1) Dip Marshmallows in melted butter
2) Roll in cinnamon sugar mixture
3) Wrap in crescent rolls
FOR TEA SANDWICHES:
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm over pancakes is best!
Note: You can substitute with any berries really. Using Stevia instead of sugar–Stevia is a little sweeter than sugar, I used a little less than 1/4 a cup
Thaw puff pastry (Pepperidge Farm makes it) and cut into 9 squares. The pastry folds out into a trifold from the package.
Grease the cupcake pan, oil or melted butter.
Put a square into each cupcake.
Depress the center with a teaspoon because the center puffs up.
When the pastry is done and completely cooled, dust with a lot of powdered sugar.
Fill with blueberry pie filling (I made it). Or any other fruit. Or lemon curd. Whatever you have.
–To make frozen blueberry pie filling:
12 cups blueberries
3 cups sugar
¾ cup cornstarch
1 tablespoon grated lemon peel
¾ cup lemon juice
Cook and fill jars. When cool put into freezer and use as needed.
Commercial pie filling is okay, but it’s skimpy on the fruit.
I usually go to get 20 pounds of blueberries in season and use throughout the year.
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Donut holes ( I used entenmanns ) strawberries, blackberries, skewers, salted caramel sauce ( Trader Joes ), chocolate sauce, coconut READ MORE
Ingredients: 1 cup milk (I use 2%) 1/2 cup butter 1 teaspoon salt 2 cups tapioca flour* 1 1/2 cups grated Parmesan cheese (Mexican cotija cheese also works great) 2 eggs Mini muffin pan (for 24 mini muffins)
* Tapioca Flour can be found at specialty and Asian markets. It is also called tapioca starch.
Instructions: 1. Preheat oven to 400. 2. Bring the the first three ingredients to a boil in a saucepan, stirring constantly. 3. Once it comes to a boil, and butter is fully melted, remove from heat. 4. Slowly add one cup tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs to mixture (once it has cooled down some), then the remaining flour. Mix until smooth. 7. Fill each (non-greased) mini muffin cup to the top. You will have enough for 20 rolls. 8. Bake until golden brown, 20-25 minutes. Eat while hot. Rolls can be stored covered in the fridge and rewarmed on a low setting in the oven. As a note, the rolls don’t taste good cold!