Thursday, October 28, 2010

Bloody Fingers


I'm in! Thanks for the wander down memory lane. I spent some time daydreaming about piggies in the blanket and various childhood treats. Here are some of my Reems food memories to add to the list:

Fluff - likely a Reems-only dessert, I certainly have never encountered the combo of yogurt and jello anywhere else.

Oh Henry bars - an oatmeal base and a chocolate peanut butter frosting. Yum.

Vinegar cookies - A white cookie, kind of like a sugar cookie. Granted, not the best name, but they did taste good.

Ooblis - Made by Grandma, mypersonal favourite - these were a popular birthday treat when I was in primary school. They were a Maria cookie kind of base with a mocha cream filling and dipped in chocolate.

Besasup - I have no clue how to spell this and am too lazy to google. This is another Grandma special, a Dutch raspberry sauce served over vanilla pudding.

I will be adding to this list. I can't wait to dive in. Now onto bloody fingers-

A few weeks back I spotted a recipe for Witches' Fingers in a Canadian Living cookbook. I ear-tagged them for haloween and Finn and I made them yesterday. Now, while they turned out nicely, or should I say bloody, it came to me as we were taking our first batch out of the oven , that maybe as a mother of a 3-year-old, I should have stuck to happy pumpkin faces. Oh well, Finn hasn't made the jam-blood connection yet, but maybe next year we'll work on those pumpkins.

Witches' Fingers - Adapted from The Complete Canadian Living Baking Book

(Canadian Living adheres the almonds to the fingers with decorators red icing after the cookies come out of the oven).

Beat together:
1 cup butter
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla

In separate bowl mix:
2 3/4 c flour
1 tsp baking powder
1 tsp salt

Stir dry ingredients into butter mixture. Cover and chill for 30 minutes.

Shape spoonfuls of dough into finger-like shapes, use a knife to make 3 scores for the knuckle. Place a dab of jam on one end and then press an almond fingernail on top of the jam. Bake for 15 minutes at 350 degrees.


  1. ha ha ha...this sounds like age-appropriate baking for a three year old :) considering atley calls us into his room every night to assure him there are no 'bad guys' and that it is o.k. to face the bookshelf, i may put this one on hold. it is funny you mention the oh henry bar as i was looking through your mom's recipe cards last weekend and stumbled upon that recipe. i quickly jotted it down as brent was happily drooling over the memory of those pre-health kick bars.

  2. Haley, My Mom used to make a rendition of Fluff. I think it was Jello whipped with milk. Next time you're over we'll have to get her to "whip" some up. The fingers turned out great! Way more fun than boring pumpkins. What was Finns final decision on his costume? Looking forward to seeing pics.

  3. Look great (well, scary!). I also loved the Oh Henry bars my mom I might have to make some!

  4. wow, you weren't kidding! those look freaky! wonder what E's reaction would be... not sure she would get the blood connection either.

  5. Haley, those fingers creep me out! You are brave for making them - I can't imagine eating them... shudder!

  6. Love the fingers, Haley. Q & S would approve whole heartedly. No pumpkins (yet) for these girlies. Happy Halloween!

  7. R2 and Louise- yes, the oh henry bars were a Reems fave. That might be first on the list of recipes to revisit.
    Julie - I'll have to get Grandma to let me in on her jello secrets. Finn is going to be Scooby Doo, though that could change due to all of the Roorda options!
    Adina - Hi! Nice to see you here - I linked to your blog and had fun catching up on Appenheimer life!

    Oh, and the photo is much scarier then the actual fingers, my food staging skills are improving!

  8. Never cared much for fluff.