Saturday, February 3, 2018

Finger Foods

finger foods recipes

Chicken Fingers

Calzone - Southwest Style

Amish Onion Fritters

Chinese Potstickers

Hooters Copycat Fried Pickles

Friday, November 17, 2017

Anisette Knots

Anisette Knots photo by Candy Dorsey
Every Christmas my mother and grandmothers made Anisette Knots. They were and still are my favorite Christmas cookie because they aren't cloyingly sweet, except for the icing. The sprinkles stick to the icing, otherwise I would leave it off...but that's just me! In the original recipe, they're made with Anisette liqueur but I use anise extract.


  • 4 eggs
  • 1 cup sugar
  •  1/2 cup butter
  • 2 tsp. anise extract
  • 3 1/2 cups flour
  • 4 tsp. baking powder
Preheat oven to 375º.
Sift the dry ingredients together.
In a large bowl, cream butter and sugar with electric mixer. Beat in eggs and anise. Add dry ingredients.
Knead the dough until it no longer sticks to your hands. Add small amounts of flour if needed.
Pinch off a section of dough about the size of a golf ball. Roll it into a rope 1/2” thick. Cut the rope into 6” to 7” lengths. Tie the pieces into knots or twists. Continue until all the dough is shaped.
Dough rope knots and twists photo by Candy Dorsey

Place on lightly greased cooked sheet or baking mat. Bake 10 to 12 minutes. Makes about 5 dozen.
When cool, dip in icing then top with sprinkles.
Dip in icing photo by Candy Dorsey

For the icing:

  • 2 cups sifted confectioner's sugar
  • 2 tsp. anise extract
  • 6 Tblsp. water
Stir all ingredients until creamy.


Sunday, November 5, 2017

Yorkshire Pudding

Yorkshire Pudding photo by Candy Dorsey
If you don't eat your meat you can't have any pudding. How can you have any pudding if you don't eat your meat?  Pink Floyd.
Traditionally, Yorkshire Pudding is made with pan drippings from roast beef. Modern versions of Yorkshire Pudding use olive oil, butter or lard as a base and then the meat drippings or brown gravy are poured into the pudding at the table. It's surprisingly easy to make and with only a few ingredients that you already have on hand. Your guests will be so impressed!


  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/4 tsp. salt
  • olive oil, butter or lard (I used olive oil)


Preheat oven to 425º F. Place 1/2 tsp. olive oil (butter or lard the size of a pea) in 6 cups of a cupcake pan. Place the pan in the oven until the oil is smoking, about 5 minutes. While the oil is heating, combine flour and salt in a medium bowl. In a separate bowl, beat eggs and milk. Gradually add wet ingredients to flour, stirring until there are no more lumps. The batter will be thin but it should form a coating on the back of a spoon.
Back of spoon photo by Candy Dorsey

Remove the hot cupcake tin from the oven and quickly pour batter into the cups about half full. The batter will begin to cook immediately.
You can see the batter is already pulling away from the side. Bake 15 to 20 minutes or until golden brown. Serve immediately.
Batter in tin photo by Candy Dorsey


Yorkshire Pudding photo by Candy Dorsey

Friday, November 3, 2017

Hooters Copycat Fried Pickles

Hooters Copycat Fried Pickles photo by Candy Dorsey
Hooters is famous for a couple of things, one of them is their Fried Pickle Chips. They're reason enough to visit Hooters. But if there isn't a Hooters in your neighborhood, you can make those yummy pickle chips at home. Quick to prepare and cook, Fried Pickle Chips are a fun snack for game day, movie night or picnics.


  • 1 jar (16 oz.) sliced dill pickles
  • 1 cup buttermilk (I used Powdered Buttermilk, just add water)
  • 5 drops hot sauce, more or less to taste
  • 1 cup flour
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne
  • salt and black pepper to taste
  • oil for frying, vegetable or canola


  1. Drain the pickles and dry on paper towels.
  2. In a shallow dish combine all the dry ingredients.
  3. In a separate dish mix hot sauce with buttermilk.
  4. Drop pickles in buttermilk, toss to coat.
  5. Remove with slotted spoon and dredge in flour mixture, turning to completely coat.
  6. Return to buttermilk.
  7. Dredge again in flour.
Pickles in dredge photo by Candy Dorsey

Heat about 1” oil in a saucepan. Carefully place pickles in hot oil. When the sides look golden (about 30 seconds), turn and fry another 30 seconds. Remove with slotted spoon and allow to drain on a paper towel lined plate. Serve immediately with dressing of choice.
Pickles in oil photo by Candy Dorsey



Monday, October 23, 2017

Lobster Risotto

Lobster & White Wine Risotto photo by Candy Dorsey
On those special occasions when you want to prepare an elegant and luxurious meal, your guests will be in awe of this Lobster Risotto with White Wine. Risotto takes time to prepare and you must watch it constantly but the end result is worth the effort. The rice should be creamy-textured so using Arborio rice is a must.


  • 3 cups Homemade Chicken or Vegetable Stock
  • 1 cup Arborio rice
  • 1 lb. lobster meat, cooked and cut into chunks
  • 1 clove garlic, minced
  • 1 Tblsp. olive oil
  • 1 Tblsp. butter
  • 1/2 cup white wine
  • 1/2 cup mascarpone
  • salt and freshly ground pepper to taste


  1. Bring the broth to a boil, lower heat and set on simmer, you'll be using it as you go along.
  2. In a deep saucepan heat olive oil and butter over medium heat, add minced garlic and saute until garlic is softened but not brown.
  3. Add the rice and stir to coat the rice, about 1 minute. Add white wine and cook, stirring until most of the liquid is absorbed.
  4. Add 1/2 cup of stock stirring until the liquid is absorbed. Continue adding stock 1/2 cup at a time and stirring until all the liquid is absorbed and the rice is tender, about 20 minutes. Add salt and pepper.
  5. Stir in cooked lobster and mascarpone to heat through. Serve immediately.  
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