Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

• 3 eggs  – separated
• 1/2 C granulated sugar
• 3/4 tsp vanilla
• 1 TBL melted cooled butter
• 6 TBL corn starch – sifted
• 6 TBL AP flour – sifted
• 1/2 tsp salt
• 1/2 tsp baking powder

STEP BY STEP

1. Mark your parchment with three inch lines
2. Turn paper over so you are not cooking on pencil
3. Wipe parchment paper with melted butter
4. Cream together egg yolks and half of your sugar
5. Add vanilla
6. Sift together corn starch and flour
7. In a clean bowl, beat egg whites
8. Add the rest of your sugar and salt to egg whites
9. Continue to beat until soft peaks – not firm or stiff
10. Combine by hand the yolks and whites
11. Sprinkle flour mixture into the egg mixture
12. Put into piping bag and pipe into three inch fat sausages
13. Bake at 400º for about 12-15 minutes
14. Let them cool, and then they are ready for whatever use you would like
15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

• • Simple Shortcake
• 1 C AP flour
• 2 TBL cornstarch
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• scant salt
  SIFT TOGETHER ABOVE INGREDIENTS
  MEANWHILE, CREAM TOGETHER THE FOLLOWING
  
• 4 TBL softened butter
• 1/4 C room temp sour cream
• 2 eggs
• 1/2 tsp pure vanilla
  Add wet ingredients to the dry, then gently mix
  Line a 9×9 glass baking dish with parchment paper and then spray
  Pour mixed ingredients into pan
  Bake for 30 minutes at 350º
  Let cool 5 minutes before removing
  Cut into 1/2 x 1 inch rectangles
  • Prepared Strawberries
• 1 large grocery-store box of strawberries (1 quart)
  Stem removed and halved
• 1 C sugar mixed with 3 TBL corn starch in 1 C water
• Heat to nearly boiling
• Add strawberry gelatin or Jello
• Pour over strawberries
• Let rest 30 minutes
  • Yogurt Cream
• 1/2 C heavy whipping cream – beat until it starts to thicken
• 1/2 C plain Greek yogurt – Greek is thicker
• 2 TBL granulated sugar
• 2 TBL brown sugar
• 1/2 tsp vanilla
  • Basic Whipped Cream Topping
• 1 C COLD whipping cream – beat until it starts to thicken
• Add 2 TBL sugar and continue beating
• 1/2 tsp vanilla
  • Assemble
• Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
• Stand shortcake rectangles up on end surrounding the sides
• Add a layer of strawberries, then a layer of yogurt cream
• Add a flat layer of shortcake, yogurt cream and then strawberries
• Top the strawberries with the remainder of the yogurt cream
• Add strawberries or blueberries in a decorative pattern on the top