Cinnamon Almond Bear Claws
Ingredients
1-7 oz box Almond Paste, grated
1/3 cup sugar
3/4 teaspoon cinnamon
Powdered sugar for dusting counter
1-17.3 oz box puff pastry sheets (contains 2 sheets)
2 tablespoons butter, melted
Directions
- Preheat oven to 400° F. Line 2 baking sheets with parchment paper.
- Beat Almond Paste, sugar and cinnamon with mixer or food processor until the texture of fine crumbs. Set aside.
- Dust counter and rolling pin with powdered sugar. Unfold one sheet of puff pastry. Roll out to an 11 by 12 inch rectangle and brush with butter. Sprinkle center with 1/3 cup loosely scooped almond mixture and fold one side over filling. Brush unbuttered top with butter and sprinkle with 1/3 cup of filling.
- Fold remaining 1/3 dough over entire rectangle, pinching edges to seal. Fold ends under. Brush top with butter and evenly sprinkle with 1/4 cup mixture. Cut into 8 equal slices (about 3&1/2" X 1&1/2"). Make five 1/2" cuts in each piece.
- Place claws on baking sheet and separate cuts by spreading into a slight smile shape. Bake for 10-12 minutes or until tops are golden brown and pastry is well puffed. Place sheet on wire rack until claws are cool. Store in an air tight container.
- While claws are baking; repeat steps 3-5 with second sheet of puff pastry and remaining filling.
Egg Casserole
http://www.foodnetwork.com/recipes/paula-deen/egg-casserole-recipe2/index.html
Ingredients
8 hard boiled eggs1/4 C butter or margarine
1/4 C all-purpose flour
2 C half-and-half
1 t House seasoning, recipe follows
1/4 t dry mustard
1 C freshly grated Gruyere
1/2 C freshly grated Parmesan
Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.
In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
2 C half-and-half
1 t House seasoning, recipe follows
1/4 t dry mustard
1 C freshly grated Gruyere
1/2 C freshly grated Parmesan
Directions
Preheat oven to 350 degrees.Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.
In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
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