German Almond Pastry

This is a wonderful treat to make for friends and family. I made this on Christmas Eve and enjoyed it Christmas morning. You can get away with making it the night before, but for some reason this tends to go stale quickly. This is a sweet pastry and is super moist the first 2 days. I like warming my portion of pastry in the microwave before enjoying with a glass of milk. I have also learned from mistake to check your almonds first. They can go rancid. When you add heat to rancid almonds they are really really awful!

In stainless steel bowl or in your mixer mix:

2 cups white flour
1 T yeast

In a glass pyrex or liquid measure cup dump in this order and then microwave for about a minute. You want the butter to be almost melted, but not scorching hot:

1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt

Now add this to the flour and mix until incorporated. Now add and mix until incorporated:

2 eggs

Now add and mix for 2 minutes:

2 cups white flour

Allow the dough to rise for an hour. Punch down. Let rise 10 more minutes.

On a floured counter top roll the dough out into a rectangle measuring about 15 inches by 10 inches. Then spread the filling on.



For the filling dump in a food processor blend:

1/2 cup sliced almonds
2 T butter, room temp
1/3 cup sugar

Now roll up the rectangle into one long 15 inch log.


Turn the log into a circle wreath. Pinch closed.


Using kitchen scissors (or your children's school scissors hehe) make incisions around the outside of the wreath. The cuts should be about 2 inches apart and go through half of the wreath. Don't cut all the way through.
Let the cut wreath rise for an hour. Bake at 350 for 25 minutes. When it comes out drizzle with icing and sliced or ground up almonds.

Icing:

1/2 cup powdered sugar
1/2 tsp almond extract
2 T milk

Banana Cream Pie with Toasted Walnut Crumb Crust

I didn't grow up on banana cream pie. I was put in charge of doing Thanksgiving several years ago by some of my neighbors. We were all in grad school and didn't have our mothers there to cook for us. I told my girl friends that I would do the pies. One of my cute friends said that Thanksgiving just wouldn't be Thanksgiving without a Banana Cream Pie. I promised her I would make a good one. Here is THE BEST banana cream pie recipe!


Walnut/Graham Cracker Crust:


In a food processor grind up:

1 package graham crackers (10 large rectangles)
1/4 cup walnuts

(Save 1 TBL of this mixture for garnish)

Add to the mixture and pulse until crumbly:

6 T cold butter

Press into pie plate. Bake at 350 for 10 minutes.

Filling:

In a cold sauce pan mix with a whisk:

3 T cornstarch
1, 2/3 cup cold water

Now whisk in:

14 oz can sweet and condensed milk
3 egg yolks


Now turn the burner on medium to low heat and whisk slowly and constantly. After about 10 minutes the mixture will begin to bubble. Keep stirring while it bubbles for 2 minutes. Remove from heat.

Now add to the hot mixture:

2 T butter
1 tsp vanilla

Allow pudding mixture to cool to room temperature.


To put your pie together make sure the crust and the filling is at room temperature. Slice 1-2 bananas and soak in lemon juice for a minute. This makes the bananas keep their color. Layer 2 layers of sliced bananas on the bottom of pie crust. Now layer pudding on top. Garnish the top of the pie with REAL Whipped Cream and graham/walnut crumbs. Do not destroy the pie by using Cool Whip. There is a huge difference! I piped the cream through a sandwich baggie with a hole cut out of a corner.


For whipped Cream:


Blend fast for about 4 minutes:

1 small carton heavy cream
1/4 cup sugar

If you under beat the cream will be runny. If you over beat then you get curds of butter. You will have to buy a new carton of cream and start over.

Place finished pie in fridge for 6 hours. Lightly cover with suran wrap.

Breakfast Ham Bake

This dish is wonderful for serving guests. Make it up the night before and throw it in the oven in the morning. I have tried several different Breakfast bakes before deciding on what I liked best. Some have sausage. Some have mushrooms. Some have more prep work than others. I took what I liked from several recipes and came up with this one. Enjoy!

In a very large mixing bowl dump and mix:

1 package hash browns, frozen
1/4 cup green onion, chopped
1 bell pepper, green or red (or both!)
*1-2 cups chopped ham (I just used the leftovers I had)
1, 1/2 cup cheddar cheese

In another bowl whisk until smooth:

12 eggs
1/2 cup milk
1 tsp salt
1/4 tsp pepper

Dump the hash brown mixture in a greased 9 X 13 baking dish or deep oven proof dutch oven. Then Pour the egg mixture on top as evenly as you can eye ball it. Top with grated cheese and chopped green onion. Cover. Place in fridge. In the morning bake at 350 uncovered for 60 minutes.

*The better quality ham you use, the better the dish will be. Your dish is only as good as the ingredients you use. I like leftover ham from a bone-in spiral ham.

Seven Layer Bean Dip

In a 13x9 baking dish layer:

16 oz can refried beans

3 Hass avocados, pureed in
3 T lemon juice

2 cups sour cream mixed in
1 envelope taco season

small can sliced olives, drained

2 roma tomatoes, seeded and diced

2 cups cheddar cheese

green onion, as much or little as you like

Bake covered at 350 for 30 minutes, uncover for 5 more minutes. Serve with tortilla chips

Pomegranate Acini de Pepe Salad

This recipe is so versatile for any occasion. During the holidays I like to use just pomegranates. During the summer you can add coconut and marshmallows or canned pineapple, grapes, or even bananas

In a sauce pan over a cold stove mix:

1/2 cup sugar
1 TBL flour
1/4 tsp salt
Now add to the sugar mixture, using a whisk:

1 cup pineapple juice (drain from the can)
1 egg

Now turn on the heat to medium low. Stir constantly with your whisk. Heat slowly, otherwise your egg is going to scramble. After about 10 minutes your sauce should start bubbling. Allow it to bubble for a minute.

Now remove your sauce pan and add:

2 tsp lemon juice

Let the sauce cool while you prepare your other half of the salad.

In a pot of boiling salted water add:

1, 1/3 cup acini de pepe (good luck finding this. I buy 15 boxes every time I find it)

Cook the acini de pepe according to the box. About 10 minutes. Drain and rinse in cold water. Now add the drained acini de pepe to the cooled sauce.

Add to the acini de pepe/sauce:

8 oz crushed pineapple, drained (you use this in the above sauce)

Put salad in fridge in airtight container overnight. The next day add:

pomegranate seeds
1 container coolwhip

Oreo Truffles

I am well aware that everyone has this recipe. But I thought I would share it anyways.

In a food processor blend:

5 oreo cookies, (reserve this in a small cup)

In a food processor blend:

The remaining package of oreo cookies

Now add to the cookie crumbs and blend:

1 (8oz.) package of cream cheese

Make small balls out of this black goop. I like to use a cookie sheet lined with parchment paper to hold all 55 balls this will make. Dip each ball in melted chocolate. You can use white chocolate chips, semi-sweet chocolate chips. Try mint chips! Sprinkle the reserved cookie crumbs on top of each truffle.

Stove Top Enchiladas

I'll give you a break from all the sweets and offer something savory! This is a super easy meal. Especially if you are using left over chicken. In my case I just took out of the freezer a zip lock bag with pre-cooked chicken. You can also substitute chicken for pulled pork or ground beef or even left over pot roast, cut up real fine.

In a large saute pan or dutch oven style pot, dump:

2 cups shredded chicken, cooked
1 can cream of mushroom
large can enchilada sauce
1/2 cup sour cream
2 T chopped olives

Get the mixture simmering. While you are waiting for this to heat up start on your tortillas.

Heat in the microwave for 30 seconds:

about 10 corn tortillas on a plate

Fill each tortilla with shredded cheddar cheese. Then place in the simmering mixture, seam side down. Let simmer for about 5 minutes. Serve with lettuce. The lettuce is a must in my opinion. It adds a great crunch and gives a neutral to all the spices going on.