TIP #43: Homemade Powdered Sugar
I get SO frustrated when I thought I had an ingredient but in the middle of cooking, I find I don't have it or enough of it. That's what happened to me when Canaan & I were making PEEPS the other day. I didn't have enough powdered sugar. So I put granulated sugar in my clean coffee grinder and ground away. It turned into powdered sugar before our eyes. I'm sure you could use a food processor too.
RECIPE #81: MARSHMALLOW EASTER "PEEPS"
We've all eaten those Marshmallow PEEPS when we were growing up...or lately. Not all of us like them though. I thought maybe by making these homemade marshmallow PEEPS from Martha Stewart that Ryan & I'd like them better. Let's see...
Make separate sheets in different colors. (I didn't.)
MARSHMALLOW EASTER "PEEPS"
cooking spray
powdered sugar
2 envelopes or 1T&1.5t gelatin
2/3 C cold water plus 1/2 C room temp water
2 C sugar
1/2 t vanilla
fine colored sanding sugar
Spray pan(s) with cooking spray and dust with powdered sugar, tapping out the excess.
Sprinkle gelatin over cold water in the bowl of a mixer. let stand for 5 minutes to soften.
Meanwhile, heat sugar and room temp water in a saucepan over medium high heat, stirring, until sugar dissolves. Cook until syrup reaches 238 degrees on a candy thermometer.
Stir syrup into softened gelatin and keep stirring for a few minutes to cool.
Whisk on medium high speed until soft peaks form, 8-10 min.
Whisk in vanilla.
Spread mixture into baking sheet(s) about 3/4 - 1 inch thick using an offset spatula.
Sprinkle with colored sugar.
Cut out marshmallows using your favorite Easter or other cookie cutters. Wipe cutters clean between each cut.
Roll cut sides in sanding sugar to coat.
Store marshmallows in an airtight container at room temperature overnight. Use within 24 hours.
As you can see mine didn't turn out so hot but they tasted better than the store bought and a lot softer! I have to tell you it's disappointing to go through all that work and they don't last very long at all, not to mention they don't look all that great either. Martha Stewart rocks! I do not.
RECIPE #80: Cinnamon Twists
Whenever I make Brioche dough and have left overs, I put the leftovers in a Ziploc or Tupperware container in the freezer to make rolls or these Cinnamon Twists at a later date.
Ryan says these taste like a combo between a sugar donut and cinnamon roll.
You decide.
Cinnamon Twists
1/2 C sugar
1 T cinnamon
Brioche dough scraps
Egg wash (1 egg beaten with a little water)
Use a baking stone or silicone mat or grease a cookie sheet.
Preheat oven to 375 degrees.
Mix sugar and cinnamon together in a small bowl then set aside.
Roll out dough with a little flour as needed. Brush surface of brioche lightly with egg wash and sprinkle generously with sugar mixture. Flip dough over and repeat.
Using a pizza cutter or paring knife, cut dough into 3/4" strips. Twist strips into spirals and space evenly on cookie sheet. Let rest for 15 minutes.
Bake for 15-20 minutes or until golden brown.
Serve warm or cooled but in the same day.
GREAT with coffee, milk or juice especially in the morning.
RECIPE #79: ON A DIET? 102 calories Apple Crisp
I don't know about you but I always want dessert and I shouldn't eat all the stuff I want to eat. Desserts 200 calories or less is VERY hard to come by. I like the flavored yogurts that are 100 or 110 calories but their just not very filling.
Here's a dessert that's 102 calories that's really delicious and filling. Enjoy!
DIET APPLE CRISP
serves 1
Preheat oven 400 degrees.
Place 1 apple, peeled & chopped into a baking dish (you can get 1 serving size dishes at Dollar Tree or other for $1).
Mix juice from 1/2 a lemon, 1 T water, 2 T stevia powder (I use Stevia in the Raw's baking stevia or Truvia), and a couple of dashes cinnamon. Cover the apples with the mixture.
Crush one Sea Salt or Original Melba Toast into tiny crumbs. Mix it with 1/4 t nutmeg, 1/4 t pumpkin spice and 1/4 - 1/2 t milk. Sprinkle on top of apples.
Cover with foil. Bake 20 minutes then uncover and broil for 1-2 minutes.
It's good and I wanted to drink a whole glass of the juice!
RECIPE #78: ON A DIET? Mock pasta noodles or rice with cabbage
As much as I love pasta and rice, Ryan & I really need to cut down on the carbs and eat even more veges. Here's how I'm doing that...
CABBAGE RICE/NOODLE ALTERNATIVE
makes 2 or more servings
Mexican Style
1/2 to 1 head of cabbage finely chopped into rice sized or noodle size pieces
1 C chicken or vegetable broth
2 T minced onion
1 clove garlic crushed and minced
1/4 t Mexican oregano
1/4 t cayenne pepper or to taste
Dash of cumin or to taste
Fresh chopped cilantro
Salt & Pepper
Italian Style
1/2 to 1 head of cabbage finely chopped into rice sized or noodle size pieces
1 C chicken or vegetable broth
1/4 t fresh or dried oregano
1/4 t dried basil or 5 leaves fresh basil rolled and sliced
2 T minced onion
1 clove garlic crush and minced
Salt & Pepper
Indian Style
1/2 to 1 head of cabbage finely chopped into rice sized or noodle size pieces
1 C chicken or vegetable broth
1/4 t cumin
1/2 t curry
2 T minced onion
1 clove garlic crush and minced
Salt & Pepper
Oriental Style
1/2 to 1 head of cabbage finely chopped into rice sized or noodle size pieces
1/2 t ginger
3 T Bragg's liquid aminos
2 T lemon juice
3 T orange juice
2 T chopped onion
1 clove garlic crushed and minced
In a large frying pan, saute cabbage with water or broth along with any other liquid ingredients and onions and garlic. Add spices and cook until cabbage is tender adding more water or broth as necessary. Serve hot.
I made Italian Style tonight with homemade pasta sauce. Surprisingly really good!
Uncooked
Cooked
With pasta sauce on top
What's for dinner?: Mom's Chicken & Dumplings
We ate this a lot growing up and my favorite part was the dumplings. I wish I could still eat it! Maybe someday.
Mom's Chicken & Dumplings
If not on a diet or watching fat: Boil 2-3 lb young chicken.
If on a diet and/or watching fat: Boil 2-3 lb skinless, boneless chicken breasts or tenders.
When done (about 10 minutes) take out and set aside.
Add 2 T butter to broth.
Mix together 3 C flour, 1 t salt, 1/2 t pepper & enough chicken broth (in the pot) to make a dough. Roll out the dough to desired thickness (I like 1/4") and cut into strips.
Add half the strips to the chicken broth, cover and cook 5 minutes.
Add the rest of the strips and cook uncovered for 15-20 minutes.
When 15-20 minutes is up, add chicken, 1/2 C milk & salt & pepper to taste.
Good with cornbread!
RECIPE #77: Raspberry Almond Cream Pastry
If fresh raspberries aren't available, use what's in season: fresh apples, pears, peaches, blueberries, blackberries or cherries.
Raspberry Almond Cream Pastry
makes 1 LARGE pastry
1 1/2 lb (cantaloupe size) Brioche Dough
Here's the Brioche dough recipe: http://kimbersgreatscott.blogspot.com/2011/02/whats-for-dinner-pulled-pork-with-mango.html
1/2 C almond cream
For almond cream: Cream together in a food processor: 4 T unsalted butter at room temp, 1/2 C almond paste, 1/4 C flour, 1 egg & one capful almond extract.
1/2 C raspberry jam
1 C fresh raspberries
Egg wash (1 egg beaten with a little water)
Sugar for dusting top (if desired)
Grease a cookie sheet or use a baking stone or silicone mat.
Dust surface of refrigerated dough with flour and cut off a cantaloupe size piece. Dust with more flour and quickly shape into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter turn as you go.
Roll out dough into a 1/8" "rectangle." Add flour as needed to prevent sticking.
Lift dough onto the cookie sheet (or fold it like you would a pie crust then unfold it on the cookie sheet). Cover the center third of the dough with the almond cream then the jam and top with the berries or other fruit.
Using a pizza cutter or paring knife, cut 1/2" wide strips down each side.
Brush strips lightly with egg wash. Fold strips, left over right, crisscrossing over the filling. If you want a braided look, lightly press the strips together as you move down the pastry, creating a braid.
Allow the pastry to rest for 40 minutes (or 20 minutes in a 100 degree oven).
Preheat oven to 375 degrees. Brush pastry with egg wash and generously sprinkle with sugar if desired.
Place in the center of the oven and bake for 30-45 minutes or until golden brown and bubbling. Serve warm or cooled.
What's for dinner?: Fast & Easy Italian Wedding Soup or was it "Israeli" Wedding Soup
Italian Wedding Soup
6 servings
Mix together:
1/2 lb ground beef
1 beaten egg
2 T bread crumbs
1 T parmesan
1/2 t basil
1 T & 1 1/2 t chopped onion
Shape into balls and set aside.
Mix together in a pot:
5 C chicken broth
1 -2 C water
1 C spinach
1/2 C toasted Israeli couscous or other pasta
1/4 C + 2 T diced carrots (optional)
Add meatballs, slowly so that you don't break them apart.
Bring to a boil over medium then reduce heat to medium.
Cook 20 minutes.
Serve hot.
It's time for Spring Cleaning
It's never fun to Spring & Fall clean, but our homes need it!
MOTIVATION:
Find some type of motivation to do it. My motivation is that at least twice a year, if not more often, when people are over if they open up a cabinet or drawer or are being nosey, I want them to find it clean and orderly. I also just feel good when it's done.BATHROOM:
Deep clean everything: shower/bath, grout, sink, faucets, toilet, floors. Don't forget to clean up on high shelves, in cabinets and drawers, on all surfaces like the cabinets & walls, behind the toilet, etc. I even vacuum out the drawers and shelves before I use a Clorox wipe to clean them. Organize linen closet and refold towels and sheets if necessary. I do this every other month. KITCHEN:
OVEN: If you ever use your oven, then it inevitably gets dirty (especially if your husby uses it for BBQ). 1. If you have a self cleaning function, do that first to release as much gunk as possible. I do it anywhere from 3-8 hours depending on how much gunk and how long it's been there. Remember to remove the racks first because you don't want them to warp. 2. Soak racks in warm water and Dawn dish washing liquid for a few hours. You may have to turn them occasionally. Scrub with a scouring pad and then rinse well and dry with a clean towel. If when you scrub your stainless steel racks need extra help (Don't do this for aluminum racks. They'll discolor.), apply a homemade paste of 3/4 C baking soda and 1/4 C warm water and "paint it on" with a paint brush and let set overnight. Then use the scouring pad and warm/hot water to scrape off the gunk. Rinse and dry. 3. For the oven, clean out the oven with wet paper towel or I use my Dyson vacuum extension. 4. Make a paste of 3/4 C baking soda and 1/4 C warm water. 5. Fill in any holes in the oven with foil and wrap coils in foil. 6. With a clean paint brush, "paint" on the mixture on the oven but NOT the oven door or coils or screws/bolts or any other type metal. Also don't put it on the light. Leave on overnight if you do this in the evening. If you do it in the morning then leave it until nighttime. 7. Using a plastic scraper from your local hardware store or a Pampered Chef scraper, remove the dried paste, wetting as needed with warm water. 8. Wipe with a damp cloth or paper towel, repeat as necessary to remove streaks. 9. Mix equal parts of water and white vinegar. Clean the oven door with a soft cloth or paper towel. Avoid wetting the gasket as it can erode due to the vinegar. Before
After
STOVE TOP:
Knobs: Remove knobs and wash with warm water and Dawn. Do not soak in water or use a cleaner that contains ammonia or abrasives. Dry thoroughly before replacing.
Gas stove top? Take off grates, griddles, etc. If gunk is heavy, place parts on a newspaper outside or in garage. Spray with commercial oven cleaner & follow those instructions. Let sit for a few hours or overnight. Wash grates in hot water and Dawn or other dish washing liquid. Use a scouring pad on noncoated grates and a sponge on coated parts. Dry thoroughly before replacing. Clean ports clear of any blockages with a pin or paper clip. Soak a cloth in hot water and place over a spill for a few minutes. Remove buildup with a rubber scraper like a Pampered Chef one or other pan scraper. Use a damp but NOT soaked sponge or cloth to wipe the surface clean. You don't want any extra water seeping out and damaging the igniter. Using a cotton cloth or paper towel, wipe the stove top dry.
Electric stove top? Remove coils and bowls. Wipe coils with damp sponge. Clean bowls in hot water with Dawn or other dish washing liquid. Open stove top and wipe with damp sponge. If you have the nasty gunk on the coils, turn your hood exhaust fan on high and turn the burners on high for 10-20 minutes.
Glass stove top? For ours, I use a Kirkland Costco brand scrubbing wipe or a paper towel and Young Living's Household Thieves oil cleaner to scrub away any gunk. If using the Thieves oil cleaner, spread it thinly with your hand and leave for a few minutes. Then come back and wipe/scrub it all off. After it's clean, I then use either an equal warm water & vinegar mixture with a paper towel to wipe all streaks away or a special glass stove top wipe like Weiman's Cooktop quick wipes.
Stainless steel? Always wipe with the grain.
Back Splash: Make sure to wipe the walls behind the stove with a Clorox wipe, damp sponge/cloth or other to remove spatters.
HOOD: I think this is one of the worst parts if you don't clean it weekly or monthly! If you do it weekly or even bi-monthly you can just wipe it off with a Clorox wipe. If not, wipe/scrub the hood with hot, soapy water & cloth/paper towel. Then wipe off with a dry paper towel/cloth. If it's stainless steel remember to always wipe with the direction of the grain. For the inside of the hood: Remove filters and light covers and place in hot water with Dawn and leave for 5-10 min. Brush with a nylon scrub brush. Rinse in hot water and dry. Use either Clorox wipes or hot, soapy water to clean the insides, then dry with paper towels/cloths.
TOASTER: Always make sure that small appliances are unplugged. Using a thin soft brush like a bottle brush (I used the bottle brush that came with my Pampered Chef decorator bottle set), remove crumbs stuck inside. Remove the crumb tray and clean it. If you don't have a removable tray, turn the toaster upside down and shake.
BLENDER: Wash the jar and cover in the dishwasher. Wipe the base with all it's parts and knobs with a damp cloth or Clorox wipe; obviously you should never submerge in water or put in the dishwasher.
MICROWAVE: Heat 1 C water in a bowl for 3 minutes on high to loosen all the gunk. If it smells, add 1/2 C lemon juice to the water before heating. Then let it sit with door closed for 5 minutes. Using a damp sponge/cloth with hot, soapy water, wipe out interior. Then rinse with clean water on a damp sponge/cloth. Clean outside of microwave with Clorox wipes or other. I also do this about once a month.
GEORGE FOREMAN OR OTHER GRILL: Remove all loose crumbs and build up then wipe everything with a damp soft cloth. I have to use a silicon or plastic scraper usually. I do this every time I cook on mine.
REFRIGERATOR/FREEZER: Take everything out of the refrigerator and wipe out with Clorox wipes or warm, soapy water on a cloth/sponge. Clean in warm, soapy water the drawers and shelves and dry thoroughly. Do the same with the freezer. Place everything back in their proper place, organizing by what it is (dressings, jams, dairy, drinks, etc.). Look at all expiration dates and throw out what's expired, bulging or gone bad/rotten. I do this 4 -6 times a year and organize the contents about once a month so that it's not such a huge job once or twice a year.
CABINETS: Remove all contents from cabinet. Also since I'm removing all my dishes and pots and such at this time, I wash everything. Vacuum out any debris which is likely after 6 months to a year. Clean all sides and bottom and shelves with Clorox wipes or other cleaner. Make sure everything is dry then place everything back into the cabinet. This is also a great time to clean out what you know in your heart of hearts that you're never going to use again and donate it to your local thrift store or adoption agency. (Make sure that it's an adoption agency that houses & helps take care of pregnant mothers.)
Remove contents from pantry and do the same.
Make sure to clean all appliances including all the small ones along with the large ones.
OTHER:
Use a steam mop if you have one or borrow one to really get those floors clean.
Clean out and organize all your closets and cabinets. Again this is a great time to donate unused and unwanted items to your local thrift store or adoption agency. (Make sure that it's an adoption agency that houses & helps take care of pregnant mothers.)
Wash all blankets.
Steam clean carpeting.
Clean out fireplace or pellet stove.
Clean off porches.
I've posted this before. Clean windows by spraying vinegar on windows and wipe in a circular motion with dry, crinkled newspaper.
Other vinegar uses: http://kimbersgreatscott.blogspot.com/2011/02/uses-for-vinegar.html
&
What's for dinner?: Caramelized Onions Pork Tenderloin
This is so easy!
Ryan & Canaan both ate the whole thing. Ryan said, "The onions add such a great dimention to an already great tenderloin!"
(The meat looks pink but it wasn't and pork should never be. You don't want to get trichinosis do you?!)
Ryan & Canaan both ate the whole thing. Ryan said, "The onions add such a great dimention to an already great tenderloin!"
Caramelized Onions Pork Tenderloin
1 onion, cut thinly (I used a mandolin.)
2 T olive oil
1 t sugar
pork tenderloin
salt & pepper
Heat olive oil in skillet. Add sugar and mix quickly. Then add onions, stir to coat. Cook for approx 20-30 min until onions are caramelized.
Place pork in greased baking dish and season with salt and pepper.
Top with caramelized onions.
Cook for 350 degrees for 40-45 minutes.
Let rest 5 minutes before slicing into medallions.
I served it with broiled asparagus with olive oil & sea salt.
What's for Dinner?: Sweet & Sour Chicken, Pork or Shrimp
This comes from Ryan's side of the family although I've changed some of the amounts and ingredients as not to reveal the secret family recipe.
Sweet & Sour Chicken, Pork or Shrimp
2 lb chicken or pork strips OR peeled, uncooked shrimp
garlic salt
salt
pepper
3-4 beaten eggs (I used egg beaters)
2 C flour
oil for frying
1/2 C sugar
1/2 C vinegar
6 T catsup
2 T soy sauce or Brigg's Amino
1 t salt
1/4 C water
Heat oil in skillet.
Season the meat with garlic salt, salt and pepper.
Dip into beaten eggs, then coat with flour.
Cook until brown on both sides.
Meanwhile, whisk together 1/2 C sugar, 1/2 C vinegar, 6 T catsup, 2 T soy sauce or Brigg's Amino, 1 t salt and 1/4 C water.
Drain meat on paper towels then place into baking dish.
Pour mixture over the meat.
Bake for 30 min on 350 degrees turning once 10-15 min in.
I served it over white rice.
What's for breakfast?: GRANOLA BARS
I only made a half recipe this morning so I had 12. Thought it would last for the rest of the week along with snacks for Ryan & Canaan but Canaan ate 3 of them for breakfast!
Canaan said, "Mama, dees cookie monter good!" as he shoved another piece into his mouth.
He thinks all "cookies" come from Cookie Monster.
GRANOLA BARSmakes 24
2 C oats
3/4 C packed brown sugar
1/2 C wheat germ
1/2 t cinnamon
1 C flour
3/4 C raisins or other dried fruit
1/2 t sea salt
1/2 C agave or honey
1 beaten egg
1/2 C oil (OR 1/4 C oil & 1/4 C apple sauce or other vegetable or fruit puree - it's also really good with apricot, peach, carrot, beet or zucchini puree!)
2 t vanilla
You could add other optional ingredients in like:
1/4 to 1/2 C nuts
1/4 to 1/2 C dried apricots, cut
1/4 to 1/2 C chocolate, peanut butter or butterscotch chips
1/4 to 1/2 C coconut
Preheat oven to 350 degrees. Grease baking pan.
Mix together all ingredients and mix with your hands if desired.
Pat mixture into prepared pan.
Bake 30 to 35 minutes until bars begin to turn golden at the edges.
Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting or they will be too hard to cut.
Make a statement with these necklaces
I started making rosettes when I made that child's apron a few weeks ago...
and I wanted to make something for myself so I started making necklaces.
NECKLACE #1: Spring Sing
It's for sale on Etsy: http://www.etsy.com/listing/70046162/spring-sing-rosette-bib-necklace
NECKLACE #2: Made this for myself
NECKLACE #3: It's Spring!
It's for sale on etsy: http://www.etsy.com/listing/69891947/its-spring-rosette-bib-necklace
NECKLACE #4: Escape with yellow
It's for sale on Etsy: http://www.etsy.com/listing/70044725/escape-with-yellow-rosette-bib-necklace
RECIPE #76: MELT IN YOUR MOUTH Caramels
Yay! I finally got to use my grandmother's vintage candy thermometer.
MELT IN YOUR MOUTH Caramels
1 C butter
2 C packed brown sugar
pinch of salt
1 C light Karo
1 can sweetened condensed milk
1 t vanilla
Melt butter in heavy saucepan; add brown sugar and salt. Mix well; add Karo and condensed milk & mix well. Blend and bring to boil. Stir constantly until it reaches 240 degrees measured with a candy thermometer. 240 degrees is for soft candy. Add vanilla and mix well.
Pour into buttered 9" x 13" pan. Cool. Cut into pieces and wrap in wax paper.
WHAT'S FOR DINNER? French Toast with Strawberry Yum
French Toast with Strawberry Yum
1 basket strawberries, washed, capped and sliced
1 C sour cream & 1/4 C packed brown sugar, blended and set aside
6 slices French bread 3/4" to 1" thick
butter for frying
Combine:
4 slightly beaten eggs
1 C 1/2 & 1/2
1/4 t salt
Dip bread into combined mixture and let sit a couple of minutes to absorb as much of the batter as possible. Heat butter in skillet on med high heat. Add soaked bread a few pieces at a time and cook until brown on one side. Turn and brown other side. Place on pizza stone or ungreased baking sheet and bake at 400 degrees for 3-5 minutes until puffed.
Arrange on platter and top with strawberries and sour cream mixture.
Serve hot
CUT some CALORIES:
sub 1% low fat milk for 1/2 & 1/2
sub low fat sour cream or yogurt for sour cream
WHAT'S FOR DINNER? Super Fast & Easy Hot & Sour Soup
If you're needing a really fast hot supper, this is it! It took me 12 minutes from beginning to end.
It's not what I had in mind when I began cooking. When you go to eat Sushi, do you ever eat the hot & sour soup? I love all Asian soups so I had an idea of what I wanted but it metamorphed into something better!
This is not really Hot & Sour Soup...it's more like a combo between Miso & Hot & Sour Soup without the miso (lol). Whatever you want to call it, it's great!
Hot & Sour Soup
serves 4
5 C water with vegetable bouillon OR 5 C chicken broth
4" piece fresh ginger, peeled & thinly sliced into coins (I used a mandolin.)
1 package of firm tofu cut into small cubes
3 green onions, thinly sliced (white & green parts)
2 C spinach leaves, washed and torn
1 T soy sauce
generous pinch sugar
1 T plus 1 t rice or cider vinegar (I used apple cider vinegar.)
lots of freshly ground black pepper (I also put 3 drops of Young Living's Black Pepper Essential Oil which was heaven to my nose.)
There are other ingredients you can put into this soup, I bet.
Sliced mushrooms
Fresh hot pepper
Crushed red pepper flakes
Grated carrots
Leftover shredded chicken or pork
etc.
Pour the broth into a dutch oven or stock pot along with the ginger and bring to a boil. Adjust heat to a simmer for 5 minutes. Stir in the tofu, green onions, spinach, and soy sauce. Cook about 2 minutes. (If using other ingredients like the mushrooms or carrots you might need to increase the time to 20 more min of cooking or until it's heated through.) Season with sugar, vinegar and lots of black pepper.
RECIPE #75: Sunny Side Up Apricot Pastries
As my cousin Levi said, "Those are some weird looking eggs!"
These are fun to make as well as to look at.
We loved eating them!
This comes out of one of my favorite cookbooks called Artisan Bread in 5 min a day
SUNNY SIDE UP APRICOT PASTRIES
makes 16 - 2" pastries
Pastry cream:
2 C milk
1/2 C sugar
2 T unsalted butter
pinch of salt
1 t vanilla
3 T cornstarch
1 egg
3 egg yolks
Pastries:
1 1/2 lbs Brioche dough
1 C pastry cream (above)
8 ripe apricots halved (I used jarred halved apricots)
1/2 C apricot jam, melted
2 C sugar (I only needed 1 C)
Pastry Cream:
Bring milk, 1/4 C sugar, butter, salt and vanilla to gentle boil in a saucepan. Remove from heat. Whisk together cornstarch and remaining 1/4 C sugar.
Add egg and yolks to cornstarch and mix into a smooth paste.
Slowly and in small amounts whisk a little of the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan. Return custard to stove and bring to boil whisking continuously for 2 to 3 min until thickened.
Strain pastry cream into shallow container
and cover with plastic wrap pressed directly on the surface to keep a skin from forming. Put in freezer for 15 min then refrigerate.
Pastries:
Line a cookie sheet with parchment paper or silicone mat or use a pizza stone. Dust surface of refrigerated dough with flour and cut off a cantaloupe size piece. Dust piece with more flour and quickly shape into a rough ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter turn as you go.
Roll the dough to a 1/8 to 1/2" thick rectangle, adding flour as needed to prevent sticking.
TIP: If you don't have a rolling pin, spray a drinking glass with cooking spray and roll. You can even use it to cut out 2" circle pieces like biscuits.
Cut out 16 2" circles.
Freeze scraps to make Cinnamon Twists or turns (coming soon to a blog near you).
Cover work surface with generous coating of sugar. Take one of the rounds and lay it on the sugar.
Using a rolling pin (or drinking glass), roll back and forth over center, stopping 1/2" from the two ends to create an oval.
If the dough sticks to the rolling pin, dust with a bit of flour. Lay the oval, sugar side up on the lined cookie sheet or pizza stone. Repeat with the rest of the dough, keeping the ovals at least 1" apart on the sheet.
Spread 1 T of the pastry cream in the center of each sugared oval.
Place 1 apricot half over the pastry cream so they resemble sunny side up eggs.
Rest the pastry for 45 min.
Preheat oven to 350 degrees.
Bake for 35 min.
As soon as the pastries come out of the oven, brush the apricot jam over the apricots to give them a nice shine.
Serve warm or cooled.
