Miss Pixie's Salmon, Spinach & Mozzarella In Pastry

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

Ingredients

• Servings: 12
• 1 1/4 kg skinned and boned fresh salmon, 1 side
• 1/2 teaspoon salt & freshly ground black pepper
• 500 g spinach
• 100 g fresh mozzarella cheese or 100 g bocconcini
• 200 g fresh ricotta cheese
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped spring onions
• 2 tablespoons chopped chives
• 1 egg
• 800 g puff pastry
• 1 egg, for glazing

Recipe

• 1 season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. set aside.
• 2 wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
• 3 refresh under cold water; drain thoroughly. chop very finely and place in a mixing bowl.
• 4 chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
• 5 mix well and add the beaten egg.
• 6 roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. place this on a baking sheet.
• 7 spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
• 8 place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
• 9 sprinkle over extra salt and pepper.
• 10 carefully spread the remaining spinach and cheese mixture over the salmon.
• 11 roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
• 12 seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
• 13 use any trimmings to decorate the top.
• 14 completely brush the parcel with the remaining egg.
• 15 return to the refrigerator for at least half an hour.
• 16 bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
• 17 serve hot or cold.

Pecan Tassies

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1/2 cup pecans, coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Recipe

• 1 preheat oven to 350°f.
• 2 mix all filling ingredients together well.
• 3 using a teaspoon, carefully distribute filling mixture into pastry-lined muffin cups.
• 4 fill each pastry cup 3/4s of the way full.
• 5 the amount needed does vary because there is no standard to the size of mini-muffin cups (mine are just about the smallest i've seen and i use about a 3/4 tsp of filling per tassie).
• 6 bake for 20-25 minutes.
• 7 immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
• 8 if they cool in the pan too long, they are more difficult to remove.
• 9 your first couple may break (those are the ones i eat on the spot- the rewards of making them!), but you will soon learn just the right 'move' to remove them perfectly.

Passionfruit Tart

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• 9 large eggs
• 1 1/2 cups superfine sugar
• 1 1/4 cups heavy cream
• 1 1/2 cups passion fruit juice, strained
• all-purpose flour, for rolling
• egg wash, for glazing
• confectioners' sugar, for serving
• 1 1/2 cups all-purpose flour
• 2 1/2 tablespoons unsalted butter, cubed
• 1 pinch sea salt
• 1 cup confectioners' sugar, sifted
• 1/4 cup milk
• 2 egg yolks

Recipe

• 1 sweet shortcrust pastry:.
• 2 place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds.
• 3 add the milk and egg yolks and process for a further 30 seconds until a mass forms.
• 4 turn out to a lightly floured surface and knead lightly for a few moments.
• 5 flatten and form a disk.
• 6 wrap in plastic and place in the refrigerator for 1 hour.
• 7 roll out the dough with a rolling pin according to the recipe. refrigerate until needed.
• 8 filling:.
• 9 put the passion fruit mix together the day before you wish to bake the tart (resting it in the refrigerator helps avoid splitting). break the eggs into a bowl and whisk.
• 10 add the sugar and continue to whisk until well incorporated.
• 11 while stirring gently, pour in the cream. add the passion fruit juice and continue to stir until well blended.
• 12 cover and refrigerate overnight.
• 13 spray a 10-inch tart tin with cooking spray.
• 14 on a lightly floured surface, roll out the pastry to an 11-inch round.
• 15 roll the pastry over your rolling pin and gently ease into the tart case, pushing the sides in gently so that it takes the fluting.
• 16 rest in the refrigerator for 30 minutes.
• 17 preheat the oven to 350°f
• 18 line the tart case with foil, place rice in the foil and bake blind for 20 minutes. remove the rice and foil, brush the tart shell with egg wash and cook for a further 10 minutes.
• 19 remove from the oven and lower the temperature to 290°f
• 20 return the tart case to the oven.
• 21 with the case sitting in the oven, carefully pour in the passion fruit custard.
• 22 fill the tart right to the top.
• 23 bake for 40 minutes.
• 24 check — the tart should be halfway set but still be quite wobbly in the middle.
• 25 if you take it out too soon it will not set and will run when you cut it; if you leave it in too long it will set too firmly and lose its elegance.
• 26 through experience you'll find the optimum set for the tart in your oven.
• 27 remove the tart from the oven, balance on a cup and remove the sides.
• 28 put on a cake rack and, with a palette knife, slide the base off the tart tin.
• 29 this will allow the tart to cool and the pastry to crisp up rather than sweat.
• 30 invert the pastry ring back onto the tart to help hold the sides in as it cools and sets. allow to cool for 1 hour.
• 31 carefully cut with a serrated knife and place in the middle of large plates. dust with confectioner's sugar and serve.

Pistachio Bars

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1/4 cup sugar
• 1/4 cup corn syrup
• 1 tablespoon butter, melted
• 1/4 teaspoon vanilla
• 1 cup pistachios, coarsely chopped
• 1/2 cup flaked coconut

Recipe

• 1 heat oven to 350 degrees. in medium bowl, combine flour and 1/4 cup sugar; mix well. with pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. press mixture in bottom of ungreased 8-inch square pan. bake at 350 degrees for 20-25 minutes or until light golden brown. cool 10 minutes.
• 2 meanwhile, beat egg slightly in medium bowl. add all remaining topping ingredients except pistachios and coconut; mix well. stir in pistachios and coconut.
• 3 remove pan from oven. spoon and spread coconut mixture evenly over warm base. return to oven; bake an additional 15-20 minutes or until edges are golden brown. cool 1 hour 15 minutes or until completely cooled. cut into bars.

Roly Poly

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces all-purpose flour
• 4 ounces butter or 4 ounces margarine, cold
• 1 teaspoon baking powder
• 2 -4 tablespoons golden syrup or 2 -4 tablespoons jam
• 1/2 cup sugar
• 1 cup warm water

Recipe

• 1 preheat the oven to 375°f.
• 2 mix the flour and baking powder and rub in the butter/margarine.
• 3 using cold water, make the mix into a pastry.
• 4 on a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
• 5 spread the syrup/jam over the pastry and roll it into a cylinder.
• 6 place the roll into a deep dish.
• 7 dissolve the sugar in the warm water and pour over the roll.
• 8 bake for 30-40 minutes until golden. serve immediately.

Simple Jelly Roll Cake

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 5 large eggs, separated
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 cup flour
• confectioners' sugar

Recipe

• 1 preheat oven to 350°f.
• 2 grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
• 3 beat egg whites in a large bowl until soft peaks form. gradually beat in ¼ cup sugar and continue beating until stiff peaks form. in a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. continue beating until thick, about 6 minutes. mix in flour just until blended. gently fold egg yolk mixture into beaten egg whites. spread the batter in the prepared pan. bake for about 12 minutes or until cake top springs back when lightly touched.
• 4 to remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. loosen the edges of the cake from the sides of the pan with a small knife. inver cake onto the prepared towel and carefully peel off the parchment paper. starting from one short edge, roll up the cke and the towel together, like a jelly roll. cool completely on a wire rack. after cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. sprinkle with confectioner's sugar or frost.

Pistachio Baklava With Honey And Rose Water

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

Ingredients

• Servings: 30
• 75 ml water
• 125 g sugar
• 50 g honey
• 1 teaspoon lemon juice
• 1 tablespoon orange blossom water
• 1 tablespoon rose water (*)
• 150 g pistachios
• 50 g almonds
• 100 g soft light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon orange blossom water
• 1 tablespoon rose water (*)
• 12 sheets phyllo pastry
• 75 g unsalted butter, melted

Recipe

• 1 in a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. allow to cool before using on the baklava.
• 2 preheat the oven to 200°c.
• 3 grind the nuts. we want them to be medium-fine – if they are ground too finely, the resulting filling will be very dense. combine with the sugar and cinnamon, then add the orange blossom and rose waters and mix well. set aside.
• 4 in a dish (i used one 21 x 28cm), brush the base with a little melted butter, then add a sheet of filo. brush with butter, then add another sheet. brush with butter, and continue until you have six sheets of filo in the dish. add the filling, and spread out. be gentle so you don’t break the pastry. now add the rest of the pastry, in each case adding a layer, brushing with melted butter, then adding the next. finish by brushing the sixth sheet with butter.
• 5 cut the baklava into pieces – long rectangles, diamonds, squares, or whatever whimsical shapes take your fancy. do this carefully with a sharp knife and make sure to go all the way through to the base. you might want to leave a border of “scrap” baklava where the pastry is a bit untidy at the edges. this means the final result is neater, and as the cook, you get to enjoy this “angel’s share”.
• 6 bake the baklava for 15-20 minutes until crisp and golden. when done, remove from the oven, allow it to sit for a minute, then pour the cooled syrup over the hot baklava. be sure to get the syrup in between each cut. if you see syrup forming pools in some areas, don’t worry – it will all be absorbed.
• 7 allow the baklava to cool fully before serving. decorate with chopped pistachios and dried pomegranate seeds(**).
• 8 (*) by this, i mean the lightly aromatic rose water. if you have the much more intense rose extract, then use just a few drops and not a whole tablespoon!
• 9 (**) to dry pomegranate seeds – remove the red seeds from the pith, and spread on a non-stick baking tray. leave in the oven at 60°c (140°f) for several hours until the seeds are dry. they will remain slightly sticky but should keep their colour and not turn brown.

Pecan Tartlets #1

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 cups all-purpose flour
• 1 cup margarine or 1 cup butter
• 1 1/4 cups confectioners' sugar
• 1 egg
• 1 1/4 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 slightly beaten eggs
• 1 cup pecans (halves or broken)

Recipe

• 1 for pastry:.
• 2 mix ingredients together with hands.
• 3 refrigerate to chill.
• 4 pinch balls about the size a small walnut, and form dough to fit in mini muffin pans.
• 5 for syrup:.
• 6 place the sugar, corn syrup, and butter in saucepan on medium heat.
• 7 heat together, stirring, only until butter and sugar is melted.
• 8 remove from heat, and pour slowly over slightly beaten eggs beating all the while, add vanilla and stir until well blended.
• 9 to assemble:.
• 10 put about 1/2 teaspoon of fairly finely chopped pecans into pastries.
• 11 cover with about 1 tablespoon of syrup, or until cups are about three fourths full.
• 12 bake at 350 degrees f. for 20 to 25 mins., or until filling is set.
• 13 cool slightly in pans, and then remove to wire racks to cool.

Quesadillas With Guacamole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 500 g beef mince (for australians) or 16 ounces ground beef (for americans)
• 35 g taco seasoning mix (generous one ounce)
• 3/4 cup water (180ml)
• 310 g corn kernels, drained (just under 10oz)
• 4 green onions, thinly sliced (green shallots)
• 10 burrito tortillas
• 1 1/2 cups cheddar cheese, grated (180g or 6oz)
• 1 tablespoon olive oil, extra
• 1 medium avocado (250g/8oz)
• 1 tablespoon lemon juice
• 1 medium tomato (150g or just under 5oz)
• salt

Recipe

• 1 heat the oil in a large pan, preferably non-stick; add the ground mince/mince beef and stir over a high heat, breaking it up as it cooks to ensure that it doesn't stay in large lumps; cook for about 5 minutes or until the beef has browned.
• 2 add the taco seasoning and the water; bring to the boil; reduce the heat to low and simmer, uncovered, for about 5 minutes or until the sauce has thickened; stir in the corn and the green onions.
• 3 guacomole: meanwhile, cut the avocado in half lengthways; remove the seed and scoop the flesh into a bowl; add the lemon juice and mash the avocado roughly with a fork; cut the tomato in half and squeeze gently to remove the seeds; chop the tomato, then add it to the avocado mixture; season to taste with salt.
• 4 place half the tortillas on a chopping board; spread the beef mixture evenly over the tortillas; sprinkle with cheese; top with remaining tortillas; using a pastry brush, brush the top of the tortillas with the extra oil (or use an oil spray).
• 5 cook the quesadillas in batches in a heated sandwich press until the cheese has melted; or, add the quesadillas to a heated non-stick pan and cook until lightly browned on both sides, turning carefully.
• 6 remove the quesadillas from the sandwich press or pan with a plastic spatula; place on a chopping board and cut into quarters with a sharp knife.
• 7 to keep the quesadillas warm while cooking the remainder, place them on an oven tray and place in a 120°c/100°c fan-forced oven/250°f/1/2 gas mark.
• 8 serve the quesadillas with the guacamole.

Elfin Shortbread Bites

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 cup butter
• 2 tablespoons colored sprinkles

Recipe

• 1 in a medium mixing bowl stir together flour and sugar.
• 2 using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
• 3 stir in sprinkles.
• 4 for christmas you might want to use 1 t green sprinkles and 1 t red sprinkles.
• 5 form mixture into a ball and knead until smooth.
• 6 roll or pat dough on an ungreased cookie sheet into an 8x5 inch rectangle.
• 7 cut into 1/2 inch squares.
• 8 separate the squares on the cookie sheet.
• 9 bake in a 325f oven for 12 minutes or until the bottoms just start to brown.
• 10 transfer to a wire racks covered with wax paper to cool.
• 11 store in a tightly covered container at room temperature for up to three days or in the freezer for up to 3 months.

Creamed Eggs Over Buttermilk Biscuits

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 jumbo eggs (brown)
• 2 teaspoons fine sea salt
• 1 tablespoon cider vinegar
• 3 tablespoons unsalted butter (cold)
• 3 tablespoons pastry flour
• 2 cups heavy cream
• 1 dash fresh nutmeg (grated)
• 1/2 teaspoon pepper
• 8 buttermilk biscuits
• 1 heirloom tomato (brandy wine, sliced)

Recipe

• 1 place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. cook for 6 minutes.
• 2 in a small saucepan melt butter and stir in pastry flour. cook for 2-3 minutes stirring the flour.
• 3 slowly stir in heavy cream, fresh grated nutmeg, pepper and cook until sauce has thickened.
• 4 cut biscuits in half and place on warm plates. slice hard-boiled eggs and layer over biscuits. season sauce with salt and pepper to taste.
• 5 pour cream sauce over eggs and serve. garnish plates with sliced heirloom tomatoes.

Pecan Pie Squares

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 cup all-purpose flour (unbleached)
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/4 cup butter
• cooking spray
• 3/4 cup packed brown sugar
• 1 cup light corn syrup
• 1 large egg
• 4 large egg whites
• 3/4 cup finely chopped pecans
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees f.
• 2 combine flour, sugar and salt in a medium bowl.
• 3 cut in the butter with a pastry blender until mixture resembles coarse meal.
• 4 lightly spray an 8-inch square baking pan with cooking spray.
• 5 firmly press flour mixture evenly into bottom of an 8 inch square baking pan.
• 6 bake at 350 degrees for 20 to 25 minutes or until lightly browned.
• 7 combine brown suar and corn syrup in a medium saucepan.
• 8 over medium heat, bring to a boil stirring gently.
• 9 combine egg and egg whites in a medium bowl.
• 10 stir one-fourth warm syrup mixture into eggs.
• 11 add to remaining warm syrup mixture.
• 12 stir in pecans and vanilla.
• 13 pour mixture over crust.
• 14 bake at 350 degrees for 30 minutes or until set.
• 15 remove from oven and let cool completely.
• 16 cut into 16 squares.

Passion Fruit Tart Wth Crisp Meringue Top

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 10
• 1/3 cup sugar
• 5 tablespoons unsalted butter
• 1/4 teaspoon salt
• 4 teaspoons whipping cream
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 cup frozen guava-passion-orange juice concentrate, thawed
• 8 large egg yolks
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup unsalted butter, diced
• 3 large egg whites
• 2/3 cup sugar
• 1 1/2 ounces high quality chocolate, chopped
• chocolate curls, garnish (shaved from long edge of choclate bar with vegetable peeler)

Recipe

• 1 for crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
• 2 beat in 3 tsp cream and egg yolk.
• 3 add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
• 4 gather dough into ball; flatten into disk.
• 5 wrap and chill for at least 1 hour and up to 1 day.
• 6 for curd; whisk first 4 ingredients in heavy large saucepan; add butter.
• 7 whisk over medium low heat until butter melts.
• 8 stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
• 9 (do not boil) transfer to a medium bowl.
• 10 press plastic wrap onto surface.
• 11 chilluntil firm, at least 6 hours and up to 1 day.
• 12 for meringue; preheat oven to 275*f.
• 13 using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
• 14 turn parchment over and place on baking sheet (circle will show through).
• 15 using electric mixer, beat egg whites in medium bowl until soft peaks form.
• 16 gradually add sugar, beating until meringue is stiff and shiny.
• 17 spoon into pastry bag fitted with 3/8th inch round tip.
• 18 starting in center, pip tight spiral of meringue to fillcircle.
• 19 bake meringue until pale golden and puffed but still slightly soft to touch.
• 20 about 45 minutes.
• 21 cool on sheet.
• 22 roll out crust on floured surface to 12 inch round.
• 23 transfer dough to a 9 inch tart pan with removable bottom.
• 24 trim overhang to 1/4 inch.
• 25 fold in and press, making double thick sides.
• 26 pierce all over with fork.
• 27 chill 30 minutes.
• 28 preheat oven to 350*f.
• 29 bake crust 5 minutes.
• 30 press up sides with back of fork.
• 31 bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
• 32 cool.
• 33 spread curd in crust; chill tart.
• 34 place 1 1/2 ounces of chocolate in microwave safe cup.
• 35 microwave at low setting for 10 second intervals until softened; stir until smooth.
• 36 spread over bottom of meringue.
• 37 chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
• 38 place meringue chocolate side down, atop tart.
• 39 mound chocolate curls on meringue.
• 40 (can be made 8 hours ahead, chill).
• 41 release tart from pan and serve.

Steak Stuffed Baked Potatoes

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

Ingredients

• 1 1/2 lbs stew meat, beef
• 6 large baking potatoes
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon cracked black pepper
• 1/8 cup reduced-sodium worcestershire sauce
• 1/4 cup a.1. original sauce
• 1/8 cup water
• 1/8 cup vegetable oil
• 3 tablespoons steak seasoning
• 1 tablespoon garlic powder
• 1/2 cup shredded colby-monterey jack cheese
• 4 tablespoons butter
• 1/2 cup sour cream
• 1/2 teaspoon paprika
• salt
• pepper

Recipe

• 1 1. pre-heat oven to 375 degrees.
• 2 2. wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with kosher salt and cracked black pepper. bake approximately 1-1 1/2 hours, or until fork tender.
• 3 3. while potatoes bake, place stew meat in a bowl, and sprinkle with webers seasoning. wisk together the worcestshire sauce, a-1, water and vegetable oil; pour over stew meat and stir.
• 4 4. slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
• 5 5. scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. i use an ice cream scooper.
• 6 6. sprinkle the insides of each potato with salt, pepper and 1 teaspoon of the garlic powder and return to oven to bake.
• 7 7. preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
• 8 8. add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. mash until smooth consistancy.
• 9 9. put the potato mixture in a pastry bag with a large tip, and set aside.
• 10 10. remove the potatoes from the oven. turn the temperature up to 425 degrees.
• 11 11. using a slotted spoon, fill the potatoes with the steak pieces. top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
• 12 12. bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. remove from oven, and let stand 2 minutes. serve and enjoy!

Easy Free-form Plum Tart

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

Ingredients

• Servings: 8
• 2 1/3 cups cake flour or 2 1/3 cups pastry flour
• 1/3 cup granulated sugar
• 1/2 lb unsalted butter, chilled, cut into small pieces
• 2 egg yolks
• 1 -2 tablespoon heavy cream
• 2 tablespoons unsalted butter
• 8 large ripe plums, halved, pitted, and cut into slices 1/4 inch thick
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon plum brandy (optional)
• 1 egg
• powdered sugar

Recipe

• 1 first, make the sugar dough: in a food processor fitted with the stainless-steel blade, combine the flour and sugar. add the butter and process until the texture resembles fine meal.
• 2 in a small bowl, whisk together the egg yolks and 1 tbs. of the cream. scrape into the processor and process until a ball begins to form, drizzling in the additional tbs. of cream, if necessary, to help the dough come together.
• 3 remove the dough from the machine and, on a lightly floured surface, press down into a circle. wrap in plastic wrap and chill in the refrigerator for at least 1 hour. before assembling the tart, preheat the oven to 350 degrees.
• 4 remove the sugar dough from the refrigerator and unwrap it. on a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. lift up the dough and transfer it to a nonstick baking sheet. put the baking sheet in the refrigerator while you prepare the plums.
• 5 in a large sauté pan over medium heat, melt the butter. add the plums and sauté just until they begin to soften slightly, about 3 minutes. gently stir in the sugar and lemon juice.
• 6 remove from the heat and, if you like, drizzle in the plum brandy. let the mixture cool to room temperature. remove the dough from the refrigerator. spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. fold the edge up over the plums, leaving the fruit in the center of the tart exposed.
• 7 in a small bowl, lightly beat the egg. brush the exposed rim of dough with the egg. bake until the crust is golden brown, about 30 minutes. remove from the oven and sprinkle with powdered sugar. serve warm or at room temperature, cut into wedges.

Kielbasa Puffs

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

Ingredients

• 1 (12 ounce) package frozen puff pastry, thawed
• 2 lbs kielbasa

Recipe

• 1 preheat oven to 425. cut sausage into 2 pieces, about 10 inches long and peel off casing.
• 2 place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. press edges together to seal.
• 3 place sausage rolls, seam side down, on an ungreased baking sheet.
• 4 bake 20-25 minutes until golden brown. let cool slightly then slice into ¾ inch pieces.

Elitetwig's Strawberry Cream Puffs

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 350 g puff pastry, ready-rolled
• 3 teaspoons lemon curd
• 284 ml double cream, whipped
• 225 g strawberries, hulled and sliced
• 6 tablespoons strawberry jam, warmed
• icing sugar, to dust

Recipe

• 1 preheat oven to 220c or gas mark 7.
• 2 cut pastry into 8 equal rectangles and score a 1cm border around the edge of each rectangle. place on a baking sheet and bake for 10-12 minutes, until crisp and golden.
• 3 cool pastries on a rack and life out the inner rectangle from each one.
• 4 fold the lemon curd into the whipped cream and spoon into the pastries.
• 5 top with the strawberries and warmed jam, dust with icing sugar.
• 6 optional can top pastires with the inner rectangles as lids.

Pecan Pizza

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 pastry for double-crust pie
• 2 eggs
• 1/2 cup butter or 1/2 cup margarine
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups pecans, chopped
• 1/2 cup corn syrup (follow directions)

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 roll dough out on a 14 inch pizza pan (you can use refrigerated dough; just stack the 2 and roll them out together to the 14 inch size).
• 3 pinch up a "rim" around the edge to keep the goodies inches.
• 4 mix together: eggs, butter, sugar and vanilla (not syrup).
• 5 stir in nuts.
• 6 spread nut mixture on crust.
• 7 drizzle corn syrup on top of mixture.
• 8 bake 35 to 40 minutes or until crust is browned nicely.
• 9 can be sliced with a pizza cutter in wedges or as many squares as you need.

Tomato & Basil Tart

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 9 inch pie shell
• 3 tablespoons sweet butter (or salted butter)
• 2 medium onions, finely chopped
• 2 lbs tomatoes, peeled,seeded and chopped or 4 cups seeded canned tomatoes or 5 cups unseeded canned tomatoes, chopped
• 1 cup whipping cream
• 3 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons dried basil (or 2 tbsp fresh basil)
• 1 1/2 finely sliced green onions (or green peppers)

Recipe

• 1 melt butter in frying pan.
• 2 add onions and cook until transparent.
• 3 strain tomatoes (if using canned leave some liquid, don't strain them dry) and add to onions.
• 4 cook over low heat until tomatoes are reduced to a pulp.
• 5 remove from heat and cool.
• 6 beat together cream and eggs.
• 7 add cooled tomato mixture and season with salt, pepper, basil and green onions.
• 8 line tart pan (or pie plate) with pastry and bake at 350 for 5 minutes.
• 9 add filling and bake for 30-35 minutes or until filling is set and knife inserted in centre comes out clean.

Easy Fresh Fruit Tart

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• 1 sheet puff pastry, thawed overnight in refrigerator
• 2 teaspoons sugar (i use turbinado)
• 1/8 teaspoon ground cinnamon
• 4 ounces cream cheese, softened
• 1/2 cup strawberry jelly, plus
• 2 tablespoons strawberry jelly
• 1 teaspoon vanilla extract
• 3 cups fresh berries

Recipe

• 1 adjust oven rack to upper-middle position and heat oven to 425 degrees. line baking sheet with parchment paper. unfold thawed pastry onto baking sheet and prepare pastry shell.
• 2 brush a 1/2 inch border along the edges of the pastry with water. fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.
• 3 working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.
• 4 to prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.
• 5 combine sugar and cinnamon and sprinkle mixture over inside of tart shell. transfer to wire rack and let cool at least 1 hour.
• 6 while crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. refrigerate until ready to use.
• 7 spread cream cheese mixture over inside of cooled tart shell. place remaining jelly in large microwave safe bowl and microwave on high power until jelly melts, about 30 seconds. add berries to bowl and toss gently until coasted with the jelly. spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 4 hours. let sit at room temperature for 30 minutes. serve.

Pecan Streusel Stuffed Egg Nog French Toast Bake

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

Ingredients

• Servings: 8
• 1 lb sourdough loaf, sliced
• 6 eggs
• 3 cups eggnog
• 1 cup pecans
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons nutmeg
• 1/2 cup butter, softened
• 1 dash cinnamon and nutmeg, as topping

Recipe

• 1 preheat the oven to 350°f. lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
• 2 in a mixing bowl, whisk together the eggs and egg nog.
• 3 in another mixing bowl, blend together the pecans, brown sugar, cinnamon, nutmeg and butter with knives/forks/pastry blender until crumbly.
• 4 add a layer of the sliced bread to a 9x13-inch casserole, then spread out the pecan streusel, then top with another layer of the bread. pour the egg nog-egg mixture over the top. sprinkle a little cinnamon and nutmeg on top, covering lightly.
• 5 bake in the preheated oven for 30 minutes covered with foil. then remove the foil and bake another 25-30 minutes, or until casserole is cooked through and center bread is "springy.".
• 6 serve with maple syrup, powdered sugar or as is. along with some fresh fruit, bacon and/or sausage -- for a complete holiday brunch!

Nora's Firecrackers

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter
• 1/2 cup imperial strong cheddar cheese
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon cayenne

Recipe

• 1 mix all ingredients with pastry blender.
• 2 add enough water to make a pastry.
• 3 roll 1/4" thick.
• 4 cut with small cookie cutters or into 1 1/2" squares.
• 5 bake 375 for 20-25 minutes.

Jude's Deviled Eggs

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 hard-boiled eggs, peeled
• 2 tablespoons minced onions
• 1/4 cup miracle whip
• 1 -2 teaspoon prepared mustard
• salt and pepper

Recipe

• 1 cut eggs lengthwise and remove yolks.
• 2 combine onions, miracle whip and mustard in a bowl with a fork. add salt and pepper as needed.
• 3 put yolk mixture into a pastry bag and pipe back into the egg halves.
• 4 sprinkle with paprika or chopped chives.

Pistachio Brittle

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 45
• 2 tablespoons unsalted butter
• 1/2 cup water
• 1 cup sugar
• 1/4 cup light corn syrup
• 1 dash salt
• 1 cup pistachio nut, shelled and chopped
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Recipe

• 1 grease a cookie sheet and a spatula with butter or if you have a silicone baking sheet line a cookie sheet with it.
• 2 in a heavy medium saucepan combine butter, water, sugar and corn syrup. clip a candy thermometer to the saucepan. cook over high heat until the mixture reaches 310 f which should take about 15 minutes. to prevent the sugar from crystallizing wash down the pan several times with a pastry brush that has been dipped in water.
• 3 when the mixture is almost up to temperature, in a small bowl combine the baking soda and the vanilla.
• 4 once the mixture reaches 310 f quickly stir in the pistachios and the salt with a wooden spoon or silicone spatula. make sure the nuts are completely coated. add the vanilla and baking soda mixture over the heat and stir. the mixture will start to stiffen.
• 5 once the brittle is cooked you need to work very quickly before it set up. pour the brittle out onto the prepared cookie sheet and spread it out with a wooden spoon or a silicone spatula. set it aside to cool.
• 6 tip: have ready another cookie sheet, another silicone baking mat and a pair of good potholders. place the cookie sheet upside down on the counter and put the baking mat on it right side up (stickiest side up). right after you pour and spread the brittle flip the extra pan with the baking mat on top of the brittle so that the stickier side is on top of the brittle. press down hard with the potholders – the pan will get hot so be sure to use potholders. press evenly to shape the brittle so it comes out the same thickness.
• 7 after 5 minutes run a buttered spatula under the brittle to loosen it. set it aside to cool completely. when it's cooled break it into pieces. store in an airtight container between sheets of wax paper or parchment paper. in hotter weather store it in the refrigerator.

Filled Berlin Doughnuts (bismarks)

Total Time: 1 hr 33 mins

Ingredients

• Servings: 12
• 1 packet active dry yeast or 1 tablespoon active dry yeast
• 1/4 cup water, 110-115 deg f
• 1/2 cup sugar
• 1 teaspoon salt
• 1/3 cup butter or 1/3 cup regular margarine
• 1 tablespoon orange juice
• 2 teaspoons rum extract
• 1 cup milk, scalded
• unbleached flour (use up to 4 cups of unbleached flour in this recipe.)
• 2 large eggs, well beaten
• fat, heat the fat to 375 degrees f. (for deep frying)
• jam or jelly

Recipe

• 1 soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
• 2 put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl.
• 3 pour the scalded milk over the ingredients in the bowl.
• 4 stir until the butter is melted.
• 5 cool to lukewarm.
• 6 when cool, blend in 1 cup of the unbleached flour and beat until smooth.
• 7 stir in the yeast and add about half of the remaining flour, beating until smooth.
• 8 beat in the eggs.
• 9 then beat in enough of the remaining flour to make a soft (should be slightly sticky and light in weight).
• 10 turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
• 11 knead until smooth and elastic (about 8 to 10 minutes).
• 12 form into a ball and put into a greased bowl, turning to grease the top of the ball of dough.
• 13 cover and let rise in a warm draft free place until doubled in bulk.
• 14 punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface.
• 15 roll to 1/2-inch thickness.
• 16 cut the dough into rounds using a 3-inch biscuit or cookie cutter.
• 17 cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
• 18 about 20 minutes before frying, heat the fat.
• 19 fry the doughnuts in the heated fat.
• 20 put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat.
• 21 fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface.
• 22 do this several times during the cooking.
• 23 lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling.
• 24 cool.
• 25 cut a slit through the center in the side of each doughnut.
• 26 force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (a pastry bag and tube may be used to force the jelly or jam into the slit.) shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (your choice.) shake lightly to remove the excess sugar.

Lemon Cheese Pie

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

Ingredients

• 1 refrigerated pie dough, room temperature (or your own)
• 1 cup granulated sugar
• 4 2/3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 2 tablespoons unsalted butter
• 2 1/2 teaspoons lemon zest, minced
• 4 drops yellow food coloring
• 1/2 cup lemon juice, fresh squeezed
• 1 (8 ounce) package fat free cream cheese
• 1/2 cup powdered sugar
• 1 cup reduced-fat whipped topping
• 1 teaspoon lemon juice, fresh squeezed

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 if using refrigerated pie dough, lightly roll it out to a 12-inch circle, then transfer it to a 9-inch pie plate, trimming the pastry, leaving a 1/2-inch overhang around the edge of the plate. flute the edges, then line the pastry shell with a double layer of heavy-duty foil.
• 3 bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
• 4 in a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
• 5 bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
• 6 remove the pan from the heat & stir in the butter, lemon zest & food coloring. carefully stir in the 1/2 cup of lemon juice, before letting this mixture cool for about 1 hour, bringing it down to room temperature.
• 7 in a large mixing bowl, carefully beat the cream cheese & powdered sugar until smooth, then fold in the whipped topping & the last 1 teaspoon of lemon juice.
• 8 spread this cheese mixture onto the baked crust, then top that with the lemon filling. refrigerate for 6 hours or until the top is set, before slicing.

Mango Blueberry Trifle

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 15
• 1 chez pannise almond cake (see chez panisse almond cake)
• 2 cups lenotre pastry cream (see lenotre pastry cream)
• 6 ripe mangoes, peeled and cut into 1 inch dice
• 4 pints blueberries
• 1 cup sweetened passion fruit puree (2/3 cup sugar dissolve by boiling in 1 cup passionfruit puree)

Recipe

• 1 cut almond cake into 4 layers.
• 2 line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
• 3 add another layer of cake and repeat the layering process until done.
• 4 cover with plastic wrap and refrigerate for 1 hour.
• 5 spoon out to serve.

Tomato & Basil Bruschetta

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 french baguettes (24 slices)
• 10 red italian tomatoes, chopped
• 3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil, chopped
• 1/4 cup olive oil
• 1 shallot, chopped (optional)
• 1 dash salt
• 1 dash pepper, to taste
• 1/3 cup chopped fresh basil, mix with oil and vinegar, to put on top of baguettes

Recipe

• 1 1. par boil tomatoes, for 1 minute; remove skin, cut in half remove seeds if possible.
• 2 2. chop the tomatoes fine; put in bowl with garlic, 1 tablespoon oil, vinegar. mix well.
• 3 3. add 1/3rd cup chopped basil, garli, salt and pepper.
• 4 4. slice the baguette on a diagonal 1/2 inch slices. rub garlic on the slices.
• 5 5. drizzle oil on one side and use pastry brush to spread.
• 6 6. place baguettes on baking sheet., oil side down; toast in upper rack of oven for about 5 minutes or until golden brown.
• 7 7. to serve, align the bread on the serving platter, oil side down. place tomato mixture on each piece of bread. you may add additional minced basil/oil mixture on top. serve.
• 8 variations: add mozzarella cheese, peppers etc.

Roma Tomato Rings Stuffed With Cream Cheese

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 6 large roma tomatoes, ripe
• 1 1/2 cups cream cheese with vegetables
• capers
• 1 small dice pimiento
• 3 olives, sliced

Recipe

• 1 cut the stems off of the tomato and use the handle of a teaspoon to remove seeds.
• 2 stir the cream cheese to loosen a bit and spoon it into the tomatoes.
• 3 if you have a pastry bag or a ziplock with the tip cut off,it might be easier to fill the tomato.
• 4 be sure that the tomatoes are completely filled and there are no air pockets.
• 5 cover the tomatoes and refrigerate.
• 6 after they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board.
• 7 using a very sharp knife, wet blade with water and slice tomatoes into 1/2 inch thick rounds.
• 8 place the slices on a serving platter and garnish if desired.

Turkey Pastrami Roll

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 puff pastry
• 1/2 lb sliced turkey breast
• 1/2 lb sliced pastrami
• 6 ounces dijonnaise mustard

Recipe

• 1 defrost puff pastry until semi-frozen.
• 2 unfold& roll out until slightly thinner.
• 3 spread half of the dijonnaise over pastry sheet.
• 4 layer turkey& pastrami, then spread the remainder of dijonnaise.
• 5 roll up the pastry sheet jellyroll fashion.
• 6 place on aluminum foil sprayed with pam.
• 7 bake, uncovered for 40 minutes at 350 degrees.
• 8 slice on the diagonal.

Tomato And Basil Tart

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

Ingredients

• Servings: 8
• 5 ounces mozzarella cheese
• 4 tomatoes (2 large or 4 medium)
• 10 basil leaves
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 cup flour
• 8 tablespoons butter
• 1/8 cup milk

Recipe

• 1 to prepare pastry, mix together flour and butter and a pinch of salt.
• 2 add milk slowly, just enough to firm up dough.
• 3 form a ball and then roll out dough on flour surface, into a large circle to cover a greased tart pan.
• 4 press dough into your tart pan.
• 5 prick dough all over with a fork and then bake at 375 for ten minutes.
• 6 let cool slightly before adding the toppings.
• 7 reduce oven to 350 degrees.
• 8 slice the mozzarella into 1/4 inch slices and place over the entire pastry base.
• 9 on top of the cheese, arrange a single layer of thick tomato slices, overlapping them slightly.
• 10 dip the basil leaves in olive oil and arrange them on the tomatoes.
• 11 scatter garlic on top, drizzle with remaining olive oil, and season with salt and pepper.
• 12 bake for 45-50 minutes until tomatoes are well cooked. serve hot.

Melting Chocolate Cake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 eggs
• 250 g caster sugar
• 95 g flour
• 45 g bitter cocoa powder
• 30 g potato flour
• 180 g baking chocolate or 180 g chocolate couverture
• 375 g cream
• 5 teaspoons rum

Recipe

• 1 whip the eggs in a bowl.
• 2 add the sugar and whip until the mixture doubles in volume.
• 3 mix the cocoa powder, the flour and the potato flour, bolt it through a sieve and delicately mix it with the batter.
• 4 butter the cake tin, slightly coat with flour and spread out the paste.
• 5 bake it in the oven at medium temperature (200° c) for about 15 to 20 minutes.
• 6 during the baking time, whip the cream- not too hard, it must stay creamy.
• 7 keep it in the refrigerator.
• 8 when the cake has cooled down, cut it in two parts horizontally and soak them with the rum.
• 9 melt the chocolate at 40° c.
• 10 quickly mix the cooled, melted chocolate with the cream.
• 11 whip energetically.
• 12 rapidly spread this cream over the pastry.
• 13 quickly smooth the surface.
• 14 cool the cake for 3 hours in the refrigerator.
• 15 turn out the cake from the tin and dust with cocoa powder.

Love It Or Hate It - Marmite And Cheese Straws With A Twist!

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

Ingredients

• 1 lb fresh puff pastry
• flour
• 2 tablespoons marmite
• 8 ounces mature cheddar cheese, finely grated
• 2 tablespoons sun-dried tomato paste (optional)
• 2 tablespoons gentlemen's relish (optional)
• 2 tablespoons fresh pesto sauce (optional)

Recipe

• 1 preheat the oven to 220c/425f/gas 7.
• 2 divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
• 3 on a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
• 4 spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
• 5 fold the pastry over lengthways and press firmly together.
• 6 cut about eight 1cm wide strips then cut each strip in half (so the straws aren’t too long) and twist.
• 7 arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
• 8 trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
• 9 alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.

Semita De Piña (salvadoran Jam-filled Pastry)

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/2 cup butter, unsalted
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1/3 cup warm water (110 f)
• 1 (1/4 ounce) package active dry yeast
• 5 -6 cups all-purpose flour
• 3 eggs, lightly beaten
• 1 1/2 cups pineapple preserves or 1 1/2 cups pineapple, marmelade
• 2 teaspoons ground cinnamon
• 1 egg
• 2 tablespoons milk or 2 tablespoons water
• 1/4 cup sugar

Recipe

• 1 add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. remove from heat and set aside to cool until lukewarm.
• 2 mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
• 3 add 4 cups of the flour to large mixing bowl. make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. stir with a wooden spoon to mix the ingredients and bring the dough together.
• 4 remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. remove the dough to a large, lightly oiled bowl. cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
• 5 remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. cut the dough into 2 equal-sized portions. roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. place the dough in the baking pan and trim it to fit, saving the trimmings. mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
• 6 cut about 1/4 of the dough off the second doughball and set it aside. roll the remaining dough out to fit the baking pan as a top for the semita. lay the second layer over the pineapple filling and trim it to fit the pan. press down the edges of the semita with a fork to seal. knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. cut the dough into long strips about 1/4-inch wide.
• 7 preheat oven to 350°f beat the remaining egg with the milk or water. brush the top of the semita with the egg wash. lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. set the semita aside to rest for about 30 minutes.
• 8 poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. bake for 30 to 40 minutes, or until the semita is golden brown on top. remove and cool. cut into 12 portions and serve with coffee, tea or hot chocolate.
• 9 variations:.
• 10 pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. other good choices are fig, plum or raspberry preserves.
• 11 grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.

Rolly Pollies

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• 1 cup pastry dough
• 2 tablespoons butter
• 1/2 cup brown sugar

Recipe

• 1 roll left over pastry dough from pies out as thin as possible.
• 2 spread a thin layer of room temperature butter over entire dough to edges.
• 3 spread a thin layer of brown sugar over entire dough to edges.
• 4 starting from one edge, roll dough into a long tube but not too tight.
• 5 slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
• 6 bake at 325 for 15 - 20 minutes, watching them closely. if they start to brown, they should come out.

Red Currant Cookies

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 600 g flour
• 220 g sugar
• 18 g vanilla sugar (2 packages)
• 4 egg yolks
• 400 g butter, cold
• 150 ml strained red currant jam or 150 ml marmalade
• icing sugar

Recipe

• 1 preheat oven to 350 f.
• 2 grease a baking sheet.
• 3 sift flour onto a pastry board and make a well in the centre.
• 4 add sugar, vanilla sugar and egg yolks to well.
• 5 mix a small amount of flour into the ingredients in the well to make a thick paste.
• 6 cut cold butter into small pieces over the flour mixture.
• 7 working quickly and starting from the centre, work all the ingredients together to make a smooth dough.
• 8 chill dough for 1/2 hour.
• 9 roll out dough on a lightly floured surface to a 3mm (1/8 ") thickness.
• 10 cut into 5 cm (2 ") rounds.
• 11 cut 3 small holes using a floured thimble, in half of the cut out rounds, or use a smaller cookie cutter to cut a hole in the centre (you can use linzer cookie cutters if you have them).
• 12 place on prepared baking and bake on middle rack of oven for 10 to 12 minutes or until light golden brown.
• 13 cool cookies.
• 14 spread jam on the solid rounds and cover with the cut out rounds.
• 15 dust with the icing sugar while the cookies are still warm (easiest way is to dip cut out cookie into icing sugar before placing on top of jam layer.

Pecan Sticky Buns

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 2 1/4 lbs brioche bread, dough (brioche)
• 3/4 cup unsalted butter, at room temperature (6 ounces/12 tablespoons)
• 1/4 cup sugar
• 1/4 teaspoon cinnamon (or more, to taste)
• 1/2 cup raisins (optional ( and you may like more)
• 1 cup pecans, chopped (i always omit these and add the raisins)
• 1 egg, large, lightly beaten
• 1 cup unsalted butter, at room temperature (8 ounces/16 tablespoons)
• 1 cup brown sugar (packed)
• 42 pecan halves

Recipe

• 1 divide the dough in half and keep one half covered in the refrigerator while you work with the other.
• 2 on a lightly floured work surface (marble is best), roll the dough into a rectangle 11x13-inch and 1/4-inch thick.
• 3 try to work quickly because the dough is so active that even the warmth of your hands may be enough to get it rising again.
• 4 dot the surface of the dough evenly with half of the butter (3/4 of a stick/6 tablespoons) and fold thee dough in thirds, as if you were folding a business letter.
• 5 turn the dough so that the closed fold is to your left and roll it out again, being careful not to roll over the edges.
• 6 fold th dough in thirds again, wrap well in plastic and refrigerate for 30 minutes.
• 7 repeat the rolling, dotting with the other half of the butter, folding and chilling with the other half of the dough.
• 8 now the filling:.
• 9 mix the sugar and cinnamon together in a small bowl.
• 10 remove the first piece of dough from the fridge and, on a lightly floured work surface, roll it into a rectangle 11x13-inch and 1/4-inch thick.
• 11 using a pastry brush, paint th surface of the dough with no more than half the beaten egg.
• 12 leaving the top quarter of the dough bare, sprinkle half the cinnamon sugar, half the raisins and half the pecans (or whatever you choose to use) over the dough, spreading as evenly as possible.
• 13 very lightly roll your rolling pin over the filling to press it into the dough.
• 14 starting from the base of the rectangle, roll the dough up into a log.
• 15 wrap the log up in plastic and freeze until firm, 45 minutes to one hour, so it will be easy to cut.
• 16 repeat the filling process with the second piece of dough.
• 17 note: the sticky bun logs can now be double wrapped and kept in the freezer for up to a month. if left to freeze solid, they should rest at room temperature for at least 15 minutes before you continue with the recipe.
• 18 while the logs are chilling, prepare the pans.
• 19 you will need two 9-inch round cake pans with high sides.
• 20 using your fingers, press one stick (4 ounces/8 tablespoons) of the softened butter evenly over the bottom of each pan; then sprinkle half the brown sugar evenly over the butter in each pan.
• 21 now shape the buns.
• 22 remove a log of dough from the freezer and, if the ends are ragged, trim them.
• 23 using a long sharp serrated knife and a gentle sawing motion, slice the log into seven slices (about 1 and 1/2 inch wide).
• 24 lay each slice on one of its flat sides, press the slice down with the palm of your hand to flatten it slightly, and then, with cupped hands, turn the slice around on the work surface two or three times to reestablish its round shape.
• 25 press three pecan halves, flat side up, onto the top of each slice so that the nuts form a triangle.
• 26 holding onto the nuts as best you can, turn the slices over (nuts on the bottom) into the prepared pan, placing six of the buns in a circle and the seventh in the center; the seams of the buns should face the outside of the pan.
• 27 repeat with the second log of dough.
• 28 allow the pans of sticky buns to rest, uncovered, at room temperature for 1 and 1/2 to 2 hours, or until the slices rise and grow to touch one another.
• 29 arrange the oven racks so that one rack is in the middle of the oven and the other is just below it and pre-heat the oven to 350°f.
• 30 put the pans of sticky buns on the middle rack and slip a foil or parchment lined sheet pan onto the rack beneath (to catch any dripping caramel).
• 31 bake for 35 to 40 minutes, or until golden brown.
• 32 as soon as you remove the pans from the oven, invert them onto a serving dish (if you let them sit in the pans the sugar mixture will harden and you will have to re-heat the pans to get the buns out).
• 33 note: be very careful. the brown sugar and butter mixture is molten and can result in very nasty burns. also, don't serve until they have had a chance to cool a bit.
• 34 these really are best the day they are made.

Sue Bee's Go Nutty Honey Bars

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 3/4 cup cold butter
• 2 1/3 cups unbleached flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2/3 cup honey (flavor of choice)
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons butter, cubed
• 2 tablespoons heavy whipping cream
• 4 cups nuts, shelled and toasted, of your choice (read intro)

Recipe

• 1 crust: line a 13x9x2 inch aluminum baking pan with parchment paper or foil and grease lightly with butter.
• 2 in a mixing bowl combine the flour, sugar, baking powder and salt. cut in butter using a pastry blender until mixture resembles coarse crumbs. stir in egg. note: the mixture will be dry. press firmly into prepared pan.
• 3 bake at 350 degrees for about 20 minutes or until edges are golden brown. set aside to cool on wire rack.
• 4 topping: bring honey, brown sugar and salt to a boil in a large heavy saucepan over medium heat. stir until brown sugar is dissolved. boil for 2 minutes *without* stirring. be careful not to burn yourself during this process!
• 5 add butter and whipping cream to honey mixture. bring to boil; cook and stir 1 minute. be careful not to scorch!
• 6 remove pan from heat and stir in the nuts. spread mixture over prepared crust. bake at 350 degrees for about 20 minutes or until top is bubbly.
• 7 remove from oven and cool completely on wire rack. use the foil or parchment paper to lift the mixture out of the pan.
• 8 cut into bars.

Orange Trifle With Grand Marnier Cream

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 12 -14 medium oranges
• 1/2 cup grand marnier, plus
• 1 tablespoon grand marnier or 1/2 cup other orange-flavored liqueur, divided
• 12 ounces mascarpone cheese
• 3/4 cup whipping cream
• 3/4 cup good-quality marmalade, divided
• 2 loaves butter pound cake, cut into 1/2-in . slices (10.75 oz. each)

Recipe

• 1 zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a microplane; set zest aside. with a serrated knife, cut ends off all oranges. set 1 orange cut side down on a cutting board. following the curve of the fruit, cut off peel and pith. working over a strainer set in a bowl, slice next to each thin membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. squeeze juice from membranes into strainer and discard them. repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses); put in separate bowls.
• 2 add zest and 1/2 cup liqueur to bowl of juice and set aside.
• 3 in a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. add 1/2 cup marmalade and whisk to blend.
• 4 arrange a third of the pound cake slices evenly in the bottom of a 3-qt. trifle bowl or other straight-sided bowl. using a pastry brush, soak cake with 1/4 cup liqueur mixture. dollop a third of the marmalade cream on top of cake. arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.
• 5 in a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tablespoons liqueur until hot; stir to combine. brush warm marmalade over orange slices. chill until ready to serve.

Steamed Cranberry Roly-poly

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 175 g fresh cranberries (or frozen, thawed)
• 1 tablespoon icing sugar
• 2 tablespoons cranberry sauce or 2 tablespoons jelly
• 300 g self-raising flour, plus extra for dusting
• 140 g dried suet
• 85 g caster sugar
• finely grated zest 1 orange
• 175 -200 ml milk
• custard, to serve

Recipe

• 1 to make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. increase the heat, so the juices boil and become jammy. pour the mixture into a bowl, then stir in the cranberry sauce or jelly. leave to cool. butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. put a steamer on to simmer.
• 2 for the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. stir in some milk until the mixture reaches the consistency of a soft pastry. gather together into a ball, but don't overwork or it will toughen.
• 3 on a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. spread with the cooled cranberry mix, leaving a 2cm border around the edge. moisten the border with cold water or milk before rolling into a cylinder. start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. with the long join underneath, lay the roly-poly in the centre of the parchment paper. fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. squeeze the paper ends together tightly to seal them.
• 4 lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. rest for a min or two before unwrapping, slicing and serving. vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.
• 5 using a bamboo steamer:.
• 6 steam the roly-poly in a large bamboo steamer over a pan of boiling water or use a large tiered steamer. make sure the pan doesn't boil dry while the pudding is steaming - so keep checking the water level. if it is getting low, top up with more boiling water.

Turkey Potpies

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 medium potatoes, peeled and cut into 1 inch pieces
• 3 medium carrots, cut into 1 inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 4 cups cooked turkey, cubed
• 2/3 cup frozen peas
• 1/2 cup heavy whipping cream
• 1 tablespoon heavy whipping cream
• 1 tablespoon fresh parsley, minced
• 1 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 15 ounces refigerated pie pastry
• 1 egg

Recipe

• 1 in a dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. stir in flour until blended; gradually add broth. bring to a boil; cook andstir for 2 minutes or until thickened. stir in the turkey, peas 1/2 cup cream, parsley, garlic, salt & pepper.
• 2 spoon into 2 ungreased 9 inch pie plates. roll out pastry to fit top of each pie; place over filling. trip, seal and flute edges. cut out a decorative center or cut slits in pastry. in a small bowl, whisk egg and remaining cream; brush over dough.
• 3 cover and freeze one potpie for up to 3 months. bake the remaining potpie at 375* for 40-45 minutes or until golden brown. let stand for 10 minutes before cutting.
• 4 to use frozen potpie: remove from the freezer 30 minutes before baking (do not thaw). cover edges of crust loosely with foil; place on a baking sheet. bake at 425* for 30 minutes. reduce heat to 350*; remove foil. bake 55-60 minutes longer of until golden brown. yield: 2 pies (6 servings each).

Spicy Grilled Watermelon, Jicama And Cucumber Salad

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 seedless watermelon, about 4 pounds (red or yellow)
• olive oil, for brushing the melon slices
• 1 cup peeled and diced jicama
• 1 cup thinly sliced cucumber
• 1/2 cup finely diced red onion
• 1 serrano chili, seeded and minced
• 1 tablespoon roasted salted pepitas (hulled pumkin seeds)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 4 ounces queso fresco, crumbled
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 lime, juice and zest of
• 1 teaspoon honey
• 1/4 teaspoon salt

Recipe

• 1 preheat grill to high. slice watermelon in half. place flesh side down on a cutting board. cutting crosswise, slice each watermelon half into 3/4-inch-thick slices. using a pastry brush, brush slices lightly all over with olive oil. grill for 3 minutes per side, or until black grill marks appear. cool slightly before cutting into cubes.
• 2 for the dressing, combine all ingredients in a small bowl and whisk. set aside.
• 3 for the salad, combine cooled cubed watermelon, cucumbers, red onion, serrano chili, pepitas, cilantro and mint in a large bowl. add dressing and toss gently until well combined. add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.

Norwegian Cinnamon Rolls

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 1 1/4 cups milk
• 4 teaspoons active dry yeast
• 8 tablespoons unsalted butter, melted (1 stick)
• 1/2 cup sugar
• 1/2 teaspoon ground cardamom
• 4 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 egg, well beaten with
• 1 pinch salt
• decorator sugar (pearl sugar for sprinkling the rolls before baking)

Recipe

• 1 you will need:.
• 2 2 cookie sheets (lined with parchment or lined with foil) or 2 jelly roll pans (lined with parchment or lined with foil).
• 3 dough:.
• 4 warm the milk in a small saucepan over low heat, until it is just lukewarm, about 110 degrees. pour the milk into the bowl of an electric mixer, and whisk in the yeast by hand.
• 5 whisk in the butter, sugar, and cardamom.
• 6 use a large rubber spatula to stir in the flour. place the bowl on the mixer with the paddle attachment and beat the dough on lowest speed for 2 minutes. stop the mixer, and allow the dough to rest for 10 minutes.
• 7 beat the dough on medium speed for 2 more minutes, until it is smooth and elastic.
• 8 scrape the dough into a buttered bowl, and turn the dough over so that the top is buttered.
• 9 cover the bowl with plastic wrap and allow the dough to rise until doubled, about 1-1 1/2 hours.
• 10 scrape the risen dough out onto a floured work surface, and lightly flour the dough. press the dough into a rough rectangle.
• 11 roll the dough to a rectangle that is 12x18".
• 12 filling:.
• 13 use a pastry brush to paint the dough with the melted butter.
• 14 mix the sugar and cinnamon together, and evenly sprinkle on the buttered dough.
• 15 roll up the dough jelly-roll style from one of the 18" ends, being careful not to stretch the dough in the length at the same time.
• 16 cut the dough into 24 3/4"slices.
• 17 arrange the spirals of dough, cut sides up, on the prepared pans, keeping them about 2" apart in all directions. press in on the edges of the spirals if necessary to make sure that they are even round shapes.
• 18 paint the tops of the rolls with the egg wash, and sprinkle generously with pearl sugar.
• 19 cover the pans with towels or buttered plastic wrap, and let the rolls rise until they are not quite doubled, about 30 minutes.
• 20 about 15 minutes before the rolls are risen, set racks in the upper and lower thirds of the oven, and preheat to 375.
• 21 bake the rolls for about 15 minutes, then change the positions of the pans so that the lower pan is on the upper rack, and vice versa. turn the pans back to front at the same time.
• 22 bake the rolls for another 5-10 minutes, or until they are well colored and firm to the touch.
• 23 slide the papers from the pans to racks to cool the rolls.

Mandarin Almond Log

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (310 g) can mandarin segments
• 30 g butter
• 1/4 cup caster sugar
• 1 teaspoon vanilla
• 1/2 cup ground almonds
• 1/2 teaspoon cinnamon
• 1/4 cup sultana
• 325 g puff pastry (use ready rolled if available)
• 1 egg , lightly beaten
• 1 teaspoon water
• 1/2 cup slivered almonds
• 2 tablespoons caster sugar

Recipe

• 1 drain mandarins well, chop 2/3 and reserve remainder for decoration.
• 2 cream butter, sugar and vanilla until light, stir in ground almonds, cinnamon, sultanas and chopped mandarin.
• 3 roll out pastry, or use ready rolled, on tea towel into 9â€? by 12â€? rectangle.
• 4 spoon almond, mandarin mixture down centre of pastry, fold one of the longer sides to centre, brush one edge with water and overlap 1â€? and seal, moisten ends and seal.
• 5 place on baking paper lined tray and brush with egg , lightly beaten.
• 6 combine water, almonds and castor sugar, stir until almonds are coated then spoon over or down centre of log and bake 30 mins at 180 deg c (350 deg f) or until golden brown.
• 7 cool and decorate with cream and the remaining mandarin segments.

Manchester Tart

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 9 inches flan case made from shortcrust pastry, baked blind and cooled
• 4 tablespoons apricot jam
• 10 fluid ounces milk
• 1 thinly pared lemon, rind of
• 2 ounces fresh breadcrumbs
• 2 ounces butter
• 2 ounces caster sugar
• 2 eggs, separated
• 1/4 teaspoon grated nutmeg

Recipe

• 1 pre heat oven to 300f, gas 2, 150°c.
• 2 spread the jam in a thin layer over the bottom of the flan case and set aside.
• 3 in a small saucepan combine the milk and the lemon rind. place over a moderate heat and scald the milk (bring to just below boiling point).
• 4 remove from the heat and set aside for 20 minutes. then remove and discard the lemon rind.
• 5 place breadcrumbs in a small mixing bowl and pour the milk over. allow to soak for 5 minutes.
• 6 in another bowl cream the butter and half the sugar until pale in colour.
• 7 mix in the egg yolks and nutmeg and mix well. combine this with the milk and breadcrumbs and mix well.
• 8 pour the mixture over the jam in the flan case and bake for 45 minutes.
• 9 remove from oven and increase temperature to 375f, gas 5, 190°c.
• 10 in a large bowl whisk the egg whites until they form soft peaks. gradually add the remaining sugar, beating continuously.
• 11 spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
• 12 allow to cool before serving.

Pecan Tartlets #2

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1/2 cup butter or 1/2 cup margarine
• 1 (3 ounce) package cream cheese
• 1 cup sifted flour
• 1 egg, slightly beaten
• 3/4 cup light brown sugar, firmly packed
• 1 tablespoon melted butter
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup chopped pecans

Recipe

• 1 have all ingredients at room temperature.
• 2 mix dough ingredients.
• 3 put in fridge for 1/2 hour.
• 4 divide dough into 24 balls, putting each into ungreased miniature cupcake pans.
• 5 with finger press each ball and shape it to the pan to make room for filling.
• 6 in mixer, combine all filling ingredients.
• 7 put filling in pastry lined muffin cups.
• 8 bake 15 to 17 minutes at 350ºf.
• 9 then reduce to 250ºf and bake for 10 minutes longer.
• 10 cool slightly - remove from pans.
• 11 *may be frozen for two weeks prior to serving.

Pecan Tassies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup flour
• 1 beaten egg
• 3/4 cup brown sugar
• 1 tablespoon margarine, softened
• 1 teaspoon vanilla
• 1 dash salt
• 1/2 cup chopped pecans

Recipe

• 1 for the dough -
• 2 preheat oven to 325.
• 3 blend butter and cream cheese.
• 4 stir in the flour.
• 5 cover and chill for 1 hour.
• 6 on floured surface roll dough 1/8 inch thick.
• 7 cut into 3 in rounds.
• 8 pat into tart tins or mini muffin pans (makes 24).
• 9 for the filling - in small bowl stir together egg, brown sugar, butter, vanilla and salt until smooth.
• 10 spoon 1 teaspoon pecans in pastry cup (muffin pan).
• 11 fill about 3/4 the way full with the brown sugar mixture.
• 12 you can also add the pecans to the mixture and just spoon into the tart tins.
• 13 bake 325 degree about 25 minutes.
• 14 cover and store in fridge.

Easy Green Lime Parfait Pie

Total Time: 9 hrs Preparation Time: 9 hrs

Ingredients

• 2 (3 1/2 ounce) packages jello gelatin, lime flavor
• 2 cups boiling water
• 1 teaspoon lime peel, grated
• 1/3 cup lime juice
• 1 quart vanilla ice cream
• 10 inches pastry crust, baked and cooled
• 1 cup lite cool whip, thawed
• thin slices of lime and fresh mint leaves (to garnish)

Recipe

• 1 dissolve jello in boiling water and stir in peel and lime juice.
• 2 add ice cream by spoonfuls, stirring until melted.
• 3 chill until mixture mounds slightly when spooned.
• 4 pour into cooled baked crust. chill until firm (overnight).
• 5 top with cool whip and a thin slices of lime or fresh mint leaves if you like.