How To make Angel Fingers
1/2 c Unsalted butter; no sub.
3 tb Confectioner's sugar
1 ts Vanilla extract
1 c Cake flour; sifted
1/2 c Pistachio nuts or pecans
(ground) 1/2 c All-purpose flour
1/2 c Confectioner's sugar
Preheat oven to 350 deg. Cream butter with elec. mixer. Add confect. sugar and beat until well mixed. Beat in vanilla, then add cake flour and ground nuts and mix well. Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up. Divide dough in half and cut each half into 12 pieces. Place some flour on a sheet of wax paper and use it to dust your
hands LIGHTLY before shaping each cookie. Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter. Place cookies on ungreased baking sheets about 1 1/2 inches apart. Bake in middle of oven for about 13 minutes or until pale golden around edges. Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm. Cool cookies completely; then store in airtight containers. NOTE: * may substitute pecans for pistachios, but taste will not be the same. Source: The Christmas Cookie Book -----
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CRISPY EGGPLANT FINGERS | Eggplant fingers recipe
CRISPY EGGPLANT FINGERS EASY RECIPE
*All ingredients may vary*
Eggplant
Egg
Flour
Bread crumbs
Salt & Pepper
Cooking oil
*dip* Ketchup/ Soy sauce
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How To Make Egg Fingers|easy and quick recipe
Heyy guys!!
welcome back to bephie's kitchen.in this video am showing how to make egg fingers, hope you enjoy watching this video.
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Ingredients:
step 1
5 eggs
1/2 tsp salt
1/2 tsp black pepper
step 2
1 egg
a pinch of salt
1/2 cup bread crumbs
1/2 cup all purpose flour
vegetable oil
music by♫Music By♫
LET IT BE CHRISTMAS by Nicolai Heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by xBeat No Copyright Music
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Frightening Fingers - Halloween
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Here's the recipe:
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/2 cup sliced almonds
Directions
In a large bowl, cream butter and sugar. Beat in the egg and
extracts. Combine the flour, baking powder and salt; gradually add
to the creamed mixture. Divide dough into fourths. Cover and
refrigerate for 30 minutes or until easy to handle.
Working with one piece of dough at a time, roll into 1-in. balls.
Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a
table knife, make an indentation on one end of each for fingernail.
With a knife, make three slashes in the middle of each finger for
knuckle.
Place 2 in. apart on lightly greased baking sheets. Bake at 325°
for 20-25 minutes or until lightly browned. Cool for 3 minutes.
Squeeze a small amount of red gel on nail bed; press a sliced almond
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Crispy Eggplant Fingers
3-Eggplant
1-Egg
1tsp- salt
1tsp-blackpepper
1cup of Constarch
1cup of Breadcrumbs
There is no summer without this dessert - a roulade with sponge fingers and raspberry
There is no summer without this dessert - a roulade with sponge fingers and raspberry
Ingredients:
sponge fingers - 250 g (8.8 oz)
milk - 200 ml (6.76 fl oz)
For the cream:
milk - 500 ml (16.9 fl oz)
eggs - 2 pieces
sugar - 70 g (2.47 oz)
starch - 60 g (2 oz)
raspberry - 300 g (10.6 oz)
IN THE FRIDGE 1 H
whipping cream - 200 ml (6.76 fl oz)
sugar - 50 g (1.76 oz)
chocolate- 60 g (2 oz)
IN THE FRIDGE 1 H
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Classic Tiramisu Recipe Part 1/3 | Lady Fingers | Classic Desserts w. Cake Boss's Joe & Grace
The Cake Boss's sister, Grace, and her husband Joe Faugno, head baker at Carlo's Bakery, show how to bake one of their favorite classic desserts, Tiramisu, starting with the lady finger cookies. Click SHOW MORE for recipe.
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Follow Grace on Instagram: @CAKEBOSSGRACE
Ladyfinger biscuit/cookie recipe:
Bake: 400 F-6-7 min.
Ingredients:
Egg Yolks 7 oz
Sugar 3.5 oz
----------------------------------------
Egg Whites 10.5 oz
Sugar 5 oz
----------------------------------------
Pastry Flour 8.8 oz
Yield: 2.19 lb./ 35 oz
Directions:
Whip egg yolks and 1st sugar till 3 x and pale, set aside.
Whip egg whites till white, then add sugar, mix till shiny and firm.
Fold 1/3 of white into yolks, then pastry flour, and alternate till all is combined. Pipe as desired. Dust with 10X before baking.
In part 3 of the series, we will include the whole tiramisu recipe together.
Contact: andrew@cakehousemedia.com
Starring Joe & Grace Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Andy Mills & Cakehouse Media
Camera: Andy Mills & Marc DeBlasi
Music: artlist.io
SFX:
Cakehouse Media 2018