Witches' Fingers

• 1 cup butter, softened
• 1 cup icing sugar
• 1 egg
• 1 t. almond extract
  
• 1 t. vanilla
  
• 2 3/4 cups all purpose flour
  
• 1 t. baking powder
  
• 1 t. salt
  
• 3/4 cup whole blanched almonds
  
• 1 tube decorator red gel

In a 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 1/4 of the dough, keeping remaining in refrigerator, roll one heaping teaspoonful, at a time, into finger shapes. For each "finger" piece, use one almond piece as a fingernail; squeeze the center of the finger to make a knuckle shape and make several slash marks also for the knuckle. Place on lightly greased baking sheet and bake at 325F for 20 to 25 minutes or until golden. Let cool for three minutes and then lift almond gently and squeeze red gel into space. Press almond back in place.

Caramel Apples

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1/4 cup heavy cream
• 1/2 cup milk
• 2 T. unsalted butter
• 1 t. pure vanilla extract
• 4 apples
• 1 cup chopped walnuts

In a medium saucepan over low heat, combine first six ingredients. Cook, stirring constantly, until mixture reaches 248F on a candy thermometer (or until a bit of syrup dropped into cold water forms a firm, pliable ball). Stir in vanilla, then put pan in a bowl of hot water to keep caramel soft. Insert ice-cream sticks into stem ends of apples. Dip apples in caramel, coating well. Allow excess to drip off, then roll in walnuts and let cool on waxed paper for at least an hour.

Makes four servings.

Caramel Popcorn Balls

• 4 T. vegetable oil
• 2 1/2 cups popping corn
• ¼ cup butter
• 1 cup packed brown sugar
• ½ cup light corn syrup
• 2/3 cup sweetened condensed milk
• ½ t. vanilla extract

Pop corn on the stove or in a hot air popper. In a medium saucepan with a candy thermometer inserted, combine butter, sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk and simmer, stirring constantly, until thermometer reads 114 degrees C (238 F). Stir in vanilla. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 ½ inches in diameter.

Makes 15.