I recently taught a cooking class on Halloween night meals. Usually we get pizza, to tell the truth, but we came up with some good, kid friendly, palate friendly foods!
One recipe that I did, was a take on a favorite recipe for breadsticks. Usually the breadsticks are covered in garlic and parmesan, but I wanted sweet AND scary. So, I wanted to make the breadsticks into intestines and cook them with cherry pie filling. I didn’t have any cherry pie filling, but I DID have canned cherries, so I did what any retro recipe gal would do and turned to my 40′s cookbook.
Here is what I found:
The breadsticks turned out awesome! Soo tasty, but the cherry pie filling was NOT. Obviously the tapioca that I had and the one called for the in recipe are different. I ended up with hard bits of slightly bloated tapioca among some sauce and cherries.
What did we learn? Make this recipe, but with canned pie filling OR a lot less tapioca! This is great and slightly gross. Perfect for your Halloween buffet!
- 2 c. hot tap water
- 1 T yeast
- 2 T sugar
- Red or pink food coloring
- 1 T salt
- 4-5 c. flour
- Canned cherry pie filling
- 2-3 T. melted butter
- Cinnamon and sugar mixture (I do a 1 to 6 ratio)
- Pour water into a bowl or mixer. Sprinkle yeast over the top and then sugar on top of the yeast. Let work about 5 minutes.
- When bubbly, add food coloring to desired color.
- Add 1 cup of flour and mix.
- Add salt and then enough flour to make a soft dough. Let rise.
- When risen, grease a 9×13 baking dish and spoon in cherry pie filling.
- Halve the dough and roll out dough into a rectangle. Cut into inch wide strips. Take each strip and pinch ends together. Twist and place randomly over the pie filling.
- Brush with melted butter and sprinkle with cinnamon and sugar.
- Bake in oven at 400 for 15-20 minutes or until the middle is set.
Here is the dough rolled out:
Here they are in the pan: