It seems that I have skipped Week 9 – will maybe get back to it sometime. And this week I am taking the recipe a bit further. The Outrageous Pretzel Bars are really that! They consist of a Brown Sugar Cake (Brownie-like) and are topped with a Chocolate Fudge made with Sweetened Condensed Milk and Chocolate Chips. More Chocolate Chips are put on top along with crushed Pretzels. And the recipe is huge – they were cut into 24 Bars but maybe should have been cut into 36. The bars are very chocolaty and filling and one cannot really eat much at a time. That being said, my Husband loved the Bars! He is an avid Chocolate Lover whereas I am not. But they were good, especially the next day after they had time to dry out a little.
I took one-third to my Mahjong Group, froze one-third for one of my sons and we tried to eat the other third. Since my husband is very reserved as to how much he eats and I am only an occasional chocolate consumer, we did have some left over. After a week, the leftovers were thoroughly dried out and of course impossible to eat, but being the improvisor that I am, I just couldn’t throw them away.
My Food Reinvention skills came about when my Sons were small and I got my first Blender. I started using leftovers to make other things. The first was gravy that I turned into soup and so on. I have a really yard time throwing food out so the Outrageous Pretzel Bars were the perfect thing to turn into something else.
I broke up the leftover bars and put them into my Food Processor and chopped them up into as fine a crumb as I could. Then I added about 1/3 cup of melted Butter and 1/4 cup Granulated Sugar. (One could just use a Graham Cracker Crust Recipe for this Chocolate Bar Crust) I did use it as a guide but the Butter called for was too much so I only used about 1/3 as stated above.
Next I pressed the Crumb Mixture into the bottom of my 9″ Springform Pan and baked it for about 5 minutes. You could actually make the pie without baking the crust but the oven was already on for something else, so I did bake it. The problem with baking is that it releases some of the butter and then you have to blot it off.
Next I made the Bavarian Creme. I started out by making a Vanilla Soft Custard which is the base for all Bavarian Cremes. Next I incorporated a cup of Whipped Creme into the Custard. Recipe will be found in the recipe section of this blog.
Once the Creme chilled sufficiently I poured it into the Crust and then chilled the whole thing. When it was ready to serve I took off the sides of the Springform and placed the whole thing, (bottom of pan included) on a serving plate and topped with Chocolate Curls. Next I cut it into moderate portions. The Bavarian Creme was actually much less filling than the original Pretzel Bars themselves.
This Week’s Baking Project was Gougeres – a cheesy version of Pate Choux. In this version the Pate Choux is made with Fat Free Milk instead of water and there is also the addition of Cheese. I used Gruyere but Parmesan or other types of semi-hard or hard cheeses can be used. This Project was fun and seemed to have been participated in by more members than any of the others. At least there certainly was a lot of feedback and posting of photos. Not only was this one fun but it was relatively simple and took very little time as compared to the first few projects that we did, especially the Lemon Chiffon Cake (which I loved). The recipe for the Gougeres is posted in the recipe section of this blog but it came from the book “Tartine” which was named after the Restaurant of the same name.
For anyone who has not made Pate Choux before or even for those of us who have, it is always fun to see the marvel of the Choux Dough Puff Up and form these marvelous pockets which can be filled with anything from an Appetizer, to a Main Course or Dessert. I used mine for Sunday Morning Breakfast with Herb and Tomato Scrambled Eggs along with a Fruit Salad dressed with Fresh Basil and Sweet Mint.
Below are the preparation photos:
The Recipe calls for 1 cup Skim (Fat Free) Milk – I had only 2% so used half milk and 1/2 water. I may have gotten better height in the Puffs if I had only used water.
The Milk or Water (whichever you use) is brought to a boil along with the Butter over medium heat. Then the Flour is added all at one time and vigorously beaten until the mixture all comes together. At this time, the mixture is then placed in a Standing Mixer Bowl and the Eggs are added one at a time. If you don’t have a mixer, this can be done by hand with a wooden spoon, but it will take some energy to do so because the Eggs need to be thoroughly beaten into the Dough.
You can also use a Food Processor, but I have found when making Pate Choux n the Food Processor that you usually end up using 1 less Egg than called for. This is because the speed of the Processor is so fast that the ingredients get incorporated more thoroughly and at a faster speed.
Once all the Eggs have been incorporated then you add the Cheese, Chopped Herbs and Pepper. Beat these items in by hand with a wooden spoon.
Next you can form the Gougeres on a lightly greased (I don’t usually grease the pan because there is plenty of butter in the dough but the recipe in mention does say to do so. You can also line the pan with baking parchment or use a Silicon Baking Sheet, which is my preference.
The Puffs are baked at 350 degrees for at least 25 minutes but if you want a darker and crisper puff 45 minutes is recommended. (The older recipes call for a 400 degree oven but they do seem to rise alright at 350 degrees.
If you make the small size they can be eaten warm as Appetizers or accompaniment to Soup or Salad. If you make the larger ones, the tops can be cut off and they can be filled with a creamed mixture or scrambled Eggs as I did. I made Soft Scrambled Eggs using the double boiler and added diced Tomatoes, Baby Spinach and Cilantro just before the Eggs were done. Serve with Bacon or Sausage and a fresh Fruit Salad.
Below are the Members Photos.
Since Cherry Season is in full swing in Southern California it was decided that a second week of baking products with Cherries was in order. So this weeks project was Cherry/Cornmeal Upside Down Cake. The title implies that there is a lot of Cornmeal in the batter, but there was not. However, the Cornmeal was prominent in feel and in taste. Many of the participants like or loved the Cornmeal but I did not. Maybe I was the only one who didn’t like – no one else said anything negative about it. Of course, I am not a Cornbread Lover, so it figures that I would not be too found of the Cornmeal in this recipe. All that being said, it does give a little different feel and taste to the texture of the cake.
One thing that I did like about this recipe was the addition of Balsamic Vinegar. i do love the taste of Balsamic and I for one think that even a little more than the recipe called for could have been used. I do use Balsamic a lot with fruit, especially summer fruits such as berries and melon.
By the way, just because I am not fond of the Cornmeal in the recipe does not mean that I didn’t like it – I did like it – in fact I loved it, probably because of the Cherries which I can’t stop eating when they are in season. They are my ‘All-Time Favorite Fruit’ and there are many fruits which I absolutely love, especially Summer Fruit. My Husband loved the Cake – in fact we ate it for Breakfast at least two times. This cake is a 10″ cake and offers up quite a few pieces. One of my Sons had it for Dessert one night and one of my Stepdaughters also had it for Dessert one night – both on a different night. The Cake keeps well and needles to say everyone who ate it loved it!
With all that Hyperbole out of the way let’s get to the recipe and finished product itself.
The recipe can be found at the web site of Epicurious
The Ingredients that you may not have on hand are 3 cups of Cherries (most of us used Bing), Balsamic Vinegar and Cornmeal. Everything else in the recipe is pretty common in most kitchens. The recipe does say to use an ‘oven-proof skillet’ but if you don’t have one that can be used as a baking pan, just use a 10″ layer pan or other similar container which is what I did.
You will need to wash and pit your Cherries before starting the recipe but everything else in the recipe is pretty straight forward. Below are some photos of the different steps in the process:
Measure and Wash your Cherries, then remove the pits with either a Hand Cherry Pitter or a Multiple Pitter. (See last Weeks’ Post – Cherry Clafoutis)
Pitters can be found at your local Culinary Store or at Amazon.com.
Or you can do as one of our members did and use chopsticks. You can also do it the very ‘old-fashioned’ way and use a darning needle to push out the pits.
The next thing to do is to melt the Butter with the Brown Sugar and then add the Cherries and bring them to a boil. Shut off the heat after about a minute or so – just to give the Brown Sugar a chance to melt.
Now make your Batter – it is easiest to do this in a Food Processor but if you don’t have one then use whatever would be easiest for you. Then whip the Whites in a Standing Mixer or with a portable mixer. DO NOT TRY TO WHIP THE WHITES IN THE FOOD PROCESSOR – They will just get overheated and not whip properly.
Next gently fold the Whites into the Batter. You can do this in the Food Processor but only use the Pulse Button so that you do not over-mix.
After the Whites are folded into the Batter it is time to pour the Batter over the Cherries and finally to bake the cake.
The Cake is baked when a toothpick or cake tester is inserted into the cake and comes out clean.
Allow the Baked Cake to cool for at least 5 minutes before inverting onto a large plate. In the Photo above right, you can see that the Cherries gravitated towards the edges, but it still tasted good and when sliced and served with Ice Crema or Whipped Cream one cannot see that the Cherries are not completely covering the cake.
Serve warm with Ice Cream or Whipped Cream. The Cake also tastes good cold or at room temperature.
MEMBERS PHOTOS – Featured Photo this week belongs to Kristy Gobright
Cherries are a relatively expensive fruit but when you consider that their season is so short you may be a little more inclined to spend the money on them if you can. I can remember when the price was way lower than they are now but things have changed and Farm Workers are now making more of a ‘living wage’ when they were decades ago. And if you think you are paying a lot of money for Cherries just look at what Christine Rola Biskaduros had to pay for them. (Photo above right) Christine lives in Shanghai and I guess the Cherries were imported although I did think that Cherries do grow in China but I may be wrong.
Elizabeth Bernhardt Mockapetris
We love Pancakes as I assume most people do. When I was cooking for 7 or 6 or 5 and so on – there were not usually any leftovers when I made Pancakes or Waffles. Now that we are only 2, making a small batch of Pancake or Waffle Batter is almost impossible and rather useless. You can always use the leftover Waffle Batter to make Pancakes or more Waffles the following day or two and you can always use the leftover Pancake Batter for more Pancakes. Unless you make your Pancake Batter somewhat thick, you’d better not use it for Waffles the next day. I like my Pancakes on the thin and light side, so the leftover batter does not do well in the waffle iron. So this morning for Breakfast, I took yesterday’s leftover Pancake Batter and made Pancakes and Eggs with it. A very simple thing to do.
I used my Omelet Pan and made two Pancakes, one for my Husband and one for myself. Next I made Easy-Over Eggs and put one on top of each Pancake. Add a couple of strips of Bacon, a glass of Juice and a cup of Coffee or a glass of Milk and Voila, you have Breakfast. Easy, Simple and Fast and no wasted Pancake Batter. The Pancakes take the place of Bread. Very simple, like 1 – 2 – 3 and you are done!
Ham and Cheese Brioche Pudding was the selection for Week 4. It was decided upon as a nice contrast to the sweet selections from the previous weeks. Unlike the previous 3 selections which we loved, this one will not go on my favorites list. My Husband and I both love Bread Pudding, but as a sweet dish; it turns out that the savory version is not so palatable for us. I am not a fan of Ham but my Husband likes it, and eats Ham and Cheese Sandwiches at least once a week, if not more often, so I decided to stick with the Ham and Cheese Version. The Bread portion of the Pudding is Brioche. I used Challah which is very similar to Brioche. The Pudding itself was beautiful – it raised up and was a beautiful golden brown and had a great texture but would have been more to our liking if it had apples, raisins and some brown sugar in it.
I served the Brioche Pudding for Breakfast along with Maple Syrup and Watermelon on the side.
To make the Pudding you cut up 12 ounces of Brioche or other similar bread (I used Challah which is very similar to Brioche) and place in a buttered baking dish (12” x 12” or even 10” x 10” will do). I made half a recipe and used an 8” x 8” dish which was perfect.
Combine the Eggs, Milk or Cream or Half and Half along with the seasonings which are Salt, Pepper, Cayenne and Nutmeg.
Pour the Custard mixture over the bread cubes and top with Julienned Ham and Shredded Cheese.
In the photos above you may see that the Bread and Custard Cubes are in a different dish than the product with the Ham and Cheese. I mistakenly thought that the half recipe would fit in my ceramic loaf dish but not to be – had to transfer the mixture to my 8 x 8 glass baking dish.
Press everything down so that the bread absorbs the custard and the Ham and Cheese are incorporated into the whole. Slivered Green Onions (which I omitted) are sprinkled on top.
The complete recipe can be found at Cooking – New York Times
Normally Bread Pudding is assembled and then refrigerated overnight so that all the custard is absorbed into the bread. This recipe did not call for that but since we were going to eat it for breakfast, I did do that. I made it in a glass baking dish, so I had to let it warm up for about an hour before baking it. The baking took 45 minutes, exactly what was called for in the recipe. The Pudding should be served immediately or it can be baked and cooled and then cut up into squares as suggested in the recipe or you can just reheat any leftovers that you may have.
Even though I only made a half recipe we still had leftovers which I sent home with my Grandson who loves Ham. I have yet to hear if he has eaten it and if he likes it. Will notate that here when I find out.
I am sure that many people will like this version of Bread Pudding, especially if you are a fan of Quiche. I do like Quiche but never make it with Ham. I usually use Spinach or Mushrooms. I am a Vegie Fan, but not a Vegetarian or Vegan. I am thinking though of becoming a Pescatarian. I do not get stuffed when I eat fish and/or vegetables like I do when I eat meat.
There are variations among the members of our group – some did use Spinach, another used Bacon, etc. And a couple of the members made the Brioche Loaf from the recipe that was given. I did make my bread but it was Challah and since I had it on hand decided to use that instead since it is very similar, both in ingredients used and the end result.
MEMBERS PHOTOS IN THE ORDER THEY WERE POSTED
We have several fruit trees in our backyard and an Asian Pear is one of them. This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season. But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them. I actually let them sit in the house for about a week to ripen sufficiently. Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.
With this first batch I decided to make a Pear Tart. I love Pears and I love Pastry, especially that made with Puff Pastry. The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat. You place the filling on the dough and leave almost an inch of dough all the way around. When it bakes, the sides raise up to form a rim around the tart. The instructions and photos will be give below. Please be sure and try it yourself and see how good it can be.
The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan. The only kind of pastry dough that will raise up around the filling is the puff pastry. So Ingredients listed below.
Puff Pastry (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.
Pears (peeled and quartered (Any fruit will do)
Tapioca or Corn Starch
Brown or Granulated Sugar
The Equipment you will need:
Silicon Sheet or Parchment Paper. (The Silicon Sheet works best)
Dough Docker or a fork
2 quart Saucepan to cook the Custard in
- Make your Custard and set aside.
- Peel, core and quarter the Pears. (You should have about 4 cups)
- Place in a colander; rinse and dry thoroughly. Then place in a medium size mixing bowl.
- Combine 2 Tbsp. of Tapioca (can be purchased in an Asian Market or Restaurant Supply House) or Corn Starch, 1- 2 Tbsp. Cinnamon (depending on your taste), 1/4 cup Brown or Granulated Sugar.
- Toss the quartered Pears with the Starch/Cinnamon Mixture and set aside.
- Place a sheet of Puff Pastry (about 12 inches square – or any other shape you want to use) on the prepared pan. (If frozen, allow about 5-10 minutes for it to thaw)
- Use a dull knife (such as a butter knife or pie trimmer) to mark off the edges – 1/2 to 3/4 inch.
- Use your Docker or Fork to poke holes in the dough – all over!. (This will prevent the pastry from raising up.) In the photo below are the Docker, a Pizza Cutter and an old-fashioned Pastry Trimmer.
- Preheat your oven to 400 degrees and make sure the baking rack is at the middle position.
- Evenly spread the Custard on the Dough within the lines that you marked.
- Remove the pears from the Starch/Sugar Mixture with a slotted spoon. This will ensure that any liquid released from the Pears will stay in the bowl. (The liquid will make your pastry soggy so be sure to leave it behind!)
- Arrange the Coated Pears evenly over the Dough.
- Place in the preheated oven and bake for 20-25 minutes. The Pastry edges that raised up should be a dark golden color when finished. You want to be sure that the pastry is well baked before removing form the oven.
- Allow to cool slightly before serving. Cut into squares and serve as is or with Whipped Cream.
This Tart make a delicious dessert or can also be eaten for breakfast!
Our ‘Culinary Makeover’ today is a relatively simple one. Mashed White Sweet Potatoes turned into Sweet Potato Waffles which I served with Chili con Carne.
A very delicious meal, but with only 2 people in the household we had Waffles left over which we in turn toasted for Breakfast the next day. They tasted really delicious with melted Butter and Maple Syrup!
The Sweet Potatoes I purchased had red skin and I had forgotten that the Red Skinned Sweet Potatoes are not red inside but White. They were a little more starchy than the gold ones but they still tasted good and were perfect for making Waffles.
For the Waffles I used:
2 cups mashed Sweet Potatoes
1 cup flour
1 Tbsp. Brown Sugar
2 Tbsps. Olive Oil (melted Butter can be used instead)
I had forgotten to put in a leavening agent which would have been maybe 1 tsp. Baking Powder, but the waffles came out very well without it. You can use any type of Sweet Potato or even Russets that had been mashed for dinner the night before. Try your hand at it and see what you can come up with!
Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread. This past December, in addition to my classes I baked and built four different houses. One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift. There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces. The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process. The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need? Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.
As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces. I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter. If you like Gingerbread, then you certainly will like Gingerbread Waffles. Here is how I did it.
- Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade. Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces. You should end up with a medium to fine crumb.
- Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.
- Use your Food Processor (do not wash out the bowl) or a large mixing bowl. Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
- Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda. Add to the Buttermilk/Egg mixture and Pulse, just until mixed. If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX! (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
- Stir in 1/4 cup Melted Butter.
- Heat your Waffle Iron until the indicator light tells you the Iron is hot. If necessary, lightly oil or spray the surface of the Iron.
- Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)
- Close and Bake until the steaming stops. Keep the baked Waffles warm in a low oven until you are ready to serve them.
- Serve with Fruit Compote and or Maple Syrup and melted Butter. The Waffles in the Feature Photo are served with crisply cooked bacon.
- For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.). I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces. This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
And this is how you use leftover Gingerbread to make Waffles! As a convenience, I have also listed the ingredients below.
2 CUPS Gingerbread Crumbs
1 1/2 cups Flour
1 tsp. Cinnamon
1/2 tsp. ground Ginger
1/2 tsp. Baking Soda
1 1/2 cups Buttermilk
1/4 cup melted Butter
October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals. Here is an Alphabetical list of some of the Apples available. There are so many, it is almost impossible to be able to keep track of them all. We all have our favorites but it may be fun to try a new one or two. Keep on eye for some of the ones listed below. There is at least one for every letter of the Alphabet except for the letter ‘X’. If anyone knows of an Apple beginning with an ‘X’, please let me know. At the end of this list are links to Apple Recipes in this Blog.
- A Ambrosia, Anna Apple
- B Beverly Hills, Burgundy
- C Crab Apples, Cameo, Captain Kidd, Candy Crisp
- D Delicious, Dawn, Davey, Dayton
- E Epicure
- F Fuji
- G Granny Smith, Gravenstein, Golden Delicious, Gala
- H Hayes, Hampshire, Hawaii
- I Irish Peach, Idared
- J jonathan, Jonagold, Jester, John, Jonadel
- K Kary, Kent, Katya, Keepsake
- L Lady, Liberty, Limelight
- M McIntosh, Maiden’s Blush, Macon
- N Nectar, Niagra, Norfolk
- O Oliver, Opal, Ontario
- P Pippin, Pink Lady, Pacific Rose, Pacific Beauty
- Q Quebec Bell, Queen Cox
- R Razor Russet, Red Delicious, Red Baron
- S Scarlet, Scarlet Surprise, Scarlet O’Hara
- T Taylor, Telstar, Tickled Pink
- W Winesap, Waltz, Wellington
- Y Yates, Yellow Transparent, York Imperial
- Z Zari, Zest
APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk. Unfortunately, this did not happen. When I used the Lemon Juice the heated Milk curdled within about 2 minutes. With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes. Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet. It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape. Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much. To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese). Next time I will go back to the Lemon Juice.
To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired. Combine the mixture and refrigerate until ready to use.
For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.
Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.
Lay out the Pastry on a cutting board and cut into 6″ squares. If needed you can use a clean ruler to measure. I usually just eye-ball it. Use a long knife or Pizza Wheel. Keep your eye on the end point and you will end up cutting a straight line. If you try to guide the knife or wheel, it is likely that your pieces will end up crooked. (I learned this little trick from my Mother who used to make all our clothes – when she cut out fabric she always said, keep your eye on the place where you want to end – this will guide your hand and keep it straight) It works every time!
Arrange the squares so that they are facing you as a diamond. Place a scoop of the filling on each square. (I used a #30 food scoop – about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.
Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water; fold over into a triangle and then crimp with the fork.
If you plan on baking the Turnovers right away preheat your oven to 400 degrees. Line a baking sheet with parchment. Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides. Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously. Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar. Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP). The Turnovers should be a golden brown when completely baked – if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown. The Baked Turnovers are the Feature Photo above.
If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don’t touch each other. Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag. You can remove and bake as many or as few at a time as you need.