Mini Florentine Cups Recipes

MINI FLORENTINE CUPS RECIPE - (5/5)

Steps:

• HEAT oven to 350°F. Mix all ingredients except turkey. FLATTEN turkey slices; place 1 slice on bottom and up side of each of 24 miniature muffin cups. Fill with spinach mixture. BAKE 15 min. or until heated through. Cool in pan 5 min. before serving. *Kraft Kitchens Tips* Make Ahead: Having a party? Assemble appetizers several hours in advance. Refrigerate until ready to serve. Then, uncover and bake as directed. Special Extra: Add 1 to 2 Tbsp. chopped water chestnuts to the spinach mixture before spooning into prepared cups. (This is not recommended for those watching their carbohydrate intake.) Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham. Nutrition Bonus: These tasty low-fat appetizers are great for entertaining. As a bonus, they're rich in vitamin A from the spinach. Carb Choices: 0 Nutrition Information Per Serving: 25 calories, 1.5g total fat, 0.5g saturated fat, 0g trans fat, 5mg cholesterol, 125mg sodium, 1g carbohydrate, 0g dietary fiber, 0g sugars, 3g protein, 30%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 0%DV iron.

FLORENTINE CREPE CUPS

Steps:

• In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

MINIATURE FLORENTINES

Steps:

• Preheat oven to 400°F.
• Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
• Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
• Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.