SAVANNAH BOW TIES {PAULA DEEN} RECIPE - (4.3/5)
Provided by grinder
Number Of Ingredients 8
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.
BOW TIES WITH SAUSAGE, TOMATOES AND CREAM
A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 50.9 g, Cholesterol 111.3 mg, Fat 42.1 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 19.6 g, Sodium 1088.4 mg, Sugar 6.5 g
CHOCOLATE DIPPING SAUCE FOR SAVANNAH BOW TIE COOKIES
Steps:
- In saucepan stir together sugar, cornstarch and salt. Over medium heat add crumbled candy bars one at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate melts. Temper egg yolk with 1/2 cup of hot chocolate sauce. Then add the egg yolk mixture back into the pot and cook. Stir until mixture comes to a boil. Remove from heat, add vanilla. Pour into serving bowl. **Any leftover can be poured into custard cups, refrigerated and served as a pudding.
SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE
This is oh so goeey and yummy! It is easy to make and no one will ever suspect that you didn't slave all day. This is courtesy of Paula Deen, Television Food Network, 2003.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350°F.
- Cream the brown sugar with the shortening in an electric mixer.
- Add the buttermilk and vanilla then the melted chocolate.
- With the mixer running, add eggs, 1 at a time.
- Sift the flour with baking soda, and salt.
- Add the dry ingredients to the sugar mixture and beat for 2 minutes.
- Butter and flour a 13x9x2-inch rectangular cake pan.
- Pour the batter into prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes.
- Allow the cake to cool for 10 minutes the turn it out onto a rack to finish cooling.
- Sauce:.
- Melt the German chocolate with the butter in a saucepan over very low heat.
- Stir in the powdered sugar, alternating with the evaporated milk and blending well.
- Stirring constantly, brin the mixture to a simmer over medium heat.
- Simmer until the sauce becomes thick and creamy, about 8 minutes.
- Stir in the vanilla.
- Serve slices of cake topped with warm fudge sauce.
- Grab a cold glass of milk and enjoy!
SAVANNAH BOW TIES WITH CHOCOLATE SAUCE
Steps:
- Preheat oven to 400 Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut square in 1/2 inch with fluted pastry wheel. FILLING: Crumble almond paste in bowl. Add egg yolk, brown sugar and milk. Beat until well mixed. Spread filling over 1 pastry half. Almond Filling will be very stiff. Drop dollop uniformly over pastry. Spray wax paper w/non-stick spray. Use sheets to press filling over dough. Place remaining pastry half on top. Using fluted wheel - cut dough crosswise into 14-one inch wide strips. Cut each strip in half. Twist each strip twice. Place cookies 2 inches apart on cookie sheet lined with parchment. Brush twist with slightly beaten egg, sprinkle with sugar. Bake 12-15 minutes until golden. Transfer to wire rack to cool.
BAKED BABKA FRENCH TOAST STICKS WITH CHOCOLATE DIPPING SAUCE
Although delicious, making a loaf of chocolaty Eastern European babka is quite an undertaking. For those of us who are time-challenged, here's a quick and easy substitute that will have everybody asking for more. Sprinkle with confectioners' sugar if desired.
Provided by lutzflcat
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
- Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
- Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
- Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
- Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 40.6 g, Cholesterol 52.1 mg, Fat 9.8 g, Fiber 2.5 g, Protein 10 g, SaturatedFat 2 g, Sodium 280.6 mg, Sugar 22.8 g
SAVANNAH BOW TIES WITH CHOCOLATE DIPPING SAUCE
I just saw this on Paula Deen and can't wait to make it! (Might have to get the ingredients the next grocery trip..hehehe) They looked delicious. NOTE: Any of the leftover chocolate sauce can be put into custard cups, refrigerated and served as pudding!
Provided by SkinnyMinnie
Categories Dessert
Time 15m
Yield 28 cookies
Number Of Ingredients 14
Steps:
- Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
- Roll into a 14" square.
- Cut square in half, use a fluted pastry wheel if you have one.
- Preheat the oven to 400ºF.
- Crumble almond paste in a small mixing bowl.
- Add egg yolk, brown sugar, and milk; beat with an electric mixer on medium speed until well mixed.
- Spread filling over 1 puff pastry half. (Filling will be very stiff. To make spreading easier, drop dollops of filling uniformly over pastry. Spray a piece of waxed paper with non-stick spray. Press almond paste evenly over entire pastry. Spray paper as often as needed to prevent sticking).
- Place remaining pastry half on top of filling.
- Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
- Twist each piece twice, to form like a bow tie.
- Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
- Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
- Bake for 12-15 minute or until golden brown.
- Transfer to wire racks to cool. Serve with Dipping Sauce.
- DIPPING SAUCE:.
- In a saucepan stir together sugar, cornstarch and salt.
- Crumble candy bars in 1 at a time.
- Gradually stir in cream, and cook over medium heat until chocolate is melted.
- Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.
- Remove from heat.
- Stir in vanilla and pour into a serving bowl.
Nutrition Facts : Calories 209.6, Fat 13.8, SaturatedFat 6.3, Cholesterol 38.9, Sodium 60.1, Carbohydrate 19.7, Fiber 0.6, Sugar 13.6, Protein 2.4
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