Sweet Grit Triangles Recipes

DELICIOUS DESSERT GRITS

Steps:

• Mix grits, salt, and water in bowl and cook in microwave on high for 2.5-3 minutes, until nice and thick. Stir occasionally.
• Stir in butter and brown sugar, add more or less to taste. (can also add some milk to thin them out a little and make creamier if you prefer, which also helps cool them down).
• Enjoy!

SWEET, CREAMY BREAKFAST GRITS

Steps:

• Add the water, milk, grits, and salt to a saucepan.
• Bring mixture to a boil, over medium heat, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Stir in the butter
• Serve warm with honey and topped with fruit.

CHEESY TRIANGLES

Steps:

• To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.
• Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
• Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

PHYLLO PASTRY TRIANGLES

Steps:

• Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.

MATADOR TRIANGLES

Steps:

• Spray an 8 by 8-inch baking pan with nonstick cooking spray.
• In a heavy saucepan over medium heat combine the milk with the orange zest. Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.
• In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading). Temper the egg mixture by slowly whisking in about 1 cup of the hot milk. While whisking slowly pour the egg mixture into the pan with the remaining milk. Put the saucepan over medium-low heat and bring to a boil, stirring constantly. When the custard is very thick, about 10 minutes, pour it into the prepared baking pan. Cool in refrigerator for about 3 hours until firm.
• Remove custard from pan by inverting the baking pan onto a cutting board. Cut the custard into 4 equal squares. Cut each square diagonally to make 4 triangles per square.
• Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.
• Beat the egg white with 2 tablespoons water in a shallow pie plate. In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar. Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute. Drain on a paper lined sheet pan. Transfer to a serving dish and serve with the strawberry sauce.
• Strawberry Sauce:
• In a blender puree the strawberries with the sugar until smooth. Pour into a small serving bowl.

CHOCOLATE-FILLED FILO TRIANGLES

Steps:

• Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
• In a food processor, finely grind the remaining chocolate with the sugar.
• Lay 8 sheets of filo out on top of each other.
• Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
• Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
• With the remaining sheets, make 4 more chocolate-filled triangles.
• Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

CREAMY SWEET BREAKFAST GRITS

Steps:

• Add the milk, grits, honey, and salt to a saucepan.
• Over medium heat, bring mixture to a boil, stirring frequently.
• Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
• Serve warm, topped with fruit.