Custard Filled Horns

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Who doesn't love creamy custard filled horns? And now that you can buy puffed pastry in the grocery store, they are easier than ever to make. My Mom used to make these for Christmas and decorate them with colored sugar. Sometimes she filled them with whipped cream and strawberries. I love them with custard. I have included a link for a set of horn molds in case you need them to make this wonderful dessert! 

 

Custard Filled Horns

1 sheet Pepperidge Farm Puff Pastry), thawed
10 metal cream horn molds (metal cones)
1/4 cup whole milk
course sanding sugar or Turbinado
White chocolate, melted

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly spray horn molds with non-stick cooking spray. 

 

 

 

 

Place sheet of puff pastry onto a lightly floured work surface. Using a pastry wheel, pizza cutter, or a knife, cut the puff pastry sheet lengthwise into 1/2-inch strips. 

 

Beginning at the tip of the cream horn mold, fold the end of the dough around the tip. Wind the pastry strip around the mold, overlapping the layers slightly to almost cover the mold. Repeat with remaining molds. Place the pastry-covered molds seam side down on the prepared baking sheets. Brush each pastry horn lightly with milk and sprinkle with sanding sugar. Bake until golden about 15 minutes. Transfer pastry horns to wire rack and let cool on the molds. 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Remove the baked pastry from the molds and place on the rack to cool completely. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line another cookie sheet or baking sheet with parchment paper. Once horns are cool, dip the bottom of each one into white chocolate and lay on parchment paper to cool again. Then drizzle chocolate back and forth over horns. White chocolate will harden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Custard Pastry Cream

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk or half-and-half (half milk/half cream)
4 egg yolks
1 teaspoon Pure vanilla extract

Combine sugar and cornstarch in a saucepan. In a bowl, whisk together milk and egg yolks. Whisk milk mixture into sugar mixture. Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Boil for 1 minute; remove from heat. Stir in vanilla and optional liqueur. Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface. Allow to cool for 30 minutes and then refrigerate until cold.

To assemble the cream horns:

Transfer the pastry cream or whipped cream to a pastry bag fitted with a large plain or star tip. Insert the tip into pastry horn and pipe in the pastry cream to fill. If you don't have a piping bag, fill a Ziploc bag with the cream and squeeze it down to the bottom of the bag. Snip off the corn and squeeze into horns.
Serve immediately and enjoy!

*** NOTE: You can also fill with chocolate pastry cream. Just add 4 ounces of chopped semisweet chocolate to the hot pastry cream as it comes off the heat. Stir and allow to sit for 2 minutes, then whisk it in until smooth.

♥♥ If you need a good price on Pastry Horn Molds check out this price that Amazon makes available to Welcome Home fans. Click on this link and get a set of 6 for only $8.99.  

https://amzn.to/47KxDOe

Photograph is copyrighted and the property of ©Welcome Home.  

Charcuterie board with Stolzfus Meats

 

As we get closer to the holidays, I know there will be a lot of cooking and baking going on in the kitchen. I used to wonder how I could make things easier. Guests are always waiting for the holiday dinner to hit the table and it's important to me to keep them entertained with appetizers. 

 

 

 

  

 

 

 

 

 

Yes, I make a lot of appetizers for guests to nibble on before dinner. But making dinner on those days is already a challenge so I always look for shortcuts. Like making a charcuterie board with fresh sausages and meats and cheeses. People love to nibble while waiting and I have found making a Charcuterie board is just the right entertainment! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My favorite place to get the best quality meats and cheeses is Stolzfus Meats. I go there when I want homemade quality meat products like sausages, meat sticks, and bologna. I know its quality and the price is always affordable. And the flavors are perfect. I love to see my guest enjoying the buffet of fresh sausages. 

 

https://www.stoltzfusmeats.com/collections/shop-all

 

 

 

 

 

 

 

 

 

 

  

 

 

What is it about this company that I love? Its the product of course but also the way they treat customers. I feel like I have my own butcher and bakery right at my finger tips. You will definitely want to check out all their goodies.... And pass on the word to friends and family. High quality food, first class service, great prices. What more could you ask for? 

 

 

 

 

 

 

How about a free bag of Bacon jerky when you use code "welcomehome" at checkout on orders $50+ (prior to shipping).

 

 

 

 

 

 

 

 

 

 

 

Stop and visit and say hello and let them know I sent you. Try that Ham loaf! You will love it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

ORDER ONLINE: https://www.stoltzfusmeats.com/

 

 

 

 

 

 

 

 

 

 

 

 

  

VISIT THEIR FB PAGE FOR SPECIALS: https://www.facebook.com/stoltzfus.meats

Coconut Pecan Bread

 

 Coconut Pecan Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

I would place my bet on this being the best bread you’ve ever eaten.  My secret is adding vanilla yogurt.  It keeps the bread almost cake-like on the inside but crispy on the outside. To sweeten it without a lot of sugar, I add bananas and coconut. The vanilla comes through loud and clear. The pecans give it the perfect nutty texture.   I love this recipe and have made it for years.  My friends look forward to getting it for the holidays.  So easy to make…. Just throw it all in a bowl and get out a whisk.  You don’t even need a hand mixer.  This bread also freezes wonderfully so feel free to make a couple of loaves at a time! You’ll never regret having an extra loaves.

Coconut Pecan Bread

2 eggs

1/3 cup light brown sugar

1/3 cup white sugar

3 teaspoons vanilla extract

1/4 cup butter, melted

1/2 cup vanilla yogurt (or use sour cream)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 medium bananas, smashed, about 1 1/3 cups

1 cup shredded sweetened coconut, plus 2 tablespoons for top

2/3 cup chopped pecans

 

Preheat the oven to 350 degrees. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again. 

 

 

 

 

 

 

 

 

 

 

 

Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.

Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Pecan Apple Stuffed Pork Tenderloin

 

It’s that time of the year when I bring out all my favorite apple recipes.  It's also the best time to find great deals on Pork tenderloins.  I like to buy the smallest one I can find and stuff it with a great apple stuffing.  This is the same stuffing I use for my pork chops too.  Apple and pork go beautifully together!  This is one great recipe for fall!

Pecan Apple Stuffed Pork Tenderloin

1 loaf any dense bread, cubed

4 tablespoons butter (1/2 stick)

1 small onion diced small

1 Granny Smith apple, peeled, cored and diced

¼ cup carrots, diced small

1 ½ teaspoons brown sugar

1/2 cup apple juice

1 cup pecans, toasted and roughly chopped

1 Tablespoons chopped fresh thyme

 ½ teaspoons chopped fresh sage

1 teaspoon salt

1/2 teaspoon pepper

1 cup chicken stock, warmed

Spread the bread out on a baking sheet and bake let dry overnight. Or bake in oven at 200 degrees for about an hour until dry. Transfer to a large bowl. 

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onions and carrots and sauté until tender, about 10 minutes. Transfer to the bowl with the bread.  

Melt the remaining 2 tablespoons of butter in the pan and add the diced apples. Sprinkle with the sugar and cook, stirring occasionally, until the apples are tender, about 5 to 6 minutes. Add 3 tablespoons of apple juice and simmer, stirring to scrape up the browned bits of the bottom of skillet. Continue cooking until the liquid is reduced to a syrup, about 4 minutes. Transfer the apples to the bowl with the bread. 

Pour the remaining apple juice into the skillet, set over medium heat and simmer until reduced by one-third. Pour the apple juice over the bread mixture. Add the pecans, thyme, sage, salt, pepper and ½ cup of the stock to the bowl and stir gently to mix. Let stand, stirring occasionally, until the stock is absorbed, about 5 minutes. If the dressing seems dry, add more stock as needed. Taste and adjust the seasonings with salt and pepper. 

Prepare Pork Loin

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper

Make a lengthwise slit about half the way through tenderloin. Spread open the slit for the stuffing. Season the loin with salt and pepper on all sides.

Optional:  In a medium skillet, sauté Tenderloin in butter and olive oil until golden on all sides. Remove from heat and set aside on plate to cool.

Fill the slit with prepared stuffing.  Place on a baking sheet and cover with foil.

Bake, covered, at 350 degrees for about 30 minutes.  Uncover and continue to bake for an additional 15-20 minutes until stuffing is browned on top and roast is cooked through. Temperature on side of roast should register 160 degrees on meat thermometer. Slice and serve with mashed potatoes and gravy! 

Photography is the property of and copyrighted to ©Welcome Home.