Saturday, May 8, 2010

Home-Made Pop Tarts

A friend of mine, Eva, shared this recipe with me today and I am SO EXCITED to be able to make my own poptarts!!!! I don't like buying them at the store because they are loaded with preservatives and chemicals and don't have a real fruit filling - SO Here it is! You'll have to thank Eva Klassen for this:

Dough for pop tarts

1 c. milk
1/2c. vegetable oil
1 tsp.baking powder
1/8 tsp. baking soda
1 tsp.salt
1 egg

About 2 c. Flour
Add flour gradually until a soft dough forms. but not sticky.
Roll out dough cut in to squares

Add filling of your choice (I was thinking of just mushing up some strawberries or blueberries, etc)
Place another square on top of filling and pinch sides together
with your fork poke a few holes into the top. (to release air bubbles)
Bake at 350 F. Until golden brown..

Once cooled add topping and sprinkles!

Topping:
1 1/2 c. icing sugar
3 tbs. peanut butter or cocoa (can omit)
a touch of vanilla extract if desired.
milk till desired consistency ( about that of glue)

 TIPS
freeze them after they are baked and when your ready to eat them pop em in the toaster!! just remember to make them small enough to fit :



I mushed up some strawberries and bananas and used that as filling. Make sure to roll the dough SUPER thin it will rise a little tiny bit (probably because I used too much baking powder HAHA)
Oh! and I found a container that was kind of the shape of a pop tart and used that to cut the dough into the rectangles

Monday, May 3, 2010

Potatoes Romanoff

You'll need:
4 large potatoes, peeled and quartered
2 Tbsp butter
1 cup sour cream
4 green onions, clised
1 1/4 cups cheddar cheese, shredded
1 tsp salt
1/8 tsp black pepper
paprika, to taste

Boil potatoes until tender.  Mash with butter, sour cream, onions and 3/4 cup cheese, salt and pepper.

Place into buttered casserole.

Sprinkle with remaining cheese and paprika.

Bake, uncovered at 350F for 40 minutes.

Sociable