Savannah Bow Ties Paula Deen Recipe 435

SAVANNAH BOW TIES {PAULA DEEN} RECIPE - (4.3/5)

SAVANNAH BOW TIES {paula deen} Recipe - (4.3/5) image

Provided by grinder

Number Of Ingredients 8

Ingredients

Bow ties:
1 sheet frozen puff pastry
1/2 cup almond paste {156g}
1 egg yolk, white reserved
1/4 cup packed brown sugar {2oz}
2 teaspoons milk
1 egg white
Sugar, for sprinkling

Steps:

Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14" square. Cut square in half with a fluted pastry wheel. Preheat oven to 400°F. FOR FILLING: Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-speed until well mixed. Spread filling over 1 pastry half*. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1" wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2" apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar {coarse sugar if available} Bake 14-15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce. *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.

SAVANNAH CHEESECAKE COOKIES (PAULA DEEN)

Savannah Cheesecake Cookies (Paula Deen) image

Make and share this Savannah Cheesecake Cookies (Paula Deen) recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories Bar Cookie

Time 50m

Yield 12-16 Bars, 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup pecans, chopped
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla or 1 teaspoon almond extract
fresh berries, and
mint leaf, for garnish

Steps:

Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan.
Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
Bake for 20 minutes.
Cool completely.
Cut into squares before serving.
Decorate tops with berries and mint leaves.

Nutrition Facts : Calories 401.6, Fat 28.7, SaturatedFat 14.1, Cholesterol 114.8, Sodium 185.9, Carbohydrate 31.5, Fiber 1.1, Sugar 21.7, Protein 6.4

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)

Hot Savannah Chicken Salad Casserole (Paula Deen) image

This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Recipe #278160 for the soup.

Provided by SweetsLady

Categories One Dish Meal

Time 50m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise (I use low fat)
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds (I omit this)
4 cups cooked chicken, cubed (I sometimes use leftover chicken or turkey)
2 cups celery, diced (I omit this and use a little celery seed instead)
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced
1 -2 cup sharp cheddar cheese, shredded (This is my addition)

Steps:

Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
Place half of the remaining potato chips in the casserole spreading them evenly.
Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
Bake at 350 degrees for 30-40 minutes, or until heated through.
Enjoy!

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Directions Step 1 Beat 1/2 cup almond paste, egg yolk, brown sugar, and milk at medium speed with an electric mixer until well combined. (Mixture will be very stiff.) Set aside. Step 2 Unfold …
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Beat 1/2 cup almond paste, egg yolk, brown sugar, and milk at medium speed with an electric mixer until well combined. (Mixture will be very stiff.) Set aside.
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