Lady Finger Delight Recipes

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:

• 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:

• 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!

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.