PETE DE SOEUR (NUNS FARTS)
The name of this recipe doesn't sound appealing but trust me it is. It's been a family French recipe for years and I would love to share it with you.
Provided by natshaveyourcake
Categories Dessert
Time 32m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 4
Steps:
- -Pre-heat oven to 375.
- -Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
- -With a spoon, spread 2 tbsp of butter evenly over dough.
- -Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
- -Sprinkle cinnamon over brown sugar.
- -Tightly roll up the dough and seal the seam with your left over butter.
- -Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
- -Bake for about 12 min or until brown sugar is caramelized.
- -Lay waxed paper on your work surface.
- -Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
- -Let cool completely - about 10 minute.
- -These can be frozen for future use for up to a month.
"NUN'S REVENGE" FABULOUS ITALIAN HOT CHOCOLATE
Provided by Fred Thompson
Categories Hot Drink Non-Alcoholic Chocolate Citrus Dairy Christmas Valentine's Day New Year's Day New Year's Eve Fall Winter Drink
Yield Serves 2 in cappuccino cups or 4 in espresso cups
Number Of Ingredients 5
Steps:
- 1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
- 2. Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
- 3. Remove from the heat and quickly whisk in the chocolate until smooth.
- 4. Pour into cups, top each with a piece of orange zest, and serve immediately.
NUN'S PUFFS
Make and share this Nun's Puffs recipe from Food.com.
Provided by Pain au Chocolat
Categories Quick Breads
Time 45m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium-high.
- Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
- Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
- Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
- Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
- Preheat oven to 375 degrees F.
- Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
- Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
- Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!
Nutrition Facts : Calories 133.7, Fat 10.1, SaturatedFat 5.9, Cholesterol 85.2, Sodium 83.3, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 3.6
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