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Liz and Liv's Holiday Hit Hors d'oeuvres

The Pan-Handlers Cafe 410 S. Taylor (806) 352.2590 www.thepan-handlers.com
Asparagus & Proscuitto Wrapped in Puff Pastry

Ingredients:
Asparagus Spears
Proscuitto
Puff Pastry 
Parmesan
Melted Butter

Directions:
Preheat oven to 400°
Thinly lay the prosciutto onto thawed puff pastry and slice it into thin ribbons.  Next, roll the asparagus spears in the puff pastry/prosciutto leaving about 1/4 space between each turn.  Brush with melted butter and sprinkle with parmesan cheese.  Bake for 12-15 minutes or until golden brown.

Pumpkin Roll

Ingredients:
3 Eggs, separated
1 cup sugar, divided
2/3 cup pumpkin puree
¾ cup flour
1 tsp baking soda
½ tsp cinnamon
1/8 tsp salt
¼ cup chopped pecans

Icing:
1-8 oz. package of cream cheese
¼ stick of butter, soften
1 ½ cup powder sugar
1 tsp vanilla
 
Directions:
Preheat oven to 375°.
In a large mixing bowl, combine 3 egg yolks, ½ cup sugar, and pumpkin puree.  In a separate bowl, mix together the dry ingredients (flour, soda, cinnamon and salt).  In a high speed mixer, whip the egg whites till a soft peak forms and then add the remaining ½ cup sugar.  Mix together the dry ingredients and the pumpkin mixture until thoroughly combined.  Fold in the egg whites. 

Pour the mixture onto a sprayed half sheet pan lined with parchment paper and bake for 12-15 minutes.  Once the cake bounces back to the touch, remove from the oven and while hot, turn out onto a heavily powdered sugar rag and roll up.  Allow to cool before filling. 

The Pan-Handlers Cafe
410 S. Taylor 
(806) 352.2590
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