World Best Finger Food Recipes

Wednesday, June 10, 2015

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 mix the ingredients into a dough and let it yeast about half an hour in varm place.
2 bake it into any form you want.
3 brush them with egg yolk and sprinkle with coarse salt and what ever other you want, for example cummin seeds, sesamy seeds or parmesan cheese.
4 bake in 225 degrees celsius (437 degrees fahrenheit) for about 10 minutes.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

1 heat skillet with oil or butter make pancakes as directed, let cool.
2 spread jelly and peanut butter or just jelly or peanut butter on 1 pancake and put another over top (like a sandwich).
3 cut pancake into finger size pieces and dip into sugar.
4 place in container with wax paper, cover.
5 these are fun to grab and run with.

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 place lime juice in a one quart measure.
2 peel bananas and dice directly into lime juice.
3 stir with a wooden spoon.
4 keep stirring as you dice each banana into the lime juice to prevent darkening.
5 measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
6 cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
7 stir often to prevent sticking, especially during last 10 minutes.
8 jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
9 fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
10 wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
11 place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
12 cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. let the jars sit undisturbed while they cool.

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

1 in a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
2 preheat oven to 400 degrees f.
3 add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
4 in a large baking dish, arrange mushroom caps cavity-up.
5 spoon spinach-walnut-cheese mixture evenly into caps.
6 sprinkle parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

Total Time: 1 hr 7 mins Preparation Time: 20 mins Cook Time: 47 mins

1 in a big mixing bowl, add all the crust ingredients; mix on low speed until crumbly.
2 flour your hands/fingers; press mixture firmly in the bottom of an ungreased 13x9 inch baking dish.
3 bake at 350° for 20 to 25 minutes or until a light golden brown.
4 in another bowl, beat eggs.
5 add sugar, flour, and baking powder; stir to blend.
6 add in margarita mix and lime peel; stir to blend.
7 take crust out of the oven.
8 pour filling over the warm crust; place back in the oven.
9 bake 18-22 minutes or until the top is golden brown and the filling is set.
10 let cool until completely cooled.
11 right before serving, sift powdered sugar over the top; cut into bars.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 set oven to 350 degrees. spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. coarsely chop the pine nuts and set aside.
2 mix the sun-dried tomatoes with the garlic, parmesan, olive oil, parsley, basil and pepper in a small mixing bowl.
3 toast the baguette rounds at this point if you want a crispier bottom. they can be served either way - fresh or toasted.
4 place the brie in a medium mixing bowl and energetically beat until smooth. spread about a teaspoon of brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.