Danish Puff

Ingredients:

1/2 C Softened Butter
1 C Flour
2 TBL Water (cold)
1/2 C Butter
1 C Water
1 TBL Almond Extract
1 C Flour
3 Eggs
Chopped Nuts

Heat oven to 350*. Cut 1/2 C butter into1 C flour.Sprinkle 2 TBL COLD water over mixture. Mix. Round into ball and divide in half. On UNGREASED baking sheet pat each half into 12x3 strips. Strips should be 3in apart.

Heat 1/2 C butter and 1 C water to rolling boil in Medium saucepan.  Remove from heat and quickly stir in the extract and 1 C flour. Stir vigorously over low heat until mixture forms a ball - about 1 minute.Remove from heat. Beat in eggs all at once. Beat mixture until smooth and glossy.

Divide or put half of mixture on each strip. Spread evenly. Bake fpr about 45 minutes or until topping is crisp and brown. Cool. Topping will shrink and fall forming the custardy top of puff.

GLAZE FROSTING:

Mix 1/2 C confectionary sugar, 2 TBL softened butter, 1 1/2 TBL almond extract and 2 TBL warm water. Mix until smooth and then spread on cooled puff. Add chopped nuts.

Sour Cream Apple Pie

Looking for something delicious to make with your freshly picked apples? Here is a new treat for you!

Ingredients:

2 eggs
1 cup (8oz) sour cream
6 TBL flour, divided
1 tsp vanilla ext
1/4 salt
3 C chopped, peeled apples
1 unbaked pie shell (9 inches)
1/4 C packed brown sugar
3 TBL cold butter butter

In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 TBL flour, vanilla, and salt. Mix well. Stir in apples. Pour into pie shell. Bake at 375* for 15 minutes. Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely. Serve or cover and refrigerate. Makes 8 servings.

Banana Blueberry Bread

My friend made this for me when I was on bed rest for Toby. It was gone in one afternoon. I begged her for the recipe so that my Mom could make me some more. My kids LOVE it! A different change from the typical banana bread. You could also make them into muffins too if you wanted.

Ingredients:

1 1/4 C sugar
1/2 C butter
2 eggs
1 1/2 C Bananas (3-4)
1/2 C Buttermilk
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 C fresh/frozen blueberries

Heat oven to 350*

Grease your loaf pan or 6 mini pans

Mix sugar, eggs, bananas, and buttermilk. Add flour, baking soda, and salt. Mix just until combined. Stir in the blueberries.

Pour Batter into the loaf pan.

Bake for 1 hour and 15 minutes (loaf pan) 45 minutes for mini pans.

Pizza Dip

A great appetizer for any occassion or to have any time!

1 pkg cream cheese
1 tsp italian seasoning
1/4 tsp garlic powder
1/2 tsp red pepper flakes
pizza sauce
3 c mozzarella cheese
stick pepperoni sliced up to taste
3 green onions, chopped

Preheat oven to 350*.

In a bowl combine cream cheese, Italian seasoning, garlic powder, and red pepper flakes. Spread over bottom of greased 9in. pie plate. Top with pizza sauce, scallions, and pepperoni. Bake for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes more until cheese in melted.

Serve with tostitos or fritoes.

Colorful Crab Appetizer Pizza

There are a few things on this that I do not use - I do not use the lemon peel, and I do not use the olives. I do use the lemon juice though. I make this at Christmas time for the red and green colors, but it is great anytime!

Ingredients


1 tube (8 ounces) refrigerated crescent rolls

1 package (8 ounces) cream cheese, softened

1-1/2 cups coarsely chopped fresh spinach, divided

1 green onion, thinly sliced

1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed

1 teaspoon grated lemon peel, divided

1/2 teaspoon lemon juice

1/8 teaspoon pepper

1-1/4 cups chopped imitation crabmeat

1/4 cup chopped ripe olives

Directions

Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Flatten dough, sealing seams and perforations. Bake at 350° for 8-10 minutes or until lightly browned; cool.

In a small bowl, beat cream cheese until smooth. Stir in 1 cup spinach, onion, dill, 1/2 teaspoon lemon peel, lemon juice and pepper. Spread over the crust. Top with the crab, olives and remaining spinach and lemon peel. Cut into bite-size squares. Yield: 8-10 servings.

Quicker Chicken and Dumplings

Quicker Chicken and Dumplings Recipe




6 ServingsPrep/Total Time: 30 min.10 20 30 Ingredients

1-1/2 cups 2% milk

1-1/2 cups frozen mixed vegetables, thawed

2-1/2 cups cubed cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning



DUMPLINGS:

1 cup biscuit/baking mix

1/3 cup French-fried onions, coarsely chopped

7 tablespoons 2% milk

1/2 teaspoon dried parsley flakes

Directions

In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally.

Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.

Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.

Easy Cheese Danish

My nephew, Reilly, LOVES cheese danishes, and I saw this one day and decided to make some for him. I get a little nervous working with puff pastry, but this was "easy" like the recipe said, and delicious! Hope you enjoy them too!

Ingredients


8 ounces cream cheese, at room temperature

1/3 cup sugar

2 extra-large egg yolks, at room temperature

2 tablespoons ricotta cheese

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 tablespoon grated lemon zest (2 lemons)

2 sheets (1 box) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.





Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!





Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.





Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.