The Witches (4/10) Movie CLIP - Maximum Results! (1990) HD
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CLIP DESCRIPTION:
The Grand High Witch (Anjelica Huston) orders her fellow witches to remove their wigs, and makes an example of an unruly witch.
FILM DESCRIPTION:
In Nicolas Roeg's adaptation of Roald Dahl's novel The Witches, a young boy is vacationing at the seaside with his grandmother when he discovers that the hotel he is staying at is hosting a convention of witches. Eavesdropping on the witches, he learns that the Grand High Witch (Anjelica Huston) has devised a plan to turn all of the children in England into mice. With creature-effects by Jim Henson's Creature Shop, The Witches was the last film Henson worked on before passing away in 1990.
CREDITS:
TM & © Warner Bros. (1990)
Cast: Jasen Fisher, Annabel Brooks, Elsie Eide, Rose English, Rosamund Greenwood, Jane Horrocks, Anjelica Huston, Grete Nordrå, Emma Relph, Angelique Rockas, Jenny Runacre, Sukie Smith
Director: Nicolas Roeg
Producers: Jim Henson, Mark Shivas, Dusty Symonds
Screenwriters: Roald Dahl, Allan Scott
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Gingerbread Biscotti Recipe with Chef Victoria Love with Cinnamon, Ginger, Allspice and lots of Love
Watch Chef Victoria Love demonstrate how to make GINGERBREAD BISCOTTI with Cinnamon, Ginger, Allspice and Cloves.
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Chef Victoria Love’s
Gingerbread Biscotti
8 oz Butter (1 Cup)
1# 4 oz Light or Dark Brown Sugar (2 ½ Cups tightly packed)
½ Cup Molasses
2 Eggs
1 Tablespoons Vanilla
1# 9 oz All Purpose Flour (6 ¼ Cups)
1 ¼ oz Cornmeal (¼ Cup)
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
½ teaspoon Ground Cloves
1 teaspoon Ground Allspice
1/2 teaspoon Salt
1.Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment, cream together the butter & sugar, scrape down the sides of the bowl with a spatula, beat in the eggs one at a time, add vanilla and molasses.
3. In a large bowl stir together the dry ingredients, add the flour mixture and combine until all the flour is mixed in.
4. Divide dough in half, and shape each half into a 10 x 2 ½ log on the lined baking sheet. The logs should be about 4” apart.
For the first bake, bake for 40 minutes. Remove from the oven and cool for 5 minutes.
5. Move the logs onto a cutting board. Use a sharp serrated knife to cut the logs crosswise into ½ to ¾ slices.
Stand the sliced biscotti back on the baking sheet. Return the biscotti to the oven for the second bake, and bake them about 15 minutes more, until the edges are turning golden brown.
Remove from the oven and place slices on a wire rack to cool completely.