Archive for Wednesday, April 11, 2001

Easter recipes

April 11, 2001


Scones with Bacon and Cheese

1 batch biscuits using 2 cups biscuit mix or 2 cups flour*

1/2 cup grated cheddar cheese

6 to 8 bacon strips, cooked and crumbled

Prepare biscuits according to package directions, stirring in grated cheddar cheese and crumbled bacon.

Roll dough and pat into round cake pan. Bake at 400 degrees until golden, about 20 to 25 minutes. Cut into wedges and enjoy while hot.

  • Basic biscuits: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt in large bowl. Cut in 1/3 cup shortening to form coarse crumbs. Add 3/4 cup milk and mix until dough clings together. Form into ball and transfer to floured board. Knead gently eight to 10 times. Roll to 1/2-inch thickness.

Source: Mary Ellen Varnell

Seafood Supreme in Puff Pastry

1 package puff pastry shells

1 medium jar sliced mushrooms

3 tablespoons chopped green onion

3 tablespoons butter

3 1/2 cups cooked seafood (shrimp, crab, scallops, imitation crab) in bite-size pieces

9 oz. cream cheese, cubed

1/3 cup half-and-half

1 tablespoon chopped parsley

2 tablespoons sherry or white wine

1 cup shredded Swiss cheese

1/4 cup chopped green onions

Bake puff pastry shells according to package directions and place in large casserole dish.

In large nonstick skillet, cook mushrooms and 3 tablespoons green onions in butter until tender. Stir in seafood, cream cheese, half-and-half and parsley. Cook, stirring constantly, until cream cheese is melted. Stir in sherry or wine. Set aside.

Spoon filling into each pastry cup. Sprinkle with Swiss cheese. Bake at 350 degrees until cheese is melted. Garnish with remaining onions before serving. Makes 12 servings.

Source: Traci Boord

Coconut Cream Tarts

1 package frozen tart shells

1/3 cup all-purpose flour

3/4 cup sugar

4 large eggs

2 cups milk

1 tablespoon vanilla

1 1/2 cups flaked coconut

Prepared whipped cream

Stir flour and 3/4 cup sugar; whisk in eggs. Cook milk in heavy saucepan over medium-high heat until hot. Gradually whisk about 1/4 cup hot milk into egg mixture; add egg mixture to remaining hot milk, whisking constantly.

Continue whisking over medium heat for five to six minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill for three hours. Put remaining coconut in a shallow pan and toast at 350 degrees for five to six minutes or until lightly browned; set aside.

Prepare tart shells according to package directions. Spoon chilled coconut mixture into baked tart shells. Garnish with toasted coconut and whipped cream.

Makes 12 servings.

Source: Traci Boord

Cheese Danish

2 packages (8 oz. each) cream cheese

3 egg yolks

3/4 cup sugar

1 teaspoon vanilla

Cinnamon (optional)

1 package puff pastry, thawed

Confectioners' sugar

Combine cheese, egg yolks, 3/4 cup sugar, vanilla and a sprinkle of cinnamon, if desired, in mixer bowl. Mix on high until creamy.

Roll each sheet of puff pastry until slightly thinner. Prick each sheet several times with a fork. Cut crosswise into three strips. Put a big spoonful of cheese filling on one end of each strip. Fold to make a packet. Using a fork, crimp the edges closed.

Bake according to puff pastry package directions until golden brown and puffy. Remove from oven to a wire rack. When cool, sprinkle with confectioners' sugar. Makes six.

Source: Mary Ellen Varnell

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