour mixture into the butter and sugar mixture.Cover and refrigerate for 30 minutes.
Roll the dough so it is similar in width and length of medium sized pointer fingers.Place on greased baking sheets.Pinch the dough slightly together ¼ and ¾ up the finger.At the ½ way point of the finger, press lightly with a small three pronged fork, to form the middle knuckle.At the top of the fingers, use one whole almond to press slight nail indentations into the dough.
Bake cookies at 350 for 20 to 25 minutes.
Decorate the fingers after they have cooled.Squeeze the red decorator gel about the size of a medium round garden pea at the end of the finger where you will be inserting the “nail”.Before the decorator gel dries, lay one whole blanched almond onto the nail indentation and red gel, then gently press into the gel.Allow time for the red gel to set, before moving the fingers or putting into a container to store.
Nothing says community like home baked apple pie. That’s why we’re serving apple pie (and ice cream) at our next Community Building Event and Info Session on October 1 at the George Bothwell Library. We want to show all you folks out there what Prairie Spruce is all about. We’d also love to brainstorm ideas with you about how we can effectively get the word out about our awesome community.
Why are you going to want to be a part of Prairie Spruce?
The building will designed and built with some of the newest innovations in building technology including:
In-floor cooling and heating
Solar power ready
Grey water ready
Several rooftop gardens
The location is second to none, within walking distance of parks, restaurants, coffee shops, and down town.
The shared living space gives you the community feel of a friendly neighbourhood, while your individual condo gives you the privacy you want.
Lastly we think our people are the best part about Prairie Spruce. Community is something we all strongly believe in and think we should surround ourselves with people we know, like and trust.
If you do wish to come meet a bunch of likeminded individuals who care deeply about our community contact us here and let us know that you’ll be enjoying some apple pie with us on Wednesday. We always like making new friends!
Our Creating Community: Let’s Get Ready to Crumble event on Tuesday evening was a resounding hit. Our friends and guests sampled 4 delicious crumbles and the Haskap Berry Crumble created by Laurie Gillies took first place. Laurie credits the win to her mom, Vickie Gillies, “who makes the best crumbles, crisps and cobblers ever”.We’ve posted the winning recipe below.
If you are like many of the taste testers, the Haskap berry may be new to you. While Haskaps are well known in Russia and Japan, they are quite new to Canada. They LOVE our prairie climate. The University of Saskatchewan have bred a hybrid of the Russian and Japanese plants that are very hardy in Saskatchewan.
It only seems appropriate that the Haskap Berry Crumble was the winner. Like cohousing, it is new to Saskatchewan and proving to be healthy, hardy, and delicious. You can go online to Haskap Canada at haskap.ca to find out where you can find them and how to purchase seedlings and grow your own. In Regina, Laurie and Jim carry the berries at Nature’s Best. Laurie’s brother-in-law and sister-in-law grow Haskap on their farm, Heavenly Blue Honeysuckle Orchards near Birch Hills, just south of Prince Albert.
Here is Laurie’s Winning Recipe
Haskap Berry Crumble
8 cups of Haskap berries (drained, see below)
1/2 cup sugar
teaspoon of lemon juice
2 TB cornstarch
1 cup flour
1/2 cup brown sugar
1 cup oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon each of cinnamon and ginger
8 TB butter
Heat oven to 350. Mix up the filling. Adjust ingredients to your taste. Put in a glass or ceramic baking dish. Mix up the topping and crumble it over the filling.Bake about half an hour.
Haskaps are one of the world’s SuperFruits and this one is super juicy! So drain the Haskap berries before you add them to the recipe. I set them in a strainer over a bowl and weighted it down for a few hours. I took one and a half litres of juice out of my berries before I baked and they still had amazing flavor and nutrition. Drink the juice, or freeze it into ice cubes to add to smoothies, homemade ice cream treats, or your glass of water. Yum!