2 apples peeled, cored and diced (Try it with Granny Smith)
1 sheet puff pastry thawed
2 tbsp butter
1 tbsp cornstarch
1/2 lemon juiced
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg white plus 1 tbsp water whisked together
1 cup powdered sugar
2 tbsp milk
1. Preheat oven to 400°, lightly spray a baking sheet with cooking spray
2. Melt butter in a skillet, add apples and cook for about 3 minutes. Add sugar, cinnamon, nutmeg, cornstarch, lemon juice and stir. Bring to a simmer and cook until sauce is thickened after about 5 minutes.
3. Unfold the thawed puff pastry sheet. Use a rolling pin to gently roll over the seams. Cut the sheet into four squares. Divide the mixture up evenly and spoon it into the center of the pastry square. Fold the pastry in half and pinch the edges together using a fork. Repeat with the remaining squares. Brush some egg wash on top of the pastries to help them become nicely browned. Place on baking sheet. Bake 12-15 minutes. Let cool 10 minutes on cooling rack.
4. In a small bowl whisk the powdered and milk together until combined. If you want it thicker just add a little more sugar. Drizzle glaze over turnovers. Place them on a baking sheet lined with parchment paper and place in freezer. Once they are frozen you can put them in a ziplock freezer. Once they are frozen you can put them in a ziplock freezer bag and they wont stick together. Bake 15-20 minutes
1 sheet frozen puff pastry (from a 17.3-oz package), thawed
1 large egg, beaten
8 oz (approximately 3 cups) cherry tomatoes
2 tbsp olive oil
salt and freshly ground black pepper
1 cup good quality
1.Preheat oven to 425°F
2.Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2inch to 1 inch. (Correct to a square as needed.)
3. Using a straight edge, score the pastry approximately 1/2 inch to 1 inch from the edge, being careful to not cut all the way through. Brush the crust with the beaten egg.
4.Bake for 18-22 minutes or until golden brown. Let cool.
5. Place cherry tomatoes on a baking sheet. Drizzle with olive oil and salt and black pepper, to taste. Roast for 12-15 minutes or until beginning to soften and burst.
6. Meanwhile, combine ricotta cheese, scallions, parsley, basil, and lemon zest. Carefully spread over the baked crust
7.Top with cherry tomatoes and sprinkle with the thinly sliced (chiffonade) basil.
8. Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately.
1 1/2 cups milk
1 cup pumpkin puree
2 tbsp vegetable oil
extra oil for frying
2 cups all-purpose flour
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
1. In a bowl, whisk together the milk, pumpkin puree, egg, and oil. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and ………………………………………………………………………………………………………………..salt.
2. Pour flour mixture into the bowl with the wet ingredients and whisk until just combined. Add more milk if the batter is too thick to your liking.
3. Heat a lightly oiled wide heavy-bottomed pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4-1/3 cup of the batter into the pan or onto the griddle per pancake.
4. Flip when the bubbles that appear on the surface pop and form holes that stay open. Cook on other side until nicely browned. Serve hot with maple syrup.
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