Category: Teach Beatitudes

Grilled Bologna Sandwich

This is a great recipe that we ate a lot of during the cold Ohio winters.

INGREDIENTS

  • 1 Thick piece of bologna (about 1/2 inch thick)
  • 1 slice cheddar cheese – Swiss optional
  • 2 slices of sponge bread
  • Pickles for the side

STEP BY STEP

  1. Heat your skillet and put 1 TBL of butter and about 1 tsp EVOO in it
  2. As soon as the butter starts to turn brown, add your bologna
  3. Cook both sides 2-3 minutes each
  4. Set bologna aside and top with cheese
  5. Use your bread to mop up the oil in the bottom of the pan and then let the bread toast just a bit
  6. Top with bologna and serve with pickle spears on the side

Chili – COLLECTION INDEX

Misc Chili Ideas

  • Use beef brisket
  • Use 1/3 each beef, pork and lamb

Grandpa’s Chili Recipes

Grandma’s Chili Recipes

  • Grandma’s Basic Chili
    • This is the first chili she made for me.  Very simple, but very flavorful.
  • Chili for Sissies
    • Full of a lot of fresh ingredients, but very little in the way of heat.
  • Turkey Chili
    • Shredded or ground turkey or chicken.  Done in an hour.

Vegetarian Chili

Molten Lava Cake

INGREDIENTS

  • Chunks of very good chocolate (somewhat melted)
  • 2 eggs plus 2 egg yolks
  • 1/4 C sugar
  • 1 tsp vanilla extract
  • 1 TBL cognac or dark rum
  • 1/4 C 00 flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

STEP BY STEP

  1. Grease your molds well
  2. Use a very good chocolate – 55-75 cocoa content
  3. Melt over double boiler – 4 oz butter and 6-8 oz chocolate
  4. Combine the following and mix VERY well – till whitish
    1. 2 eggs plus 2 egg yolks
    2. 1/4 c sugar
    3. 1 tsp vanilla extract
    4. 1 TBL cognac or dark rum
  5. Combine chocolate and egg mixture
  6. Add 1/4 C 00 flour plus 1/4 tsp baking soda and 1/4 tsp baking powder
  7. Pour into WELL GREASED and then FLOURED molds
  8. Put into refrigerator if you will be baking this later
    Bake just before serving.  When you are ready to serve
  9. Preheat oven to 450º
  10. Bake for six minutes if warm, eight minutes if cold (refrigerated)
  11. Serve on a bed of caramel sauce design
  12. Sprinkle raspberries or strawberries on the plate
  13. Serve with Whipped Cream or Caramel Sauce

ALT RECIPE

INGREDIENTS and STEP BY STEP

  1. Create dough
    • 1/4 C dulce de leche
    • 1/4 C butter
  2. Heat above in microwave until melted
  3. Add thickeners
    • 1 C confectioner sugar
    • 1 egg plus 1 yolk
    • splash of vanilla
    • 1/4 C 00 flour
  4. Pour into heavily greased and then floured ramekins
  5. Push one Dove chocolate into the center of each
  6. Bake at 425º for 11-13 minutes
  7. Turn out and topo with powdered sugar
  8. Serve with a scoop of ice cream

Creme Pat (Pastry Cream)

Creme Patissiere
Yields: approximately 1/2 cup (225g)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver.
INGREDIENTS
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 1 TBL AP flour, tapioca or 00 flour
  • 1 TBL cornstarch
  • 1 C whole milk
  • ½ tsp vanilla

STEP BY STEP

  1. In a mixing bowl, whisk together egg yolks and sugar
  2. Whisk in cornstarch and flour and a splash of water – and set aside
  3. In a glass measuring cup, heat milk in microwave for 45 seconds
  4. Pour milk into a double boiler and heat until the milk just barely starts to steam
  5. Temper milk into the egg mixture while simultaneously whisking constantly until smooth
  6. Transfer mixture back into double boiler, whisking continually, and cook over medium-low heat
  7. Add 1 TBL pat of very cold butter
  8. Whisking constantly, so that the eggs won’t curdle, cook until mixture begins to thicken.
  9. Remove from heat and transfer to a medium heatproof bowl.
  10. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a skin.
  11. Let cool to room temperature, then refrigerate until chilled.
  12. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.
  13. Whisk before using to get rid of any lumps.

Breakfast Tart

4 C Flour
1/2 tsp Salt
1/2 C Sugar
2 sticks butter – cold
Pulse together till it looks like coarse meel

Add water until it starts to ball up

Wrap in plastic and refrigerate 1 hour

Flatten on board
Refrigerate 15 minutes
Let rest at room temperature for 3 minutes
then transfer using your rolling pin to tray
Put onto baking tray
Sprinkle with sugar
fresh fruit
sprinkle with sugar
wrap edge
425º for 25 minutes

Smoked Salmon Quesadilla

INGREDIENTS

  • 1/4 C Goat cheese
  • 1/4 C cream cheese
  • 1 Roasted poblano
  • 1/2 Roasted red bell
  • Shallots
  • Smoked salmon – wild
  • Avocado

STEP BY STEP

  1. Put tortilla into hot dry skillet to brown one side
  2. Put that side up, and spread cheeses on each half of the tortilla
  3. Add shallots and peppers
  4. Add a layer of smoked salmon
    NOTE:  Use Wild Alaskan Salmon available from Trader Joe’s or Costco
  5. Lay avocado across the center
  6. Fold and then brown both sides
  7. Cut into wedges

 

Key Lime Pie – Easy

SALTINE CRUST

  • 1 1/2 Sleeve square saltine crackers
    – crush and pulse in food processor till coarse crumbs
  • Add 1/8 tsp salt
  • Add 10 TBL melted butter
  • 1/3 C Sugar

GRAHAM CRACKER CRUST

  • 8-10 graham crackers
  • 1/3 C Sugar
  • 1 stick melted butter

STEP BY STEP

  1. Press crust into 9 inch pie plate
  2. Blind bake at 300º for 10
  3. In mixing bowl combine 1 can (14 oz) sweetened condensed milk, 4 egg yolks, 1/4 C heavy cream, 1 TBL lime zest, 1/8 tsp salt and 1 C fresh lime juice
  4. Pour into warm pre-baked pie shell
  5. Bake at 350º for 15-17 minutes
    – Should jiggle in the center, but the outside should be set
  6. Cool completely on the counter, then transfer to refrigerator for 4-6 hours

WHIPPED TOPPING – OPTIONAL

  • Put into kitchen aid – 1/2 C heavy cream, 2 tsp sugar, 1/2 tsp vanilla – Start on low speed, and increase to high – until stiff peaks

 

Shortbread Cookies

  • 1 1/2 C AP flour
  • 1/2 C powdered sugar
  • 2/3 C butter – cold
  • Sprinkles or Turbinado sugar
  1. Preheat oven to 350º
  2. Sift together flour and powdered sugar
  3. Use a pastry blender and cut in cold butter
    Cut until mixture resembles cornmeal
  4. Gently form into a ball
  5. Roll dough flat – about 1/4 inch thick
  6. Sprinkle with decorating sugar or sprinkles
  7. Cut dough into 1 inch x 2 inch strips
  8. Arrange 1 inch apart on ungreased cookie sheet
  9. Bake 15-18 minutes or until edges begin to brown
  10. Let cool 5 minutes, then carefully move to wire rack to cool completely
  11. Store at room temperature for a week, the refrigerator for a month, or the freezer for 6 months

Oatmeal Raisin Cookie

This is the classic recipe as provided by Sun-Maid Raisins.

  • 3/4 C butter – softened
  • 1 C packed brown sugar
  • 1/2 C granulated sugar
  • 1/4 C milk
  • 1 large egg
    or 1 medium egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 C AP flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 C old-fashioned oats
  • 1 C Sun-Maid raisins
  1. Preheat oven to 350º
  2. Combine and beat butter, sugars, milk, vanilla, and eggs until light and fluffy
  3. In a separate bowl combine flour, cinnamon, baking soda and salt – mix well
  4. Add flour mixture to the butter mixture and mix well
  5. Stir in oats and raisins
  6. Drop by the tablespoon onto a greased cookie sheet leaving two inches of space between each one
  7. Bake 12-15 minutes
  8. Remove from cookie sheet immediately and set on paper towel, newspaper or wire rack to cool

Robert’s Cinnamon Rolls

    • WET INGREDIENTS
  • 1 egg plus 4 egg yolks
    Egg white set aside for later use
  • 1/3 C granulated sugar
  • 6 TBL softened butter
  • 1.5 C warm buttermilk – more or less
    • DRY INGREDIENTS
  • 5 C AP flour
  • 1 TBL yeast
  • 1 tsp salt
    • CINNAMON FILLING
  • 1/2 C light brown sugar
  • 2 TBL CinnaSugar®
  • 4 TBL softened butter
    • ALTERNATE FILLING
  • 4 TBL softened butter
  • 8 oz sugar (1 C)
  • Zest from 2 lemons
  • 2 TBL grated ginger
  • 2 TBL candied ginger
  • 5 oz flour
    • SUGAR FROSTING
  • 2 TBL softened butter
  • 2.5 C confectioner sugar
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 2 TBL whole milk
    • CREAM CHEESE FROSTING
  • 3 oz cream cheese – Beat until it is creamy
  • 3 TBL whole milk
  • 6 oz powdered sugar (by weight)
  1. Sift together dry ingredients from first recipe and set aside
  2. Combine wet and softened ingredients – including the eggs
  3. Put 2 C of the dry ingredients into the wet ingredients and mix using paddle attachment
  4. Switch to dough hook, then addd dry ingredients 1 cup at a time mixing in between adds
  5. Scrape bowl as necessary
  6. Add dry ingredients only until the dough comes into a ball, then mix 10 minutes
  7. Let rest 20 mintes
  8. Beat for 5 minutes more
  9. Put the remaining dry ingredients on the counter
  10. For filling, combine all except the butter and mix to combine
  11. Knead by hand on the floured surface until smooth and elastic and dough springs back when lightly pressed
  12. Cover with a towel and let rise for 60 minutes or until doubled
  13. Roll dough out into a 16×10 rectangle using a rolling pin
  14. Spread 3 TBL melted butter over the dough leaving at least 1/2 inch from the long edge that will become the outside
  15. Sprinkle with cinnamon mixture and press into the dough
  16. Beginning at long buttered edge roll up as tightly as possible
  17. Use egg wash on the unbuttered edge to seal the roll, then roll over so the seam is down.
  18. Using dental floss, cut into half, then half again – so you have four rolls
  19. Estimate thirds and cut each of the four rolls into thirds – so you have twelve equal pieces
  20. Place (cut side down) into a well-greased 9×12 baking dish
  21. Cover with plastic wrap and put into the refrigerator for 8-16 hours.  This lets the flavor develop.
    Next morning . . .
  22. Remove from the fridge and put into cold oven.
  23. Put a tray of boiling water in the bottom of the oven.
  24. Let rise until doubled in size (about an hour)
  25. Remove rolls and pan of water from oven and set on counter while you preheat oven to 350º
  26. Bake at 350º for 25-30 minutes rotating pan halfway through baking cycle
  27. Cool on wire rack for 5 minutes
  28. Combine sugar, butter, vanilla and orange zest
  29. Add milk ONLY until consistency will spread easily
  30. Spread over each roll and serve warm

Domino Cinnamon Rolls

This recipe is adapted from the back of a Domino Sugar box.

INGREDIENTS: DOUGH

  • 2 eggs
  • 3/4 C warm water
  • 1 package active dry yeast
  • 3.5 C sifted AP flour
  • 1tsp salt
  • 2 TBL Domino Granulated Sugar
  • 1/2 C unsalted butter

INGREDIENTS: FILLING

  • 1/4 C butter
  • 1/3 C Domino Dark Brown Sugar
  • 1 TBL ground cinnamon
  • 1/4 C raisins
  • 1/4 C chopped pecans
  • Domino Turbinado Sugar (new product) for sprinkling

INGREDIENTS: ICING

  • 3/4 C Domino Confectioners Sugar
  • 2-3 tsp milk

STEP BY STEP

  1. Beat eggs in medium sized bowl
  2. Add 3/4 C warm water and yeast, stirring to dissolve yeast.
  3. Let rest on counter 10 minutes.
  4. In large bowl, mix flour, salt and sugar.
  5. Using a large salad fork, blend in butter until it resembles corn meal
  6. Slowly combine with yeast mixture – it will be lose and sticky
  7. On floured surface, knead by hand until smooth – about two minutes
  8. Add more flour to surface as necessary
  9. Form dough into a ball and wrap in plastic wrap
  10. Chill for at least two hours, or overnight.
  11. When ready to bake, roll dough into a rectangle and to about 1/4 inch on a well-floured surface.
    FILLING:
  12. In a bowl, mix brown sugar, cinnamon, raisins and pecans
  13. Brush dough with melted butter leaving a one inch border on one of the longer sides.
  14. Sprinkle with turbinado sugar leaving 1 inch border
  15. Roll dough to form a long rope
  16. Using dental floss cut into half, then half again, then half again.  You should end up with eight rolls
  17. In a round greased cake pan place one in the center, then space the remaining seven around the perimeter.
  18. Place the seam toward the center, in case of leakage.
  19. Allow to rise for 30-45 minutes
  20. Sprinkle with Turbinado Sugar
  21. Bake in a pre-heated 350º oven for 22-24 minutes
  22. Turn out onto a drying rack, that is set over newspaper.
  23. Allow rolls to cool five minutes before icing
    ICING YOUR ROLLS
  24. Mix confectioners sugar and milk together until smooth
  25. Drizzle icing over rolls and serve

More recipes at www.DominoSugar.com

 

 

Easy Chicken Enchilada Casserole

  1. BOWL 1:  Shred already baked (and cooled) chicken and toss with 1 C enchilada sauce.
  2. BOWL 2:  Sauce:  Mix 1/2 C each salsa, guacamole and non-fat evaporated milk
  3. BOWL 3:  Shred oaxaca or cotijo cheese
  4. In a baking dish, put 3 TBL of sauce
  5. Layer corn tortillas
  6. Layer chicken and top with sauce – Bowls 1 then 2
  7. Add a layer of cheese and some sauce – Bowls 3 then 2
  8. Another layer of corn tortillas
  9. A layer of chicken with sauce – Bowls 1 then 2
  10. A layer of cheese and a lot of sauce – Bowls 3 then 2
  11. Add a layer of corn tortillas
  12. Top with a lot of sauce – Bowl 2
  13. Sprinkle with cheese – Bowl 3
  14. Bake 20 minutes at 350º
  15. Serve squares topped with sour cream

Grandpa’s Guac

SEE OTHER GUACAMOLE RECIPES

INGREDIENTS

  • 4 very ripe avocados (end stem should fall off easily)
  • Zest and juice from two limes
  • 1/2 sweet onion – thick slices
  • 1/2 red onion – thick slices
  • 1 tomato – thick slices
  • 2 jalapeños
  • 1 serrano pepper
  • 2 cloves garlic
  • 1 tsp sea salt
  • 12 or more sprigs of fresh cilantro
  • 1/2 tsp cumin
  • 1 tsp distilled white vinegar
  • A dash or two of Choloula

STEP BY STEP

  1. Roast garlic, onions, tomato and peppers over a flame, or broil for 5 minutes.
  2. Dice onion, tomatoes and garlic.
  3. Remove skin, seeds and vein from peppers.
  4. Dice cilantro, tomato and seeded jalapeño
  5. Mix everything except the avocado together in a large bowl
  6. Dice avocado – See Tips and Tricks below

Shopping Cart Salsa

SEE OTHER SALSA RECIPES

CLICK HERE TO ADD RECIPES

Shopping Cart Salsa

salsa-winnerThis is about as easy as it gets.  You pick up the items, pulse them, and you are done. This recipe was entered into my granddaughter’ school salsa contest and it took FIRST PLACE! Congratulations Leighann.

Also provided for Yesica for a thank-you for excellent care at JCL.

INGREDIENTS

  • 4 roma tomatoes, chopped
  • 3 tomatillos, peeled, washed and chopped
  • 1/2 vadallia onion – chopped
  • 5 cloves smashed fresh garlic (or to taste)
  • 1 entire bunch chopped fresh cilantro
  • 3 TBL lime juice
  • 2 entire bunches chopped scallions (greens only)
  • 4 jalapenos (seeded and de-veined for milder salsa)
    • optional:  substitute de-veined serrano peppers
  • 1/1 tsp salt and a pinch of pepper (to taste)
  • 1 tsp seasoned Rice Vinegar

STEP BY STEP

  1. Prepare as shown above, then combine all ingredients into a blender and pulse for just a few seconds – you still want it fairly chunky.
  2. Store in a medium bowl and mix well.
  3. Cover and refrigerate overnight for best results.

Microwave Hollandaise

  • 2 egg yolks
  • 1 tsp lemon juice
  • 1/4 tsp or a pinch salt
  • 1/4 tsp or a pinch cayenne pepper
  • 1/4 tsp or a pinch corn starch
  • 1 TBL whole milk
  • 1/4 cup salted butter, melted in separate bowl – clarified
  • Grated cheddar cheese
  • English muffin
  • Eggs (poached or lightly fried)
  1. Whisk everything except the butter together in a microwave-safe bowl until smooth.
  2. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
    – This will suspend the butter particles and make a smoother sauce.
  3. See footnote at this point
  4. Heat in microwave for 10 seconds at a time; whisk, repeat about 5 or 6 times until it starts to thicken.
  5. DO NOT OVERCOOK or you will curdle/cook the eggs.  STOP AS SOON AS YOU SEE ANY LEVEL OF CONGEALING.  Finish by whisking well, then strain out any clumps

FOOTNOTES:

  • Break the woody stem from your asparagus. Cut the tops off as shown in the photo. Cut the remaining middle into small pieces and sprinkle onto the English muffin, and sprinkle with a bit of cheddar cheese to hold the pieces in place. Microwave the whole thing about 15 seconds.
  • If you are preparing Eggs Benedict (see photo) make sure to have your muffins toasted, your ham prepared, your asparagus heated, your poached eggs done, and so forth. As soon as you start Step 4 your are less than a minute away from serving.
  • If sauce separates after microwaving, add a splash of water and whisk until combined.
  • I prefer to sprinkle my cayenne over the top rather than mixing it into the eggs cause Grandma just can’t take the heat. (See bottom picture!)

Blender Hollandaise

Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.

INGREDIENTS and STEP BY STEP

  • 4 egg yolks (Save the whites for tomorrow)
  • Salt to taste
  • 1 tsp Dijon mustard
  • Zest and Juice of 1 lemon
    BLEND ABOVE until the mixture starts to lighten
  • Lower blender speed to lowest setting
  • Drizzle in 6 TBL sizzling hot melted butter
  • OPTIONAL: Add in diced chives (to taste)
  • Add a pinch of cayenne pepper
  • Pour over English Muffin topped with spinach or ham, then top with a poached egg.  Alternately, you can use VERY thinly sliced beef.

Julia Child’s Easy Blender Hollandaise Sauce

Servings:  4 servings
Prep Time:  2 minutes
Cook Time:  3 minutes
 

Description

Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia’s recipe in Mastering the Art of French Cooking.

Ingredients

  • 3 large egg yolks
  • 1/4 tsp salt
  • Pinch pepper (I use a small pinch of cayenne)
  • 1–2 tbsp fresh lemon juice (I use closer to 2 tbsp)
  • 1/2 cup hot unsalted butter

Step by Step

  1. This sauce should be prepared immediately before serving– it will only take you about 3 minutes to make.
    •  Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.

  2. Cut the butter into pieces and place it in a small saucepan.
    •  Heat it till it’s melted, hot and foamy.

  3. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds.
    •  Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)

  4. By the time two thirds of the butter has gone in, the sauce will be a thick cream.
    •  Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.

  5. If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water.
    •  Use the sauce within a few minutes of blending; it will solidify if not used quickly.

  6. Use hollandaise to top any number of delicious dishes.

  7. RAW EGG NOTE: This sauce uses uncooked egg yolks. This is not an unusual practice (most Caesar Salad recipes contain uncooked egg), but it does carry a small amount of risk. I’ve been told that the friction of the blender and the scalding hot butter “cook” the egg during emulsion, but to be on the safe side I need to offer this cautionary note – use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

     

 

Basic Hollandaise

This is technically a good recipe, but I like my recipe better.  It’s easier and tastes almost as good.  CLICK HERE.

INGREDIENTS

  • 1 Shallot or onion
  • 1 tsp peppercorns
  • 2 TBL EVOO
  • 1 ice cube (or a bit of crushed ice is even better)
  • 4 egg yolks – pasteurized only – Save the whites for something else
  • 2 TBL buttermilk
  • 1 tsp cornstarch
  • 1 stick (8 TBL) cold butter – cut into tabs
  • 1 tsp white vinegar
  • Salt to taste
  • 1 bay leaf
  • Juice of 1 lemon
  • Pinch of cayenne pepper

STEP BY STEP

  1. Simmer shallots and peppercorns in the EVOO for about 5 minutes.
  2. Let the oil cool slightly, then add an ice cube to speed up cooling.
  3. Strain out all of the solids. Discard solids and set oil aside.
  4. Separate eggs – Keep whites for an omelet tomorrow
  5. Beat yolks
  6. Add oil into the yolks. TEMPER them together if your oil is still very warm
  7. Add bay leaf
  8. Mix egg yolks and corn starch into buttermilk
  9. Whisk it all together until it starts to get foamy and lighten in color
  10. Place all of the above in a double boiler
  11. Put in cold tabs of butter into egg mixture, whisking as you go to emulsify the butter.   DO NOT rush this step.  Add another tab of butter when the first one melts.
  12. Bring up to heat slowly. If the mixture becomes too hot the eggs will clump and cook.   If this happens, just strain the clumps out before serving. There is, however, no going back.  NEVER EVER BRING THE TEMPERATURE HOTTER THAN 135º
  13. Add salt to taste, lemon juice, and a pinch of cayenne
  14. It is ready when it starts to thicken
  15. You can remove your double boiler from the heat and add in two ice cubes for 15 seconds, then remove them.  This stops the cooking.
  16. Put the double boiler back on and cover it. This will keep it warm until you are ready to use it.

Puff Pastry Appetizers

Pinwheel Appetizers

  • 1/2 sheet puff pastry
  • 1 layer of Proscuitto
  • 1 layer of Gruyere cheese
  • Basil
  • Egg wash on bare leading edge and roll into a log, then press to seal
  • Wrap firmly in Saran Wrap and refrigerate for 30 minutes
  • Slice into 3/4 inch disks and lay on a baking sheet
  • Bake 400º for 15 minutes

Jalapeño Snake Bite Appetizers

  • Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges.  Just press down.
  • Add manchego cheese
  • A slice of jalapeño
  • Sprinkle with Parmesan cheese
  • Bake at 400º for 10 minutes

Cheese Straws

  • Thaw a sheet of puff pastry
  • Roll just to flatten and shape
  • Brush entire top with melted butter
  • Sprinkle with shredded cheese – cheddar and Parmesan
  • Merest sprinkle of cayenne pepper or ground red pepper
  • Use rolling pin to press lightly into puff pastry
  • Cut into 12 strips (same direction as the seam)
  • Twist 5 times and place on a baking sheet
  • Put into freezer for 10-15 minutes
  • Spot-brush with egg wash plain sides
  • Sprinkle with a bit of extra parm cheese
  • Bake 400º for 12 minutes

Personal Pizza Bites

  1. Thaw a sheet of puff pastry.
  2. Use a biscuit cutter to cut circles.
    NOTE:  Press, but do not twist the cutter.  Twisting it will seal the puff pastry and it will not rise as well.
  3. Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
  4. Bake at 375º for 20 minutes
  5. Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.
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