Confectionery Canary

If you're looking for the perfect Memorial Day treat, look no further!  These turnovers are super fast and easy depending on what type of filling you decide to use.  I made a strawberry filling for mine but you can use the cooking directions for any fruit filling, just use the kind of fruit you like and cook until it reaches the consistency you prefer.  Let's get started!

What You'll Need:
- Puffed pastry dough (each sheet typically makes 4 turnovers)
- 16 oz of clean chopped strawberries (or other fruit)
- 3/4 cup water
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 egg & 1 tablespoon water

Directions:
You can make your own puffed pastry dough but it can be pretty tricky with humidity variations and all. I picked up a box of Pepperidge Farm Puffed Pasty sheets from the refrigerated isle near pie crusts.  Let the sheets thaw for 40 minutes to an hour then unfold them.  While you're waiting for the pastry sheets to thaw, take a small pan and mix your strawberries, water, sugar, and cornstarch.  Let it cook on medium low for about an hour (if you like chunky fruit filling, cook about 20-30 minutes.) Stir frequently because the fruit tends to scorch very easily.

Preheat oven to 375 degrees. Once your filling is ready, unfold your pastry sheets on a floured surface and roll them out slightly with a rolling pin, cut into four squares. Put a tablespoon or two of filling into the center of each square. Make sure none of the filling touches the edges or else your turnover won't seal. Beat together the egg and water, brush around the edges, then fold into a triangle. Mash the folded edges with a floured fork. Brush egg wash on top of turnovers and make a small slit in the top for steam to escape through.  Place on a greased baking pan and bake until golden brown, about 20 minutes.
Top with a dusting of confectioner's sugar or a simple glaze made with confectioner's sugar and a little cold milk.

You've got to give these tasty little treats a try!  I bought a ton of bananas the other day and couldn't think of enough ways to use them before they spoiled.  So I found a muffin recipe, made a few tweaks, and here's the result!

What You'll Need:
- 6 Tbs unsalted butter
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- dash of salt
- 3/4 tsp ground cinnamon
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plain yogurt
- 2 large bananas, mashed

Directions:
Preheat oven to 350 degrees and prepare a cupcake pan with liners or spray.  Melt butter in a sauce pan over medium heat.  Cook until the butter begins to brown and smell like caramel.  Remove from heat and let cool slightly.  In a medium bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon.  In a separate bowl, whisk eggs, vanilla extract and yogurt.  Mix in mashed bananas.  In a very slowly stream, pour the melted butter into the egg mixture to temper it so the eggs don't curdle.  Pour mixture into dry ingredients, mix well but do not over mix, or else your muffins will be dense.  Spoon mixture into prepared cupcake pan, filling cups 3/4 full.  Bake for 15-20 minutes until a toothpick comes out clean.

*You can add so many things to these muffins!  Blueberries, strawberries, nuts, Nutella, peanut butter or simply enjoy them plain!  If you add peanut butter or Nutella, just fill your cups, take about 1/4 teaspoon of Nutella, dollop into the center of the muffin mixture and cover with mixture. Follow the same baking procedures.  Banana Nutella Muffins pictured below.