Ah ha ! Why didn't I think of that ? What a lovely idea. Glad you enjoyed them so much. Thanks for sharing.

Here's two recipes that sound good from Food Network Canada and one recipe that I made yesterday (apple strudel muffins) and have to make again today (they disappeared too quickly!). Apple Strudel Muffins Very moist and flavourful with a crisp topping. 1½ cups all-purpose flour ½ cup quick rolled oats 1½ tsp baking powder ½ tsp baking soda ½ tsp salt 1½ tsp cinnamon ½ tsp nutmeg 1/8 tsp allspice ½ cup butter ½ cup white sugar ½ cup brown sugar 2 eggs 1 tsp vanilla ½ cup buttermilk ½ cup chopped apples (use 1 baking apple) 1 cup shredded apple (use 2 baking apples) Topping: 1/3 cup packed brown sugar 1 Tbsp flour 1/8 tsp cinnamon 1/8 tsp allspice 1 Tbsp butter Preheat oven to 375 F. Grease a 12-cup muffin pan. In medium bowl, mix flour, rolled oats, baking powder, baking soda, spices and salt. In a large bowl, cream together butter and sugars; add eggs and beat until light and fluffy. Mix in vanilla and buttermilk. Stir in apples, and gradually blend in the flour mixture. Spoon mixture into prepared muffin pan. In a small bowl, mix brown sugar, flour, and spices until well combined. Cut in butter until mixture is like coarse crumbs (rub mixture between your hands until crumbly). Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on wire rack. ************************************************ From Food Network Canada show "Sugar" with pastry chef Anna Olson Glazed Pecan Scones with Autumn Compote Yield: 12 Scones 3 cups all purpose flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 3/4 cup butter, cut into pieces and chilled 3/4 cup +1 tbsp milk 1/4 cup honey 2 tsp vanilla 3/4 cup pecans, lightly toasted and chopped Cinnamon Cream 1/2 cup whipping cream 2 tbsp sour cream 2 tbsp sugar 1/2 tsp cinnamon Glaze 1 tbsp milk 1 tbsp maple syrup 4 tbsp icing sugar Autumn Compote 1 Mutsu (Crispin) or Granny Smith apple, peeled and diced 1 pear, peeled and diced 1 plum, pitted and diced 1/4 cup dried cherries 1/4 cup raisins juice and zest of one lemon 3/4 cup sugar 1 cinnamon stick or 1 tsp ground cinnamon 1/2 tsp nutmeg 2 tbsp brandy, optional Scones Preheat oven to 375º F. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup milk, honey and vanilla and add to dough. Mix just until dough comes together and add pecans. Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone). Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned. Cinnamon Cream Whip cream to soft peaks and whisk in sour cream, sugar and cinnamon. Glaze Whisk ingredients together and brush over scones after they come out of the oven and have cooled for about 5 minutes. Autumn Compote Place all ingredients in a medium pot, and simmer for 10 to 15 minutes, until fruits are tender. Fruit can be served warm or at room temperature. (Compote will keep in fridge for up to a week. Try on pancakes or waffles at breakfast!) To Assemble Scones can be split and filled with cream and compote, or cream-filled scones can rest on top of compote. If you have a few remaining toasted pecans, sprinkle them on top! **************************************** From Food Network Canada show "Ricardo & Friends" Breakfast Club Sandwich 18 slices of bacon (about a 1 lb package - 454 g) 12 eggs, lightly beaten 3/4 cup mayonnaise (180 ml) Salt and pepper 18 slices of tomato 12 leaves of a Boston lettuce 12 slices of square white bread Toothpicks Put the rack in the center of the oven. Preheat the oven to 425º F (220 º C). Line a 15x10 inch (38x25 cm) dish with a sheet of parchment paper and let the sheet of paper go beyond each of the edges. Oil the sheet and the sides of the dish. Spread the slices of bacon on the cooking plate. Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp. Drain excess fat on a paper towel. Set aside. In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper. Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist. Cut the omelette in 6 portions. Set aside. Turn off the oven and return the bacon to the oven to reheat it. Assembly Toast 3 slices of bread and spread mayonnaise on the surfaces. On one slice of bread, put the egg and three slices of bacon. Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce. Complete the assembly with a third slice of bread. Put a toothpick in each of the 4 corners of the sandwich and cut into triangles. Repeat the operation with the rest of the ingredients.

Thanks for the recipe, and thank your friend for sharing such a treasured recipe. I've copied, pasted, and printed it out. I think I'll make it for breakfast! Is there some reason not to use Granny Smith? Is it just personal preference, or do other apples just work better? I have Galas on hand, but maybe not enough. I wonder if pears would work, or a combination of the two, as I have a little of each. Sally

I think what you want is one of two things: either a noodle dough or bread dough. My Aunt would make a thin noodle dough/thick batter and push it off a spoon with another spoon right into whatever she was making.... soups, stews, etc. I do this and we call them drop-noodles. OR You can make a soft bread dough and pull it into thin pieces before deep frying them... like a long donut. Either is more a matter of making a thin/soft dough using either less flour or more liquid. However, I don't think either is called a strudel.... you aren't thinking of Spatzel are you?