Posted in Baking, breakfast, Brunch, Desserts, Food

Puff Pastry Cups with Cherry Crumble

Cleaning out my freezer proved to be a positive experience this morning. In the far left corner of my freezer compartment, I found a box of puff pastry cups that I had purchased several weeks ago and completely forgot about them (as they slowly made their way to the back of the freezer). I’m sure many can relate to this. As we pack our freezers and pantries with new items, other items are slowly shuffled “out of sight, out of mind”. I’m thrilled that I was able to quickly assemble this easy recipe for a Sunday dessert. Use any fruit flavored filling for this delicious treat.

Puff Pastry Shells with Cherry Crumble

1 package (6) Puff Pastry Cups, prepared according to package directions

1/3 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter, melted

1 can (21 ounces) cherry pie filling or your favorite flavor

Puff Pastry Cups with Cherry Crumble

Cool pastry shells on the baking sheet for 5 minutes. Remove center tops. Do not turn off oven. Keep temperature at 400 degrees. In a small bowl, stir the flour, sugar, cinnamon and butter until crumbs form. Sprinkle evenly over pie filling within each pastry. Bake for 5-7 minutes or until the crumb mixture is golden brown and filling begins to bubble. Remove from oven and let the pastries cool for 10 minutes. Return tops to the pastry. Sprinkle with powder sugar when completely cooled, if desired.

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Posted in Food, Soup

Spicy Butternut Squash Soup

This past week we took the opportunity to leave the bitter cold of the Midwest to fly down to our favorite vacation spot. As Disney Vacation Club Members, we frequently visit the land of Mickey and Minnie to enjoy the warm southern breezes and bright Orlando sunshine. Our visit is most relaxing as we love to grab a cold drink and visit the pool, hang out on the deck while reading the latest novel, use the boat system to travel to various hotels and marvel as we view the beautiful flowers and unique shrubbery. We try to avoid the hustle and bustle of the theme parks. “Been there, done that…” is my motto. As our children were growing up, we always made a few trips to the parks. These days, I’d much rather sit back and relax.

The DVC homes are spacious and bright. They have all of the amenities of home. Most nights, I cook in our beautiful villa, other nights we take a short ride to a neighboring hotel to enjoy a meal or dinner show. This year we enjoyed the Ohana dinner show at the Polynesian Hotel. Another evening was spent sharing a meal at Artist Point in the Wilderness Lodge. One of the appetizers served during the “storybook” dinner at Artist Point was a mini vessel of winter squash bisque. The garnish; a “lollipop” marshmallow stick. What a delightful treat. We had a fun night celebrating with Snow White, Dopey, Grumpy, and the Wicked Queen.

Arriving home, the Chicago winds were incredibly cold and the icy rain was pouring from the heavens. Running from the courtesy bus to our car in the economy parking lot, The rain had soaked through my clothing and I was, once again, freezing. I really wanted to turn around and jump back on the flight to return to the warmth of Orlando. I decided then and there that I would make a trip to the grocery store and purchase ingredients to make a big pot of Spicy Butternut Squash Soup to warm our bones and remind us of our last evening in Disney World.

This recipe is certainly not the same as Disney’s version, but it is a favorite. I add lots of ground black pepper to balance the sweetness of the maple syrup and brown sugar. Garnish with pine nuts, walnuts, maple syrup, or pumpkin seeds.

Spicy Butternut Squash Soup

2 large butternut squash (seeded and roasted)

2 tablespoons olive oil

¾ cup chopped shallot (about 2 medium shallot bulbs)

1 tablespoon salt

6 garlic cloves, minced

2 teaspoons maple syrup

1 tablespoon brown sugar

¾ – 1 teaspoon crushed red pepper flakes

¼ teaspoon ground nutmeg

Lots of ground black pepper, to taste

4- 5 cups chicken broth (or water mixed with chicken base)

½ – ¾ cups half & half

In a large soup pot, heat 2 tablespoons olive oil over medium heat until. Add the chopped shallot; stir and cook until the shallot has softened and begins to turn golden in color. Add garlic; stir and cook until fragrant, about 1 minute. Add butternut squash, maple syrup, brown sugar, nutmeg, crushed red pepper flakes, salt and pepper. Pour in chicken broth. Bring to a boil and turn down heat to simmer for 10-15 minutes. Turn off the heat. Cool slightly before using an immersion blender to cream the soup. Stir in half & half and serve immediately.