December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Barbecue Baked Beans

recipe from "This Gal Cooks"     

I saw this recipe on This Gal Cooks blog, a few days  ago and couldn't wait to try it. 

These are now a Nelsen Family Favorite...I can't wait to bring them to the next barbecue. 

If you are taking them to a barbecue, you will need to triple the recipe. I probably will only use 16 oz. of bacon.  

 

Ingredients

 8oz of bacon 

1 16oz can of pinto beans, drained and rinsed

1 15.8oz can of northern beans, drained and rinsed

1 large onion, chopped

1/2 C brown sugar

2 1/2 tbsp molasses

1/2 C ketchup

3/4 tsp ground mustard

1/4 tsp cayenne pepper

1 tsp liquid smoke

2 tsp apple cider vinegar

2 tsp garlic powder

1 tbsp Worcestershire sauce

1/2 tsp salt
***Note I didn't have molasses so I used agave nectar. 

Directions

• Cook the bacon in a large pan, then remove the bacon from the pan and set aside, leaving the bacon grease in the pan.
• Cook the onion in the pan of bacon grease and cook until tender.
• In a mixing bowl, combine the: molasses, cayenne pepper, ketchup, ground mustard, sugar, salt, liquid smoke. Mix in with the onion and bacon grease. Add the beans and mix well.
• Pour the beans into a baking dish and place the cooked bacon on top. Bake on 350 for 30 minutes.