Apple Strudel

Prepared By Jen

Recipe courtesy Robert Bleifer (Food Network)

Ingredients:

• 2 tablespoons dark rum
• 1/2 cup raisins
• 2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1/2 cup sugar, plus 1/4 cup, for sprinkling
• 5 sheets phyllo dough
• 1/4 cup panko bread crumbs
• 1/4 cup chopped almonds
• Cinnamon, for garnish
• Powdered sugar, for garnish
  

Directions:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
• In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
• In a medium bowl, melt 1/2 stick butter to phyllo sheets
• Place 1 sheet of phyllo (use 2 sheets & overlap about 2") on work surface and lightly brush with butter. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with butter, but do not top with more sugar, panko, and almonds.
• Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the lined baking sheet, brush the top with butter and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.

Easy Fruit Tarts

Prepared By Patty

Easy Fruit Tarts





Ingredients:

• 16 frozen tart shells (from your grocer), thawed and baked*
• 3 cups vanilla pudding
• 3 cups assorted fruit
• 2 cups strawberry or raspberry gelatin, slightly thickened but not set
• Whipped cream, optional

Directions:

1. Spoon the pudding into the bottom third of the tart shells.
2. Decoratively arrange the fruit on top.
3. Pour gelatin over the fruit and chill.
4. Top with whipped cream, if desired.

Makes 16 tarts.

Notes:

Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.

Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.

Orange Breakfast Rolls

Prepared by Debbie

Ingredients:

3 tablespoons active dry yeast (I used rapid rise yeast)
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6-7 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

Yield: Approximately 35-40 rolls

Directions:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
• Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise for 2 to 3 hours (it should double in size).
• Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
• Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices.Place in greased two 13x9 baking dish. Let rise until doubled in bulk (about 2-3 hours)
• Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.