Sunday, March 31, 2024

Puffed Pastry Scrambled Egg Cups

 Puffed Pastry Scrambled Egg Cups

I love these little puffed pastry cups.  I get such a kick out of taking these flat cookie-like discs out of the oven and watching them puff up four times their size. And they are so buttery, light and flaky that I could sit and eat them by themselves! You can fill them with so many good things, both sweet and savory.  This time I decided to get creative for breakfast so I filled them with scrambled eggs topped with a mild cheese sauce.  They are wonderful! You have to try these my friends. You'll love them! 

Puffed Pastry Scrambled Egg Cups

1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells


3 tablespoons butter
4 1/2 teaspoons all-purpose flour
1 1/4 cups whole milk
3/4 cup shredded Swiss cheese 
1/2 cup shredded Parmesan cheese


6 eggs
¼ cup milk

Lay your puffed pastry rounds on a parchment lined baking sheet and bake in a preheated 400 degree oven for 20 minutes. Remove from oven and allow to cool slightly. Remove the little caps from each muffin. Eat those with a little cinnamon and sugar and you have a great snack! But back to breakfast! 

Cheese Sauce:  Melt butter in a 2-quart saucepan over medium heat. Add in the flour and stir for 1-2 minutes. Slowly whisk in 1 1/4 cups milk. Cook and stir for 2 minutes or until the mixture bubbles and thickens. Gradually stir in the cheeses. Cook and stir for 5 minutes or until the mixture is smooth and the sauce begins to bubble. Cover the saucepan. Set aside and keep warm.

Scrambled Eggs:  Beat the eggs and remaining milk in a medium bowl. Heat butter in a 10-inch skillet over medium heat. Add the eggs and keep stirring until the eggs are set but still moist, stirring occasionally.

Divide the eggs evenly among the pastry shells. Top each with about 3 tablespoons cheese mixture.

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Cream Cheese Pockets

 Cream Cheese Pockets

So easy to make and so good.  These are the perfect on the go breakfast or wonderful with the Sunday morning paper and a mug of coffee. So light and flaky, so creamy and delicious.  So good.

Cream Cheese Pockets 

1 sheet puff pastry 
8 ounces cream cheese, softened 
1/3 cup granulated sugar 
2 large egg yolks 
1 teaspoon vanilla extract 
1/4 teaspoon coarse salt 
Zest of 1 lemon 
1 large egg + 1 teaspoon water, for egg wash 
1 cup powdered sugar, sifted 
2-3 tablespoons milk

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.  


In a large bowl, using a hand mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated. 
On floured surface, open the sheet of dough and roll into approximate 18-inch square. Cut into 9 squares. 


Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash. 

Chill prepared pockets for about 15 minutes, then bake until puffed and golden, about 20-25 minutes. Let cool to room temperature. 

To make icing, whisk together powdered sugar with enough milk to make thick but pourable glaze. Drizzle over cooled pockets. Let sit 15 minutes before serving. 

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Saturday, March 30, 2024

Hints To Making Mile High Biscuits

 Hints To Making Mile High Biscuits

My Mom taught me how to make biscuits before I was 8 years old and I have been making them ever since.  She taught me how to  make all kinds of biscuits...Buttermilk Biscuits, Angel Biscuits, Cheddar, Bacon and Mile High Biscuits ,which are the ones I want to share with you today.  But first I want to tell you the secret to making the best biscuits....some hints that will turn out the best biscuits every single time.  

Hint number 1:  Always make sure ALL your ingredients are very cold. My Mom even kept her metal bowl and rolling pin in the freezer before she made her biscuits!   It is important that you use very cold  butter, eggs, and buttermilk if you want light and flaky biscuits. 

Hint number 2:  Use only fresh leavening agents. Make sure you check the dates on flour and baking powder.  If these are out of date your biscuits won't rise.

Hint number 3:  Always mix your dry ingredients first and make sure they are very well blended before you put in your wet ingredients.  You want to make sure you have no clumps of salt or baking powder.   

Hint number 4:  Use the coldest butter possible. I put mine in the freezer, cut it into 1/2 inch cubes and then put it back in the freezer for 3 more minutes before I use it.  The colder the butter the more flaky the biscuit. You want to keep your cubes at the 1/2 inch size.

Hint number 5:  Work fast!  Remember your hands will give off heat when you use them for mixing and kneading and you want to keep your ingredients cold.  The faster you work the better! 

Hint number 6:  Do Not Over Mix your dough. This is the main reason why biscuits are tough and dry.  You want to use your hands to mix the dough until it just comes together.

Hint number 7:   Always preheat your oven. You want your biscuits to go in a HOT oven or they will not rise as high.

Mile High Biscuits

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon sugar
  • 1 stick unsalted butter, cold and cut into 1/2 inch cubes
  • 3/4 cup buttermilk, cold
  • 1 egg, cold and slightly beaten

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or use a silicon mat. 

  • In a large stainless steel mixing bowl, whisk together flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.

  • Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.
  • Serve warm with lots of butter.

    • Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour. Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter.
Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.  Serve warm with lots of butter, jam or jelly or honey.

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Buttermilk Biscuit Breakfast Sandwich

Buttermilk Biscuit Breakfast Sandwich

Simple to make and always a favorite anytime of day! I love breakfast and this is my go to when I am in a hurry! 

Buttermilk Biscuit Breakfast Sandwich


6 tablespoons butter, cubed and chilled
2 cups flour
1 tablespoon sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 - 1 1/2 cups buttermilk
melted butter, for brushing

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Sift together dry ingredients. Cut in cold butter until small crumbs form. Do not overwork mixture, as it will melt the butter. 

Make a hole in the middle of the crumb mixture and pour in 1 cup of buttermilk. Stir together until mixture just comes together. Add more buttermilk if dough is too dry.

Pour dough onto a floured surface. Pat into a rectangle. Lightly fold dough onto itself 5 times and lightly press to 1 inch thickness. Cut biscuits and place on baking sheet. It is very important to not overwork the dough, otherwise it will become tough.

Brush biscuits with melted butter and bake 12-15 minutes, or until golden brown.


tablespoons milk 
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
¼ cup shredded sharp Cheddar cheese
slices packaged precooked bacon, cut in half crosswise

In small bowl, mix eggs, milk, salt and pepper. Add butter to a small frying pan and scramble eggs until fluffy and cooked through. Sprinkle on cheese and fold over eggs until cheese is melted and blended throughout. 

Microwave bacon as directed on package. Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.

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Friday, March 29, 2024

Apple Custard Tart


Looks fancy …like something you might order in a nice restaurant or coffee shop…but it’s simple to make. Tender crisp apple layered over a bed of cream cheese and vanilla custard. The crust is light, buttery and flaky and your friends will think you slaved all day to make it. Delicious!  



Apple Custard Tart


1-1/2 cups sugar- and cinnamon-coated graham crackers
2 tablespoons sugar
6 tablespoons melted butter

In a medium-size bowl, add the graham cracker crumbs, sugar and butter. Mix together until the butter is incorporated with the crumbs and sugar. Add the graham cracker mixture to a scalloped tart pan with a removable bottom. Form the sides and bottom of the graham cracker crust. Let sit in the refrigerator for 1-1/2 hours.



4 oz cream cheese, softened
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
4 apples, peeled, cored, and diced
1/4 cup sugar
1/2 teaspoon cinnamon 
Caramel sauce or topping 

Beat together cream cheese, eggs, cream, vanilla and sugar until smooth. In a large bowl, toss the apples, sugar, and the almonds. Stir them with a fork until the sugar is distributed.  Pour the cream filling into the tart pan and spread evenly. 





Arrange the diced apples on top and drizzle a fair amount of caramel sauce on top. Brush the caramel sauce to coat the apples.  Bake until the apples are tender and lightly golden, about 30-35 minutes. Drizzle with more caramel sauce if desired.

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