Brown Sugar Cinnamon Pop Tarts

I had recently made Strawberry Pop Tarts, which were a hit. Mom mentioned that Brown Sugar Cinnamon Pop Tarts were her favorite flavor, so I thought I would give that a try for my next round. Just like the Strawberry version, these Pop Tarts are excellent. The delicious pastry combined with the fresh flavors make for a great treat.

Because the Strawberry Pop Tarts were such a hit, I decided to make more this time. The recipe below should yield 16 Pop Tarts, so that there will be plenty to share. The pastry here is the same pie crust pastry recipe that is so versatile. I thought about adding some cinnamon to the pastry dough, but thought it might be too much. Maybe I will try that next time.

Brown Sugar Cinnamon Pop Tarts 

• 4 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 cups cold butter
• 2/3 cup cold water
• 1 Tbsp. honey
• 3/4 cup brown sugar
• 1 1/2 Tbsp. cinnamon
• 2 Tbsp. flour
• Egg wash (1 egg beaten with water)
• 1 cup powdered sugar
• 1-2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. cinnamon

In a large bowl, blend flour, sugar, and salt. Use a pastry cutter to cut in butter until mixture is crumbly. Pour in cold water and honey while mixing until a dough ball forms. Refrigerate dough for 30 minutes. Roll out dough to about 1/8 inch thick. Cut into 3x4 inch rectangles. Place a rectangle on a lined baking sheet. Brush each with egg wash. Combine brown sugar, cinnamon, and two tablespoons of flour. Scoop a spoonful onto each pastry, spreading evenly while leaving a 1/4 inch edge. Brush egg wash on the top pastry piece and place pastry, egg wash side down. Crimp the edges of the two layers together, using a fork to create a decorative edge. Use a toothpick to poke a few holes into each pop tart to allow steam to escape. Bake at 375 for 20 to 25 minutes. Allow to cool. Combine the powdered sugar, milk, vanilla, and cinnamon to make the frosting. Spread onto each pop tart. Enjoy!

Italian Beef

Growing up in the Chicago-area, Italian Beef sandwiches were a common meal from any number of local fast-food places. Chicago has many famous beef stands that are reliable sources of a great sandwich. My personal favorite is Al's Beef, just behind my high school in Little Italy. While Italian Beef sandwiches were part of my childhood, we never made them at home. But, with the recent show, The Bear, it occurred to me to try making Italian Beef at home.

There are many recipes available online. Some involve fairly complicated processes, such as searing the meat then slow roasting the beef for 12 hours. But I decided to go with a more simple and direct method--the slow cooker. When I made this recipe, I used the high setting for about three and a half hours. Depending on the timing, you could use the low setting for seven to eight hours. Whatever method that you use, be prepared for your house to smell wonderfully like Al's Beef on Taylor Street for hours. For the bread, the best option is Turano French Rolls, which are crusty yet soft and perfect for being dipped to soak up the gravy.

Italian Beef 

• 3-5 pounds chuck roast
• 3 cups water
• 1 package dry Italian dressing mix
• 1 tsp. parsley
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 bay leaf
• 1 tsp. ground black pepper
• Turano French Rolls

In a saucepan, bring the water and all the seasonings to a boil. Place the meat in a slow cooker. Pour the boiling mixture over the meat. Cook on high for 3 to 4 hours or on low for 7 to 8 hours. Remove the bay leaf. Shred or thinly slice the meat and return to the slow cooker. Serve the meat on the Turano French Rolls. Dip the sandwich in the gravy. Enjoy!

Cranberry-nut Coffee Cake

Mom loves coffee cake, so there are a number of coffee cake recipes in her recipe box. This one is a quick bread and is easy to make. Because I love cranberry, especially in the Fall, this coffee cake was a timely treat. I especially like the pairing of cinnamon with cranberry for a nice flavor blend.

I often make my own cranberry sauce because it is easy. But I had a can of whole cranberry sauce that I used for this recipe. Canned whole cranberry sauce is not like the jelly sauce that keeps the form of the can when it comes out because it has whole cranberries mixed in for more of a classic cranberry sauce. Also, the recipe calls for Bisquick mix, but you can easily make your own using flour, baking powder, salt, and butter, as I note in the recipe below.

Cranberry-nut Coffee Cake 

• 1/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 tsp. cinnamon
• 2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. melted butter
• 2 Tbsp. granulated sugar
• 1 egg
• 2/3 cup water or milk
• 2/3 cup whole cranberry
• 1 cup confectioner's sugar
• 1/2 tsp. vanilla
• 1 Tbsp. water

Mix the brown sugar, walnuts, and cinnamon; set aside. Combine flor, baking powder, salt, butter, granulated sugar, egg and water/milk. Beat vigorously. Spread batter ina greased 9x9x2. Sprinkle with nut mixture. Spoon cranberry sauce over top. Bake at 350 for 20 to 25 minutes. Prepare the icing by blending the confectioner's sugar, vanilla, and water. Drizzle or spread icing while the cake is still warm. Enjoy!