Wednesday, January 15, 2014

Easy, Easy Cream Cheese Turnovers

Easy, Easy Cream Cheese Turnovers

 
These delicious sweets are a New Year's morning tradition for my family.

Ingredients:

1 Box of Puff Pastry Sheets
 

Filling:

1 - 8 oz. block of Cream Cheese (room temperature)
1 - egg
1 - Cup of Powdered Sugar
 

Topping: 

1 - Cup of Powdered Sugar
2 - Tablespoons of Vegetable Shortening
3 to 5 - Tablespoons of Water
 
Place parchment paper on a cookie sheet. Roll out 1 pastry sheet on paper. Using a pizza roller, slice down pastry folds. You will have 3 slices of dough, Next, cut the opposite direction across the slices; you will now have 9 dough squares. On another cookie sheet, repeat the entire process with the other pastry sheet. Set aside.
 
In a medium mixing bowl, drop in cream cheese and egg. Using an electric mixer, cream cheese and egg together, and slowly, incorporate the powdered sugar. Once all ingredients are well blended, set aside.
 
In a medium mixing bowl, pour in sugar and shortening. Using an electric mixer, on low, slowly combine 3 tablespoons of water into the sugar and shortening. Add a tablespoon of water at a time, until all ingredients are combined well. The texture will be thicker than a store bought icing. Set aside.
 
Drop a tablespoon of the Cream Cheesing filling into the center of each pastry square. Fold one side of each pastry square over to its opposite corner. Continue process until all pastry squares are filled and folded.
 
Bake at 350 for about 15 to 18 minutes or until golden brown. Remove from oven and allow to cool.
 
Spoon topping into a sandwich bag and snip off one corner with a pair of scissors. Squeeze topping over pastries. Yields 18 small turnovers.
 

Tuesday, January 14, 2014

Copy Cat Cheddar Bay Biscuits


Ingredients:


  2 ½ cups Self Rising Flour

 ¾ cup cold whole milk

 4 tablespoons room temperature butter (1/2 stick)

 1/4 teaspoon garlic powder  or 3 tablespoons of garlic oil

 1 cup grated cheddar cheese


Topping:


  2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic salt

Combine ingredients and set aside.

 Directions:


Preheat oven to 400 degrees.  Combine flour with room temperature butter in a medium bowl using a large fork. Don’t worry about mixing well; you want small chunks of butter. Add cheddar cheese, milk, and garlic powder or oil. Mix by hand until combined. Using an ice cream scoop, drop about ¼-cup of dough, onto a greased cookie sheet.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.  When you take the biscuits out of the oven, use a pastry brush to spread the topping over the biscuits. Makes about  a dozen biscuits.