Tuesday, November 25, 2014

SAUSAGE & STUFFING CRISS-CROSS PASTRY


Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.



INGREDIENTS

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 2 eggs
    • 1 tbsp. water
    • 1/2 lb. bulk pork sausage
    • 1 cup Pepperidge Farm® Herb Seasoned Stuffing
    • 1 small onion, chopped (about 1/4 cup)
    • 1 cup chopped mushrooms (about 3 ounces)



DIRECTIONS

Heat the oven to 375°F. 


Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.


Monday, November 17, 2014

Chocolate Walnut Strudel



Puff pastry has got to be one of my favorite tricks for semi-homemade cooking . . . actually, The Captain introduced me to cooking with puff pastry.

It is an awesome versatile product that can be used in so many ways.  The result is a very quick, easy and delicious dessert, like this recipe from Pepperidge Farm, that makes such a beautiful and impressive presentation.

Puff pastry has become a regular on my grocery list and I will be posting more recipes from Pepperidge Farm and other sources, as well as those recipes that we create.






INGREDIENTS


    • 1 egg
    • 1 tbsp. water
    • 4 oz. semi-sweet chocolate, chopped
    • 2 tbsp. milk
    • 1 tbsp. butter
    • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 1/2 cup chopped walnuts
    • 1 tbsp. confectioners' sugar




DIRECTIONS

Heat the oven to 375°F. 


In a small bowl, beat egg and water with a fork.

In a medium microwaveable bowl, microwave the chocolate, milk and butter together on a medium setting for 30 seconds. 

Stir until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet into a 16x12-inch rectangle. 

Spread chocolate mixture on the pastry to within 1 1/2 inches of the edge and sprinkle with walnuts. 

Start at the short side and roll up like a jelly roll. Place seam-side down onto a baking sheet and tuck the ends under to seal with the egg mixture.

Bake for 35 minutes, until the pastry is golden brown. 

Cool the strudel on baking sheet placed on a wire rack for 30 minutes. 

Sprinkle with the confectioners' sugar.


Notes from Pepperidge Farm

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square. Cut the pastry into shapes using a cookie cutter. Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above.



Apple-Cinnamon Shortcakes



The aroma of apples and cinnamon 
baking in the oven is intoxicating!




INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt 
in a large bowl

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.


Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Baked Apple Fritters



There is nothing like fritters or muffins with a cup of coffee for a quick and delicious breakfast.

This recipe for Baked Apple Fritters comes from the kitchens of Gold Metal Flour . . . check out their website for more delicious recipes.







Ingredients:


    • 1-1/2 cups Gold Medal® all-purpose flour
    • 1/2 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 6 tablespoons cold butter
    • 1 large egg
    • 1/2 teaspoon vanilla
    • 1 (6 ounce) container Yoplait very vanilla yogurt
    • 1 cup chopped apple (about 1 large apple)
    • 1/2 cup shredded apple (about 1 small apple)
    • 2 cups powdered sugar
    • 1/3 cup apple cider

Directions:

Preheat oven to 350°F. 


Using non-stick cooking spray, lightly spray two mini muffin pans.

Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg 
in a large bowl

Using a pastry blender or two knives, cut in the butter until coarse crumbs form.

Whisk together the egg, vanilla and yogurt 
in a small bowl

Combine the yogurt mixture and flour mixture and until well mixed. 

Fold in apples.

Place batter in each muffin cup, 
a few teaspoons at a time . 

Bake 15 minutes or until they just start to brown.

Remove from the oven and turn the oven broiler on high. 


Transfer the fritters to the cookie sheets lined with parchment paper.

Whisk together 1 cup powdered sugar and 4 tablespoons apple cider 
in a small bowl. The glaze should be very thin. 

Brush the glaze over each fritter, letting it drip down the sides. 

Return the fritters to the oven . . . broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. 

Rotate the baking sheets every minute so they don’t blacken and burn.

Remove fritters from the oven. 


Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick . . . brush glaze evenly over broiled fritters. 

Let glaze harden on cookie sheets until set . . . about 15 minutes.


Notes:

Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Servings: 48 fritters

Prep Time: 25 minutes

Baking Time: 20 minutes

Total Time (start to finish): 45 minutes



Source




SeaBear Dungeness Crab

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