Name: Witch's Finger Bread Sticks with Maple Mustard Dip
Cook time: 1 hour
Total time: 2 1/2 hours
Yield: Makes 4 dozen fingers and 1 1/4 cups dip
Ingredients: 1 1/2 cups warm water (105°F to 115°F); 1 tablespoon sugar; 1 (1/4-ounce) package active dry yeast; 4 cups all-purpose flour; 1 1/2 teaspoons salt; 10 drops green food coloring; 48 sliced almonds or peanut halves; 8 drops red food coloring, diluted with 1/4 teaspoon water; 1 large egg beaten with 1 tablespoon water (egg wash); 1/2 tablespoon pretzel salt or coarse sea salt; 1/2 cup mayonnaise; 1/2 cup coarse-grain Dijon mustard; 1 tablespoon maple syrup or mild honey; Special equpment: Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes

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Witch's Finger Bread Sticks with Maple Mustard DipChris Gentile

We guarantee you'll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to the pretzel-salt warts. Turn these into the centerpiece of a Halloween party and get your kids or your friends in on the action. Give prizes for the scariest and most realistic. Above all, let your freak flag fly high!

Cooks' Notes:

•Witch's Finger Bread Sticks are best eaten the day they are made, but they can be made 1 day ahead and kept, tightly wrapped, in a resealable plastic bag, or frozen 1 week. Remove from bag and rewarm on a baking sheet in a 350°F oven before eating.

Recipe notes

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