A special congratulations to NY Cake West as they have begun manufacturing some amazing products. In the upcoming months I will be showcasing some of their newest products. Testing them out and will let you just how well they stack up.
Sweet Treats will hold contests where you could win some NY Cake West products. Stay tuned!
Happy Challahween... This year I hosted a Callahween shabbat dinner for my parents...Mom and I made two amazing sweet challahs and tried a few new recipes. One of them included another Paula Dean favorite! Phyllo Wrapped Asparagus...For dessert, it was sweet sugar cookies, of course in the shape of little pumpkins. Notice the little halloween napkins-Nordstrom Rack $1.99...I couldn't resist myself.
The Story behind the phyllo wrapped asparagus: My mom was diagnosed with small cell lung cancer in August so needless to say she hasn't had a lot of energy nor has she had a desire to cook. One day she was watching the Food Networks, Homecookin' with Paula Dean, and saw her making this recipe. She called to tell me that seeing Paula make these asparagus bundles made her want to cook again. When we decided that mom and dad were going to spend the weekend with me I knew we had to make this dish. So Mom sat on a stool and brushed the Phyllo with butter while I wrapped the asparagus inside the dough, when I finished wrapping all the stalks, mom topped the bundles off with some extra freshly grated parmasean cheese. Together we made these tasty little bundles and they were Mmmm Mmmm Good! Thanks Mom and Dad for a wonderful stayvcation at my new home! I love you both.
- 8 or 9 asparagus spears, depending on size (We used the thick ones)
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan (We used probably a cup and doubled the rest of the recipe)
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
New: Cookie Platters prices vary depending on size of cookies 10-12 cookies $26.00