Accordiontreats Recipes

ACCORDION POTATOES

Accordion Potatoes image

Provided by Food Network

Time 1h

Yield 2 potatoes

Number Of Ingredients 9

Ingredients

1 clove garlic
4 tablespoons (1/2 stick) unsalted butter
2 large russet potatoes,
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups grated Cheddar
1/4 cup sour cream
2 slices cooked bacon, finely chopped
2 chives, sliced

Steps:

Preheat the oven to 425 degrees F.
Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.

ACCORDION TREATS

Accordion Treats image

1957 Grand Prize Winner of the Pillsbury Bake-off Contest.These cookies have an unusual shape because they are baked in sheets of foil folded like a fan. They would be nice in a gift basket.Edit: the picture in the cookbook this came from shows them drizzled with chocolate- Now what wouldn't taste better with chocolate!

Provided by cookiedog

Categories Dessert

Time 46m

Yield 48 cookies

Number Of Ingredients 8

Ingredients

heavy-duty aluminum foil (2 1-yard sheets)
3/4 cup margarine or 3/4 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

Heat oven to 325°F.
Fold 1 sheet of foil in half lengthwise. Fold double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil (dough spreads during baking to form 4 1/2 to 5 inch-long cookies.).
Bake at 325°F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.
VARIATIONS: Substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoons cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoons rum flavor or almond, orange or lemon extract.

Nutrition Facts : Calories 58.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 8.8, Sodium 48.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.2, Protein 0.8

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Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
In large bowl, combine margarine and sugar; beat until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)
Bake at 325°F. for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.

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