Serves: 8

Ingredients:

For Pastry:

• 1 Box Puff Pastry Dough
• 1 Can Cherry Pie Filling
• 1 Egg, Beaten

For Icing:

• 1 Cup Confectioners’ Sugar
• Water
• Lemon Juice, Almond extract, or vanilla extract

Directions:

For Pastry:

1. Remove puff pastry from box. Box will contain 2 sheets of dough, each folded in 3
2. Let dough thaw 15-20 minutes
3. Preheat oven to 400o
4. While dough is thawing use colander to strain some of the goo from cherries.
   
5. Once dough is thawed, unfold each sheet of dough.
6. Cut each sheet into 4 squares
   
7. Place 2 spoonfuls of cherries (about 7 cherries) in the center of each square. Don’t overdo it. Leave plenty of room around the edges because if there are too many cherries, the pastry will burst.
8. Brush inside edges of square with beaten egg.
   
9. Fold pastry in half (the triangle way). Egg will act as glue, holding sides together.
10. Press a fork along the seam to hold dough together and make the pastry look prettier.
11. Brush top of pastry with egg.
12. Cut 3 venting holes in top of pastry.
    
13. Bake for 20 minutes, or until filling is bubbling and outside of pastry is golden brown.

For Icing:

1. Make sure pastries are completely cooled before icing
2. Place confectioners’ sugar in small bowl.
3. Add flavoring to taste(lemon juice, almond extract, or vanilla extract are my favorites)
4. Add water until desired consistency is reached (should be smooth, but not too runny)
5. If mixture gets too thin, simply add more sugar.
6. Pour mixture into plastic Ziploc bag
7. Use scisors to snip off one bottom corner. Hole should be very small.
8. Squeeze bag slightly to make icing come out. Use this to make lines or designs of icing on the top of pastry.

Serves: 4-6

Ingredients:

• 3 Eggs
• 1 cup Flour
• 1 1/2 cups Milk
• 1 teaspoon Vanilla
• dash Sugar
• 2 tbsp Butter

Toppings:

• Powdered Sugar
• Syrup
• Butter
• Nutella
• Jelly
• Strawberries
• Bananas

Directions:

1. Blend eggs, flour and milk together until mixed completely.
2. Add the vanilla, sugar and melted butter.
3. Let batter sit for 10 minutes.
4. Grease pan with oil or butter and pour desired amount of batter into pan per crepe.
5. Flip when bottom is golden.
   

Serves 6-8

Ingredients:

• 1 cup Flour
• 1/3 cup Shortening
• 1 tablespoon Shortening
• 8 strips Bacon
• 1 head Broccoli
• 1 cup Shredded Cheese
• 1 Onion
• 4 Eggs
• 2 cups Half-and-half
• Salt
• Pepper

Directions:

1. In a bowl, mix flour and salt.
2. Cut in shortening and mix with a pastry blender, knives, or hands to work shortening into flour.
3. It should be mixed until it appears as small crumbs.
4. Then add the water and work/mold into a ball and let chill in refrigerator for at least 45 minutes to allow the dough to firm up. If it is refrigerated longer than 45 minutes, let the dough warm up and soften before use or the dough will crack up when rolled out.
5. Preheat oven to 425 degrees Fahrenheit.
6. With a floured rolling pin or skilled hands, flatten out the pastry to be two inches larger than the pan diameter so that the dough can fold up on the sides. I recommend placing aluminum foil on the inside of the pan for easy cleanup.
7. Carefully line the pastry dough with the pan and bake for 10 minutes or until hardened. If bubbling occurs among the dough, gently press them so as not to crack the crust.
8. Reduce the oven temperature to 325 degrees Fahrenheit.
9. Lightly cook/fry the broccoli, onions, and bacon and sprinkle onto crust.
   
10. In a medium bowl, scramble the eggs and add the half and half (or cream).
11. Add extraneous spices into the bowl, such as cayenne pepper here, and then pour the thoroughly mixed components to the crust.
    
12. Cheese can be added into the components, but I prefer to lay it on top to hold everything together.
13. Bake for 45-50 minutes or until quiche is solid (stab with knife to check) and let cool for 10 minutes.