'What's For Breakfast' Recipe Thread

[SusanToo]

This recipe comes from the Gooseberry Patch "Breakfast & Brunch Recipes" cookbook:

Asparagus & Tomato Quiche

1/2 c.onion, chopped
2 c. asparagus, chopped
1 T. butter
1 T. all-purpose flour
1/2 c. shredded Swiss cheese
1 tomato, chopped


9-inch pie crust, baked
6 eggs
1 c. half-and-half
1/2 t. dried basil
1/2 t. salt
1/8 t. pepper

In a large skillet over medium heat, sauté onion and asparagus in butter until tender, about 5 minutes. Sprinkle with flour; stir in cheese and tomato. Pour into pie crust and set aside. Whisk together remaining ingredients until well blended; pour evenly over top. Bake at 375 degrees for 30 to 35 minutes. Let stand 5 minutes; cut into wedges. Serves 6 to 8.

 

[piratesmate]

When my kids were little I did a lot of freezing fruits & veggies during the summer. I've gotten away from it now, but I still miss having fruit in the freezer to make a batch of fruit sauce for pancakes - to make them special. Our favorites were peach, strawberry & raspberry - but any fruit will do.

Fruit Pancake Syrup

1/2 c sugar
3 Tbl cornstarch
2 c water
2 c fruit, fresh or frozen

Bring sugar, cornstarch & water to boil, stirring constantly. Add fruit & simmer until tender.

- - - - -

There's no actual recipe for this one. I just threw things together, but the end result was to quote my kids "OMG! This is incredible!" Amounts are estimates, but pretty close I think.

French Toast Sandwiches
Yield: 5 or 6 sandwiches

2 eggs (I used extra large)
1 tsp vanilla
1/2 tsp orange zest
1/2 tsp cinnamon
1/2 c milk
cream cheese (low fat, Neufchatel, version works too)
raspberry jam (or other flavor)
oil (I only spray the pan)

Whisk together the eggs, vanilla, orange zest & cinnamon, the stir in the milk. Spread a thin layer (or thick if you prefer ) of cream cheese on 2 slices of bread. Spread jam over one side & put together to make a sandwich. Briefly soak each side of the sandwich in the egg mixture & place in a hot pan. Flip when first side is golden brown. Serve with or without syrup or powdered sugar.

 

[mtblujeans]

French Toast Casserole

Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.

Ingredients:

Casserole

1 loaf (16-ounce) supermarket French or Italian bread , sliced 1/2" thick
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Topping

12 tablespoons unsalted butter (1 1/2 sticks), softened
1 1/3 cups packed light brown sugar
3 tablespoons corn syrup
5 ounces pecans , chopped (1 1/2 cups)

1. For the casserole: Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Arrange the bread in a single layer on two baking sheets. Bake until dry and lightly golden, about 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Allow the bread to cool.
2. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Layer the baked bread tightly in the prepared dish (you should have two layers). Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic wrap and refrigerate for 8 to 24 hours.

3. For the topping: When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.
4. To assemble and bake: Remove the casserole from the refrigerator and unwrap. Spoon the topping over the casserole, then spread it in an even layer. Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.

 

[THEDISFANS]

Eggs In The Basket

For each serving

Take a slice of bread and with a biscuit cutter cut out the center of the bread

carefully butter both sides of the bread (as if you were going to make a grilled cheese) also butter the cut out

heat a skillet over med heat

place a slice of bread in skillet as soon as you do this crack an egg in the hole. cook untill the egg starts to set up and flip and cook other side .cook the cut out at the same time.

our god-daughter loves these with syrup on them



last year on our trip to WDW I made these for the whole group using a large electric griddle. everyone loved them.

 

[mtblujeans]

Creamy Orange Scones

With their bright orange topping of marmalade, and creamy interior accented by both orange zest and vanilla, these scones are reminiscent of one of our favorite summertime taste treats: vanilla ice cream with orange sherbet. Unlike most scones, these require no rolling or shaping; simply dollop batter into a cake pan, top with marmalade and sparkling sugar, bake, and cut into wedges.

3 cups (12 3/4 ounces) Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce) buttermilk powder

Topping
2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)

Preheat the oven to 400°F. Lightly grease a 9" round cake pan.

In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and grated rind.

Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well combined with the flour; a few lumps remaining are OK.

Whisk together the egg, vanilla, almond extract and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.

Spread the scone batter in the prepared pan. Spread the marmalade atop the scone batter, gently pushing it down with a fork. Sprinkle with the sugar.

Bake the scones in a preheated 400°F oven for 30 minutes, or till the edges are golden brown and a cake tester inserted into the center of one comes out without crumbs clinging to it. Remove the pan from the oven, and after 5 minutes, turn the scones out onto a rack, jam side up. While they’re still warm, cut each round into 12 wedge-shaped scones. Serve with additional marmalade and Devon cream, if desired.

Yield: 12 scones.

Apricot Cream Cheese Scones

3 1/4 cups (13 3/4 ounces) Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8-ounce package cream cheese (cold)
1/2 cup (1 stick, 4 ounces) cold butter
1 cup (4 1/2 ounces) diced or slivered apricots
1 large egg
2 teaspoons vanilla
1/4 cup (2 ounces) milk
Sparkling white sugar, for topping

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.

Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get. Remember: an iron fist in a velvet glove does the trick!

Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.

Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.

Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Yield: about 18 medium-sized scones.

 

[cryssi]

I have to say that those betty crocker buttermilk pancakes are really good...I made them awhile ago and they were WAY better than bisquick...

 

[lucas]

CRANBERRY COFFEE CAKE

3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ sticks butter
1 ½ cups sugar
3 large eggs
8 oz sour cream
1 ½ tsp almond extract
1 can whole berry cranberry sauce
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a ten-inch tube pan (or bundt pan).

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In large mixing bowl cream the butter and sugar. Add eggs one at a time. Alternately add the sour cream and flour mixture. Mix in the almond extract. Place ½ of the batter in tube pan. Spread with ½ of the can of whole berry cranberry sauce. Cover sauce with remaining batter. Spread with the remaining cranberry sauce and sprinkle top with chopped walnuts.

Bake 60 minutes in the lower third of the oven. Remove from oven and let stand on wire rack for 10 minutes to cool. Invert onto plate to remove from pan and once again so walnuts are on top.

When cool, cake make be drizzled with icing.

 

[mtblujeans]

Gooseberry offers this Holiday Morning French Toast recipe from one of their cookbooks:

1 c. brown sugar, packed
1/2 c. butter, melted
1 T. cinnamon, divided
3 to 4 Granny Smith apples, cored, peeled and thinly sliced
1/2 c. raisins
1 loaf French or Italian bread, sliced 1-inch thick
8 to 9 eggs
2 c. milk
1 T. vanilla extract

Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased deep 13"x9" baking pan. Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking pan. Arrange slices of bread on top; set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, soaking bread completely. Cover and refrigerate for 4 to 24 hours. Cover with aluminum foil; bake for 40 minutes ata 375 degrees. Uncover and bake for an additional 5 minutes. Let stand for 5 minutes. Serve warm. Makes 12 servings.

 

[mtblujeans]

From Bread World.com, Think Pink Breakfast Bread:

Dough:

1-1/4 cup warm milk (100° to 110°F)

2 tablespoons sugar

1/2 teaspoon salt

1 egg

1 tablespoon butter, softened

1 envelope Fleischmann’s® Active Dry Yeast

3-1/2 to 4 cups flour

Filling:

1 cup roughly chopped dried cranberries, apricots, golden raisins or other fruit

2 tablespoons amaretto liqueur

2 tablespoons butter, softened

1/2 cup sugar

1/2 cup almond slices

Icing:

2 ounces cream cheese, softened

1 tablespoon butter, softened

1/2 cup powdered sugar

1 tablespoon amaretto liquor

1 to 2 drops red food coloring (optional)

1/4 cup sliced almonds

Directions:

Pour warm milk into large mixing bowl. Add sugar, salt, egg, butter and yeast; mix well. Let rest 5 minutes. Mix in flour 1 cup at a time, forming a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease surface. Cover and let rise about 40 minutes, until double in size.

While dough is rising, combine dried fruit with amaretto. Allow to soak while dough rises.

After dough has risen, punch down and roll into a 12x18-inch rectangle. Spread with 2 tablespoons butter, sprinkle with 1/2 cup sugar and top with 1/2 cup almonds and amaretto soaked fruit. Roll up jelly roll fashion. Place on greased baking sheet; curve the loaf to form a crescent shape. Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for 34 to 45 minutes until browned. Remove to rack and cool at least 15 minutes.

Beat cream cheese, butter, powdered sugar, amaretto and red food coloring (if desired) until well blended. Drizzle over bread and sprinkle 1/4 cup almonds on top.

 

[mtblujeans]

King Arthur Flour offers a recipe for (homemade) Tasty Toaster Tarts:

Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts from the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan. Yield: 9 tarts.

Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

 

[mtblujeans]

I just got an email from Disney with a .pdf recipe for Tonga Toast, from Kona Cafe, that you can save and/or print out.

 

[mtblujeans]

Oatmeal Muffins

Oatmeal muffins are a real back-to-basics treat. The taste of these will probably bring you back to your childhood, when a bowl of steaming oatmeal on the table was a wintertime constant. Don't expect a big blast of flavor from these; they're designed to be mild, a comfortable complement to the more assertively spiced soup they accompany.

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup dark brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/3 cup vegetable oil or softened butter
2 eggs
1 teaspoon vanilla
cinnamon-sugar for topping (optional)

Preheat your oven to 400°F. Lightly grease a standard muffin pan; or line the pan with papers, and grease the papers.

In a large bowl, stir together flour, oats, sugar, salt and baking powder. In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.

Gently stir wet ingredients into dry ingredients, mixing only enough to blend. Spoon batter into 12 muffin cups. Sprinkle with cinnamon-sugar, if desired.

Bake muffins for 20 minutes, or until golden brown. Remove muffins from pan and cool completely on wiare rack. Yield: 12 muffins.

I am thinking of adding dried cranberries....YUM!

 

[ButterflyJen]

Ham and Tater Tot Casserole

1 lb. frozen tater tots
1/2 lb. diced ham
1/2 C chopped onion
1/2 green pepper
3/4 C cheese
6 eggs
1/2 C milk

In crockpot (sprayed with cooking spray) layer tater tots, ham, onion, green pepper, and cheese. Repeat this 2 times, ending with cheese. In a bowl beat the eggs/milk (add salt/pepper to taste) and pour over mixture. Cover and cook on low for 10-12 hours. (Overnight works perfectly!)

Notes: we don't like onions or peppers so I omit those and use a can of mushrooms instead.

 

[ButterflyJen]

Gorilla Bread - it's like monkey bread but sooooo much better!!

1/2 C granulated sugar
3 tsp cinnamon
1/2 C (1 stick) butter
1 C packed brown sugar
1 8-oz package cream cheese
1 (12 oz) cans refrigerated biscuits (10 count)
1-1/2 C coarsely chopped walnuts

Preheat oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place 1/2 of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter sugar mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

 

[mtblujeans]

Gorilla Bread - it's like monkey bread but sooooo much better!!

1/2 C granulated sugar
3 tsp cinnamon
1/2 C (1 stick) butter
1 C packed brown sugar
1 8-oz package cream cheese
1 (12 oz) cans refrigerated biscuits (10 count)
1-1/2 C coarsely chopped walnuts

Preheat oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place 1/2 of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter sugar mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

I don't know how I missed this when you first posted it but it sounds really good!

 

[mtblujeans]

Cappuccino Cinnamon Rolls (from Taste of Home)

Prep: 45 mins + rising Bake: 25 mins. Yield: 1 dozen

1 pkg. (1/4 oz) active dry yeast
1 cup warm water (110º to 115º)
¾ cup warm milk (110º to 115º)
½ cup buttermilk
3 Tbsp. sugar
2 Tbsp. butter, softened
1 ¼ tsp. Salt
5 ½ cups to 6 cups all purpose flour

Filling:

¼ cup butter, melted
1 cup packed brown sugar
4 tsp. Instant coffee granuales
2 tsp. ground cinnamon

Icing:

1 Tbsp. butter, softened
1 to 2 Tbsp. milk
2 tsp. cappuccino mix
1 ½ cups confectioners’ sugar
½ tsp. vanilla extract

In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a floured surface. Roll into an 18-in. X 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules, and cinnamon; sprinkle over dough to within ½ inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. X 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 350º for 22 – 28 minutes or until golden brown. Place pan on a wire rack. In small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.

 

[retiredkid]

Gorilla Bread - it's like monkey bread but sooooo much better!!

1/2 C granulated sugar
3 tsp cinnamon
1/2 C (1 stick) butter
1 C packed brown sugar
1 8-oz package cream cheese
1 (12 oz) cans refrigerated biscuits (10 count)
1-1/2 C coarsely chopped walnuts

Preheat oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place 1/2 of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter sugar mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

I'm making these on the weekend... they sound so yummy!!
Question, though. we have 10 biscuits and 20 cubes of cheese..... do we cut the biscuits in half first? Maybe this uses 2 cans of biscuits?
I can't wait to try these. thanks for sharing.

 

[mtblujeans]

Homemade Poptarts:

The latest experimental baking project: “Pop-Tarts”. I made two varieties, these filled with homemade strawberry-rhubarb jam, and another with a chocolate crust filled with Nutella (and attempting to mimic store-bought strawberry and chocolate Pop-Tarts, at least visually.)

I don't think I've gotten a crust that I'm happy with yet. Regular Pop-Tart crust is like dry pie crust, and I didn't want to go that route, but I figured that the crust needed to be a bit stronger than pie crust typically is. This time around, I tried an egg, but that doesn't appear to be the right answer, as the crust was too firm instead (albeit still tastier than stock Pop-Tart crust). I think that part of the problem was that I figured the extra fat in the egg would compensate for the extra liquid in the egg, but given the gluten that formed in the resulting dough, I think I figured wrong. The recipe below is as I prepped things last night; next time I'll probably drop the egg but add a little extra liquid and some vegetable shortening to keep a 3 part flour : 2 part fat : 1 part liquid ratio. The amounts here make about 6 pastries per recipe.

After setting up a bunch of shots in the kitchen this morning (and then eating the subject matter), I realized I didn't really get any good shots of the Nutella variety, but I'll include the recipe here for completeness’ sake, along with the recipe for the strawberry-rhubarb jam.

I shot these indoors despite a lot of good light outside, because my original thought was to get a few of them with the toaster in the background, and my mirror-finish toaster would not exactly work well outside. I ended up not liking any of the compositions in the shots I set up that way, unfortunately.

Ingredients

Strawberry-Rhubarb Jam

14 oz. rhubarb, diced
1 lb. 6 oz. strawberries, hulled and diced
1 lb. 4 oz. sugar
juice and zest of 1/2 lemon
3 tbl. balsamic vinegar
pinch salt
few grinds of black pepper

Pop-Tart Crust

8 oz. all-purpose flour
1/8 tsp. salt
1 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
1 oz. ice water
1 oz. chilled vodka

Chocolate Pop-Tart Crust

7.5 oz. all-purpose flour
0.5 oz. dutch-process cocoa powder
1/8 tsp. salt
2 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
2 oz. chilled Frangelico liqueur

Pop-Tart Frosting

1 c. confectioner's sugar
milk

Chocolate Pop-Tart Frosting

1 c. confectioner's sugar
1 tbl. dutch-process cocoa powder
Frangelico

Directions

To make the jam

Combine all of the ingredients in a large pot and allow to sit until a good amount of juice comes out of the berries and soaks the sugar. Mash the berries with a potato masher. Cook over medium-high heat, stirring frequently, until the mixture gels when a small amount is placed on a cold plate (mixture will be measure 220°F on a thermometer). Portion into containers and allow to cool, makes about 3 cups.

To make the Pop-Tart Crust

Combine the dry ingredients in a food processor and pulse to combine. Add the cubes of butter, and give 10-12 one second pulses, to cut the butter in. You should have pieces of butter about the size of small peas. Sprinkle the liquid ingredients over the mixture, and pulse just a few times to distribute. Pour onto plastic wrap, form into a small disc, and refrigerate at least one hour.

To make the Pop-Tarts

Preheat your oven to 325°F.

Roll out your dough very thin (I used some 2mm rolling pin spacers, and even that ended up baking a little thick). Cut into 3"x4.5" rectangles. Spread about 1-2 tbl. of the filling out in the middle of a rectangle, leaving the outer 1/3" or thereabouts clear. Brush an egg wash or some water on the outer border, lay on another rectangle of dough, and press the edges to seal (I used a straightedge to do the pressing). Puncture the top several times with a skewer, and transfer to a parchment- or Silpat-lined baking sheet. Store completed tarts in the refrigerator as you work.

Bake for 25 minutes, until the dough is cooked through and set up but not really browned much on the top. Remove to a cooling rack.

To frost the Pop-Tarts

Add just enough liquid to the sugar (and optional cocoa) to make a thick glaze (work just a tiny bit at a time; it doesn't take much liquid at all do do this, usually less than a tablespoon). Spread the glaze out over the cooled pastries. If you like, decorate with some colored sugar (I used raw sugar on the chocolate version), since that's similar to what Kellogg's does. Or not.

My only observation on the frosting is that this glaze is pretty obviously not what's on an actual Pop-Tart. I actually had some stuck-on residue catch fire in my toaster (wee little fire, but still, use caution.) I have a slotted toaster whose "baskets" close in on the pastry, which results in residue like this. Toaster ovens and slot toasters that don't do this will probably be fine, but pay attention if you do toast these.

 

[MazdaUK]

You can buy things called "toaster bags" http://www.lakeland.co.uk/10724/Lakeland-Toastabag-500which are reusable bags you can use to make a toasted sandwich in a slot toaster - this would prevent residue catching on lelemnts etc. I know amazon Uk also do them (and they do mail to the US) but you might be able to find them locally too.

 

[mtblujeans]

That's a good idea!