1057 finger knuckle chin drippin Recipes

lady fingers, unflavored gelatin, cool water, cook-and-serve chocolate pudding, milk, strong coffee, heavy whipping cream, cherry pie filling - divided use

lady fingers, pt. whipping cream, unflavored gelatin, juice of 1 large fresh orange, grated rind of 1 orange, sugar, vanilla extract or orange extract

white choclate, italian lady fingers, finely crushed, almond, ground, powdered sugar, pkt vanilla sugar, few drops rum flavor, grated lemon peel, creme fraiche, cocount oil, dark or white choclate for glaze or coating, jimmeis if desired for garnish

butter or margarine softened, granulated sugar, water, almond extract, salt, all-purpose flour, chopped almonds, powdered sugar

eggs, sugar, all-purpose flour, cocoa, butter, melted, grand marnier or1/2 tsp orange extract, unsweetened chocolate, butter, orange cream frosting, butter, softened, powdered sugar, grated orange rind, orange juice, grand marnier or orange juice

firm ripe bananas, roughly chopped, raspberries or strawberries, sponge finger biscuits, raspberries, washed, to serve

and a 1/2 tbsp orange liqueur , grand marnier or cointreau, strong black coffee, maya gold chocolate (green & blacks ), eggs, separated, caster sugar, light cream cheese, fat greek yoghurt, cocoa powder, plus extra to dust, sponge fingers, halved

yellow cake mix 1 stick butter, cool whip 1 jar caramel ice cream syrup, butterfingers 1 can condensed milk

white marshamallows , 10 oz, semi sweet chocolate ( squares or quality chips ), heavy cream, lady fingers ( storebought ), butterscoth schnapps as needed, butterscoth chips, marachino cherries, cream

fat free ricotta cheese, mascarpone cheese, percent milk or water, sugar divided, brewed expresso coffee or 4 tsp dissoved in 1 1/2 cups boiling water, store bought saviordi ( italian lady fingers ) about 7 oz, baking cocoa divided

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch

cooking apples, bicarbonate of soda, eggs, sugar, salt, tabpn water, sponge cakes, smallish ones , like sponge fingers, milk, drops of vanilla essence, caster sugar

granny smith apples, peeled cored and thinly sliced, butter or margarine, brow sugar, scotch finger biscuits,crushed, cinnamon

green pineapple, red cherries, pecans, dates, coconut, sweetened condensed milk

lime gelatin, orange gelatin, cherry gelatin, boiling water, cold water, pineapple juice, sugar, lemon gelatin, whole lady fingers separated, vanilla extract

egg yolks, milk, savoiardi (lady fingers), sugar, alchermes liquor, lemon zest, flour, fresh whipping cream, warm up the milk in a nonstick sauce pan ., combine the ingredients until well mixed ., add the milk , a little bit at the time to the egg mixture, mixing well., low heat. mix the cream continuously with a wooden spoon. when it starts to thicken remove it from the heat and pour it on a large plate to cool off., stir the cream now and then so that the top doesn tsp harden., dip quickly both sides of the savoiardi in the liquor. layer them 1 at the time in a glass bowl large enough to contain 7 savoiardi., spread 1/3 of the cream and repeat the layer with savoiardi. finish with the cream., decorate the zuppa inglese with whipped cream., alchermes is liquor you should be able to find in specialty liquor stores. if you do not want to use alcohol you can substitute alchermes with strong italian coffee, but you won tsp call this dessert zuppa inglese anymore.

savoriardi biscuits (italian lady fingers), about 500 to 600 g total weight, espresso coffee or make a stronger brew of reg. coffee, amaretto , kahlua or rum to taste (or combine), eggs, separated, cool whip light or no fat ultra light, splenda and sugar twin (pourable), or use 3/4 cup of sugar *see note, vanilla, cartons ricotta cheese light (or 3 smaller cartons; around 700 g total), cocoa powder

lt milk, heaped tsp cornflour, tblspn sugar, finger biscuits, tblspn cocoa mixed with a little milk, cream and crushed peanut brittle for decorating