Pop Up Pancakes

Pop Up Pancakes

Ingredients:

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
dash salt

Directions:

Preheat oven to 400 degrees
Grease 24 muffin cups
Mix all ingredients in a blender then pour into muffin cups
Bake 15 minutes

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

Ingredients:

2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter, melted
Orange butter, recipe follows
1 tablespoon butter to brush the crepe pan 


Directions:

Preheat oven to 350 degrees F.

Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.

Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.

Orange Butter:

2 sticks (1/2 pound) unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest

Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.

To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

Mini Apple Pies

Mini Apple Pies

Ingredients:

For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies

For the icing:
1 1/2 cups confectioner’s sugar
dash of milk


Directions:

1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.

makes about 16 or so

*You can either make your own pie dough, or buy a box of pre-made dough from the store.
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.

Chocolate Covered Apple Bites

Chocolate Covered Apple Bites
 
Ingredients:

4 inch lollipop sticks
granny smith apples
chocolate of your choice
chopped nuts, nonpareils, sprinkles, toffee bits (optional)


Directions:

1. With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles, nonpareils or toffee bits, if desired. Place on parchment paper until set.

Mini Apple or Peach Crostatas

Mini Apple Crostatas
 
Ingredients:

1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping

 

 

Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.

Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

Mini Peach Crostatas

Ingredients:
 

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large peach, peeled, pitted and thinly sliced (about 2 cups)
2 tablespoons brown sugar
1 teaspoon flour
1/4 teaspoon ground cinnamon 


Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar, flour and cinnamon; lightly toss peach slices into sugar mixture. Divide peach slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on peaches.

Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.

Grilled Angel Food Cake & Cheese

Grilled Angel Food Cake & Cheese


Ingredients:

angel food cake slices
1 (8oz) marscarpone cheese
1/8 cup powdered sugar
1 tsp lemon peel or juice
assorted berries
balsamic vinaigrette
slivered almonds
butter


Directions:

Toast slivered almonds; set aside. Mix marscarpone cheese, 1/8 cup powdered sugar, and lemon peel or juice together; set aside. Cut up berries, sprinkle with sugar, and drizzle with balsamic vinaigrette; set aside. Cut Angel Food Cake into slices, and generously spread cheese mixture on each slice. Rub a little butter on the frying pan, and grill two slices together like a grilled cheese sandwich, until golden brown and caramelized on each side. Top with berries, slivered almonds, and a sprinkle of powdered sugar. Serve immediately.

Gooey Butter Cake

Gooey Butter Cake

Ingredients:

Crust:
1 package (18.25 Oz. Box) Plain Yellow Cake Mix
1 stick Unsalted Butter, melted
1 whole Egg

Filling:
8 ounces, weight Cream Cheese, At Room Temperature
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1 stick Unsalted Butter, melted
3-¾ cups Confectioner's Sugar

Directions:

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

Maple Pecan Bites

Maple Pecan Bites

Ingredients:
 
1 cup all purpose flour
1/4 cup packed light brown sugar
pinch of salt
6 tablespoons cold salted butter, cut into slices
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 tablespoon cream
4 tablespoons salted butter

Directions:

Preheat your oven to 350 degrees.
In a large bowl, combine the flour, 1/4 cup brown sugar and salt. Cut in the six tablespoons cold butter with your fingers, working the mixture together until crumbs form.
Press shortbread into a nine inch pan sprayed with cooking spray and bake for twenty minutes, or until golden.
Remove hot crust from oven and set aside. In a small saucepot, melt the remaining butter (four tablespoons). Add the brown sugar, maple syrup and cream and whisk well. Simmer for one minute while whisking continuously. Add the pecans and pour into the hot crust.
Bake for 18-20 minutes. When done, remove from oven and let cool for half an hour—this gives the bars a chance to harden. makes about 20 small bars

Mom’s Lemon Jello Cheesecake

Mom's Lemon Jello Cheesecake


Ingredients:

1 cup hot water
1 small pkg lemon jello
8 oz cream cheese
1/2 cup sugar
1 tbsp lemon juice
2 tbsp vanilla
1 can evaporated milk, MUST be chilled

Crust:
1/2 cup butter, melted
14 double graham crackers, crushed
2 TBS sugar


Directions:

Combine crust ingredients. Press in bottom of 9 x 13 pan; reserve some crumbs for top. Bake at 325 degrees for 12 minutes. Mix jello and hot water; set aside.& Beat cream cheese; add sugar. Add lemon juice, vanilla and jello mixture to cream cheese Beat milk. Add to mixture. Pour on crust. Sprinkle with crumbs. Refrigerate.

No Bake Reece's Peanut Butter Bars

No Bake Reece's Peanut Butter Bars


Ingredients:

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening


Directions:

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Love this tip from one you readers!  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

Ingredients:

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Directions:

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!

Lemon Blackberry Buckle

Lemon Blackberry Buckle

Ingredients:


Crumb Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon fine sea salt
zest of 1 lemon
1/4 cup unsalted butter, at room temperature, cubed

Cake
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter
3/4 cup sugar
zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blackberries

Lemon Syrup
1/3 cup sugar
juice of 2 lemons
Preheat oven to 350 degrees and butter a 9-inch square pan.
To make the crumb topping, mix the flour, sugar, salt, and lemon zest together in the bowl of a food processor.  Add the cubes of butter and process until the butter is the size of small peas.  This can also be done in a medium mixing bowl using a pastry blender.  Place the topping in the freezer while you mix the cake batter.

Directions:

To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a large bowl.  In a standing mixer with the paddle attachment, cream the butter, sugar, and lemon zest until fluffy, 3-5 minutes.  Add the eggs one at a time and mix until incorporated.  Now add the flour mixture in three additions, alternating with the buttermilk, and ending with the flour.  Gently fold in 1 cup of the blackberries.  Pour the batter into the pan and distribute the remaining berries over the top.  Sprinkle the chilled crumb topping over the berries and bake until lightly golden brown, 45 to 50 minutes.
To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes.
Pour the glaze over the cake as soon as it has been removed from the oven.

Avocado Lime Tart

Avocado Lime Tart

Ingredients:

3/4 cups heavy cream
1/3 cup sugar
1 ripe avocado, peeled and pitted
1 package cream cheese, softened
1/4 cup fresh lime juice
1 tart crust (recipe below)

Directions:

Heat the cream in a small saucepan until small bubbles form around the edges.  Remove from heat, add sugar, and stir until sugar dissolves.  Pour the liquid in a bowl and allow to cool.
In a food processor, blend the avocado and cream cheese until smooth.  Add lime juice and process again until smooth.  Pour mixture into a bowl and whip in cooled cream.
Pour into tart crust and place in freezer for at least two hours.  Allow to soften on kitchen counter about 15 minutes before serving.

Sugar Free Tart Crust

Ingredients:

2 cups pecans
3 large medjool dates, pitted and roughly chopped
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees and prepare an 8-inch tart pan with cooking spray.
In a food processor, blend the pecans and dates until well chopped.  Add the butter and process until dough forms.  Press mixture into the tart pan and bake for 8-10 minutes.  The crust will be light brown and slightly puffed.  Allow to cool completely before adding filling.

Dark Chocolate Pudding

Dark Chocolate Pudding

Ingredients:
 
1/4 cup sugar
3 tablespoons cornstarch
pinch of fine sea salt
1 tablespoon Dutch-process cocoa powder*
2 cups whole milk
1 cup best-quality bittersweet chocolate chips (or small chunks if using a bar)**
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla
Serve with a dollop of lightly sweetened whipped cream! 

Directions:


Whisk 1/4 cup sugar, cornstarch, pinch of salt and cocoa powder in heavy medium saucepan to blend. Pour milk into pan and whisk until combined. Place the pan on the stove, over medium heat.  Whisk frequently for about 5 minutes as the mixture heats up and thickens (stirring frequently will keep the mixture from burning on the bottom of the pan, which would ruin the pudding). Remove from heat. Add chocolate chips/chunks, butter and vanilla. Whisk until smooth. Strain the pudding mixture through a fine sieve into a bowl. This step will keep your pudding nice and smooth. Cover the bowl with plastic wrap, making sure to cover the entire surface to avoid “skin” forming on your pudding. Chill overnight.
Serve with a generous dollop of lightly sweetened whipped cream.  Enjoy!
* available at fine grocery stores or markets
** I use Guittard Bittersweet chocolate with a 63% cocoa content

Caramel Vanilla Sauce

Caramel Vanilla Sauce


Ingredients:

1 cup sugar
1/2 cup heavy cream
1/8 teaspoon pure vanilla extract
1 tablespoon unsalted butter
tiny pinch of coarse gray sea salt (or fleur de sel if you’re substituting)

Directions:

1. Combine the sugar and 1/4 cup water in a medium saucepan over medium heat. Without stirring (very important!), cook the mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes. Make sure you stay close to the stove to avoid burning the mixture.
2. Reduce the heat to low. Pour the vanilla extract into the cream. Then, very slowly, add the cream/vanilla mixture to the amber sugar/water mixture, stirring carefully with a wooden spoon.  Remove the pan from the stove.
3. Add in butter and pinch of salt.  Stir until the butter is fully incorporated.
4. Use immediately or cover and store in the fridge for up to 1 week.

Chocolate-Marshmallow Crunch Tart

Chocolate-Marshmallow Crunch Tart

Ingredients:


one 10-ounce bag large marshmallows
2 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, chopped
2 cups puffed rice cereal
1/3 cup milk
1/4 teaspoon vegetable oil
1 cup sweetened shredded coconut, toasted
3/4 cup chopped pecans, toasted

Directions:

Grease a 9-inch tart pan with a removable bottom. In a double boiler over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal. Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. Wipe out the double-boiler insert.
In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double-boiler insert.
In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer. Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.

serves 8

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares

Ingredients:

 

1 1/3 cups flour

1/2 tsp. salt

1 tsp. baking powder

1 cube butter, softened

1 cup brown sugar

1 cup oats

1 can sweetened condensed milk

1/2 cup lemon juice (about 2 lemons)

zest of 1 lemon

Directions:

Mix butter and brown sugar until well combined. Add dry ingredients. Press half of crumb mixture into 9x13 pan. (She said 8x11 pan but I don't have one that size). Mix together condensed milk, lemon juice and lemon zest until well combined. Spread over crumb mixture in pan. Top with the rest of crumb mixture, but don't press. Bake at 350 for 25 minutes and then let sit on counter for 30 minutes to cool. Cut into squares and refrigerate a couple of hours before serving.

Pistachio Almond Cardamom Kheer (Indian Rice Pudding)

Pistachio Almond Cardamom Kheer 

(Indian Rice Pudding)

Ingredients:

2/3 cup basmati rice
4 pods cardamom
1 1/2 gallon whole milk
4 cups sugar
1/8 tsp salt
2 tsp kewra water
1/4 cup unsalted pistachio kernels, coarsely crushed, + for garnish
1/4 cup slivered amonds, + for garnish

Directions:

In a mortar and pestle, crush the pods of cardamoms and extract the black seeds.
Slightly grind the basmati rice in a mill. (I use a coffee grinder that I exclusively use for grinding spices).
In a stock pot, pour the rice and milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes.
Remove from the stove and let it cool down to room temperature. Add the kewra water and the nuts.
Refrigerate for at least 6 hours or better overnight.
Serve chilled, topped with slivered almond and pistachios. Yields: 8

Tips

It's better to make it overnight so that the rice pudding has time to set. It has to be served chilled.
Always make the rice pudding a little sweeter because the cold cuts down on the flavor.
Kewra water is an extract distilled from pandanus flowers. It's often used in Indian food. To me, the fragrance is like a combination of licorice and rose water.
You can add any flavorings you want, kewra water, rose water or a pinch of saffron ground in a mortar and pestle and dissolved in water.
I decorated the top of the kheer with sliced almond for the picture, but I used slivered almond in the pudding itself. Slivered almonds are skinless and I think that blends better when mixed in the kheer.
And if you're hesitating between a rice pudding and crème brûlée, make a fusion rice pudding brûlée. Just sprinkle some sugar as you would do for a crème brûlée, then caramelize the sugar using a blow torch.

Almond Orange Cardamom Cakes

Almond Orange Cardamom Cakes

Ingredients:

6 tbsp butter, room temp 2 eggs, room temp 1/4 cup buttermilk, room temp 1/2 cup almond flour or meal 1/4 cup white rice flour 1/4 cup arrowroot or cornstarch 1/3 cup + 2 tbsp sugar ( I used vanilla sugar) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp cardamom 1/2 tsp orange zest pinch of salt

Directions:

This recipe makes 6-8 small cupcake size cakes.
Preheat oven to 350.
In a mixer cream the butter and sugar until light and fluffy. Add eggs one at a time making sure each is incorporated into the batter before adding the next. Add buttermilk, vanilla, and zest. Once wet ingredients have combined well set aside.
Combine flours, baking powder, baking soda, salt, and cardamom in a medium bowl. Fold wet ingredients into dry. Fill cups 2/3 full. Bake for about 15 minutes.

Strawberries
Toss about a pint or so of fresh strawberries cut into fourths, a squeeze of citrus, and a tbsp of vanilla sugar into a bowl. Stir to combine and set aside until ready to use.

Vanilla Bean Whipped Cream
Combine about a cup of heavy whipping cream, 2-3 tbsp of powder sugar ( or more!), and the seeds of half a vanilla bean. Whip with a hand mixer until desired consistency.

Brown Sugar-Cinnamon Oatmeal Pop-Tarts

Brown Sugar-Cinnamon Oatmeal Pop-Tarts

Ingredients:

1/2 cup quick-cooking oats (not instant or old-fashioned)

1/2 cup white whole wheat flour (milder and better for pastry than regular whole wheat)

1 cup all-purpose, unbleached flour

1 teaspoon salt

1 teaspoon sugar

1/3 cup cold or frozen shortening (if you are averse to shortening, butter may be substituted. Pop-tarts should be frozen before baking, however.)

2 tablespoons cold butter (chopped)

1 egg

1/3 cup buttermilk or plain fat-free yogurt

Filling:

1/3 cup brown sugar

1 1/2 teaspoons flour

1 1/2 teaspoons cinnamon

1 generous tablespoon raisins (optional)

Directions:

First: Add all ingredients for filling to food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into small bowl and set aside.

Second: Combine oatmeal and flours in bowl of food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. Mixture should be coarse. Don’t go too far with this. You should have small but visible fat lumps throughout. In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade.  Use hands or spatula to press dough together.  All crumbs should come together into a ball.

Third: Divide dough in half and place each in a separate gallon-size zippered plastic bag.   Place dough ball at the center of the bag. Begin to roll out with dough remaining in plastic bag. Roll dough evenly to all four corners. Open bag and re-close to remove air or wrinkles. Flip bag and roll on reverse side to help with wrinkles. Try to roll it as evenly as possible. Holding the bag up to a window or light will show you where the dough may be too thin or thick.  Place flat dough in freezer. Repeat process with second dough ball.

Fourth: When  frozen hard, remove one bag of dough from freezer. Let warm 2 minutes , + or -. Dough should not be so hard it breaks, but also not soft. Use kitchen shears to trim all 4 edges of zippered bag.  Use pizza cutter or knife to  lightly mark cutting lines for 12 equal rectangular pieces. Without removing from bag, cut apart with kitchen shears. Do in this order:

# Cut bag in half.

# Cut each of those halves in half length-wise so you now have 4 long strips.

# Cut each of the 4 long strips into 3 equal lengths.

Place squares in freezer and repeat Step 4 with second bag. Place those squares back in the freezer for a few minutes until completely hard.

Fifth: When squares are frozen hard, take from freezer. Remove plastic from 12 squares and divide between 2 cookie sheets that have been covered with parchment paper. Place spoonful of filling in the middle of each square. Remove plastic from remaining 12 squares. and place one on top of each square with filling. If at any point, dough becomes unmanageable, return it to the freezer until hard.  Seal squares with a fork.

At this point you can bake them or freeze them.  If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard.  Cut paper around each pop tart and place in plastic container or bag with paper still attached. When ready to bake, place pop-tart with attached parchment paper on a cookie sheet and bake immediately.

Sixth: Bake in oven preheated to 425 degrees F for 15-20 minutes. If you plan to toast later, bake only until very lightly browned. Otherwise, bake until golden brown. Frost if desired when cooled.

Frosting:

Mix 1/2 cup powdered sugar, 1 teaspoon butter or margarine and 1 tablespoon coffee (for brown color, but does not really taste like coffee) or milk. Do not try to toast frosted pop-tarts in a vertical toaster. Frosting will melt and make a mess. Kinda makes you wonder what they put in commercial pop-tarts to keep them from melting.

Filling Variations: Try thick jelly or preserves–but expect it to leak a bit during baking. Check out the picture below for an awesome filling using a slice of cold cream cheese and a spoonful of blueberry preserves or lemon curd. You might call them “Cheesecake Pop-Tarts.”

Makes 12 Pop-Tarts