"The Ladyfinger Specialist Since 1901"

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Ideas

1 package (3 ounces) ladyfingers

2 to 3 tablespoons Chambord Liqueur (or raspberry extract)

1 tablespoon sugar

1/8 teaspoon allspice

Vegetable cooking spray

AMARETTO LADYFINGER TOASTS:

1 package (3 ounces) ladyfingers

2 to 3 tablespoons Amaretto Liqueur (or almond extract)

1 tablespoon sugar

1/4 teaspoon ginger

Split and separate ladyfingers. Place on baking sheet, split sides up. Brush with liqueur or extract. In small bowl combine sugar and spice. Sprinkle over ladyfingers. Bake at 250 degrees for 20 minutes. Turn off heat and continue baking additional 15 minutes. Cool completely.

Serve with Chambord and Amaretto Dip if desired (see below).

Makes 24 pieces

CHAMBORD AND AMARETTO DIP:

1 package (3 3/8 ounces) vanilla instant pudding mix

3 cups cold milk

1/4 cup Chambord Liqueur (or 2 teaspoons raspberry extract)

1/4 cup Amaretto Liqueur (or 2 teaspoons almond extract)

2 cups frozen whipped topping (thawed)

Mix pudding and milk on low speed of electric mixer until blended. Continue mixing until smooth and creamy, about two minutes. Divide into 2 bowls. Add Chambord liqueur to one bowl and Amaretto liqueur to the second bowl. Fold 1 cup whipped topping into each bowl. Chill until serving time. Serve with ladyfinger toast and fresh fruit.