Rye Party Puffs Recipes

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RYE PARTY PUFFS



Rye Party Puffs image

PERFECT bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy!

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 1/2 dozen

Number Of Ingredients 18

1 cup water
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
caraway seed
2 (8 ounce) packages cream cheese, softened
2 (2 1/2 ounce) packages cooked corned beef, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons finely chopped onions
1 teaspoon spicy brown mustard or 1 teaspoon horseradish mustard
1/2 teaspoon garlic powder
10 small stuffed olives, chopped

Steps:

  • In a saucepan over medium heat, bring water and butter to a boil.
  • Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes.
  • Beat in eggs one at a time until smooth.
  • Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
  • Sprinkle with caraway seeds.
  • Bake at 400º for 18-20 minutes or until golden.
  • Remove to wire racks.
  • Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.).
  • Let cool.
  • In a mixing bowl, mix well the first 8 ingredients, then stir in olives.
  • Open puffs, stuff with filling, lightly close tops of puffs over filling.
  • Cover, chill til serving.
  • Makes 4 1/2 dozen.

Nutrition Facts : Calories 891.2, Fat 76.9, SaturatedFat 38.6, Cholesterol 374.9, Sodium 1088.4, Carbohydrate 31.5, Fiber 2, Sugar 6, Protein 21

" GO BEARS!" PARTY RYES



I used to call these Hanky Pankies (why is beyond me!). After I made them at my Super Bowl party the first time the Bears won many years ago, it's been a tradition every Super Bowl since. (7/5/07...Note: These are supposed to be served hot and kept warm, if possible. During the holidays I make a double batch and freeze them in large Ziplock bags with layers of wax paper or foil between each layer. Then you have a no-fuss appetizer when people pop by that you don't have to pry apart when you only want to bake a portion of them!)

Provided by Mareesme

Categories     Meat

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb ground chuck
1 lb bulk pork sausage
1 lb Velveeta cheese, diced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
2 loaves rye cocktail bread

Steps:

  • Brown meats and drain off fat.
  • Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce.
  • Spread mixture on cocktail rye slices.
  • Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.

Nutrition Facts : Calories 375.4, Fat 27, SaturatedFat 13, Cholesterol 109.8, Sodium 739, Carbohydrate 4.8, Fiber 0.1, Sugar 3.7, Protein 26.9

MY AWARD WINNING RYE PARTY PUFFS



My Award Winning Rye Party Puffs image

Perfect little bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy! (Photo taken by Taste of Home magazine when they featured my recipe)

Provided by Kelly Williams

Categories     Other Snacks

Time 40m

Number Of Ingredients 20

PASTRY PUFFS:
1 cup water
1/2 cup butter (1 stick)
1/2 cup regular flour
1/2 cup rye flour
1/2 tsp. garlic powder
2 tsp. dried parsley flakes
1/4 tsp. salt
4 eggs
caraway seeds, optional if you don't like them
FILLING:
2 (8 oz.) pkgs. cream cheese
2 (2 1/2 oz.) pkgs. corned beef, finely chopped
1/2 cup mayo, i use hellmann's
1/4 cup sour cream
2 Tbl. finely chopped chives
2 Tbl. finely chopped onion
1 tsp. spicy brown or horseradish mustard
1/2 tsp. garlic powder
10 pimiento-stuffed green olives, chopped

Steps:

  • 1. For pastry puffs: In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir quickly until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs one at a time until smooth. Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake at 400º for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.)Let cool. For filling: In a mixing bowl, mix well the first 8 ingredients, then stir in olives. Open puffs, stuff with filling, lightly close tops of puffs over filling. Cover, chill til serving. Makes 4 1/2 dozen.
  • 2. *Tip: If pastry puffs start to fall when you take them out of the oven, pop them right back in, they weren't done enough. They will immediately poof back up and then bake 2-3 minutes longer. Everyone's ovens are different!

RYE CHEESE PUFFS



RYE CHEESE PUFFS image

Very good

Provided by Joanne Sarver

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 7

4 oz pkg. cream cheese, softened
1 tsp grated onion
1/4 c mayonnaise
1 Tbsp chopped chives
1/8 tsp cayenne pepper
4 Tbsp grated parmesan cheese
party rye

Steps:

  • 1. In mixing bowl, combine cream cheese, onion, mayonnaise, chives, pepper and parmesan cheese. Mix well. Spread on party rye. Bake at 350 degrees fr 15 minutes. Makes 4-6 servings.

HEARTY RYE MELTS



Hearty Rye Melts image

When we moved from the Midwest to Kentucky, we were invited to a neighborhood gathering, where this appetizer was served. Hanky panky-as it's often called around here-is traditionally served at Derby Day parties, but at our home it's become a year-round favorite.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

1/2 pound lean ground beef (90% lean)
1/2 pound bulk pork sausage
1-1/2 teaspoons chili powder
8 ounces Velveeta, shredded
24 slices snack rye bread
Fresh parsley sprigs, stems removed

Steps:

  • In a large skillet, cook the beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add chili powder and cheese; cook and stir until cheese is melted. Spread a heaping tablespoonful on each slice of bread. Place on a baking sheet. , Bake at 350° for 12-15 minutes or until edges of bread begin to crisp. Garnish with parsley. Serve warm.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 231mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

PARTY PUFFS



Party Puffs image

For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on homemade puff pastry.-Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 7-1/2 dozen.

Number Of Ingredients 17

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
EGG SALAD FILLING:
6 hard-boiled large eggs, chopped
1/3 cup mayonnaise
3 tablespoons chutney, finely chopped
2 green onions, finely chopped
1 teaspoon salt
1/2 teaspoon curry powder
HAM SALAD FILLING:
1 can (4-1/4 ounces) deviled ham
3 ounces cream cheese, softened
2 tablespoons finely chopped green pepper
1-1/2 teaspoons prepared horseradish
1 teaspoon lemon juice

Steps:

  • In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely., In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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