Blueberry Streusel Muffins

Batter:

1/3 cup sugar

1/4 cup butter, softened

1 egg, beaten

4 tsp baking powder (fresh, not old)

1/2 tsp salt

2 1/3 cup flour

1 cup milk

1 tsp vanilla

1 1/2 cup fresh or frozen blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter, softened

Mix topping and sprinkle over batter in muffin pan.

Heat oven to 375 degrees.  Line a cupcake tin with liners (paper, aluminum or silicone)

Cream butter and sugar in mixer until fluffy.  Add egg, and mix well.  Add baking powder and salt.  Add flour and milk alternately and then vanilla.  Don't over mix.  Add blueberries.

Fill muffin tins 2/3 full so there is room for the topping.

Bake 25-30 minutes.

Chocolate Cream Pie

From Leatherstocking Country Cookbook.  Take out of fridge 20 minutes before serving.

3 oz cut up unsweetened chocolate

1 1/2 cups sugar

1/2 t salt

2 1/2 Tbl cornstarch

1 Tbl flour

3 cups milk

3 egg yolks, slightly beaten

1 T butter

1 1/2 tsp vanilla

Sweetened whipped cream

Mix first 5 ingredients in saucepan.  Stir in milk gradually and cook over moderate heat, stirring constantly, until mixture thickens and boils.  

Boil 1 minute.  

Remove from heat.  Stir a little of this mixture into egg yolks.  Then blend egg yolks into hot mixture in saucepan.  This is to keep the eggs from getting cooked separately and staying in little eggy chunks.

Boil 1 minute more.  Remove from heat and blend in the butter and vanilla.  Cool, stirring occasionally.

Chill thoroughly (if you put plastic wrap over it so no air gets to it, there wont be a thick skin).  Chill thoroughly and top with whipped cream.  

I grew up with boxed pudding, cook and serve.  A lot of recipes these days call for instant pudding, just add milk, stir and it thickens.  I don't like the flavor or instant pudding.  When the box pudding came onto the market, my Grandma Honey was so happy with it that she wrote to the Jello company to thank them for their excellent product.  In return they sent her a case of it!

Strawberry Snowbank Pie from Aunt Ann Miller

Chocolate Jumbles Recipe from Great Grandma Anna B Miller

Valentine Cake

1 Box Yellow Cake Mix - I've tried making homemade, but it wasn't as good.
1 pint homemade jam, like Apricot or Raspberry
1 recipe Fudge Frosting
Make cake in 2 9 inch rounds, and cool
Put jam between the two layers
Cover with frosting:
4 oz unsweetened chocolate squares
1 stick butter
Heat these together until melted
1 lb confectioner's sugar
1/2 cup milk
add sugar and milk and whip until smooth
If the frosting gets too thick, add more milk or heat in microwave for 10-20 seconds.

Baked Alaska

Miller Family Tradition - made for many birthdays.  Sharon makes this for the Miller Christmas Party.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring

Heat oven to 350.  Grease and flour 13x9 pan.  Measure flour by spoon-level-pour method.  Mix flour, baking powder, and salt.  Set aside.  Beat egg yolks in small mixer bowl until very thick and lemon colored.  Beat in sugar.  Blend in water and flavorings, then dry ingredients.  Pour into pans.  Bake about 35 - 40 minutes, until done (top springs back when touched lightly.)  Let cool upright in pans 10 minutes, then remove.

Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring

Heat oven to 400.  Beat egg whites with cream of tartar until frothy.  Gradually beat in sugar, a little at a time.  Continue beating until stiff and glossy.  Beat in flavoring.

Chocolate ice cream

Put ice cream in scoops over cake, and smoothe till mostly even.

Pile on the meringue.  Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.

Pumpkin Sheet Cake

This is from Taste of Home's 1995 Oct/Nov magazine.  Allen made it 4/28/96 (he was 8 years old).  He liked it best with no frosting.  I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.

2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well.  Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended.  Pour into a greased 15 x 10 in. x 1 in. baking pan.  Bake at 350 degrees for 25 - 30 minutes or until cake tests done.  Cool.  For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.  Gradually add sugar; mix well.  Add milk until frosting reaches desired spreading consistency.  Frost cake.  Sprinkle with nuts.  Yield: 20-24 servings.  

Pumpkin Bars

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)

Directions
Set out the cream cheese and butter to reach room temperature.  Get out the eggs right away also.

Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy.  Add the dry ingredients, gradually.  Mix well.

Spread batter in a greased 15x10x1 inch baking pan.  (Not dark)  Can line with parchment paper, greased.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.

Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk

Cream together butter and cream cheese until soft and fluffy.  Add powdered sugar, vanilla, and milk or cream.  Mix on high speed until smooth and creamy.

These make a great breakfast treat!

Blueberry Pecan Sour Cream Coffee Cake

Recipe from The American County Inn and Bed & Breakfast Cookbook from a B&B in Maine called The Island House in Southwest Harbor, ME on Mount Desert Island

Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs

In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Measure
1 cup sour cream

Add dry ingredients and sour cream alternatively until all are combined.

Combine:
 1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans

Measure 1 cup blueberries

Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.

Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Chocolate Cinnamon Buns

3/4 cup lukewarm water
1/4 cup sugar
1 Tbl yeast

2 1/4 to 2 1/2 cups bread flour
1/3 cup cocoa
1/4 cup Canola oil
1 tsp salt
1 egg

1 Tbl butter, softened
1 1/2 tsp cinnamon
1 Tbl sugar
1/2 cup chopped nuts - pistachios, almonds or pecans

3/4 cup sifted confectioner's sugar
Milk or cream

In a large bowl combine the water and sugar.  Add the yeast.  Let the mixture stand until foamy, about 10 minutes.  Add 1 cup of flour, the cocoa, oil, salt, and egg.  Stir vigorously, about 200 strokes.  Gradually stir in 1 1/4 to 1 1/2 cups of flour, until a soft dough forms.  Knead the dough in KitchenAide until smooth.  oil and cover.  Let the dough rise in a warm place until very light and almost doubled.
     Grease a 9x13 inch pan.  Punch down the dough and turn out onto a floured surface.  Roll into a 9x12 inch rectangle.  Spread with softened butter.  Sprinkle cinnamon, 1 Tbl of sugar and the nuts over the butter.  Roll the dough jelly-roll fashion, beginning with a long edge.  Pinch the edges together.  Cut into 12 pieces and place the rolls in the greased pan.  Cover and let the rolls rise in a warm dry area until very light and almost doubled.
     Bake the rolls in a 375 degree oven for 20 minutes.  Combine the confectioners'sugar with enough milk or cream to make a spreadable glaze and frost the rolls while still hot.  Makes 12 buns.

Cream Cheese Coffee Cake

This is so delicious!  I made it as Christmas gifts one year.  It seriously tastes like it came from a fancy bakery.

1 cup (8 oz) sour cream
1/2 cup sugar
1/2 cup butter
1/2 tsp salt
2 Tbl yeast
1/2 cup warm water (110 to 115 degrees F)
2 eggs, beaten
4 cups flour

Filling:
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla
1/8 tsp salt

Glaze:
1 1/2 cups confectioner's sugar
1/4 cup milk
1 tsp vanilla

Toasted sliced almonds

In a saucepan, mix and heat sour cream, sugar, butter, and salt.  Cook over low heat 5-10 minutes, until well blended.  Cool to room temperature.  In a bowl, mix water and yeast.  Add sour cream mixture and eggs.  Mix well.  Add flour gradually.  Dough will be very soft.  Refrigerate overnight.
Next day: combine filling ingredients.  Divide dough into 4 pieces.  Roll out each piece into a 12x8 inch rectangle.  Spread 1/4 of filling onto each rectangle, to within 1 inch of edge.  Roll up from long side, jelly-roll style.  Pinch sides and ends to seal.  Place seam-side down on greased baking sheets.  Cut 6 X into top of each.  Cover and let raise 1 hour.  Bake at 375 for 20-25 minutes or until golden brown.  Cool on baking sheets.
Combine first 3 glaze ingredients and drizzle over loaves.  Sprinkle with almonds.  Store in the refrigerator.

Indian Carrot Cake

This recipe is from Lynn and Kelly Cloyd.

1 1/2 tsp vegetable oil
1 cup flour, plus extra for dusting
1 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 tsp ground cardamom
1 cup sugar
1/4 cup softened ghee
1 1/2 cups grated carrots, firmly packed
2 Tbls chopped pistachios
2 Tbls chopped blanched almonds
2 Tbls raisins

Grease and flour round cake pan.
Preheat oven to 350 degrees.
Sift flour, baking soda and salt.
Beat eggs eggs well in a large bowl.  Add cardamom, sugar, and ghee.  Add flour mixture and fold in gently.  Add the carrots, ppistachios, almonds and raisins.  Pour into cake pan and bake 35 to 40 minutes, or until toothpick inserted into center comes out clean.

Pumpkin Custard Pie

This has a different, and interesting crust.  I made it with Blue Hubbard from our garden this time. Kim Merchant really liked it and asked me to bring it next time I bring a dish to share to one of our pot luck dinners.  You really shouldn't make just one.

Ingredients

3/4 cup chopped pecans, toasted

1 cup plus 2 Tbl flour

1/2 tsp ground ginger

1/2 tsp salt

7 Tbl Butter flavored Crisco

6 Tbl ice water

1 tsp vinegar

Filling

2 eggs

1/2 tsp salt

1 Tbl pumpkin pie spice

15 oz solid pack pumpkin or Blue Hubbard squash, cooked and drained.

1 can sweetened condensed milk (14 oz)

Directions

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. For filling, in a large bowl, beat the eggs, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers (ha ha). Yield: 8 servings.

Caramel Sauce

Vanilla Bean Caramel Sauce

Yield: 1½  cups

Ingredients:

1 cup sugar

1¼ cups heavy cream

1 vanilla bean, split lengthwise

¼ tsp. coarse salt

½ tsp. vanilla extract

Directions:

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.  

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Printed from Annie’s Eats

Apple Cider Caramel Glazed Pound Cake

Cider House Rules..

Posted By Peabody On October 2, 2012 @ 3:50 pm

Apple Cider Caramel Glazed Pound Cake

1 cup unsalted butter, at room temperature
1 cup shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 cup apple cider
1 tsp. vanilla bean paste
Preheat oven to 325F. You can use a large tube pan or I made 5 small loaves. Grease whatever pan you are using with baking spray.
Using a stand mixer with a paddle attachment cream together the shortening and butter. Add sugar ¼ of a cup at a time. When all sugar is incorporated beat on medium-high speed for about 5 minutes.
Add eggs one at a time, scraping down the bowl after every addition.
Add the vanilla and beat another 30 seconds.
Combine the flour, baking powder, salt, and spices in a medium bowl.
Starting with the flour mixture alternate adding the flour, then the cider, than flour, cider, and end with flour. Beat until all the ingredients are well combined.
Tube pan bake for 90 minutes. Small loaves took about 70 minutes. Just watch your oven to make sure a knife inserted in middle of cake comes out clean.
Caramel Glaze
1/2 granulated cup sugar
1/2 tsp. baking soda
1/4 cup unsalted butter
1/4 cup milk
1/4 cup Lyle’s Golden Syrup (dark corn syrup can be used)
1 tsp. vanilla bean paste
Combine all ingredients in a medium sauce pan and bring to a boil. Boil for 10 minutes. Drizzle over
cake while cake is still warm.

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Article printed from Culinary Concoctions by Peabody: http://www.culinaryconcoctionsbypeabody.com
URL to article: http://www.culinaryconcoctionsbypeabody.com/2012/10/02/apple-cider-caramel-glazed-pound-cake/

Click here to print.

Cinnamon Rolls

Cinnabon Cinnamon Roll Dough1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce) 

Cinnabon Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened

Spread for Cinnamon Roll Dough1/4 cup butter, softened

Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt 

Cinnabon Cinnamon Roll Recipe Instructions

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.

Put the ball of dough into a bowl that is sprayed with cooking spray.  Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.  We turned the oven on and then put the cinnamon roll dough on top of the stove.  The heat generated caused the dough to rise.

Once your dough has risen, it’s time to move on to the next step.  In a new, small bowl, combine brown sugar, cinnamon, and butter.  Mix them well.  Spray a flat surface with cooking spray or sprinkled flour.  Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough.  Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.

Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes.  Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).  

Preheat oven to 350 degree Fahrenheit.  Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes (we used a professional General Electric gas-range oven at 20 minutes exactly).  The dough should still be soft, though fully cooked, especially toward the center of the rolls.    

As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing.  The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.  This is reportedly part of the official Cinnabon process according to some of the employees.  

Recipe copied from Joshuakennon.com

Chocolate Chip Chunk Cookies

1 cup butter, softened (room temperature: soft but not melted)
1cup white sugar
1cup dark brown sugar
2 eggs
2 tsp vanilla
Beat well and add dry ingredients already mixed:
3 cups flour
1 Tbp baking powder
1 tsp salt
Mix well and add:
1c milk chocolate morsels
1 1/2 cup chocolate chunks

Cream together the butter and both sugars in a hand mixer or stand mixer, for 2-4 minutes on medium.  It should be light and fluffy.  This helps the sugar melt into the butter and adds air.  For more on creaming butter and sugar, go here: https://www.kingarthurflour.com/blog/2015/04/27/creaming-butter-sugar
Then add the 2 eggs, and vanilla.  Mix until combined and smooth.
In a separate bowl, combine the dry ingredients into a sifter and sift into the bowl to mix. 
Add half of this at a time to the wet ingredients and mix until you can't see any more flour and the mixture looks consistent (no dry/crumbly spots).  Once it looks consistent, stop mixing.  Otherwise they'll turn out flatter/crisper. 
Then stir in chocolate chips and chunks. 

Refrigerate dough until chilled.  If necessary, you might need to cook up 6 right away just to keep the vultures at bay.  Then cook as needed at 375 for about 9 minutes, depending on how big you make them.  Don't use a darkened pan.  No need to grease pan.  Cook just until the cookies look dry and let cool on pan for a few minutes before removing to rack or plate.  Step back for safety from voracious hordes.

Banana Muffins With Caramel Frosting

Banana Muffins with Caramel Frosting
I tried this recipe yesterday, when we bought 8 overripe bananas at the store.  I tripled the recipe, but 8 bananas wasn't quite enough, so I used some ripe banana I had stored in the freezer to make up the difference.  Then I froze some of the muffins and 2 mini loaves for later.  I love this recipe, and want to make it again when we have the cider-pressing party in October.  Allen and Anna should be here then, visiting before they go to do charity veterinary work in Delhi, India for 6-12 months.
This recipe is from Taste of Home, 2007 Annual Recipes, and was submitted by Katherine McClelland from Deep Brook, Nova Scotia.  Katherine made them into jumbo muffins, but I don't have a jumbo muffin tin, so I made regular-sized muffins.  Tripling the recipe made 2 dozen muffins and 3 mini-loaves.
1/4 cup shortening (I used butter-flavored Crisco)
1 cup sugar
1 egg
1-1/2 cups mashed ripe bananas (about 3 ripe)
1 tsp vanilla
1 tsp baking soda
1 1/2 cup all purpose flour
1/4 tsp salt

Caramel Icing:
2 Tbl butter
1/4 cup packed brown sugar
1 Tbl milk
1/2 cup confectioners' sugar

In electric mixing bowl, cream shortening and sugar.  Add egg; beat well.  Add bananas and vanilla; mix well.  Combine the flour, baking soda and salt in a small bowl, and add to creamed mixture.
Fill paper-lined muffin cups three-fourths full.  Bake at 350 degrees for 23 - 28 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat.  Stir in brown sugar and milk; bring to a boil.  Cool slightly.  Whisk in confectioners' sugar.  Use small whisk to drizzle over muffins - hold it straight upright, and the caramel will come out in streams.  Recipe calls for putting icing in a ziplock bag, and cutting a small hole in a corner, but I didn't want to wait that long for it to cool.  The small whisk worked very well.  This icing hardened when cool, and would have been harder to drizzle that way.  But it means the icing stayed on top of the muffins, and wasn't too messy later, which I appreciate.  They tasted great without the icing, but with the icing they became good enough to serve to company.  It's a good thing I froze most of them or

Sex In a Bowl

Ingredients: 
-Double recipe Chocolate Brownies - see my recipe for homemade or buy boxed.  Make ahead.
-2 large pkg  jello chocolate pudding - Cooked tastes much better than instant!  Make ahead and cool.
 - 1 pkg chocolate chip cookie dough - store-bought, not homemade, so there are no raw eggs.
-2 8oz containers of cool whip whipped topping or homemade whipped cream.
-5 heath bar crunch or skors candy bars, chopped into small pieces, or 1 bag toffee bits
- a large deep glass bowl/trifle bowl or  2&1/2qt. glass bowl 

 If whipped cream is frozen, let thaw & set aside. 
 Break up one pan of brownies & place in bottom of glass bowl. 
Spoon one bowl of pudding over top of cake. Spread evenly.
Break up cookie dough into 1/2 tsp-sized chunks and sprinkle half over pudding. 
Layer whipped cream on top of pudding. 
Sprinkle half of the chopped candy bars or toffee bits onto top of whip cream. 
Repeat layers. Once completed, refrigerate until ready to serve. 
To serve use a large spoon with a long handle. Scoop thru all layers & serve in bowls.


Note: Some people use cake instead of brownies.  Sometimes I add fudge sauce as an extra layer.  It's best if made early so the ingredients blend in.  Chopped, toasted walnuts or pecans on the very top is also yummy.  You can skip the cookie dough and add spoonsful of jelly or jam.  Decadent!  We make this every year at the "End of the School Year Bonfire" party.  I serve it in clear plastic drink cups.  You could even make it right in the cups, if you wanted to get fancy.  This is like Trifle or Parfait - everyone loves it.  

Turnovers

These are awesome!  I made them last night for Bart, Irene and Michael.  Michael asked me to make another batch for him to bring home, and for the recipe to share with his mother.  I did, and showed him how I made them, too.

1 pkg refrigerated pie pastry
1 jar preserves - I used blueberry and apricot.  They also suggest peach.  I would love to try rhubarb strawberry preserves in it.
2 Tbl fat free half and half (orig. recipe calls for milk)
original recipe calls for sprinkling cinnamon sugar on cooked turnovers, but I made frosting.
Frosting:
2 cups confectioner's sugar
1/2 tsp lemon flavoring
2-3 Tbl vanilla coffee creamer
Mix sugar and lemon.  Add creamer slowly, until desired consistency is reached.  Keep it thick, but able to drop from a spoon.

Cut each pastry into 4 wedges.  Place preserves in the center of each - orig. recipe calls for 1 Tbl, but Irene prefers more.  Just don't put in so much that it oozes out all over the pan, or it's a pain to clean up, and gives the turnover a little burned flavor.  Moisten edges of pastry with water.  Fold pastry over filling; press edges with fork to seal.
Place turnovers on cookie sheet - orig recipe says "ungreased," but I would suggest aluminum foil over pan, and spray it with butter flavored Pam.  Cut a small slit in the top of each.  Brush with milk (or half and half).  Bake at 425 degrees for 15 - 18 minutes until golden brown.

Frost.  Serve warm.  Yield: 8 servings.
The picture is of turnovers Irene and Lizzie made from homemade pie crust, and they added diced apples and chopped pecans, which were delicious!