Pizza Margherita
Ingredients
Ingredients Required
• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum Roma tomatoes, chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" uncooked NY Style dough crust
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1/4 cup fresh shredded parmesan cheese
Step by Step Procedure
1. Combine 2 Tbls. olive oil, tomatoes, garlic,
and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on pizza
stone for 8−10 minutes or until crust is
golden brown and cheese is bubbly.
7. Remove from oven and top with
parmesan cheese, then basil.
8. Cool on a wire rack for 2−3 minutes
before cutting into wedges and serving.
GINGER BREAD BLONDIES
Ingredients
Makes about 4 dozen 2-inch squares
• Vegetable-oil cooking spray
• 2 3/4 cups plus 1 tablespoon all-purpose
flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
CHOCO PISTACHIO PHYLO
Ingredients
Makes 2 dozen
• 6 ounces semisweet chocolate, coarsely
ground in a food processor
• 1/3 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1 cup shelled salted pistachio nuts,
coarsely chopped
• 6 sheets phyllo dough (12 by 17 inches
each), thawed if frozen
• 12 tablespoons (1 1/2 sticks) unsalted
butter, melted
• 1 tablespoon confectioners' sugar
Directions
1. Preheat oven to 350 degrees. Put
chocolate in a medium bowl. Heat cream
with cinnamon in a small saucepan over
medium heat until it just begins to simmer.
Stir into chocolate to melt. Finely chop 2
tablespoons nuts; set aside. Stir
remaining nuts into chocolate. Spoon
chocolate into a resealable plastic bag;
cut 1 inch off one corner.
2. Lay 1 sheet phyllo on a work surface
(cover remaining sheets with a damp
kitchen towel). Lightly brush surface with
melted butter; lay another sheet on top,
and brush with more melted butter.
3. Immediately pipe chocolate along a short
side of phyllo, 11/2 inches from
edges.Tightly roll into a log, lightly
brushing with butter at each turn and
tucking in ends. Brush log with butter;
cover with a damp kitchen towel. Repeat
process to make 2 more logs.
4. Transfer to a parchment-lined baking
sheet; bake 15 minutes. Rotate sheet;
brush logs with butter. Sprinkle with
reserved nuts. Bake until golden, about 15
minutes more. Let cool completely; dust
with sugar. Cutting in a swift motion,
divide each log into 8 pieces.
RASPBERRY TRIFLE
Ingredients
Serves 12
• 1/3 cup sweetened flaked coconut
• 1/4 cup dry sherry
• 2 packages frozen raspberries (12 ounces
each), thawed
• 2 teaspoons grated lemon zest
• 2 cups heavy cream
• 1/4 cup sugar
• 1 store-bought pound cake (12 ounces),
cut into 3/4-inch-thick slices
RUGELACH
Makes 4 dozen
• FOR THE DOUGH
• 8 ounces (2 sticks) unsalted butter, room
temperature
• 8 ounces cream cheese, room
temperature
• 1/2 cup sugar
• 3 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of coarse salt
• 2 1/3 cups all-purpose flour, plus more for
rolling out dough
• FOR THE FILLING
• 4 ounces walnuts
• 1/2 cup sugar
• Pinch of cinnamon
• Pinch of salt
• 12 ounces apricot jelly, melted
• 2 cups mini semisweet chocolate chips, or
currants or a combination
• FOR THE FINISHING
• 1 large egg, lightly beaten
• 1/4 cup fine sanding sugar
Directions
1. Make the dough: In the bowl of an electric
mixer fitted with the paddle attachment,
beat together butter and cream cheese at
medium speed. Add sugar, and beat until
fluffy. Beat in egg yolks, one at a time,
beating to combine after each addition.
Add vanilla and salt, and beat to combine.
Reduce speed to low, and beat in flour.
Remove from bowl, and divide into 3
pieces on a lightly floured surface. Pat into
disks, and wrap in plastic wrap.
Refrigerate for at least 1 hour, and up to
overnight.
2. Make the filling: In a food processor,
combine walnuts, sugar, cinnamon, and
salt. Pulse until fine.
3. Preheat the oven to 350 degrees. Line
baking sheets with Silpats (French
nonstick baking mats). On a lightly floured
surface, roll one piece of dough into a 12-
inch round, less than 1/8 inch thick. Brush
evenly with jelly. Sprinkle with one-third of
the walnut mixture and one-third of the
chocolate chips. Using the rolling pin,
gently roll over filling to press ingredients
into dough.
4. Cut the round into 16 equal-sized wedges.
Beginning at the base of each wedge, roll
to enclose filling, forming crescent shapes.
Pinch to seal. Place on prepared baking
sheets. Repeat with remaining dough and
filling ingredients. Brush tops with beaten
egg, and sprinkle with sanding sugar.
Bake until golden brown, 20 to 25
minutes.
CHICKEN FRICASEE
Ingredients
Serves 4
• 1 cut-up chicken (about 3 pounds)
• Salt and pepper
• 1 tablespoon olive oil
• 3 onions, chopped
• 2 green bell peppers, cut into 1-inch
pieces
• 3 tablespoons chopped fresh parsley
• 2 dried bay leaves
 • 2 1/2 sticks (20 tablespoons) unsalted
butter, room temperature
• 1 1/4 cups packed light-brown sugar
• 1/2 cup plus 2 tablespoons granulated
sugar
• 2 large eggs plus 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 10 ounces white chocolate, coarsely
chopped
Directions
1. Preheat oven to 350 degrees. Coat a 17-
by-12-inch rimmed baking sheet with
cooking spray. Line bottom with
parchment cut to fit, and coat parchment.
Whisk together flour, baking soda, salt,
and spices.
2. Beat butter and brown and granulated
sugars with a mixer on medium-high
speed until pale and fluffy. Add eggs and
yolk, 1 at a time, beating well after each
addition and scraping down sides of bowl
as needed. Beat in vanilla and molasses.
Reduce speed to low. Gradually add flour
mixture, and beat until just combined. Stir
in white chocolate.
3. Spread batter into prepared pan. Bake
until edges are golden, about 25 minutes.
Let cool completely in pan on a wire rack.
Cut into 2-inch squares or desired shape.
Blondies can be stored in an airtight
container for up to 1 week.
CHICKEN BROCCOLI POCKETS
Ingredients
• Salt and freshly ground pepper
• 1 teaspoon olive oil, plus more for baking
sheet
• 6 broccoli, florets cut into small pieces,
stalks peeled and cut into 1/4-inch-thick
rounds (about 2 cups total)
• 2 ounces extra-sharp cheddar cheese,
coarsely shredded (about 3/4 cup)
• 1 1/2 ounces Jarlsberg cheese, coarsely
shredded (about 1/3 cup)
• 4 flour tortillas, (each 8 inches in
diameter)
• 1 medium boneless, skinless chicken
breast half (about 6 ounces)
Directions
1. Season chicken with salt and pepper.
Heat oil in a small skillet over medium-
high heat until hot but not smoking. Add
chicken; cook until browned, about 3
minutes per side. Reduce heat to medium.
Cook until juices run clear and chicken is
cooked through, about 4 minutes per side.
Let cool completely. Coarsely chop
chicken, and transfer to a medium bowl.
2. Bring 1 1/2 inches of water to a boil in a
small saucepan fitted with the steamer
insert. Add broccoli; cover, and cook until
broccoli is just tender, 2 to 3 minutes.
Transfer to a plate. Let cool completely.
Coarsely chop broccoli; add to chicken in
the bowl. Add cheeses, and season with
3.
salt and pepper. Toss well.
Place a packed 1/2 cup of chicken mixture
in center of each tortilla; shape filling into
a horizontal oval. Fold in right and left
sides about 1/2 inch, then tightly roll up.
4. Preheat oven to 400 degrees. Place
pockets seam down on a lightly oiled
baking sheet. Bake until crisp and
beginning to turn golden, about 12
minutes. Cut in half crosswise, and serve.
• 1/3 cup sliced almonds, coarsely chopped
Directions
1. Preheat oven to 350. Spread coconut on a
baking sheet; toast until browned, about 6
minutes. Set aside. In a bowl, combine
sherry, berries, and lemon zest; set aside.
In another bowl, with a whisk or an electric
mixer, beat cream and sugar until stiff
peaks form. Set aside.
2. Line the bottom of a 4-quart glass serving
bowl with a layer of cake slices, packing
them tightly. Spreading evenly, top with
half the raspberry mixture, then half the
cream.
3. Add a second layer of cake slices,
raspberry mixture, and cream; sprinkle
with coconut and almonds. Serve
immediately, or for best texture,
refrigerate, covered, overnight.
WHOOPIE PIE
Chocolate Whoopie Pies
• 4 cups flour
• 2 tsp. baking soda
• 1 cup cocoa
• dash of salt
• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 1 cup milk
• 1 cup warm water
• 2 tsp.vanilla
Preparation -
In a mixing bowl, combine the flour, baking soda, cocoa
and salt; mix well and set aside. In a separate bowl,
combine the sugar, shortening and eggs. Beat for about
2 minutes. Mix the dry ingredients with the egg mixture.
Add the milk and warm water and beat at medium
speed for 2 to 3 minutes. Add the vanilla and beat again
until the ingredients are thoroughly blended. This batter
is for a cake like cookie. Bake as drop cookies. Drop by
rounded tablespoons full onto ungreased non-stick
cookie sheets. Bake in a preheated oven at 375° for 10
to 12 minutes or until the center of the cookies spring
back when lightly pressed. Remove from the cookie
sheets and cool a wire rack or white paper towels.
filling
• 2 egg whites
• 2 tsp. vanilla
• 4 T. flour
• 4 T. milk
• 4 cups confectioner's sugar
• 1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the
other ingredients and beat very hard for several minutes
at high speed. Fold in the beaten egg whites. To make
the whoopie pies - Spread a generous amount of filling
on a completely cooled cookie. Top with another
cookie. Wrap each whoopie pie individually in plastic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 cup white wine, or water
• 1 (15-ounce) can tomato sauce
• 2 parsnips, cut into 1/2-inch slices (about
2 cups)
• 3 carrots, cut into 2-inch chunks
Directions
1. Sprinkle chicken pieces with 1/2 teaspoon
salt and 1/4 teaspoon pepper. In a Dutch
oven, heat oil over medium heat. When it's
hot, add chicken pieces, and brown well,
turning them occasionally, about 15
minutes (if necessary, cook chicken in two
batches to avoid crowding the pan).
Transfer to a plate.
2. Drain most of the fat from the pan. Add
onions, half the bell peppers, 1 tablespoon
parsley, bay leaves, thyme, and oregano.
Cook until onions are translucent, about 5
minutes. Add wine, and scrape up
browned bits from the bottom of the pan
with a wooden spoon.
3. Stir in tomato sauce. Return chicken to the
pan, along with any accumulated juices,
and add parsnips, carrots, and remaining
bell peppers. Add enough water to barely
cover; bring to a boil. Reduce heat,
partially cover the pan, and simmer until
chicken is almost cooked through, about
15 minutes. Uncover pan, and continue
simmering until chicken is done and the
liquid thickens slightly, 10 to 15 minutes.
Stir in remaining 2 tablespoons parsley,
and serve.
APPLE STRUDEL
Ingredients
10 cups apples
peel, cored and and sliced
thinly
1 stick butter
bread
1 cup
crumbs
very fine
1 cup sugar or more if apples are tart
1 teaspoon cinnamon
1 x lemon zest grated from one lemon
1/2 stick butter melted
Directions
Melt stick of butter and lightly brown the bread crumbs.
Set aside to cool.
Sprinkle the cooled bread crumbs over the stretched
dough.
Spread the sliced apples evenly over the dough and
sprinkle sugar, cinnamon and lemon rind over the
apples.
Melt the 1/2 stick of butter and when it has cooled
spoon over the apples.
Roll up dough. Place in well greased pan and bake in
350 degree F oven for one hour.
notes: Be careful not to puncture the dough when
transferring to the pan, otherwise the strudel will stick to
the pan.
VARIATIONS:
Instead of lemon rind Grandma uses lemon juice.
Grandma also waits until the dough is ready to slice the
apples, that way they don't turn brown.
She also uses the slicer on the side of a grater to slice
the apples really thin.
wrap.

Pumpkin Whoopie Pies

• 3 cups flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 1 tsp.cinnamon

• 1 tsp.ginger

• 1/2 tsp. ground cloves

• 2 1/2 cups brown sugar

• 1 cup vegetable oil

• 2 eggs

• 2 cups pumpkin

• 1 tsp. vanilla
Preparation -
Combine flour, baking powder, baking soda, and spices
in a mixing bowl; set aside. In a separate mixing bowl,
cream together sugar, oil, eggs, pumpkin and vanilla.
Mix all ingredients together. Bake as drop cookies. Drop
by rounded tablespoons full onto ungreased non-stick
cookie sheets and bake at 350° for 10 to 12 minutes or
until center of cookie springs back when lightly pressed.
Cool thoroughly on wire racks or paper towels before
spreading with filling.
filling
• 2 egg whites

• 2 tsp. vanilla

• 4 T. flour

• 4 T. milk

• 4 cups confectioners sugar

• 1 1/2 cups vegetable shortening

Preparation -
Beat egg whites until stiff; set aside. Combine other
ingredients and beat very hard - several minutes at high
speed. Mix in beaten egg whites. To make whoopie
pies - Spread a generous amount of filling on a
completely cooled cookie, then top with another cookie.
Wrap each whoopie pie individually in plastic wrap.
printer friendly recipe
Banana Whoopie Pies
• 4-1/2 cups flour

• 1 tsp. salt

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 cup shortening

• 2 cups sugar

• 2 eggs

• 2 cups mashed ripe bananas

• 1/2 cup sour milk or buttermilk

• 1 tsp. vanilla
Preparation -
In a large bowl - combine the flour, salt, baking powder,
and baking soda; mix well and set aside. In a separate
large bowl, cream the shortening and sugar together.
Add the eggs, mashed bananas, butttermilk, and vanilla
and beat thoroughly. Beat in the dry ingredients. Drop
by rounded tablespoons full onto ungreased non-stick
cookie sheets, 2-1/2 " apart. Bake at 375° for 10 to 12
minutes, or until the cookies spring back when pressed
lightly in the center. Remove from the cookie sheets to
wire racks or white paper towels. Cool completely
before spreading with the filling.
filling
• 2 egg whites

• 2 tsp. vanilla

• 4 T. flour

• 4 T. milk
 • 4 cups confectioner's sugar

• 1-1/2 cups vegetable shortening

Preparation -
Beat the egg whites until stiff; set aside. Combine the
other ingredients and beat very hard for several minutes
at high speed. Thoroughly mix in the beaten egg whites.
To make the whoopie pies - Take one cookie; spread
generously with filling, then top with another cookie.
Wrap each whoopie pie individually in plastic wrap.
printer friendly recipe
Chocolate Peanut Butter Whoopie Pies
• 4 cups flour

• 2 tsp. baking soda

• 1 cup cocoa

• dash of salt

• 2 cups sugar

• 1 cup shortening

• 2 eggs

• 1 cup milk

• 1 cup warm water

• 2 tsp.vanilla
Preparation -
In a mixing bowl, combine flour, baking soda, and
cocoa and salt; set aside. In a separate bowl, combine
sugar, shortening & eggs. Beat about 2 minutes. Add
dry ingredients to egg mixture. Add milk & warm water.
Beat at medium speed for 2 to 3 minutes. Add vanilla
and beat again until mixture is thoroughly blended. This
batter is for a cake like cookie. Bake as drop cookies.
Drop by rounded tablespoons full onto ungreased non-
stick cookie sheets and bake at 375° for 10 to 12
minutes or until center of cookie springs back when
lightly pressed. Remove from from cookie sheets and
cool on wire racks or white paper towels. Cool
completely before spreading.
Peanut Butter Filling
• 2 T. butter

• 1/2 cup creamy peanut butter

• 3 1/2 cups confectioners' sugar

• 1/2 cup milk

SOFT PRETZEL
Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to
dissolve. Add sugar, salt and stir to dissolve; add flour
and knead dough until smooth and elastic. Let rise at
least 1/2 hour.
While dough is rising, prepare a baking soda water bath
with 2 cups warm water and 2 Tbsp baking soda. Be
certain to stir often. After dough has risen, pinch off bits
of dough and roll into a long rope* (about 1/2 inch or
less thick) and shape. Dip pretzel in soda solution and
place on greased baking sheet. Allow pretzels to rise
again. Bake in 450 oven for about 10 minutes or until
golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with
coarse salt. or for Auntie Anne's famous Cinnamon
Sugar, try melting a stick of butter in a shallow bowl (big
enough to fit the entire pretzel) and in another shallow
bowl make a mixture of cinnamon and sugar. Dip the
Preparation -
Blend butter and peanut butter. Add confectioners'
sugar and milk. Beat with an electric mixer at medium
speed to blend ingredients, then beat at high speed
until light and fluffy. To make whoopie pies - Spread
one cookie generously with filling, then top with another
cookie. Wrap each whoopie pie individually in plastic
wrap.
CREAM PUFF ÉCLAIR RECIPE
Choux Pastry ~ So Much More than Cream Puffs
and Eclairs!
Profiteroles, eclairs and cream puffs are all made with
the same "Choux Pastry" (pronounced "shoo"). It
contains just 4 simple ingredients, and yet is the
medium for so many different applications. Since it
contains no sugar, it is also versatile enough for savory
dishes and hor d'oeuvres. Light and airy and hollow
inside, it can be baked into most any shape you need.
This is one recipe and technique to master as it will
become one of your favorites.
Made popular in the '70s by cookbook author Julia
Child, choux pastry has deep roots and an old history.
According to Wikipedia, "A chef by the name of
Panterelli invented the dough in 1540, seven years after
he left Florence." Ever since, this humble sticky dough
has become a staple of chefs, caterers and home
bakers around the world.
Tips, Tools and Technique:
This recipe only looks long and hard. Don't let it fool
you. Once you get the hang of it, you can do it with your
eyes shut.
• Butter: Only real butter will do.
• Mixer: A high-speed mixer like a
KitchenAid, is almost a necessity as this
dough needs to be beaten thoroughly. It
can be done by hand, but with varying
results.
• Cooking: This is an important step as it
FILLING : Part II
Preparation for filling:
• Cream Puffs: Poke a hole in the side of
puffs for cream and mousse fillings. Fill
them with a pastry bag fitted with a star or
round tip appropriate for the size of the
puff.
• Profiteroles: Slice the top third open
before adding frozen fillings. Replace top.
• Eclairs: Poke a whole in each end before
filling with custard or pudding.
• Choux Pastry Rings: Carefully slice in half
horizontally before filling.
Sweet and Savory Cream Puff Fillings:
• Sweetened Whipped Cream: Whip 1 cup
heavy cream in mixing bowl with wire whip
until almost stiff. Add 1/4 cup powdered
sugar and 1/2 tsp vanilla and finish
beating until stiff.
• Cocoa Whipped Cream: Follow whipped
cream directions above and add 3 Tbsp
cocoa with the sugar and vanilla.
• Whipped Cream and Raspberry Jam: Fill
puffs with whipped cream and pipe in
enough seedless jam to taste.
• Chocolate Kahlua Mousse
pretzel into the butter, coating both sides generously.
Then dip again into the cinnamon mixture. Enjoy!
dries the mixture out before the eggs are
added. It needs to be beaten while being
cooked. Do not overcook.
• Mixing: The cooked flour mixture can be
cooled a bit before the eggs are added,
but it is easier to use the mixer on low for
this job. Using the paddle or beater
attachment, it will allow steam to rise and
cool slightly. This should take
approximately 2-3 minutes.
• Eggs: Eggs need to be added one at a
time, and they need to be beaten into the
mixture completely before the next egg is
added. Do not rush this step.
• Baking: Resist the urge to open the oven
for the first 15 minutes. If taken out too
early, they will collapse. They may need
more or less time in the oven.
The Recipe: Basic Choux Pastry
Ingredients:
• 2 cups water
• 1/2 pound (1 cup) butter
• 1/8 tsp salt
• 2 cups King Arthur unbleached white flour
• 7 large eggs
Directions:
1. Preheat oven to 400 degrees.
2. Line sheet pans with parchment paper,
spray lightly. Set aside.
3. Boil water, butter and salt together in a
large saucepan. Turn heat to medium.
4.
5.
Add flour all at once.
On low-medium heat, beat constantly with
a wooden spoon until the mixture forms a
ball and leaves sides of pan for
approximately 3-4 minutes.
6. Transfer mixture to a high-speed mixer
• Vanilla Custard: Scald 2 cups milk, set
aside. Beat 4 egg yolks and 1/2 cup sugar
with mixer until pale and thick. Add 1/3
cup sifted white flour and mix. Very slowly,
beat milk into eggs being careful not to
curdle. Pour back into pan and cook until
thick, stirring constantly. Bring to a boil
then turn heat to low. Cook on low for
about 2 minutes, stirring constantly. Stir in
2 Tbsp. butter and 2 tsp. vanilla. Turn off
heat. Let cool, place plastic wrap on top
and refrigerate for 2-4 hours.
• Pudding: Cooked or instant pudding can
be used.
• Salmon mousse: Beat 1 cup softened
cream cheese in mixing bowl, 1/4 cup
cooked and smoked salmon, 1/4 tsp Old
Bay seasoning, 4 sprigs fresh dill and 1-2
tsp cream to thin to piping consistency.
• Crab mousse: 1 cup softened cream
cheese, 1/2 cup cooked lump crabmeat,
1/4 tsp garlic powder, 4 sprigs of dill and
enough cream to thin as above.
• Chicken Salad, Egg, Ham or Tuna Salad:
Purchased or homemade. Sprinkle with
paprika before serving.
Eclair Fillings:
• Vanilla Custard: See above.
• Purchased bakery eclair filling.
• Spread with chocolate ganache.
Profiterole fillings:
• Slice top 1/3 of cream puffs open and
scoop any of the following frozen ices into
puff. Replace top and place in freezer until
ready to eat. sprinkle with powdered sugar
or drizzle with ganache before serving.

7.
with a stainless steel bowl.
Beat for 2-3 minutes on low speed with
paddle attachment. This allows it to cool
down while mixing.
8. Turn mixer to medium and add eggs one
at a time, beating after each egg.
9. The dough is ready when it forms together
and comes away from the bowl. This
could take up to a total of 10 minutes.
10. Spoon pastry into large pastry bag or
cookie scoop.
11. Pipe into eclairs or use small, medium or
large scoops to make the shape you
• Ice cream, any flavor
• Frozen yogurt, any flavor
• Fruit flavored sherbet or sorbet
Ganache and Toppings:
• Chocolate ganache: Scald 1 cup heavy
cream, add 2 cups mini chocolate chips,
whisk to melt. Let cool enough to spoon or
drizzle. Chill to spread or pipe.
• Powdered sugar: Sift over cream puffs.

12.
need, leaving a few inches between.
Bake at 400 degrees for 25-35 minutes or
until the outside is golden brown, crisp
and dry and they sound hollow.
13. Let cool before filling. Store unfilled puffs
in a sealed container. These freeze well,
making it easy to pop out a few when you
need them.
• Cocoa: Sift on top of puffs.
• Hershey's syrup: Drizzle over cream puffs.
• Paprika: Sprinkle over savory appetizers
and rings.
Choux Pastry Rings:
Instead of traditional cream puffs and eclairs, using a
pastry bag, pipe one large 10" ring onto sheet pan.
Bake at 400 degrees for 35-45 minutes. Follow
directions in previous article. Let cool. Cut in half
horizontally.

BAKLAVA COTTON CANDY MACAROONS

Preparation Time 7.2 oz (200 g) confectioner’s/powdered sugar
20 - 25 minutes 4 oz (115 g ) ground blanched almonds
Cooking Time 3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g)
70 minutes 1 oz (30 g) granulated sugar *
Makes 1/8 tsp pink gel food coloring (the Cotton Candy sugar
20 adds pink coloring too)
Ingredients
• 375g (1 packet) filo pastry
* I replaced all of the granulated sugar with granulated
pink Cotton Candy-flavored sugar
• 180g butter, melted & cooled
Prepare 2 large baking sheets. On 2 large pieces of
• 2 tsp water white paper the size of your baking sheets, trace 1 ½
filling inch-diameter circles (I used the wide end of my pastry
tip) evenly spaced, leaving about ¾ - 1 inch between
• 150g walnut pieces each circle. This will be your template to help you pipe
even circles of batter onto the parchment paper. You
• 150g unsalted pistachios will be able to reuse these endlessly. Place one paper
• 55g (1/4 cup) caster sugar
on each baking sheet then cover with parchment paper.
Set aside. Prepare a pastry bag with a plain tip (Ateco
• 1tsp ground cinnamon #807 or #809).
honey syrup
Sift the powdered sugar and the ground almonds
• 1 375g jar honey together into a large mixing bowl.
 • 165g (3/4 cup) sugar
• 250mls (1 cup) water
• 1 lemon, rind finely grated and juiced
Method
1. Preheat oven to 180°C To make the filling,
spread the walnuts on a baking tray and
lightly toast in the preheated oven for 5-8
minutes or until aromatic. Cool.
2. Combine walnuts, pistachios, sugar and
cinnamon in the bowl of a food processor
and process using the pulse button until
they are finely chopped.
3. Remove the filo pastry from its packet and
lie flat on the work bench. Cover with a
dry tea towel and then a damp tea towel.
(This will keep the filo from drying out
while making the baklava.)
4. Brush a shallow 18 x 28cm cake tin with
some of the butter. Take 1/3 of the sheets
of filo. Brush the top sheet generously
with butter and fold into thirds to make a
rectangle the size of the tin. Place in the
base of the buttered tin and brush surface
with butter.
5. Continue layering with the left over 1/3 of
pastry. Spread 1/2 of the nut filling over
the filo to cover. Layer 1/2 of the
remaining filo sheets as before. Spread
left over nut filling over filo and top with
the remaining layered buttered filo sheets.
Lightly brush top with remaining butter.
6. Using a sharp knife, cut a diamond pattern
into the top layer of filo and sprinkle with
the water. Bake in preheated oven for 30
minutes. Cover with foil and cook for 45
minutes longer or until the filo layers are
cooked through.
7. Meanwhile, to make the honey syrup,
combine honey, sugar, water, lemon rind
and juice in a saucepan and stir over high
heat until sugar dissolves. Bring to the boil
and maintain over medium heat for 10
minutes or until the syrup has thickened
slightly.
8. Remove from heat and allow to cool.
When cooked, remove baklava from the
oven and immediately pour the cooled
syrup evenly over the surface. Stand to
cool completely. Cover with foil and store
at room temperature in the tin for up to 2
weeks.
9. Cut into diamond shapes to serve with
espresso coffee or as a dessert with
whipped cream.
In a standing mixer or with a hand mixer, whip the egg
whites for 30 seconds on low speed then increase
speed to high and whip until the whites are foamy and
opaque. Gradually add the granulated sugar as you are
whipping the whites until you obtain a stiff glossy
meringue.
Gently but firmly, using a plastic or silicone spatula, fold
the whipped whites into the powdered sugar/ground
almonds mixture, turning the bowl as you lift and fold,
scraping up the dry hidden at the bottom, making sure
you fold in all the dry ingredients completely. If adding
gel food coloring, add it in as you begin to fold the
whites in with the dry. Once all of the dry ingredients
are moistened, give several good, firm folds to smooth
out the batter. When the batter is ready to pipe, it
should flow from the spatula like lava or a thick ribbon.
To test to see if you have folded it enough, drop a small
amount onto a clean plate and jiggle it slightly. The top
should flatten, not remain in a point. If it doesn’t flatten,
give the batter a few more folds and test again, but do
not overfold or the batter will be too runny.
Fill your prepared pastry bag with the batter. Pipe
circles onto the parchment paper, using the traced
circles on the template sheets to guide you, holding
your pastry bag above each circle and piping into the
center. DO NOT FORGET TO CAREFULLY REMOVE
THE WHITE PAPER TEMPLATE FROM
UNDERNEATH THE PARCHMENT PAPER. YOU DO
NOT WANT THIS TEMPLATE TO GO IN THE OVEN!
Preheat your oven to 280°F (140°C).
Allow the macarons to sit out for 30 minutes to an hour.
The top of each shell should form a “skin” (it will feel like
it hardened a bit when gently touched). Bake the shells
for 15 – 20 minutes, depending on their size (when I
touched macs that were not quite done, the top jiggled
a bit as if there was still a bit of liquid batter between the
top and the “feet” so I let it continue to bake another
minute.) I turn the trays back to front halfway through
the baking.
Remove the tray from the oven and immediately slide
the parchment paper with the shells off of the hot
baking sheet and onto a surface, table or countertop.
Allow to cool before sliding the shells very gently off of
the parchment by slipping a cake spatula under the
shell as you lift it up or by peeling off the parchment
paper carefully from the backs of the shells. Be careful
or the center of the shell risks sticking to the parchment.
Prepare your filling as your macaron shells cool.