ablespoon of water).
Red Lady Bug Dough Directions:
In
Cream together first 4 ingredients.
Add flour and water.
Mix thoroughly.
Chill dough 2 hours.
Sprinkle board with 1/4 cup confectioners sugar, mixed with 2 tablespoons flour.
Roll dough about 1/8-inch thick.
Cut strips 1/2 x 5-inches.
Wind part way up ungreased lady lock mold.
Bake on ungreased cookie sheet at 350\u00b0 for 15 to 20 minutes or until lightly browned.
Remove and use rest of dough.
In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
Use a pastry bag to fill the lady locks. Freeze or serve immediately.
Bring chocolate, cream, sugar and vanilla to a boil, stirring constantly in sauce pan. Add egg to chocolate mixture and cook over low heat, stirring constantly, until thick. Place lady fingers lengthwise in a bread pan (loaf) and layer with chocolate alternating with layers of lady fingers. Refrigerate until firm. Serve slices of cake with whipped cream.
br>Fill and frost with Lady Baltimore frosting/filling.
In a large dutch oven render bacon over medium heat until crisp. About 10 mins.Remove bacon and reserve 2 tbs. drippings in pan.
Add onion cook stirring occasionally until tender about 6 minutes Add cooked bacon, lady peas, stock, salt and pepper. bring to a boil. Reduce heat to medium low and simmer until peas are tender and creamy.
Serve over hot cooked rice if you desire.
ake Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries
Cream all ingredients together and add 1 lb. of powdered sugar gradually.
Beat until creamy.
Fill shells.
Bake two 16 oz cake recipes in a Wiltons doll cake
an with the row of lady fingers (do not separate the
et aside.
Take 2 lady fingers at a time and
Mix vanilla pudding with 2 cups milk until thickened; set aside.
In separate bowl, mix chocolate pudding with 2 cups milk until thickened; set aside.
Cut bananas into slices.
Chop nuts. Layer bottom of pan with lady fingers.
Spoon vanilla pudding onto lady fingers.
Arrange banana slices on vanilla pudding.
Add another layer of lady fingers.
Spoon chocolate pudding over lady fingers.
Arrange banana slices on chocolate pudding.
Make one more layer of lady fingers and garnish with remaining pudding and nuts.
In a saucepan combine the milk and flour, stir until blended. Cook over low heat until thick. Let cool.
Beat the sugar and the shortening until no sugar crystals remain. Add the cooled milk mixture, slowly beating until fluffy. Add vanilla extract to taste.
Clean, wash and wipe lady fingers absolutely dry. Remove the
iqueur together. Place half the lady fingers in the bottom of
lace a layer of the lady fingers in the bottom of
nd refrigerate. Store in zip lock baggies.
Peanut Butter: 1
-start to assemble. Dip lady fingers one at a time
he cake batter, place the lady fingers in a food processor
Whip whipping cream and almond extract together and set aside.
Line the bottom and the sides of pan with your lady fingers.
Cream together powdered sugar and cream cheese, fold in shipping cream mixture into cream cheese mixture.
Spread mixture into the pan lined with lady fingers. Smoother top.
Pour can of cherry pie filling over mixture.
Cover with saran wrap, and refrigerate overnight.
Enjoy.