ADVERTISEMENT
- Real Recipes from Real People -

ISO: lady fingers (candy)

Misc.
ADVERTISEMENT
We called them Lady Fingers, a candy made by a now extinct confection shop in Leominster, MA. Do you have a similar recipe?

They are shaped like 4 or 5 inch rectangle logs and made from a firm but creamy penuchie-type fudge with Brazil nuts First the candy mixture is molded in a larger rectangle mold, chilled, and then cut into the smaller rectangle shapes.
Thank you for your concern.
Bob
MsgID: 0071897
Shared by: Bob Lavin
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Bob Lavin
2
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Pasta with Scallops
  • PASTA WITH SCALLOPS 3 tablespoons extra virgin olive, divided use 1 small yellow onion, chopped 3 garlic cloves, chopped 3 cups fresh tomatoes, peeled, seeded, chopped, and drained 2 cups water 1 1/2 cups dry red wine...
  • Vegetarian White Bean Chili with Waffles
  • VEGETARIAN WHITE BEAN CHILI WITH WAFFLES 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 1 cup evaporated skimmed milk 1 to 2 tablespoons chili powder 1 teaspoon dried basil leaves 1/4 teaspoon ground ...
  • Strawberry Banana Blast (blender)
  • STRAWBERRY BANANA BLAST 1 cup lowfat milk 8 oz. frozen sliced and sweetened California strawberries, thawed 8 oz. ice 2 oz. frozen fat free yogurt 1/2 medium banana 2 tablespoons chocolate-flavored syrup In ble...
  • Creamed Ham on Corn Bread Squares
  • CREAMED HAM ON CORN BREAD SQUARES FOR THE CORN BREAD: 1 cup Quaker or Aunt Jemima Enriched Corn Meal 1 cup sifted all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon...
  • Cuban Roast Pork with Garlic Mojo
  • CUBAN ROAST PORK WITH GARLIC MOJO 2 pounds trimmed, whole boneless pork loin 1/2 cup Garlic Mojo (recipe follows) Place the pork loin in a shallow, nonreactive, ovenproof roasting pan. Add the Garlic Mojo, turning th...
  • Skeleton Bread (using frozen bread dough)
  • SKELETON BREAD Serve with Green Slime Spinach Dip ( see recipe ). 8 oz frozen bread dough (1/2 of 1 lb pkg) 1 egg, beaten 1 tbsp water 1 tbsp poppy seeds Thaw and...
ADVERTISEMENT
  • Espresso Kahlua Buttercream Chunk Bars
  • ESPRESSO KAHLUA BUTTERCREAM CHUNK BARS 1 cup flour Heaping 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 cup unsalted butter, melted 1 cup firmly packed light brown sugar 2 teaspoons instant espresso powder 1 teasp...
  • Lettuce with Hot Bacon Dressing (1982)
  • LETTUCE WITH HOT BACON DRESSING 8 cups firmly packed lettuce leaves 4 slices bacon, diced 1 small onion, minced 1/4 cup cider vinegar 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon peppe...
  • Pad Thai with Shrimp
  • PAD THAI WITH SHRIMP 1/2 pound dried sen lek (flat rice noodles, 1/8 inch thick) 6 tablespoons water 1 teaspoon tamarind concentrate 1/4 cup packed brown sugar 3 tablespoons distilled white vinegar 3 tablespoons nam p...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: lady fingers (candy)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!