Lady Finger Delight Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Steps:

• Brush sides of ladyfingers with about 1/4 cup of coffee.
• Place ladyfingers on bottom and up side of 2 quart serving bowl.
• Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth.
• Gradually beat in milk until smooth.
• Add pudding mixes.
• Beat with wire whisk until blended.
• Gently stir in 1/2 of the coolwhip.
• Spoon into prepared bowl.
• Cover.
• Refrigerate 1 hour or until set to serve.
• Top with remaining coolwhip.

Steps:

• Preheat oven to 375.
• Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
• Gradually add 1/4 cup sugar and beat until stiff.
• In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
• Stir in flour, cocoa, using a rubber spatula.
• GENTLY fold egg whites into flour mixture.
• Fill a pastry bag with a plain open tip with cookie batter.
• Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
• Space cookies 1 inch apart on cookie sheets.
• Bake immediately for 10- 12 minutes, or until lightly browned.
• Remove cookie sheet from oven.
• Cool cookies on parchment paper.
• When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
• Store cooled cookies in an airtight container to retain softness.

Steps:

• Line the sides an attractive glass bowl or an 8" or 9" spring form pan with ladyfingers. If there are any remaining, put on the bottom.
• Skip this step if using a pie crust.
• Beat confectioners sugar into softened cream cheese until fluffy.
• Beat whipped topping into this mixture, reserve 2/3 C at this point if you plan to decorate the top.
• Fold in pineapple pie filling.
• Pour into prepared pan.
• If decorating use star tip or put dollops of topping on with a spoon.
• Add a single layer of cherry pie filling in the center of the dessert.
• Chill at least four to six hours or over night.

Steps:

• Cream butter and sugar.
• Seperate eggs.
• Add bourbon to yolks and beat well.
• Add egg mixture to creamed butter and sugar.
• Add nuts.
• Beat egg whites and gently fold in above mixture.
• Line bottom and sides of a spring mold pan (9 inch with hole) with lady finger halves.
• Pour in mixture.
• Cover top with halves of lady fingers.
• Refrigerate 24 hours.
• Prior to serving,remove from pan and ice with whipped cream that has been whipped with 2 tsp sugar.

Steps:

• Mix softened cream cheese, powdered sugar together, start with just one cup of powder sugar and add more if needed, add the juice of the crushed pineapple and about 1 tablespoon of the pineapple, mix well and set aside.
• Mix pudding as package directs in separate bowl and set aside.
• Take 2 lady fingers at a time and spread the middle of one with about 1/2 teaspoon or more of cream cheese mixture and top with second lady finger, continue this till all the lady fingers are used.
• In a loaf pan or square dish put 1/3 of the pudding.
• Top with 8 of the lady fingers. spoon more of the cream cheese mixture on top and sprinkle 1/2 the crushed pineapple.
• Spoon 1/3 pudding on top and repeat with the lady fingers, cream mixture and pineapple.
• Put remaining 1/3 pudding on and top with remaining lady fingers.
• My husband said this was wonderful but bananas would make it better so instead of just pineapple try adding some bananas when you put on the pineapple.
• Oh, refrigerate 1 hour before serving and any leftover. Really good. enjoy!