Countryfriedpigfingers Recipes

HOMEMADE LADY FINGERS

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.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

" COUNTRY FRIED " PIG FINGERS

Steps:

• Cut each chop into three strips lengthwise.
• With textured end of meat mallet, pound each strip ¼-inch thick.
• Mix milk and egg well; set aside.
• Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
• Coat each strip in flour mixture.
• Then flatten each piece with palm of hand.
• Dip each strip into egg mixture.
• Coat again with flour mixture.
• Sit strips on aluminum foil to let "dry" for 10 minutes.
• Heat oil in large skillet over medium heat until hot but not smoking.
• Add strips six at a time.
• Fry until golden brown; turn and repeat.
• Repeat step 12, until all strips are cooked.
• Drain on paper towels.
• Serve with white gravy.
• White gravy:.
• Dispose of oil except for 4 tablespoons.
• Add 1/4 cup flour.
• Whisk until paste is formed.
• Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
• Salt and pepper to taste.

LADYFINGERS

Steps:

• Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
• Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
• Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
• Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer.
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.

LADYFINGERS

Steps:

• Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or butter 2 baking sheets. Dust with flour and shake off excess.
• Place the egg yolks in a 3-quart mixing bowl and gradually beat in granulated sugar at high speed until thick and pale yellow. Beat in the vanilla.
• In a medium bowl, with clean beaters, beat the egg whites and salt until soft peaks form when beaters are raised. Scoop a fourth of the egg whites onto the egg-yolk mixture, sift a fourth of the flour on top and with a rubber spatula, fold ingredients until partly blended. Repeat until all the egg whites are incorporated, but don't try to blend the mixture too thoroughly (the batter should remain light and puffy).
• Using a spoon or pastry bag, spread batter in 4-by-1 1/2-inch strips spaced 1 inch apart onto prepared baking sheets. Sprinkle with confectioners' sugar.
• Bake in middle and upper third of oven about 20 minutes, until very pale brown and slightly crusty outside. Remove immediately from baking sheets and cool on a rack.

THE BEST FINGER FOOD EVER

Steps:

• Combine all ingredients, except French bread.
• Eat as finger food and use the bread to dip into the amazing "infused" oil. Enjoy!