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Recipe for family meals :

Butter Bright Pastries
 

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home - click here for website. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"

"This is one I always make at Christmas time for Christmas breakfast".

Ingredients

2 packages active dry yeast
1/4 C. warm water (110 to 115 degrees)
1/3 C. sugar
1/8 t. salt
1 C. cold milk
4 - 4 1/2 C. flour
2 eggs
1 C. butter

Method

Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and milk. Beat in 2 cups of the flour; add eggs, beat well. Stir in enough flour to make a soft dough. Cover and refrigerate for 15 minutes.

On a lightly floured surface, roll out dough into an 18 x 15 rectangle. Cut 1/3 C. butter into small pieces. Dot surface of dough with butter, leaving a 1 inch margin. Fold 18 inch side into thirds and then fold 15 inch side into thirds. Wrap in floured aluminum foil and chill for 15 minutes. Repeat rolling and folding procedure twice, using remaining butter. Chill 15 minutes each time.

Divide dough into fourths. Roll and cut into desired shapes. Let rise until doubled. Bake at 400ºF. for 8 minutes or until golden. Cool

Glaze with an icing made of 1 cup confectionary sugar, 2 tablespoons milk, 2 tablespoons butter and 1/2 teaspoon vanilla. Fill with assorted jams and jellies.

To Shape:

  • Whirls - Cut into 8 x 1 x 1/4 strips. Roll back and forth to form evenly shaped sticks. Place 1 end in the center and wind dough pinwheel fashion. Tuck loose end under.
  • "S" Shapes - Cut into 8 x 1 x 1/4 strips. Roll back and forth to form evenly shaped sticks. Shape into an "S" with sides of stick touching.
  • Twists - Cut into 8 x 1 x 1/4 strips. Roll to evenly form sticks. Fold in half, cross ends over each other to form twists.

Note:
This is a really easy form of Danish pastry and with all the taste. They are delicious!

Makes 24

 
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