Making these was a fun way to spend a sweltering late August day.Cut a flat of puff pastry into strips like so. These are roughly 3/4″ wide – each one will become one horn when wound around the specialty pastry molds. We had 6 so we had to run relays, I ordered more.Mrs J brushed them all with an egg wash and sprinkled on some sugar. They will bake for about 12 minutes at 350, check them every 5 minutes, turning them once.When they’ve cooled use a pastry bag to fill with cream. We tried this recipe:
MARSHMALLOW FLUFF ICING
1 stick butter (no substitutes)
7 oz jar of marshmallow creme
4 oz confectioner’s sugar
1/2 tsp. vanilla
Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add sugar and vanilla. Continue beating until light and fluffy.
Alas, we didn’t read the method closely enough and dumped everything into a bowl and set at it with a hand mixer, I think the cream we ended with was a bit heavier and not quite as stiff as it could have been. Delicious, though!
Here’s a cream recipe we didn’t go with:
1 lb. confectioners’ sugar
1 c. Crisco
1 t vanilla
Dash of salt
1/4 c. boiling water
Whip this all together and it will last about a month
And another one that we did try:
1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar
Grilled potatoes and peppers above can be found here
These are so easy to make, one of my most requested and clean up is a breeze:
- 4 large potatoes
- 1 medium onion, sliced
- 1 tsp crushed garlic
- 1 to 2 tbsp butter
- parsley or chives
- salt & pepper
Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.
- 3 Granny Smith apples, cored & sliced (peeling opt)
- 1 tsp cinnamon
- ½ cup raisins
- ½ cup chopped walnuts
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 cup rolled oats (not instant)
- 1 cup flour
8×8 glass baking dish, lightly greased, small mixing bowl
Place apples, cinnamon, raisins, nuts and ¼ cup sugar in baking dish, mix well.
In mixing bowl, cream butter and remaining sugar, add flour and oats, mix until crumbly. Crumble over the apple mixture.
Bake at 375° for 15-20 minutes until top is golden brown. Let cool.
Alternately you can use this cast iron skillet method for making the crisp.
Josie, a commenter at Balloon Juice, put this recipe up in an open thread:
Graham Cracker Toffee
16 graham cracker sheets
1 cup brown sugar
1 cup butter
1 cup chopped pecans
6 oz. milk or semi sweet chocolate chips
Preheat oven to 350 degrees F.
Line cookie sheet with foil and spray with cooking spray.
Cover prepared cookie sheet with whole graham cracker sheets.
In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F.
After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top.
I made the recipe in 2 quarter size sheet pans because they were new and I really wanted to use them for something, anything!We used Kroger’s house brand crackers and I’m thinking they were sized differently than the ones Josie wrote the recipe for, but cover the bottom with crackers and you’ll be on the right track. I used way more chocolate chips than the recipe called for, at least twice as many or more, and I’m thinking that it would be better to melt the chocolate separately and then pour it over the toffee after it comes out of the oven, but these came out OK. I did put the trays with the chips back into the hot oven to help the melting.
They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.