LADY FINGER GRAPES RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter, add the sugar and blend together. Add remaining ingredients, mixing well.
• Chill dough for about 10 minutes to make it easier to handle.
• Shape into small finger shaped logs and bake at 350 degrees F for 10 to 15 minutes or until lightly browned.
• May also bend and shape dough into a crescent shape for Crescent Cookies or Cocoons, or roll into a ball for Snowball Cookies.
• Let cool slightly so that you can handle them but while still warm, roll in the extra powdered sugar to coat; re-roll in the powdered sugar several times if desired. I usually roll mine two or three times.
• Set aside to cool completely before storing.

Steps:

• In 3-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover; refrigerate about 3 hours or until chilled.
• Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover; refrigerate.
• In chilled large deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over dessert. Sprinkle with almonds. Cover; refrigerate until serving. Store covered in refrigerator.