BHG Delish Dish

Stirring Up Ideas In The Kitchen

make-ahead

Breakfast may be the most important meal of the day, but more than often, we just don’t have the time to prepare anything warm and filling. These savory ham and cheese breakfast tarts make breakfast time a breeze. Inspired by these jam filled breakfast tarts, you can prepare these hand tarts ahead of time. They can be kept frozen or chilled in the refrigerator. When you’re ready, simply reheat it in a toaster oven or microwave. Best of all, these breakfast tarts also taste great at room temperature.

The tart dough is a straight forward butter based crust. It’s simple to whip together and the dough does not need a lot of chilling/resting time before use. The dough is very sturdy and easy to work with. This recipe makes 6 hand tarts. You can easily double or triple the recipe to fit your needs.

I filled the dough with cheddar cheese and a slice of deli ham. There are so many combinations you can use: mozzarella and pepperoni, Swiss and turkey, etc.

Cover the filling with another piece of dough. Seal the edges of the tart with a fork. Brush the dough with a little milk and top it with additional cheese. It takes about 20-25 minutes for these to bake. You can enjoy them immediately, or pack them up for later use. According to the Better Homes and Gardens Test Kitchen, you can freeze these tarts for up to 2 months. Use an oven or toaster oven to reheat.

This is the original BREAKFAST TART RECIPE.

I followed the recipe for the dough as instructed in the link above.

The only changes I made:

  • Instead of 6 tablespoons strawberry jelly, I used 6 slices of deli ham and 6 slices of cheddar cheese.
  • Omit vanilla icing recipe, instead top tarts with cheddar cheese.

For the full list of ingredients and directions, visit the original recipe here.


Hi BHG! My name is Christine, and I am the blogger behind WRY TOAST, a healthy-eating blog focused on seasonal recipes that fit into any woman’s hectic lifestyle. As someone who strives to create recipes that are easy, accessible, and most importantly — fun! — I was immediately drawn to this Make-Ahead Baked Ziti – Who doesn’t love the convenience of pre-made dishes? And three cheeses?! I’m in heaven.

Experimenting with a dish like this is simply a pure joy – There’s tons of room for creativity, all while staying true to the original recipe. From first glance I knew this ziti had the potential to take on loads of springtime veggies, so I appropriately added peas, diced leeks, and sliced cherry tomatoes into the scheme. I also played around with the cheeses, swapping out pungent gorgonzola for milder mini mozzarella balls, better known as bocconcini.

In addition to the above tweaks, I decided to play around with the cheese sauce, too. Rather than build my sauce with a cup’s worth of cream, I opted instead for skim milk, then balanced out the lack of fat in the milk by creating a basic roux of 2 tbsp butter + 2 tbsp flour. These simple switches toned down the calories and fat while still yielding an impossibly creamy cheese sauce, so it was a major win-win.

This recipe is the ideal meal to prep on Sunday, then throw it in the oven mid-week when you’re too crazed to make a homemade dinner from scratch. And not only is the pre-made angle a significant plus, but I love how the trio of cheeses help mask the overflowing veggies – Kids will never know you’re sneaking them in! Experiment with chopped broccoli, diced peppers, asparagus, mushrooms – You name it! This is a wonderfully versatile dish and can be easily tailored to please any discerning palate – Be sure to check out the original recipe, and get cooking! x

 


Banana Truffle Pie

Strawberries are some of my favorite fruits. I’ve been waiting since the holidays to make this strawberry truffle pie. However, fresh sweet strawberries are still nowhere to be found. I must patiently wait a few more weeks until strawberry season makes its grand entrance. In the meantime, we do have plenty of bananas. Bananas are such a versatile fruit. They make smoothies delicious, baked breads scrumptious, and they’re delectable in pies! One slice of this caramelized banana truffle pie has me thinking… what strawberries?

Since bananas are readily available any time of year, this banana truffle pie is the perfect year-round treat. Plus, it’s super easy to make.

Banana Truffle Pie

This recipe requires the use of a pre-baked pie crust. You can use the single crust pie dough included in the recipe, or if you’re pressed for time, store-bought pie dough is a perfect alternative. This pie crust can be baked in advance, making assembly of this pie a breeze.

Once your pie crust is baked and cooled, you can spread in the truffle filling. The silky truffle filling is made with semi-sweet chocolate and cream cheese. It’s the perfect balance of sweet with a nice kick of tang and creaminess from the cream cheese. Once filled, allow the truffle filling to set up in the fridge.

Banana Truffle Pie

Right before serving, top the filling with sliced bananas. One layer of bananas isn’t enough. Load on the bananas by adding two or three layers. Sprinkle sugar generously over the sliced bananas. Use a kitchen torch to lightly brûlée and caramelize the bananas. Slice and serve immediately. Once you’ve caramelized bananas, I don’t recommend placing it back in the fridge. The caramel crust will soften and expel liquid.

Banana Truffle Pie

Add a dollop of whipped cream or a scoop of ice cream for a bit more fun! Or, simply eat it as is. I love the crunchy caramel crust, sweet bananas, and creamy truffle filling. It’s a winning combo!

Here are my changes to the original strawberry truffle pie:

  • Instead of 1 pound fresh strawberries: use 3 ripe bananas
  • Omit 1/4 cup red currant jelly
  • Add 2 Tbsp granulated sugar over sliced banana to brûlée before serving

Get our best kitchen-tested recipes.


Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!

Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).

However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.

Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.

Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.

Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia.  I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.

Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?

 


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