Danish Puff Pastry

This is an family oldie but goodie.  So for any of you young'uns that don't have it ..here it is!  It is super easy, tastes delish, looks like you slaved, and uses minimal ingredients!  Win!


Ingredients in order of use:

1/2 cup butter or margarine softened
1 cup flour
2 T water
1/2 cup butter or margarine
1 cup water
1 tsp almond extract
1 cup flour
3 eggs
Icing sugar glaze
Chopped nuts

Heat oven to 350F.  Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 T water over mixture, mix and round into a ball then divide that ball in half.  On an ungreased baking sheet, pat each strip into about a 12x3" strip.  Strips about 3" apart.

Next, heat 1/2 cup butter and 1 cup water to a rolling boil in a medium saucepan.  Remove from heat and quickly stir in almond extract and 1 cup flour.  Stir vigorously over low heat until the mixture forms a ball, about 1 minute.  Remove from heat, quickly stir in the eggs(all at once) until the batter is smooth and glossy--couple of minutes.

Spread approximately half of this mixture on top of each strip. It will be quite thick.  Then bake for 60 minutes or until the topping is crisp and brown.  Cool. The topping will shrink and fall, forming a custardy filling.  Frost with icing sugar glaze(recipe below) and sprinkle generously with nuts.  Cut on the diagonal for a fancier presentation.  Serves 10-12.

Glaze:  1 1/2 cups icing sugar, 2 T butter or marg. softened, 1 1/2 tsp. vanilla and 1 to 2 T warm water--mix until smooth and of spreading consistency.

Note: you can also make individual Danish Puffs, just pat dough in 3" circles etc.   Should cook a little faster so decrease cooking time.  

Healthiest Cookies Ever

These are super yummy and super healthy!  --makes about a dozen but can be doubled--from Detoxinista .com  Cookies made with 100% whole food ingredients for a healthy treat!

Ingredients
1 1/2 cups raw walnut halves
1 cup medjool dates, pitted (about 12)
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
1 egg or 1 flax egg(1 T ground flax or chia seeds + 3 T water)
1/2 cup dark chocolate chips (optional..but really?)

Intructions
 1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat.  In the bowl of a food prcessor fitted with an "S" blad, process the dates and walnuts together until a crumbly texture is formed.  Add in the salt, baking soda, vanilla and flax egg(or egg) and process again until the batter is relatively smooth.  Add in the chocolate chips and briefly pulse, just to combine.
2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough.  (Tip: Wet your hands with water to prevent sticking:) Bake at 350F for 12 minutes, or until the edges are slightly golden.  Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life.  These cookies should last a week in the fridge, and a month ormoe in the freezer.

Notes:  Should also be able to use pecans or almonds as well.
-If you don't have dates, raisins can be substituted in most cases but the flavor will be a little different
-optional add-ins are raisins, shredded coconut, chopped nuts.

Salsa Chowder

Small batch--serves 2 but can easily be doubled etc.

1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 tsp. butter or margarine
1 cup frozen whole kernel corn
1 cup chicken broth
1/2 cup chunky salsa

In microwave casserole dish, combine the onion, pepper, and butter.  Cover and microwave on high until onion is translucent, about 2 minutes.  Add remaining ingredients and stir to combine.  Microwave on medium approximately 4 minutes, stirring every 2 minutes, until heated through.

Serve with tortilla chips and a salad:)

I cook this on the stovetop--same procedure!  Quick,  nutritious and yummy!