HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS
Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
- Place on ungreased cookie sheets.
- (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
- Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
- Remove to wire rack to cool.
- Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
- In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
- Split puff pastry sheets horizontally with a serrated knife.
- Place one layer on a serving plate and top with 1/3 of the pudding mixture.
- Repeat twice.
- Top with remaining pastry.
- In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
- Carefully spread over top of dessert.
- Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
- Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
- This holds well overnight but we never seem to have any leftovers to keep any longer than that!
Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1
HEART-OF-MY-HEART COOKIES
Who wouldn't love delicious decorated heart-shaped sugar cookies?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled.
- Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars.
- Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 7 g, TransFat 0 g
NO BAKE - OAT DELIGHT COOKIES
My mom used to make these cookies when we were kids, at Easter she would make a well in the centre and add jelly beans to look like birds nests.
Provided by Nicoleb
Categories Drop Cookies
Time 20m
Yield 24-30 Cookies
Number Of Ingredients 7
Steps:
- Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
- Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
- Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
- These cookies set up best if cooled in the fridge.
Nutrition Facts : Calories 167.5, Fat 7.1, SaturatedFat 4.8, Cholesterol 10.9, Sodium 31.8, Carbohydrate 25.3, Fiber 2, Sugar 17.1, Protein 2.3
SHORTBREAD HEARTS
These flaky cookies melt in your mouth. Dipped in chocolate, they look festive.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extract until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° for 13-16 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Dip one side of cookies in candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 171 calories, Fat 10g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
HEART'S DELIGHT ECLAIR
This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! -Lorene Milligan, Chemainus, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding. , Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer., Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry., In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.
Nutrition Facts : Calories 488 calories, Fat 29g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 252mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.
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