Thursday, November 18, 2010
Homemade Mini Pop-Tarts and Eggnog Punch
First, make your crust into a square. If you were super good at making homemade pie crust (unlike me!) you could just roll the crust into a square.
I made mini Pop-Tarts, so I cut the crust into small squares. You can piece together the rounded edged you cut off the crust too to make a few extras.
I used my Tomato Pineapple Jam for the filling, but any jam, jelly or fruit butter would work. Caleb requested Root Beer Jelly for our next batch. I'll be sure to let you know how those ones turn out! Spread just a bit of jam onto a pie crust square, use your finger dipped in water to spread water on the crust around the jam, place another square on top and then use a fork to seal them together.
Place 2 Tablespoons of powdered sugar in a bowl and add just a bit of milk to make a glaze. I added a drop of food coloring just for fun. Use a pastry brush to spread the glaze onto the little Pop-Tarts and add just a few sprinkles. Bake at 350 for 15-20 minutes or until done. Serve warm or at room temperature. They would freeze well too! Yum!
This is our favorite holiday punch! I usually serve it at holiday brunches or dinners. I've been making it for years.
2 qt vanilla ice cream
8 c chilled eggnog
1 lt cream soda, chilled
Place ice cream in a large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. Sprinkle lightly with cinnamon.