Piggy Puffs Recipes

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
• Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
• Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

Steps:

• 1. Preheat oven to 250 degrees F. Arrange rack so that the metal bowl will be centered in the oven and not too close to the bottom or the top of the oven. Spray the large oven-safe metal bowl with nonstick cooking spray and empty the cheese puffs into it.
• 2. Cover a very large work surface with waxed paper (like the kitchen table) and make sure the seams are taped down. You will spread the cheese puffs on this waxed paper to let them cool.
• 3. In a heavy saucepan, mix sugar, margarine and corn syrup. Bring to a boil and keep boiling for five minutes, stirring constantly.
• 4. Remove pan from heat and mix in baking soda. Mixture will turn white and become slightly foamy and rapidly start rising as you stir.
• 5. Immediately pour syrup mixture over cheese puffs and toss VERY thoroughly to coat all the puffs evenly; BE VERY CAREFUL THE SYRUP IS VERY HOT!
• 6. Leave the coated puffs in the metal bowl and place the entire bowl in the oven.
• 7. Bake for one hour, stirring every 15 minutes.
• 8. Spread baked puffs onto waxed paper, separating as much as possible with a spatula or spoon (BE VERY CAREFUL THE SYRUP MIXTURE IS VERY HOT). Allow them to cool completely on the waxed paper before storing in Ziploc® or other covered containers.
• 9. NOTE: 1. Always make one batch at a time. I attempted a double batch and it didn't go very well.
• 10. 2. I use Snyder® brand cheese puffs from BJ's® or Sam's club® which are bigger bags than the grocery store bags (the bigger bags weigh in at 18 oz.) so I had to make more syrup than a single recipe calls for.
• 11. If you use the bigger bag (18 to 19 oz.) from the "club" stores; increase the syrup for one big bag of puffs as follows. 2 ½ cups light brown sugar 2 ½ sticks MARGARINE ¾ cups light corn syrup ¾ tsp. baking soda Follow the directions as above except increase the baking time to 1hr and 15 minutes stirring every 15 minutes. Follow the directions as above for cooling
• 12. YES! I make a double batch of the 18oz bags of cheese puffs and they still don't last!!

Steps:

• Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
• Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Steps:

• Preheat oven to 425°F (220˚C).
• Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
• Place a hot dog on the cheddar, then roll it up.
• Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
• Bake for 15 minutes, until golden brown and flaky.
• Enjoy!

Steps:

• Make the pastry: Cut each stick of frozen butter into four pieces and grate using a shredding disc in a food processor. Change to the regular blade. Add the 1 1/2 cups flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse until the dough comes together. (This can also be done by hand, using a box grater to shred the butter, working the flour into it with your fingertips or a fork, then mixing in the sour cream.)
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a zipper-top sandwich bag, press out any air, seal the bag and use a rolling pin to roll the dough until it fills the bag, forming a square. Refrigerate two hours or overnight.
• Make the pigs in a blanket: Heat a 10-inch skillet, preferably cast-iron, on medium. If your cocktail franks came in a plastic package, pat them dry on paper towels. Place the franks in the pan and cook, turning, frequently, until they're lightly browned, 6 to 8 minutes. Remove from the pan and drain on paper towels. Let cool to room temperature.
• Remove dough from sandwich bags by cutting the bags and peeling them off. Roll each square of dough on a lightly floured board into a 9-by-12-inch rectangle that is about 1/8-inch thick. Cut each into four 9-by-3-inch strips, then cut each strip crosswise into six 1 1/2-inch sections. You should have 48 rectangles that are each 1 1/2 by 3 inches.
• Heat oven to 350 degrees. Line a baking sheet with foil.
• Place a cocktail frank on each piece of dough, across the rectangle so the longer side can be wrapped around the frank. Roll the dough around the frank, moisten the edge with water and press closed. Place each wrapped frank seam side down on the baking sheet.
• Bake until golden, about 25 minutes. Serve at once or let cool and refrigerate or freeze, then let come to room temperature and warm at 250 degrees for 15 minutes. Serve with mustard alongside for dipping.

Steps:

• Preheat the oven to 425°F, roll out the pastry to ¼-inch thickness and divide into 8 squares.
• Melt the butter in a saucepan, add the bacon and fry gently until it is lightly coloured, and then add the flour and cook for 1 minute, stirring.
• Gradually add the milk little by little, stirring all the time, until the mixture boils and thickens.
• Cook for 1 minute and then add the pepper and nutmeg.
• Place a spoonful of this mixture on the pastry squares, dampen the edges with a little beaten egg and fold over to form triangles.
• Press the edges well together and knock up the edges with the back of a knife.
• Put the parcels on a lightly greased baking sheet, brush the top of each with a little beaten egg and bake for 15-20 minutes until golden brown and risen.
• Transfer to a wire rack and leave to cool.