Chocolate - pecan pouches

SERVE: 20 pouches

INGREDIENTS:

1 package puff pastry sheets

1 cup chopped pecans

2 oz dark chocolate, chopped

1 Tsp bake flour

1 Tsp cocoa powder

2 tsp vanilla extract

1 Tsp  dark rum

1/3 cup plus 1 Tsp granul. sugar

1/2 cup part-skim ricotta cheese

2 eggs

DIRECTIONS:

1. Heat oven to 400F. In small bowl, whisk 1 egg and 1 Tsp water, set aside.

2. In large bowl, mix cheese, 1/3 c of the sugar, vanilla, rum and egg. Stir in cocoa and flour, then chocolate and walnuts.

3. On a lightly floured surface, roll out puff pastry sheets into 12-inch squares. With a sharp knife, cut each sheet into 10 equal squares.

4. Spoon 1 and 1/2 Tsp chocolate-walnut filling into the center of one square. Brush edges with egg mixture; fold in half diagonally to form a triangle. Press well to seal edges; transfer to an ungreased baking sheet. Repeat with remaining pastry squares and filling.

5. Brush tops with egg mixture and sprinkle with remaining sugar. Bake at 400 for 14 min. or untill browned on top. Cool pouches on rack..

To serve, dust with confectioners sugar.

Apple Charlotte

SERVES: 4-6

INGREDIENTS:

10 dried bread rolls

17 oz milk

3 eggs 

3.5 oz sugar

25 oz apples

2 oz raisins

2 oz slivered almonds

2 oz butter

2 egg whites

1 oz sugar

 

DIRECTIONS:

1. Cut rolls into thin slices. Whisk together milk, eggs and sugar and leave the sliced bread to soak in the mixture.

2. Peel and core apples and slice thinly. Mix with raisins and almonds.

3. Place alternate layers of softened bread and fruit into a well greased baking tin. The top layer should be of bread.

4. Dot the top with butter, pour over the remaining milk and place the baking tin in pre-heated oven at 400F. Leave to bake for 30 minutes.

5. Then mix 2 egg whites with 1oz sugar and whisk until thick.

6. Spread the meringue over the top and return it to the oven for 10 minutes or until the top is slightly browned.

 

Bohemian Sunday Cake

SERVES:  20 slices

INGREDIENTS:

25g yeast

1.4 oz.  sugar

pinch of salt

17.6 oz.  flour

4  egg yolks

3.5 oz.   butter

8.8 oz. milk

5 oz.  raisins

1.7 oz.  slivered almonds

1   Tbsp.  breadcrumbs

1 pack of vanilla sugar

1 Tbsp.  Icing sugar

1 tsp.  cocoa

 

DIRECTIONS:

1.  Mix together yeast, sugar, and salt until equally combined.

2.  Work in flour, yolks, butter, and milk with the yeast into a soft dough.

3.  Knead raisins and almonds into dough.

4.  Grease a bundt pan and sprinkle with breadcrumbs.

5.  Pour 3/4 part of dough mix into the bundt pan.

6.  With the rest of the dough mix cocoa and pour into the bundt pan then leave to raise for for 30 min.

7.  Preheat oven to 375 degrees.

8.  Bake the cake for 50-60 min. until a toothpick comes out clean.

9.  Sprinkle with vanilla sugar and icing sugar while the cake is still warm.

10.  Let cool down and serve and enjoy.

Strawberry Pancakes With Whipping Cream

SERVES: 4

INGREDIENTS:

7 oz flour

17 oz milk

2 eggs pinch of salt

4 Tbsp jam 

Whipping cream

Ice cream 

Fresh fruit

 

DIRECTIONS:

1. Mix flour with milk, eggs, pinch of salt to form a smooth batter.

2. Leave to stand for 20 minutes.

3. Cook the pancakes on both sides in a lightly greased non-stick frying pan until light brown.

4. Spread them with jam, roll them and sprinkle them with icing sugar.

5. Pancakes are also delicious filled with fresh fruit or ice cream and topped with whipped cream and Baileys

Czech Bear Paws

SERVING: makes about 5 dozen cookies

INGREDIENTS: 

4 cups toasted ground hazelnuts

2 cups all purpose flour

1 Tsp unsweetened cocoa powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt 

1 cup butter + 3 tsp butter, softened, divided

1 cup powdered sugar

1 egg yolk

1/2 cup melted chocolate chips Slivered almonds,halved

DIRECTIONS:

1. Preheat oven to 350F. Place hazelnuts, flour, cocoa, nutmeg and salt in medium bowl, stir to combine

2. Beat 1 cup butter, sugar end egg yolk in large bowl with electric mixer at med speed until light and fluffy. Gradually add flour mixture, beat at low speed until soft dough forms.

3. Grease 3 madeleine pans with remaining butter, 1 tsp per pan, dust with flour.Press level Tspfuls of dough into mold.

4. Bake 12 min or until lightly browned. Let cookies stand in pan 3 min, carefully loosen cookies from pan with point of small knife. Invert pan over wire racks, tap lightly to release cookies shell-side up, cool completely

5. Pipe squiggle of melted chocolate on curved end of each cookie, place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature

 

Grilled Honey Banana with Coffee Whipped Cream

SERVING: 4

INGREDIENTS:

4 bananas

4 Tbsp. honey

4 oz. chopped nuts- walnuts or pecans

1 can of any coffee flavored whipping cream

1 package of vanilla sugar

DIRECTIONS:

1. Cut bananas in half and grill cut side down for about 2 minutes.

2. When lightly golden brown serve on plate with a drop of honey and put dry roasted nuts on top.

3. Finish with coffee whipped cream and enjoy.

Pumpkin Cookies

SERVINGS: 12/24

Prep time: 15 min.

Cook time: 10-15 min.

INGREDIENTS:

1c. Pumpkin cooked

2c. All purpose flour

3/4 c. softened butter

1 1/2 c. brown sugar

2 eggs beaten

1/4 c. chocolate chips

1tsp. vanilla

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking powder

1/2 tsp. baking soda

DIRECTIONS:

1. Preheat oven to 400F

2. Mix together butter and sugar until light and fluffy.

3. Stir in eggs and pumpkin.

4. In a separate bowl whisk together flour,baking powder,baking soda, vanilla, cinnamon, allspice, and nutmeg until well combined.

5. Combine the dry mixed ingredients with the pumpkin mix until well blended.

6. Stir in the chocolate chips last.

7. Drop by tsp. full onto a greased cookie sheet.

8. Bake for 10-15 min. until golden brown. Allow cookies to cool 1 min. before serving.

9. Enjoy with a glass of milk.

Peach Cobbler

INGREDIENTS

1 stick of margarine

1 large can of peaches in syrup

1c. Jiffy mix

3/4c. sugar

1c. milk

pinch of cinnamon

DIRECTIONS

1. Melt stick of margarine in a casserole dish.

2. Pour in can of peaches with syrup.

3. In a small mixing bowl mix Jiffy, sugar, and milk. Mix well.

4. Pour mixture over peaches and butter mix. DON’T STIR. Sprinkle cinnamon on top.

5. Bake at 325 or 350 until golden brown for 30 minutes.

SERVES: 6-8

Cinnamon