Easy Honey Buns

Ingredients:honey buns
1 recipe puff pastry
• 1/4 cup unsalted butter, softened
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon

For the glaze:
• 1/2 cups powdered sugar
• 2 tablespoons water
• 1 tablespoons honey

•  Place the butter, brown sugar, and cinnamon in a medium mixing bowl and whip together on medium-high speed until fluffy.
• Roll out the dough to a rectangle shape, about 16-inches by 9-inches.
• Spread the butter mixture over the dough, leaving a 1/2-inch margin on all sides.
• Starting on one of the longer sides, carefully roll the dough into a log.  Trim off the ends, and cut the log into 1-inch thick slices.
• Place the slices on a parchment-lined baking sheet.
• Bake in a preheated 400-degree F oven for 15 minutes.
• Cool completely and cover with glaze (recipe follows).

To make the glaze:
• Stir the powdered sugar, honey, and water together in a small bowl.

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Easy Puff Pastry

Ingredients:Puff pastry
• 1 cup flour
• 1/4 teaspoon salt
• 10 TB spoons butter
• 1/3 ice cold water

•  In a medium bowl, add the flour and salt. Stir to mix.
• Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough.
• Make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
• Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
• Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.
• Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
•Roll out, fold, and turn the dough at least 6 or 7 times.
• When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
• Roll out with flour for desired puff pastry use.

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Divinity Fudge

Ingredients:Divinity Fudge
• 2 cups granulated sugar
• 1 cup water
• 1 3/4 cups corn syrup
• 1 teaspoon salt
• 4 egg whites
• 3/4 cup nut meats, chopped
• 1 teaspoon vanilla

• In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.
• Stir only until sugar has dissolved. Do not stir after this point.
• Cook syrup mixture until it reaches 238 degrees F on a candy thermometer, bringing it to a soft ball stage.
• While the syrup is cooking, beat the egg whites until stiff peaks form.
•  Just as soon as syrup reaches soft ball stage, pour 1/3 of the hot syrup over the beaten egg whites, beating vigorously.
• Continue cooking the remaining syrup until it reaches the hard-ball stage.
• Continue beating the egg whites and syrup mixture, while the remainder of the syrup is cooking.
• Pour remaining syrup over egg white mixture.
• Beat until mixture will hold shape when dropped from a spoon.
• Add nuts and vanilla.
• Pour into boxes lined with waxed paper an slice as needed.

Makes about 2 pounds.

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Apple Peach Cobbler

Ingredients:Apple peach cobbler
• 4 cups peeled and thinly sliced peaches
• 2 apples, peeled and thinly sliced
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 TB spoon cold butter
• 3/4 cup whole milk
• ice cream

• Preheat oven to 400 degrees F.
• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish.
• For topping, in a bowl, combine the flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Stir in milk just until blended.
• Spread  over peach mixture.
• Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown.
• Serve warm with ice cream.

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280 g flour
80 g sugar
200 g butter
100 g ground almonds or hazelnuts
• 6 TB spoons confectioners’ sugar
• 1 1/2 teaspoons vanilla sugar

• In a large mixing bowl, combine flour and ground nuts.
• Cut in the butter until the size of small peas and mix in with your hands.
• Place the dough in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Divide the dough into several parts.
• Roll each section of dough into logs approximately 1/2 inch thick.
• Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant).
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes.
• Let cool slightly.
• Combine 6 tablespoons confectioners’ sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove Vanillekipferl from the baking sheet and dip them in sugar to coat.

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Dark Chocolate Apricot Cookies

Ingredients:dark chocolate apricot cookie
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 cup chopped dried apricots
• 1 package (12 oz) dark chocolate chips

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth.
• Beat in egg, orange extract and vanilla.
• Gradually blend in the dry ingredients.
•  Stir in apricots until blended.
• Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden.
• Cool 3 minutes; remove from cookie sheet to wire rack.
• Cool completely, about 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted.
• Dip each cookie halfway into melted chocolate, letting excess drip off.
• Place on waxed paper and let stand until chocolate is set, at least 2 hours. (To quickly set chocolate, refrigerate cookies 15 minutes.)

Tip: Store between sheets of  Parchment Paper in tightly covered container at room temperature.

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Coconut Cookies

Ingredients:coconut cookie
• 50 g flour
• 1/2 stick butter (55 g),  softened
50 g sugar
60 g sweetened flaked coconut
• 1 egg
• 1/2 teaspoon baking powder

• Combine all ingredients except coconut in a bowl.
• Beat at low speed, scraping bowl often, until well mixed.
• Stir in coconut.
• Refrigerate for 30 minutes.
• Heat oven to 350°F.
Roll the dough into walnut sized balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake 10-14 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheet; remove to cooling rack.

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Cranberry Posset

Ingredients:cranberry posset
• 2 1/4 cups whipping cream
• 1/2 cup  sugar
• 1 tablespoon fresh lemon juice
• 4  tablespoons cranberry juice
• 5 drops red food coloring (optional)

• Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves.
• Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
• Remove from heat.
• Stir in lemon juice, cranberry juice, and food coloring if using.
• Cool 10 minutes.
• Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
• Cover and chill possets until set, at least 4 hours or overnight.

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Almond Chocolate Pudding

Ingredients:Almond Chocolate Pudding
• 2 ripe avocados
• 1 cup unsweetened almond milk
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract

• Combine the almond milk and the sugar in a small pot, and heat until the sugar  is dissolved.
• Allow the mixture to cool.
• Remove skin and pit from the avocado and place in a food processor (or blender) with the cocoa powder.
• Add the sweetened almond milk mixture and blend until smooth.
• Place in the fridge until chilled, and serve.

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Easy Apple Tart

Ingredients:Easy Apple Tart
• 1  sheet puffed pastry, cut in 9 pieces
• nonstick cooking spray
• 3 whole apples, cored, halved and sliced, but not peeled
• 1/4 cup powdered sugar

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go.
• Sprinkle with powdered sugar.
• Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter.

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