n half. (Here's my Ladyfingers Recipe).
Line the bottom and
In a double boiler, beat the egg yolks and add 2 tablespoons sugar gradually while beating.
Add salt and milk.
Cook over hot water until mixture coats the spoon, stirring constantly.
Soften gelatin in cold water; add to hot custard and stir until dissolved.
Cool slightly.
Beat egg whites stiff; fold in.
Whip the cream; add remaining 3 tablespoons sugar and vanilla extract. Fold in.
Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard.
Chill until firm.
or line pan sides with ladyfingers. Tear off two long strips
Mix Dream Whip according to directions.
In another bowl, mix cream cheese, sugar and vanilla.
Add to Dream Whip and mix.
Line bottom of 13 x 9-inch pan with one layer of ladyfingers.
Spread half of the cream cheese mixture on top.
Repeat with another layer of ladyfingers and the rest of the cream cheese mixture. Top with pie filling.
Refrigerate.
hocolate mixture, then fold in ladyfingers.
Transfer mixture to prepared
Boil sugar, water, and cinnamon together about 10 minutes.
Arrange ladyfingers in shallow dish.
Pour syrup over and let stand for at least 5 minutes before serving.
Serve hot.
Makes 4 to 6 servings.
Break ladyfingers or pound cake into small pieces; cover with Jell-O.
When Jell-O sets, add fruit cocktail.
Cover with custard powder.
Top with cream.
Refrigerate before serving.
Arrange Ladyfingers in bottom of 9 x 9-inch pan.
Beat sugar, cheese and 1/2 pineapple, drained.
Add Cool Whip, rest of pineapple and 1/4 cup juice; mix with spoon.
Line spring-form pan with ladyfingers (sides and bottom).
Pour mixture in pan and refrigerate.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
f each ladyfinger. Stand enough ladyfingers, rounded or sugared side out
ombine Espresso and brandy. Dip ladyfingers very quickly into coffee-brandy
side.
Soak the savoiardi(ladyfingers) in the coffee for about
Separate 8 ladyfingers on work area.
Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
Line small glass dessert cups with the ladyfingers.
Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
Sprinkle sliced strawberries with sugar and toss to coat.
Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
Serve, or chill until dessert time.
Enjoy!
Separate ladyfingers into single layers.
Line
long the edge and secure ladyfingers, one by one.
Once