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CHOCOLATE FINGER ROLLS
Yield: 1 Servings

1 1/2 c Foundation sponge
1 1/2 ts Salt
3 tb Melted shortening
2 Eggs
1 c Whole wheat flour
3/4 c Sugar
1/2 c Grated chocolate
2 1/2 c White flour

Combine ingredients in order given, mixing whole wheat flour, sugar,
and chocolate together. Add white flour and mix thoroughly. Turn
onto lightly floured board. Knead until smooth and elastic. Cover and
let stand in a warm place until double in bulk. Knead well, let rise
the second time. Form into rolls 3 inches long. Arrange in a
well-oiled shallow pan. Cover and let rise until treble in bulk. Bake
in hot oven (425? F) about 15 minutes. As soon as taken from the
oven, brush with melted butter or butter substitute. Serve hot. 16
rolls. Mrs. W.R. Vaughn, Ferndale, WA.




12528

CORNSTARCH FINGER PAINT
Yield: 1 Servings

1/4 c Cornstarch
4 c Water -- boiling
Food coloring

Dissolve cornstarch in a small amount of cold water. In pot gradually
add boiling water stirring constantly, until mixture thickens. Add
coloring.

Courtesy of Kay Crowley



18153

CRISPY FINGER CITRON DECORATED WITH PEACH
Yield: 1 Servings

SWEET MILKY PASTE
15 g Butter
15 g Sugar
30 g Plain flour
30 g Evaporated milk
7 g Custard powder
1/8 ts Vanilla powder
1 Egg

FILLING
150 g Sweet milky paste (see
-above)
150 g Desiccated coconut
25 g Sugar

DOUGH (INNER LAYER
35 g High protein flour
110 g Plain flour
1 ts Lard
1/2 c Water

DOUGH (OUTER LAYER
150 g Plain flour
35 g Lard

COATING
1 Beaten egg yolk

To prepare and cook: 1. ea For sweet milky paste, knead butter and
sugar together, then add sifted flour and other ingredients. Steam
mixture over boiling water for approximately 20 minutes until firm.
2. Mix filling ingredients and set aside. 3. Make each dough
separately, kneading their ingredients togeth- er (using water as
necessary to create soft textures). Make small balls (approximately 4
g each) from each dough. 4. Take an outer layer dough ball, slightly
flatten it, and place an inner layer dough ball on top. Roll two
layers together 'into a round shape. Flatten it into a long shape
with a rolling pin. Roll it up towards you, to form a tube shape.
Place tube sideways on work surface, roll it flat and fold it from
left to right in thirds. Flatten it again. 5. Place some filling
paste (approximate 1/3 tsp) on flattened dough. Roll it up into a
ball, then flatten half of the ball lightly. Press a knife into
flattened end to make indented lines forming five "fingers", folding
one or two inwards. On back of "hand", draw a few lines across the
surface. At thick end indent a hole with a chopstick. 6. Brush
completed set of "hands" with egg yolk. Bake in an oven at medium
heat for approximately 12 minutes until golden. (The peach garnish
recipe is not included. It is steamed dough with colouring and
decorative leaves and stem.)

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong
Tourist Association, 1986.





20736

LEMON LADY FINGER CAKE (ELEGANT BUT EASY)
Yield: 1 Servings

1 c Freshly squeezed lemon juice
Grated zest of 1 lemon
1/2 c Sugar
1 tb Cornstarch
1 tb Butter
5 ea Egg yolks, well beaten
5 ea Egg whites, beaten stiff
1 1/2 pk Lady Fingers
Whipped cream/topping

Line 1 qt. mold with wax paper and then with lady finger halves.

Mix lemon juice with sugar and cornstarch in top of double boiler
and cook over simmering water until mixture is thickened. Add the
butter and stir until melted. Add beaten egg yolks, stirring
constantly, and cook 2 min. longer. Stir in grated zest and then
fold in the beaten egg whites, mixing lightly but thoroughly. Pour
half the mixture into lined mold. Cover with layer of lady finger
halves. Repeat layers. Refrigerate overnight.

Unmold onto crystal pedestal cake platter. Pipe whipped cream
onto top and around bottom edge of cake. Garnish with paper thin
slices of candied lemon peel.



25931

EGG & WATERCRESS FINGER SANDWICH - VICTORIA
Yield: 24 Servings

6 Hard-cooked eggs, finely
-chopped
1/4 c Mayonnaise
1 tb Honey Dijon mustard
1/4 ts Ground celery seed
Salt and pepper to taste
6 tb Unsalted butter, softened
1 (16-oz) loaf whole-wheat
-bread, sliced lengthwise
-and crusts removed
-(6 slices)
Fresh watercress sprigs

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery
seed, and salt and pepper to taste. Mix well and set aside. Lightly
butter bread. Spread half the bread slices with egg mixture, then top
with watercress. Top with remaining bread slices, buttered side
down. Press gently to seal. Wrap and refrigerate at least 1 hour.

To serve: Cut the sandwiches crosswise into 1-inch fingers.

Victoria/June/94 Scanned & fixed by Di Pahl & Gary Groeller



28734

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