Easy and Fun Puff Pastry Recipe with Salmon or Crab!

!±8± Easy and Fun Puff Pastry Recipe with Salmon or Crab!

"Pacific Poached Salmon Puffs" by Chef Ron and Patricia. Carole Anne & Ron travel to Whidbey Island in the Pacific Northwest to visit Patricia and learn how she makes her fave appetizer. "Patricia's Pacific Poached Pastry Puffs" with Salmon or Crab. Hard to pronounce, Easy to Make! Pacific Poached Salmon Puffs (makes 18 pastries) 1 package (17.3 ounces) frozen puff pastry sheets, thawed according to package directions (2 sheets per package, each makes 9, 3" envelopes). Even out folds of sheets carefully on a lightly floured surface with rolling pin Filling 1/2 pound cooked crabmeat (poached salmon) or cooked shrimp 4 ounces softened cream cheese 2 T finely chopped bottled roasted red peppers 2 T chopped fresh basil leaves 2 T chopped almonds 1/2 cup shredded cheddar/monterey jack cheese mix 1/4 t paprika Brush with egg wash just before baking ( 1 large egg beaten with 1 tablespoon half and half). Bake at 425 for 15 - 18 minutes on a parchment paper lined cookie sheet. (These can be made up ahead of time if covered with plastic wrap to prevent dough from drying out) Brush with the egg wash just before baking.) Video Produced and Directed by Carole Anne (Babers201) Edited by paulgrem Music by ScoreFitter

Easy and Fun Puff Pastry Recipe with Salmon or Crab!

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Christmas Baking Recipes - Creme Brulee

!±8± Christmas Baking Recipes - Creme Brulee

This rich custard dessert is real favorite during the holidays. You can use a small blow torch to brown the sugar, instead of the broiler.

4 cups heavy whipping cream

9 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

Brown sugar

Directions

Preheat oven to 325 degrees.

In a large and heavy saucepan, heat the cream to exactly 180 degrees over medium heat; stir frequently.

Meanwhile, in a large bowl, whisk the egg yolks, sugar and vanilla. When the cream reaches a temperature of 180 degrees, slowly stir the cream into the egg yolk mixture.

Pour mixture into eight 6-ounce custard cups. Place the cups into a baking pan. Add 1-inch of boiling water to the pan. Bake uncovered for 45 to 50 minutes or until a knife inserted into the center comes out clean. Take custard cups out of the pan.

Before serving, sprinkle each cup with brown sugar. Put the cups onto a baking sheet. Heat up the broiler. Broil 6-inches from the heat source for 3 to 5 minutes or until the sugar on top is carmelized. Serve immediately.

Makes 8 servings.

Christmas Baking Recipes: French Vanilla Cream Puffs

These elegant cream puffs are surprisingly easy to make.

1 cup water

1/2 cup butter

1 cup all purpose flour

1/4 teaspoon salt

4 eggs

Cream Puff Filling

Directions

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a saucepan, add butter to water and bring to a boil. Add in the flour and salt together; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add the eggs, one at a time, beating well after each one. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Remove puffs to wire racks or plates. Immediately cut a slit into each puff to allow the steam to escape. Let puff cool.

Split puffs in two and remove the soft dough. Add filling.

Cream Puff Filling

1 1/2 cups cold milk

1 pkg. instant French vanilla pudding mix

1 cup whipped topping

1 pkg. miniature semisweet chocolate chips

Confectioners' sugar

Directions

In a bowl, beat the milk and pudding mix on low speed for 2 minutes. Let sit in the refrigerator for 5 minutes. Fold in the whipped topping and chocolate chips. Remove puff pastry tops. Fill each puff pastry with cream filling right before serving; put tops back on puff pastry. Dust each pastry with confectioners' sugar.

Christmas Baking Recipes: Banana Cream Brownie Dessert

An irresistibly decadent chocolate dessert.

1 pkg. fudge brownie mix

1 cup semisweet chocolate chips, divided

3/4 cup dry roasted peanuts, chopped and divided

3 medium firm bananas

1 2/3 cups cold milk

2 pkgs. instant vanilla pudding mix

1 (8 oz.) carton frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Prepare a 13x9-inch baking pan with nonstick cooking spray.

Prepare brownie batter according to package directions for making fudge-like brownies. Stir in 1/2 cup of the chocolate chips. Stir in 1/4 cup of the peanuts. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

Slice up the bananas and arrange in a single layer on top of brownies, Take the remaining chocolate chips and chop them up. Sprinkle 1/4 cup of the chocolate chips and 1/4 cup of the peanuts over the banana layer.

In a large bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold the whipped topping into pudding mixture. Spread on top of chocolate chip and banana layer.

Sprinkle the remaining chocolate chips and nuts on top.

Makes 12 to 15 servings.

Christmas Baking Recipes - Creme Brulee

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[11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

!±8± [11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

Want to win a cookbook and a guest spot on OneStepCloserTV? Make your favorite diet-friendly recipe and post a video response to www.youtube.com this week!! Recipes: Turkey (or Chicken) Pot Pie: Filling: 2 cans or about 3 cups of mixed vegetables, drained 6 oz cooked, diced white meat turkey or chicken 2 cans 98% fat free cream of chicken soup (or soup base, see recipe below) Topping: 2 cups Fiber One pancake mix 1 1/3 cup water 1/4 cup sharp cheddar cheese, 2% milk Directions: Preheat Oven to 400°F. Mix filling ingredients in large casserole dish. In separate bowl, mix pancake mix and water. Pour pancake mix over filling in casserole dish and distribute evenly without mixing it in. Top with shredded cheese. Bake for 30 minutes or until crust is golden and bubbly. Makes 8 servings at 200 calories per serving, 3.5g fat. Cream of Chicken Soup Base: Ingredients: 2 cups instant non-fat dry milk 1 tbsp onion powder 1/2 tbsp garlic powder 1/4 cup granulated chicken bouillon (or crushed cubes) 3/4 cup cornstarch 1 tsp. pepper Mix thoroughly and store in cool dry place. Reconstitution: To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. Heat in microwave safe bowl for 2 minutes, stir. Cook for 30 seconds at a time, stirring in between cooking sessions, until thickened. Can also be heated on stove by cooking on med-high, stirring constantly, until thick. Entire recipe makes 3 cups or 9 cans soups. ENJOY!

[11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

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Jamie Oliver - Jamie at Home - Pastry 1:2

!±8± Jamie Oliver - Jamie at Home - Pastry 1:2

Jamie Oliver Jamie at Home Perfect Pastry Part 1 of 2

Jamie Oliver - Jamie at Home - Pastry 1:2

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Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

!±8± Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

Phyllo, or puff pastry, is a versatile dough that can be used in dishes from appetizers to dessert (and practially everything in between.) For the beginner, save making this dough from scratch and buy it at your grocery store. It can be found in the freezer section. Until you are comfortable working with the pastry, frozen phyllo sheets work perfectly and cut down on time. The brand I like to use is called Athens but any brand will do.
The dough comes in what looks like sheets of paper, rolled loosely, encased in plastic wrap. Thaw the dough overnight in the refrigerator. Have a pastry brush handy for brushing the phyllo dough with melted butter. Carefully remove the plastic, and work with the dough as quickly as you can. The dryer it gets, the harder it is to work with. To keep it moist, put plastic cling wrap over the sheets that aren't being used and put a moist towel on top of that. Don't leave phyllo dough exposed to the air any longer than necessary, or it becomes brittle and hard to deal with.

Butter the bottom of whatever pan you are using, then place phyllo sheets, brushing butter on each layer, in the pan. Brush from the outside in, because the edges tend to dry out quicker. Build up nine sheets, then add a layer of the filling of your choice. You can use either sweet or savoury filling, as the dough compliments both. For this example, I will mention apple filling (7 or 8 chopped apples, 1 tsp cinnamon, 2 cups brown sugar, lemon zest and separately, 2 cups ground almonds and 1 cup brown sugar mixed together.) What I do is spread a layer of apple filling, then a layer of ground almonds mixed with sugar, then add another nine layers of buttered phyllo sheets, then repeat until filling and almonds are used up. Cover with the last phyllo sheets, butter them on top then cut them carefully into a sharp knife. Bake in a 350 degree oven until golden brown (oven temperatures vary, I bake mine 45 minutes or more.) Make sure the phyllo isn't right up where the heating element is at the top of the oven, to avoid burning. I put my pan in the middle of the oven to be safe.

When the pastry is finished, take out of the oven and pour warmed honey (about one cup) on top while the pastry is still warm. Using phyllo is that easy. It is amazing how many uses there are for it. Try using it for meat pies, baklava, napoleons, and more. Be creative and try different fillings that interest you. Just go online and use free recipe websites like RecipeZaar.com to find whatever recipes you like. Also, check out the Athens website for useful recipes using phyllo dough. Using phyllo will impress your family and make dinnertime look like a gourmet feast.

Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

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