EGGNOG BLOSSOMS
The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
- Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
- Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
EGG BLOSSOMS
From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place one sheet of phyllo dough on a work surface; brush with butter. Top with a another sheet of phyllo; brush with butter. Cut into six 4-1/2-in. squares. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo and butter., Stack three squares of layered phyllo in each of four greased muffin cups, rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese into each cup. Top with one egg. Sprinkle with green onion, salt and pepper. Place on a baking sheet. Bake at 350° for 25-30 minutes or until eggs are completely set and pastry is golden brown., Meanwhile, in a saucepan, combine the salsa ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.
Nutrition Facts : Calories 198 calories, Fat 11g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 771mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
BEAUTIFUL EGG BLOSSOMS
This is the most beautiful presentation. Tastes good, too. They would be nice for a baby or wedding shower or a "ladies" lunch. Can't see good old boys eatin' a whole lot of these, lol. This is for 4 blossoms, but you can double and triple the recipe.
Provided by pamela t.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease or spray cooking spray on muffin tin (4 muffins).
- Place one sheet of phyllo dough on work surface.
- Brush with butter and top with another sheet of phyllo.
- Brush again with butter.
- Repeat a third time.
- Cut into 4 squares (about 4 1/2 inches each).
- Keep the remaining phyllo sheets wrapped, so that they don't dry out
- Place each sqaure into one muffin cup.
- Using your fingers, make each square of dough into a "blossom" by crimping the edges together. In other words, you are making a dough square fit into a round muffin cup.
- Sprinkle 1 t cheese into each dough cup.
- Top with one egg (of course, you crack the egg and add the raw egg, trying not to break the yolk).
- Sprinkle each egg with salt, pepper, and green onions.
- Bake at 350 until pastry is golden (about 25-30 minutes).
- Top with salsa.
Nutrition Facts : Calories 198, Fat 12.4, SaturatedFat 5.8, Cholesterol 228.2, Sodium 571.8, Carbohydrate 12.7, Fiber 0.9, Sugar 1.5, Protein 8.9
EGG BLOSSOMS
From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Place one sheet of phyllo dough on a work surface; brush with butter. Top with a another sheet of phyllo; brush with butter. Cut into six 4-1/2-in. squares. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo and butter.
- Stack three squares of layered phyllo in each of four greased muffin cups, rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese into each cup. Top with one egg. Sprinkle with green onion, salt an pepper. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until eggs are completely set and pastry is golden brown.
- Meanwhile, combine the salsa ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 17.5 g, Cholesterol 203.1 mg, Fat 12.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 5.8 g, Sodium 760.4 mg, Sugar 5.3 g
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