From the Monkeys In My Dreams
You may have noticed that our family is all about the food! Here you'll find many of our family recipes that you've read about in The Monkeys In My Dreams.
Chicken and Sliders (Glissants)
10 to 12 cups of chicken broth
2 cups of flour (regular or gluten-free)
A few tbsp of water (added a bit at a time)
3 lbs Chicken parts (legs, backs thighs, etc.)
1 onion quartered
3 stalks celery diced
2 carrots diced
2 tbsp olive oil or butter
First, make a homemade broth. You need to boil 2 lb of chicken parts in 12 to 15 cups of water, add a quartered onion, skins and all, two carrots cut in half, a few celery stalks and some salt and pepper. Let this boil for two hours. Strain and drain into another pot, leaving the vegetables out. Bring to a rolling boil.
You can take that chicken and debone it and put back into the broth, no wasting allowed! The strained vegetables can go through the food processor and then added to the broth! The bones can go out in the trash.
To make your dumplings, or sliders, you need to mix the flour, egg and 1 tbsp of water. Mix until sticky, adding more water if needed.
On a floured counter or board, roll the dough very thin.
Cut into strips, in any shape that you like. I like strips that fit in my mouth!
Drop the strips into the boiling broth! Be sure to go slow, dropping them one at a time or they will stick together.
That’s it! Let them simmer for a very short time and your sliders are ready to serve.
Mom always served these with mashed potatoes but I like a side of vegetables or a salad with these! Enjoy!
I’ve tried and I believe succeeded to duplicate the chicken recipe served at the wedding. Try it, you’ll enjoy it!
GARLIC ROASTED CHICKEN
3 lb chicken pieces
2–5cloves of garlic
Salt and pepper
Toss pieces of chicken into heated olive oil, along with 3–4 cloves of garlic, the onion, paprika, salt and pepper.
Line your tray with parchment paper. Lay the chicken flat on a cookie sheet.
Roast at 350° F for about 1 hour and 20 minutes or cooked to your liking.
Serve with mashed potatoes, rice or glissants.
PEANUT BUTTER CHEWS
1 cup peanut butter
½ cup corn syrup (or maple)
½ cup brown sugar
1 tsp pure vanilla
3 cups Rice Krispies
Combine all ingredients except Rice Krispies over low heat until melted.
Remove from heat. Stir in Rice Krispies.
Press into a lightly greased 8” pan.
May be iced with melted chocolate.
1 lb ground meat
1 onion diced
2 carrots sliced
2 stalks celery diced
1 tin of beans (kidney or navy, etc.)
2 to 4 cups mixed vegetables (canned, frozen, fresh)
1 can of tomatoes, diced or puree
10 cups water or broth
Salt, pepper, oregano, thyme, garlic powder and onion powder to taste
½ cups macaroni
In large soup pot, brown the ground meat with the onion, celery and carrot. Drain off the fat if any.
Add in the water, tomatoes and spices and bring to a boil. Season to your taste. Cook for 30 minutes or so.
Add in your beans and vegetables (broccoli, beans, cauliflower, cabbage, zucchini, peas, or corn). Any vegetables that you like. Bring to a boil again and simmer until all vegetables are cooked. Turn the burner off.
Add the macaroni and let sit 10–15 minutes.
Serve with a big crusty bun and a shaving of fresh Parmesan on top. I’m quite sure Meme D. did not have Parmesan on hand when making her hamburger soup; however, it adds a nice cheesy touch.
Peanut Butter Cookies
Gluten free and delicious full!
PEANUT BUTTER COOKIES
1 cup of peanut butter (chunky or smooth)
1 cup sugar
1. Mix all three ingredients together.
2. Form into small balls.
3. Place on parchment paper, on the baking tray.
4. Flatten with a fork dipped in sugar.
5. Bake at 350 °F until golden and enjoy!
According to Mom, one snack served at the prom was devilled eggs. Here’s a classic devilled egg recipe for your next family function!
6 large eggs, hard-boiled
2 1/2 tbsp mayonnaise
1 1/2 tbsp sweet pickle relish
1 tsp prepared mustard
1/8 tsp salt
dash of fresh black pepper
1. Peel the eggs and split in half.
2. Remove the yolk and put in a bowl with the rest of ingredients (except paprika).
3. Mix well. Now gently put that mixture in the hole created by the yolks. 4. Garnish with paprika.
One thing my siblings will agree on is this dip! Everyone has their version but it’s always a hit at our family parties! Make it in a disposable dish so there’s no clean up!
250 mL pkg cream cheese
250 mL tub of sour cream
1 cup mayo
1 tbsp of taco seasoning or more to taste
1 cup salsa (mild, medium or hot)
½ cup diced tomatoes
½ cup shredded lettuce
½ cup green or red peppers diced
1–2 cups shredded cheese
1 cup cooked taco meat heated (optional)
1. Mix the first four ingredients together until well combined.
2. Spread in a 9” square pan or 9” x 13” if you want thinner layers.
3. Top with a thin layer of salsa.
4. Layer the rest of the ingredients over the top, ending with cheese or meat.
5. Serve with nacho chips.
***This can be made ahead of a party but be careful of wet ingredients like tomatoes and lettuce, you may want to add those at the last minute. ***
24 leaves of cabbage (whole cabbage)
1 cup white rice
2 eggs, beaten
1 minced onion
2 pounds extra-lean ground beef (or half pork, lamb or turkey)
1-1/2 tsp salt
1-1/2 tsp ground black pepper
2 (8-oz) cans tomato sauce
2 tbsp brown sugar
1 can of tomato soup not diluted (or small tomato juice for gluten-free version)
1. Bring a large pot of water to a boil. Boil the entire cored cabbage until the leaves start falling off and drain. Peel them gently, one at a time.
2. In a large bowl, combine one cup of partly cooked rice, along with the eggs, onion, ground beef, salt, and pepper. Place 1/4 cup of the meat mixture in the centre of each cabbage leaf, and roll up, tucking in the ends, like a burrito. Place the rolls in a slow cooker or roasting pan.
3. In a small bowl, mix together the tomato sauce, brown sugar and soup/juice. Pour over the cabbage rolls.
4. Cover and cook on low for 8 to 9 hours in the crock pot or at 350 °F for 3–4 hours until the cabbage is tender, and the meat cooked through.
5. Enjoy with a dollop of sour cream. Be careful … if you do these well, people will want them often!
While living in Toronto, I worked with an Irish lady at Crock and Block named Mary Grimes. She passed this recipe on to me and I made it often because we were on a tight budget then and this did the trick! It’s tasty, filling and healthy.
1 lb of stew lamb or beef, cut into cubes
2 lb of potatoes washed and cubed
1 onion sliced
1–2 carrots, cut into chunks
1 celery stalk, diced
4 cups of cabbage chopped
3 tbsp of fresh chopped parsley, save 1 tbsp for garnish
salt and pepper to taste
2 cups beef broth or stock (gluten-free of course)
1. Preheat the oven to 325° F (165° C).
2. Layer the meat, onion, potatoes, carrots, cabbage and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Take lid off in the last half hour.
4. Serve with a roll or a slice of bread to sop up all those juices!
5. *** Can also be cooked in a crock pot on low for 6–8 hours***
Creamy Mushroom Pork Chops
One dish my mother often made and that all the kids loved was creamy mushroom pork chops! My mother always led us to believe that pork was chicken; she’d say we’re having chicken every single night. It wasn’t until I was about 9 or 10 when I was at my cousin Jennifer’s place for dinner and Aunt Elaine said we’re having pork chops for dinner. And I thought, “Oh dear, I’ve never had that!” Ah, turns out I had had them often and loved them! Here’s my version of Mom’s creamy pork chops.
CREAMY MUSHROOM PORK CHOPS
pork chops for four people (bone in or out, your call)
1/2 lb mushrooms chopped
1 small onion diced
2–3 cloves garlic minced
2–3 tbsp olive oil
1 can of coconut milk (or regular milk if you prefer)
1 tbsp corn starch
salt and pepper to taste
thyme if you like, to taste
1. In a pan, sauté the mushrooms, garlic and onion in the olive oil until soft and almost brown.
2. Add in the coconut milk and bring to a boil, scraping up the bits on the bottom.
3. Make a thick syrup of corn starch and water, equal amounts. Once you have a good boil and the base has good flavour, use the corn starch to thicken it. It doesn’t have to be too thick. Let it cool somewhat.
4. Place the pork chops in a 9” × 13” greased casserole using a tbsp or so of olive oil. Bake for 45 minutes in the oven at 350 °F, flipping them once at around the 20-minute mark.
5. At the 45-minute mark or once the chops have browned nicely, pour the mushroom base over the top, lifting the chops to be sure the soup gets everywhere. Bake an additional 45 minutes or until you just can’t stand that delicious smell any longer.
6. I serve mine with broccoli on the side and a tossed salad, but I am sure mashed potatoes or rice would be great accompaniments to this dish!
7. Mom’s version was simply making a sauce out of cream of mushroom soup, poured over pork chops, and baked in the oven. It’s much easier but not dairy or gluten-free.
This soul warming food will comfort just about anything!
3 lb chicken pieces (legs, thighs, breast, etc.)
Bag/box of bowtie pasta
1 litre of chicken broth
Thyme, paprika, garlic powder, salt and pepper
1. Season the chicken with salt, pepper, thyme, paprika and garlic.
2. Roast the chicken pieces or whole chicken in the oven for 1 hour at 350 °F or until nicely roasted (the whole chicken will take 2 hours).
Mom's Apple Pie
2 cups flour
¾ tsp salt
1 cup shortening
4 tbsp ice water
1. Combine all the ingredients until they make a smooth pastry, adding water slowly to be sure of perfect consistency.
2. Roll out top and bottom pastries, ready for the filling.
3. Place the bottom pastry in a pie plate.
1 cup sugar
10 apples, peeled, cored, sliced
1 tsp cinnamon
Dab of butter
1. Combine the sugar with the cinnamon.
2. Mix the apples into the sugar mix.
3. Add apple mixture into the pie plate lined with the bottom pastry.
4. Dab with butter.
5. Cover with the top pastry making a few slits with a sharp paring knife to allow steam to escape.
6. Fold the top pastry over the bottom one and flute the edges. Sprinkle with cinnamon sugar.
7. Bake at 400 °F until golden brown. Serve warm with vanilla ice cream.
Crepe Batter Ingredients:
1 1/4 cup milk (any type)
2 tbsp soft butter
3/4 cup flour or gluten free baking flour
2 tbsp sugar
1/4 tsp salt
1. Place milk, eggs and butter in a blender.
2. Add flour, sugar and salt. Blend on high for 30 seconds. Scrape down the sides and blend another 30 seconds.
3. Refrigerate for at least two hours or overnight.
4. Heat a 6″ non-stick fry pan brushed with butter, add 2 tbsp of batter. Swirl around the pan to cover bottom of pan.
5. Cook for about 1 minute until brown, flip, cook another 30 seconds. Repeat until batter is used up.
6. Wrap and refrigerate until needed.
7. Serve with berries and whipped cream.
1 English Cucumber, cut in quarters, and then little triangles, skin-on
1 Spanish onion, diced into large chunks
1 cauliflower, cut into chunky flowerets
1 green or red pepper, cut into large bite-sized chunks
2 stalks of celery, cut into chunks
2–3 tomatoes cut into chunks
1/3 cup olive oil
2/3 cup vinegar
1 packet stevia or 2 tbsp sugar
2 cloves garlic
1 tsp paprika
1 tsp parsley
1 tsp thyme
salt and pepper to taste
Whisk dressing all together and pour over the vegetables. Let sit for a couple of hours to marinade. Great as a side dish or all on its own.
*** At SPT we used the Kraft Golden Italian dressing; if it’s still available in the stores, you can use it. It’s easier but I prefer the homemade dressing. ***
10 lb of ground meat (I do a mix of pork, veal and beef)
5 lb of mashed potatoes
Pastry for 10 tops and bottoms (shells)
4–5 tbsp dry sage
3 large onions chopped
4–5 carrots peeled and diced
5–6 cloves of garlic
salt and pepper, parsley
1. Brown your meat with the onions, carrots and garlic in a very large pot.
2. While the meat is cooking, boil your potatoes and mash them as per usual once they are fully cooked. Set aside.
3. Once the meat is fully cooked, drain off any fat. Season it to your taste with the sage, salt, pepper and parsley.
4. Have your pastry ready, I usually do them ahead of time and have them cold in the fridge or freezer. Store-bought works too for the busy moms and dads.
5. Once the meat tastes nicely seasoned, add the mashed potatoes to the meat and stir well to combine.
6. Fill the pie shells and top with the pastry top. I like to crimp the edges.
7. Serve with chili sauce and a nice salad!
1 cup butter
1/3 cup sugar
2 tbsp milk
2 tsp vanilla
2 cups flour
½ cup walnuts or pecans
1. Cream the butter, sugar, milk and vanilla until fluffy.
2. Add the flour and nuts.
3. Form into balls.
4. Bake at 375 °F until golden.
5. Roll in icing sugar while still warm.
1 cup butter
2 cups brown sugar
½ cup corn syrup
1 tsp salt
1 tsp baking soda
1 tsp vanilla
10 cups popped corn
1. In a large pot, melt the butter.
2. Stir in the brown sugar, corn syrup and salt.
3. Bring to a boil, stirring constantly.
4. Boil for five minutes.
5. Remove from heat and stir in baking soda and vanilla.
6. Pour over popped corn in a large roasting pan.
7. Bake at 250 °F for 1 hour.
8. Check every 30 minutes and stir.
9. Bag and share with your family and friends.
3 1/2 cup milk (almond or coconut milk can be used)
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp salt
1/2 cup raisins
1 tsp Vanilla
Ground cinnamon optional, for garnish
1. Combine the milk, sugar, rice and salt in a large saucepan. Over medium to low heat, cook the mixture while stirring constantly until it starts to boil. Resist the urge to turn the heat up to make it boil faster. It needs to come up to a slow boil.
2. After the mixture has come to a boil, pour it into a buttered 1-1/2 quart baking dish. Cover it with foil and place into your preheated 325 °F oven. Bake for 45 minutes, stirring every 15 minutes. At the end of 45 minutes, add the raisins and vanilla. Bake another 15 minutes until the rice is tender. Sprinkle with cinnamon, serve warm or chilled.
SPT FAMOUS CREAMY CAULIFLOWER SOUP
1 tbsp of olive oil or butter
1 medium onion, diced
1 head of cauliflower chopped (about 4 cups)
2 stalks of celery, washed and diced
2 carrots, peeled and diced
10 cups of vegetable or chicken broth (homemade or tetra)
4 cups of milk, cream or any milk you can tolerate
2–3 med. potatoes, diced, and peeled if you choose
1 tsp thyme
salt, pepper to taste
1. Sauté the onion, celery, carrots and cauliflower in the olive oil or butter until translucent.
2. Add the broth and boil until all the vegetables are well cooked. Add in the potatoes and thyme and bring to a boil once again until potatoes are cooked through but not mushy. Season to taste.
3. Add in your milk and lower your heat. Cook until heated through.
4. At this point you can use your emulsion blender and purée it or leave it chunky depending on your taste.
5. Also, this recipe is easily adaptable to the slow cooker. Simply place everything in the crock pot except the milk and potatoes. Cook on high for a couple of hours until vegetables are cooked then add the potatoes and cook them for another hour or until the potatoes are soft. In the last half hour add the milk. Stir and enjoy!
2 lb of ground meat (I use turkey, chicken, veal or beef or a blend)
2/3 cup oatmeal
Seasonings (garlic, parsley, chili seasoning, Mexican seasoning, Italian seasoning, etc.)
¼ cup barbecue sauce or ketchup
Blend top three ingredients together, then add your choice of preferred seasonings for that night. Form into a loaf and place in an oven-proof dish. Pour ketchup or BBQ sauce over top, just enough to make a thin layering. DO NOT cover with foil, bake without a lid for about 1 hour at 350 °F or until brown on all edges. Let cool for 10 minutes before cutting into it. Serve in nice big slices and enjoy! Also makes a great cold meatloaf sandwich!
12—one litre jars with lids and seals
11 cups of water
3 cups of vinegar
1 cup pickling salt
1 hamper of dills/baby cucumbers
24 cloves garlic
12 bay leaves
1. Sterilize and wash the jars in the dishwasher.
2. Bring the water, salt and vinegar to a boil.
3. Bring your lids and seals to a boil.
4. Wash your cucumbers thoroughly.
5. Fill each jar with a bay leaf, a couple of garlic cloves, a sprig of dill.
6. Stuff as many cucumbers as you can in that jar.
7. Cover with boiling brine, then seal with seals and lid.
8. Store in the pantry for six weeks until they are ready.
Date Nut Bread
1 cup brown sugar
1 tbsp butter
1 cup dates, chopped
1/3 cup walnuts, chopped
1 cup sour milk or buttermilk
1 tsp baking soda
1 ½ cup flour
1 tsp vanilla
1. Blend the egg with the sugar, vanilla and milk.
2. Add in the dates and nuts.
3. Sift the dry ingredients together.
4. Blend all together and bake for 1 hour at 350 °F.
Chocolate Chunk Cookies
Preheat oven to 350 °F.
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
In a separate bowl, cream together:
1 cup of butter/margarine
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
Blend all together then add:
2 cups of chocolate chunks (12 oz pkg)
1 cup chopped nuts (optional)
Drop by spoonful on a baking tray and bake for 9–11 minutes. Cool completely before chomping in … you’ll burn your mouth; I am telling you! Enjoy with a lovely cup o’ tea.
1 bushel of tomatoes
3 large Spanish onions, diced or sliced (more or less, to your liking)
1/2 head celery, minced
2–5 lbs of carrots, diced small (more or less, to your liking)
Bay leaf (1 per jar)
Basil for seasoning
Salt and pepper to taste
1. Have your tomatoes washed and peeled. Dip them in boiling water and drop them in an ice bath. The skin peels right off.
2. Place in a large canner or stock pot.
3. Toss in all the prepared vegetables.
4. Boil until well stewed. Season to taste.
5. Have your jars sterile and waiting patiently for the yumminess. Keep them warm! I use the dishwasher.
6. Fill the jars to the rim. Be sure the rim is clean, wipe it if needed.
7. Seal with sterile seals and lids.
8. At this point, you can do the water bath but not necessary if you’ve boiled the heck out of your tomatoes and boiled the seals as well, and you’ve used sterilized lids.
Aunt Barie's Burgers
2 lb ground beef (or a mix of beef/pork/turkey or chicken or lamb)
½ cup gluten-free oats
A squeeze of sriracha
1. Blend all the ingredients together, do not overmix. Nobody likes tough burgers!
2. Divide your mixture into eight balls for 4 oz burgers or six balls for 5 oz burgers … go big or go home! Flatten balls, shape into either paws or circles.
3. I like to let them sit for a couple of hours in the fridge before barbecuing them to perfection.
4. Once grilled to perfection, top with your favourite cheese: cheddar, Swiss, brie, blue, Havarti, the list is endless.
5. Top with tomato, lettuce, hot peppers, sautéed mushrooms, onions, peppers, roasted pineapple or any other topping that you love.
What will your family have for dinner tonight?
Lazy Man's Cabbage Rolls
1 kg lean ground beef or half of ground pork and beef mix
1 large yellow/white onion, chopped
6 garlic cloves
1 tsp (5 mL) salt
Fresh ground pepper to taste
2–14 oz cans of tomato sauce (with Italian spices and herbs or plain)
2–14 oz cans of water
1-1/2 cups (375 mL) uncooked long grain rice
1 large cabbage, shredded (about 8–10 cups)
** see vegetarian option below
1. Put the onions in a skillet with a bit of butter or olive oil until soft. Add the beef and brown.
2. Once the meat is cooked, add the salt, pepper, minced garlic, tomato sauce and water to the beef mix.
3. Bring water to a boil and add your rice. Cover and simmer for 20 min. Mix in with the beef mixture.
4. In a casserole dish, layer cabbage, then beef/rice mixture, then cabbage and then beef/rice mixture.
5. Cover with foil and bake at 350 °F for 1 hour.
6. You can top with sour cream if you like when serving.
7. Alternatively, you can do this on low in the crock pot for six hours or on high for two to three hours.
**For a vegetarian option omit the meat and brown six cups of vegetables including mushrooms, spinach, peppers, zucchini, broccoli, etc., in olive oil, then continue with the rice and tomato mix. Layer with the cabbage as with the meat version.
1/2 cup sugar
2 tsp baking soda
1 cup mayonnaise (not miracle whip)
2 cups of flour or Gluten-free flour blend
1. Preheat oven to 350 °F.
2. Mix the first four ingredients together.
3. Add mayonnaise and flour and mix well to the above ingredients.
4. Pour into greased muffin tins and bake for 20–25 minutes; do the toothpick test to be sure they are fully cooked.
5. *** Also can be baked in a bread pan for a banana loaf but you will need to increase the baking time. Do the toothpick test in the middle of the bread to be sure it’s fully cooked.
Tarte au Sucre
6 tbsp all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tbsp butter
1/2 tsp salt
1 tsp vanilla
1. Preheat oven to 400 °F (200° C).
2. In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
3. Bake at 400 °F (200° C) for 5 minutes. Reduce heat to 350 °F (175° C) and continue baking for 25 minutes.
Pie pastry for two dozen tarts (gluten-free or not)
1 1/2 cup raisins
1/2 cup corn or maple syrup
1/2 cup butter or dairy-free substitute
1/2 cup brown sugar
1/2 cup walnuts or pecans
1/2 cup coconut
2 tsp vanilla
1. Roll your pastry out and using a glass or mug, cut the circles for each tart, then fill your greased muffin tins with the circles of pastry.
2. Mix all ingredients (except pastry) together until well blended.
3. Fill each pastry 3/4 full.
4. Bake at 350 °F for 35-40 minutes or until crust is golden and the filling is bubbling.
1/2 small watermelon cubed or balled
1/4 cup chopped and minced mint
1/4 cup chopped and minced fresh parsley
1/2 red onion sliced thinly
4 oz feta cheese (optional)
1. Simply toss all the ingredients together and serve! You will love this!
2. Serve with lamb as Jane did or any other BBQ fare!
1 lb ground beef
1/2 lb bacon diced
1 medium onion
Brown the meat and bacon until fully cooked and add the onion until soft. Drain fat.
Place the above in a slow cooker with the following:
• 2–28 oz cans of baked beans or equivalent
• 1–15 oz can of kidney beans, drained
• 1–15 oz can of black beans, drained
• 1 cup of catsup
• 1/2 cup brown sugar
• 1 tbsp of hot sauce
• 1 tbsp of Worcestershire sauce
• ¼ cup molasses
Stir and let cook in a slow cooker for four hours on high or up to nine hours on low. I like to do the first hour on high then lower for the day. Great for family functions, great pairing with almost any BBQ meat, great potluck item, always a hit!
Creamy Tomato Macaroni Soup
1–48 oz can of tomato juice
4 cups of chicken or vegetable broth
4 cups of water
2–28 oz cans of diced tomatoes, pureed
1 medium onion. diced
1–2 stalks of celery, diced
1 carrot, shredded
1–2 cups dry macaroni (I use gluten-free mac)
salt and pepper to taste
1 can of coconut milk or 1 cup of milk if you want it creamy.
1. Place all the ingredients except the macaroni in a large crock pot on high.
2. Let simmer for 2–4 hours or until you get a boil and all vegetables are soft.
3. I like to puree mine and you end up with a nice thick soup, but you may like the chunky tomatoes and vegetables; your choice!
*If you like a creamy soup, add the milk at this point, stir. move on to #4
4. Once you’ve done the pureeing, add your macaroni, stir and shut off the crock pot.
5. Season to taste and enjoy. Great combo with a grilled cheese!
Mom's Lemon Forgiveness Cupcakes
1 white cake mix prepared to make 24 cupcakes
1 pkg of lemon pudding and pie filling, prepared as per package, not the instant kind!
1/2 cup of icing sugar
1. Make the cupcakes as per the package directions. Let cool.
2. While cupcakes are baking, prepare the lemon pie filling. Cool in the fridge.
3. Once cupcakes have cooled, cut a hole-like “cap” out of the top of the cupcake. Use a paring knife and cut on an angle until you have a little cap.
4. Drop a teaspoon of pie filling in the hole and replace the cap. Just before serving, dust the cupcakes with icing sugar using a sifter.
** If you like, they can be topped with meringue instead of the powdered suagr for fun!**
Pettes de Soeurs (Nun's Farts)
Leftover pie dough
Butter or coconut oil
1. Roll out the dough.
2. Spread butter to cover the entire piece of dough.
3. Sprinkle with cinnamon.
4. Now sprinkle with brown sugar.
5. If you’d like, add nuts or raisins.
6. Roll into a pinwheel-like tube.
7. Slice crosswise into one-inch pieces.
8. Lay on parchment lined tray, bake at 350 °F until golden brown.