Nutty Fingers Recipes

Steps:

• Preheat oven to 400°. In a shallow bowl, combine the first 5 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. , Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until juices run clear, 12-15 minutes.

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

Steps:

• In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
• In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.

Steps:

• Preheat oven to 400 degrees F.
• In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
• Bake for 7-9 minutes or until chicken is tender and no longer pink.
• If desired, serve with ranch-style dressing.

Steps:

• Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
• Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
• Add the sugar and mix until well combined.
• Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
• Pre-heat the oven to 180ºC-220ºC.
• Start making the fingers, size depends on preference.
• Bake for 30-40 minutes.
• Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
• Enjoy!

Steps:

• 1. Cream together butter, water, sugar and vanilla flavoring until smooth.
• 2. Fold in flour and pecans; mix well.
• 3. Pinch off small amounts of dough with your hands, shape into finger shape. Bake at 300 for 30 minutes, or until golden brown. Makes 36 to 48 cookies. Roll in powdered sugar while hot.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

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:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars., For glaze, in a small bowl, beat peanut butter and confectioners' sugar until smooth. Add enough milk to achieve spreading consistency. Carefully spread over warm bars; sprinkle with peanuts. Cool before cutting into bars.