Category: Cooking for 1.5

The perfect book for any parent trying to teach their child how to be self-sufficient in the kitchen.

Waffle Pizza

  1. Flatten pizza dough
  2. Heat up waffle pan and put dough layer onto pan
  3. Add sauce, pepperoni, mozzarella, etc
  4. Add a pizza dough top
  5. Close waffle iron and cook 5 minutes
  6. Slice into sticks
  7. Serve with sides of ranch dressing dip and marinara sauce

 

 

Hawaiian Roll Sliders

INGREDIENTS

  • 1 PKG King’s Hawaiian Rolls
  • 1 LB thinly shredded roast beef or corned beef
  • Sliced Provolone cheese
  • Sweet onion – thinly sliced
  • Pickles – thinly sliced
  • Tomatoes – thinly sliced

STEP BY STEP

  1. Saute onion slices and set aside
  2. Slice pickles very thinly and set aside
  3. DO NOT SEPARATE Hawaiian Rolls
  4. Cut down the middle creating twelve tops and twelve bottoms – all still connected
  5. Put bottom sheet in a baking dish
  6. Top with lightly chopped meat
  7. Top with sauteed onion
  8. Top with cheese slices
  9. Top with sliced pickles and tomato
  10. Put the top layer of buns onto the sandwiches
  11. Bake at 350º for about 10 minutes
  12. Slice apart and let people take their own

Easy Apple Strudel

INGREDIENTS

  • Commercial Puff Pastry, or Strudel Pastry
  • 3 Baking Apples – Granny or Honeycrisp – cored but with skin still on – sliced very very thin or grated
  • 1 TBL Cinnamon
  • 2 TBL Butter
  • 1/2 C Sugar – Turbinado sugar is pretty, but not required

STEP BY STEP

  1. Use strudel pastry (keep moist).
  2. Roll just a bit flatter
  3. Melt your butter in the microwave
  4. Lay down filling – Leave an edge bare for sealing
  5. Sprinkle cinnamon and 3 TBL sugar over apples
  6. Drizzle apple with butter
  7. Fold ends, roll tightly
  8. Press together seam
  9. Place on baking sheet with seam side down
  10. Brush outside w/ butter.
  11. Bake till golden brown. Cut ends off to sit flat
  12. Cut into 2-3 inch pieces – straight across
  13. Cut pieces at an angle (on the bias)
  14. Place on serving plate with the flat side down.
  15. Serve w/ ice cream or yogurt

FROM SCANNED NOTES

Apple Strudel
1 pound red apples, peeled and sliced
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons raisins
pate Brisee:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup cold butter, diced
”
4 to 6 tablespoons ice waterp
2 tablespoons melted butter pPp”
”
p p
p p p
1. Preheat oven to 375∞; Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with sugar, cinnamon and raisins.
3. To prepare pate brisee, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough
with dry hands and form into ball. Let rest for 5 minutes.
4. Roll into an 8″ by 12″ rectangle!~ffff~poon filli~g”along”the 19n9 edge of the dough, about
. “”i ii” “i”
1-mch from the edge. Roll dough and fillin,gi;9ver itself and seal ends to form a strudel-
“i
Score into 10 1-inch slices. Brush top of strudel with melted butter.
5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim
any extra pastry off the ends. Cut into 10 servings.
Makes 8 servings, each containing approximately:
170 calories
28 mg. carbohydrate
6 gm. fat
15 mg. cholesterol
2 gm. protein
95 mg. sodium
2 gm. fiber
9/01

Spaghetti Pie

INGREDIENTS
Per 1 C of (not compacted) cooked pasta
(eg) 2 cups = 2x the ingredients below

1/2 C shredded mozzarella or Provalone cheese

  • Leftover spaghetti pasta strings
  • 1 egg
  • 1/4 C marinara sauce
  • 1/4 C sweated onion (diced)
  • 1/4 C Ricotta cheese
  • 1/4 C grated Parmesan
  • 1/2 tsp salt
  • 1/2 C ground beef (browned)
  • parsley to taste
  • Tomato sauce – only if needed to thin mixture

STEP BY STEP

  1. Dump each ingredient into a large mixing bowl
  2. Toss well
  3. Place into cake pan
  4. Top with a extra sauce
  5. Top with mozzarella cheese
  6. Sprinkle with a bit of extra Parmesan
  7. Bake 25 minutes @ 350º
  8. Stop with Parmesan and basil chiffonade

 

Grandma’s Oatmeal

Ingredients

  • 1 C Quaker Original Oatmeal
  • 1 C Water
  • 3/4 C milk
  • 1/4 C salt

Step by Step

  1. Put into toaster oven for 5 minutes
  2. Bring water to a boil
  3. Add milk to the water all at once
  4. Add Oatmeal all at once, and it will kind of disappear
  5. Reduce heat to low
  6. Allow to simmer, stirring occasionally.
  7. Add salt halfway through
  8. Continue to stir and watch for boil-over
  9. It is done when you can start to see the individual flakes of oatmeal again.

Step by Step for Overnight Oatmeal
(High in soluble fiber)

  1. Put into toaster oven for 5 minutes
    • 150 gm oats
    • 8 gm chia
    • 120 gm dried fruit
    • 2 TBl dark maple syrup
    • 1 tsp vanilla extract
    • .25 tsp cinnamon
    • .25 tsp salt
    • 300 gm coconut milk
    • 300 gm unsweetened almond milk
    • 12 gm flax seed meal
  2. Mix and separate into 4-6 canning jars
  3. Refrigerate overnight
  4. Eat cold or warmed

 

Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

  • 2 chicken breasts
    MARINATE
  • 1 egg (well beaten)
  • 1/2 C evaporated milk (sub buttermilk)
  • 1/4 C water
    DREDGE
  • 1/2 C flour
  • 1/2 C Panko crumbs
  • 1/2 tsp Lowrey seasoning salt
  • 1/2 tsp black pepper

STEP BY STEP

  1. Combine marinate ingredients
  2. Put breast into a baggie, refrigerate, and let breast marinate overnight
  3. Next day, combine dredge.
  4. Preheat canola or safflower oil to 365º
  5. Let breast drip for about 10 seconds, then cover in dredge
  6. Press crumbs into the breast
  7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

  1. Oil chicken breast well
  2. Put into heavy ziplock bag
  3. Let set out at room temperature for 30 minutes
  4. Pound (pallard) breast until it is evenly about 1/2 inch flat
  5. Sprinkle with salt, pepper and garlic
  6. Preheat grill pan to about 400º
  7. Cook 2 minutes on one side
  8. Rotate breast 90º and cook 2 more minutes
  9. Flip and cook another 2-3 minutes (medium or well done)
    – I prefer medium, because it is not too dry
  10. Plate with a dollop of Dijon mustard on the side
  11. Squeeze the juice of one lime over top
  12. Serve with asparagus Parmesan or your favorite vegetable or a salad
  13. Serve also with Parker House Rolls

 

Bread Bowl

This is the perfect presentation for chili, spinach dip.  A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.

  1. Bake a loaf of bread.  Any flavor!  Here are a few of my recipes:
    – French Bread Loaf
    – No Knead Honey Bread
    – White Bread
  2. When you make it, make sure it is more firm than a bit soft.
    It will need to stand up on its own during the baking process.
    Alternately, put the loaf into a greased ramekin to give it a nice flat base.
  3. Bake according to directions.  Internal temperature should be 195 – 200º
  4. Cut a nice wide circle around the top of the loaf creating a bowl shape.
  5. Remove the cap, and then pull out the insides.
    Keep the insides for bread pudding, croutons, etc.
  6. Fill with chili, spinach dip, or other desired filling
  7. For a cold brunch recipe, see below.
  • Layer the bread bowl with salami, cheese, spinach, sliced turkey and cooked peppers.
  • Pack everything nice and tightly in the bread bowl, then put the cap back on.
  • Wrap in foil, then put into a square muffin pan and weight it down creating kind of a panini
  • Refrigerate overnight
  • To serve, slice it like a cake

Shepherd’s Pie

Shepherd’s Pie

shep-pie1/2 pound ground lean beef
1/2 pound ground pork or lamb
1 sweet onion (large dices)
1 carrot (large dices)
1 TBL tomato paste
1 can crushed tomatoes
1 can whole peas
1/2 C kernel corn
1/2 cup finely chopped parsley, thyme and/or rosemary
2 tablespoons Dijon mustard
2 tablespoons all-purpose flour
1 tsp garlic powder or four cloves minced garlic
1 tsp Worcestershire sauce
1 large egg
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
About 1/2 cup fat-skimmed beef broth
1/2 C white wine
1 C beef broth
2 tablespoons butter
1/2 cup shredded Swiss or Parmesan cheese (about 2 1/2 oz.)

3 large potatoes
3 TBL butter
1/2 cup cream cheese, at room temperature

  1. Cut 3 large potatoes into one inch pieces and start heating in salted boiling water
  2. Brown beef/pork mixture in hot skillet
  3. Add onion and carrot – cook until it starts to become translucent
  4. Add flour, parsley, mustard and egg
  5. Add salt, pepper and broth
  6. Add tomato paste
  7. Deglaze pan with white wine
  8. Add 2 TBL butter, canned peas and crushed tomatoes
  9. Add beef broth
  10. When butter has melted, remove from heat and add cheeses
  11. When potatoes have finished mash them with 3 TBL butter and cream cheese – mix until smooth
  12. Salt and pepper potatoes to taste
  13. Butter a shallow 3 1/2- to 4-quart casserole.
  14. Spread two-thirds of the potato mixture evenly over bottom and up sides.
  15. Spoon meat mixture into the center.
  16. Spoon remaining potato mixture decoratively around edge of meat mixture
  17. ALT: Boil potato medallions and place (overlapping) around the edge
  18. ALT: Boil potato medallions and place them over the top of the meat mixture – sprinkle with cheese
  19. ALT:  Pipe mashed potatoes using a pastry bag with a 1-inch star or round tip and pipe around the edge
  20. Bake pie in a 400F oven until potatoes are browned, 30 to 35 minutes

NOTES:

  • If this were to be made with ground beef only, it would be called a Cottage Pie, rather than a Shepherd’s Pie
  • If you do make this the day before serving, don’t bake it until just before planning to eat it.
  • It should take 35 to 40 minutes to heat through after it’s been stored in the refrigerator.

Potato Skins

Before we begin…

  • When you grate potatoes for hashed browns, or cut them up for potato salad, don’t lose those wonderful potato skins.
  • Cut off nice thick pieces for potato skins.
  • Store them for up to a week in salt water

Ingredients to feed 4 people

potato skins
– cut thick enough to enjoy
  • 1 C hot water
  • 1 tsp salt

Step by Step

  1. Stuff a canning jar with the potato skins
    – use the whites of the potato for whatever recipe you have going
  2. Fill a measuring cup with two cups of hot water
  3. Add a tablespoon of salt to the water and stir to dissolve
  4. Pour over the potatoes in the jar
  5. Put the lid on the jar
  6. Let them cool on the counter for half an hour
  7. Put them into the refrigerator and store for up to a week

fried eggWhen you are ready to eat your potato skins…

  1. Dump the salted water
  2. Fill the jar with fresh water
  3. Dump this rinse water, but only rinse them once.
  4. Pat them dry with a towel and spray with vegetable spray or wipe lightly with EVOO
  5. Bake in the oven at 400º for 45 minutes to an hour
  6. Serve with sour cream mixed with your favorite dried spices.

Serve with your favorite dipping sauce or ketchup, and serve with eggs.

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Slumber Party Personal Pizzas

INGREDIENTS

  • English Muffins – Make your own BY CLICKING HERE
  • Spaghetti sauce – Make your own BY CLICKING HERE
  • Mozzarella Cheese – Shredded
  • Oregano
  • Misc pizza toppings
  • Parmesan Cheese – Grated

STEP BY STEP

  1. Split and pre-toast your English muffins (in the toaster)
  2. Spread Pizza Red Sauce on it (or make Grandpa’s Red Sauce ahead of time)
  3. Sprinkle shredded Mozzarella cheese
  4. Add just a pinch of oregano
  5. Add a few of your favorite toppings (not too many)
  6. Bake at 400° till cheese starts to brown
  7. Garnish with fresh Parmesan

VARIATIONS

  • You can also use pitas or small flour tortillas.  Pre-toast them in the oven.
  • In a pinch, you can use a roller and flatten out a piece of white bread (with the crust removed)

Grandpa’s French Toast

french-toastINGREDIENTS – REGULAR

  • Bread – Preferably French bread, Brioche, or Challah bread
  • 2 eggs
  • 1/4 C buttermilk
  • 1 TBL Grandpa’s CinnaSugar®
  • 1 TBL sugar

INGREDIENTS – SPECIAL

  • Above ingredients plus
    • 2 TBL cream cheese
    • Fruit Jam or Compote

STEP BY STEP

  1. Combine all of the above except the bread
  2. Cut your bread.  Don’t be boring. Cut your French Toast into triangles, rectangles, or even circles.
  3. Use the scraps to make a French Toast Casserole.
    • SPECIAL:  Cut a “pocket” in the bread
    • Spread inside with softened cream cheese and compote
  4. Dip bread and let it soak for a couple of seconds, then put into hot greased pan @ 375º
  5. Flip a total of 4-5 times so that it heats all the way through and gets a nice crust on it.
  6. Serve with butter and syrup or heat fruit in the microwave.

VARIATIONS

  • Try using a bit of cardamom rather than cinnamon

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Hash Browns (Hashed Browns)

hash-brownsAccording to Google Hash Browns is correct.  I’ve heard it both ways.  People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term).  They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site.  This recipe is for the kind of Hash Browns that you would get if you were to go out to some Mom and Pop diner here in the United States.

INGREDIENTS

  • 3 small Yukon Gold potatoes (or two large Russets)
  • 1 small onion
  • Corned beef
  • 1 egg
  • 1 TBL Olive oil
  • 1 TBL salted butter
  • 1 tsp salt

STEP BY STEP

NOTE: For Home Fries, dice the potatoes into cubes the desired size and prepare pretty much the same way.  Toss every 5 minutes or so, and increase cooking time so that they are well browned on most sides.

  1. Wash potatoes well, and pat dry
  2. If you prefer peeled potato hash browns, cut nice big chunks of the skin for cooking on another day as potato skins.  Store them in the fridge in a jar of salted water.
  3. Cut potato meat into thin slices, then cut slices into short strips. 
    Alternately you can grate them.
  4. Mix with grated or diced onion
  5. Mix with shredded corned beef
  6. Add 1 beaten egg
  7. Use salad spinner or a tea towel to dry them as much as possible
  8. Toss in 1 TBL Olive oil and place in large cast iron skillet over medium heat
    – These will cook for about 5-8 minutes.
    Flip when potatoes start to brown at the edges of the pan.
    You can slide onto a plate, then invert the plate for safe flipping
  9. Set the burner to low, then cook for another 5 minutes
  10. They are ready to serve when the second side has browned.
    HERE IS AN OPTION YOU MAY TRY.
  11. Peel onion and chop into small slivers
  12. In small pan, saute onion in 1 TBL olive oil
  13. When translucent, remove from heat and set aside
  14. After potatoes have browned, combine all into a large mixing bowl and toss together with sauteed onion and salt
    READY FOR ANOTHER OPTION?
  15. Put loosely into a preheated (oiled) waffle iron for 10-12 minutes.  DO NOT add too much cheese, or you will have a gooey mess.  Top the cheese with more potatoes to minimize cheese contact.

NOTES

    • If you toss them too frequently the gluten develops and the hashed browns become tough and chewy, rather than crisp.
    • Don’t overcrowd skillet of they will be soggy, rather than crisp. You need space for the steam to escape.

VARIATIONS

  • When hashed browns are almost done, create a hollow, and carefully crack two
    eggs into the hollows. Reduce heat to simmer, cover and allow eggs to soft
    boil for 5-10 minutes.
  • Add one diced sour apple at Step 7. You can also add bell peppers or diced
    chives at Step 7. Another option is to add finely diced corned beef or sausage
    to make hash.
  • I prefer to dump the partially cooked potatoes into a large mixing bowl and toss there, rather than in the skillet. After tossing, return them to the hot skillet.

Grandpa’s Old Fashioned Lemonade

This creates a lemonade CONCENTRATE that will store efficiently and is really easy to mix when you are ready.

INGREDIENTS

  • 16 lemons – or enough juice to fill an empty water bottle
  • TWO empty water bottles
  • 1 CU sugar
  • 8 mint leaves
  • water

STEP BY STEP

  1. Fill one water bottle with water and empty into sauce pan
  2. Add sugar to water in the sauce pan and heat until sugar dissolves
  3. Meanwhile, cut lemons in half, and squeeze juice from lemons into measuring cup.  Discard the seeds.
  4. Pour sugar water into the measuring cup with the lemon juice
  5. Make sure that mixture is only warm to the touch, NOT HOT.
  6. Pour lemon/sugar mixture equally into two empty water bottles
  7. Top bottles off with a bit more water and refrigerate
  8. Will keep in the refrigerator for up to two weeks.
    WHEN YOU ARE READY TO SERVE…
  9. Fill glass with ice cubes
  10. Add water only to half-way
  11. Top glass off with lemon concentrate from your bottles

 

Grandpa’s Farina

Cream of Wheat is what you are used to calling it, but Farina is what it really is.  There are many different types of Farina, but farina is farina is farina.  Some like it thick, some like it thin.  I personally like my farina thinner than is common, so I have included my quantities as well as those from the Farina box.  Most box recipes suggest water, but I’ve changed the water to half water and half lowfat milk plus a beaten egg… just for a bit of protein.

INGREDIENTS

Servings Thinner Standard
Water
 1 Cup 1 Cup
Lowfat Milk 1 Cup 1 Cup
Farina 1/2 Cup 1/3 Cup
Egg (Beaten)
 1 1
Salt (Optional)
 1/4 tsp 1/4 tsp

STEP BY STEP

  • HEAT water and salt to boiling.
  • STIR in Farina Cereal gradually. Return to boiling while continuing to stir; then reduce heat to maintain a low boil.
  • COOK 2 1/2 minutes or until thickened, stirring constantly.
  • Serve hot with milk and your choice of toppings.
  1. Put the egg in a separate bowl, and then add a few tablespoons of water. Beat until very well mixed.
  2. Put the water (with the salt) over medium heat on the stove.
  3. Heat the milk in a microwave so that it is very warm to the touch.
  4. SLOWLY sprinkle the farina into the milk stirring constantly
  5. When the water is near boiling, pour the milk mixture in with the water
  6. Continue to stir, and drizzle the egg mixture into the pan
  7. The cereal will start to thicken. When it is exactly how you like it, remove it from the heat and serve.

Alternate methods and serving suggestions

  • We have some cubes of guava paste left over from our trip to Spain. This dissolves and sweetens the cereal if crushed and added at step 2.
  • No guava paste? Dried raisins or cranberries or cran-raisins (or other dried fruit) is a great additive, and should be added just after step 5.
  • I personally like my egg to be visible (kind of like egg drop soup) so if that is your case too, eliminate the water from step 1, and just drizzle the beaten egg in at step 6.
  • My wife likes her farina served with a dollop of yogurt.  I like mine with two pads of butter and some sugar.

 

Good Gorilla Banana Bites

INGREDIENTS

  • 1 or 2 Bananas
  • 1 C chocolate chips
  • 1 C smooth peanut butter

STEP BY STEP

  1. Slice bananas into 1/2 inch pieces, poke a toothpick all the way into each one
  2. Fill coffee cup half way with peanut butter
  3. Melt (soften) smooth peanut butter in microwave for 30 seconds
  4. Remove and stir
  5. Repeat steps 2 and 3 if necessary – peanut butter should be runny, but not watery
  6. Using toothpicks, dip bananas into peanut butter covering the entire thing, and put onto waxed paper
  7. Put into refrigerator for 1 hour
  8. Melt (soften) chocolate in microwave for 30 seconds
  9. Remove and stir
  10. Repeat steps 8 and 9 if necessary – chocolate should be runny, but not watery
  11. Dip peanut butter bite into chocolate only half way
  12. Put onto waxed paper to cool
  13. Put into refrigerator for 1 hour
  14. Serve cold

ALTERNATE:  Use fresh strawberries and do just steps 8-14 with chocolate only.

Apple Galette

INGREDIENTS

  • Puff pastry
  • Apples (green)
  • Butter
  • Granulated sugar
  • Ground cinnamon

STEP BY STEP

  1. Cut puff pastry into 3-4 inch rounds, using a small plate as your template or a large biscuit cutter
  2. Put pastry round onto a greased sheet pan or pie pan
  3. Slice apples very thin and spread onto the pastry – leaving a slight border
  4. Drizzle melted butter onto the sliced apples
  5. Sprinkle liberally with sugar and cinnamon
  6. Bake at 375 F for about 20 minutes
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