Savannah Bow Ties Paula Deen Recipe 435

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

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)

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.

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)

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!