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Default Cream Puffs (5) Collection

Cream Puffs
Cream Puffs With Whipped Cream and Strawberries
Gramma's Cream Puffs
State Fair Cream Puffs
Tiny Cream Puffs


* Exported from MasterCook *

Cream Puffs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter
4 Eggs
1 cup Boiling water
1 cup Flour
CREAM FILLING
3/4 cup Whipping cream
1/4 cup Sugar
1 Egg white, beaten
1/2 tsp Vanilla

Put butter and water in a saucepan and place on front of range.
As soon as it begins to boil, add the flour all at once and stir
briskly until mixture leaves the side of the pan. Remove from
fire, add one unbeaten egg. Beat, add another, beat, and so on
until all four eggs have been added. Drop by spoonfuls into a
buttered pan tow inches apart. Bake in a moderate oven about 30
minutes. with a sharp knife make a cut and fill with cream. To
make the cream filling, set medium sized bowl in pan of crushed
ice and water. Place cream in bowl and beat until stiff. Whip up
well, that air bubbles may not be too large. Add sugar, egg white
and vanilla. Fill puffs and keep cool.

Depression Era Recipes Patricia R. Wagner
Entered by Carolyn Shaw MM by H Peagram

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2345 Calories; 177g Fat (67.4%
calories from fat); 39g Protein; 153g Carbohydrate; 4g Dietary Fiber;
1241mg
Cholesterol; 1236mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat;
1/2 Non-Fat Milk; 33 1/2 Fat; 3 1/2 Other Carbohydrates.




* Exported from MasterCook *

Cream Puffs With Whipped Cream and Strawberries

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
1/2 cup Butter
1 cup Boiling water
1 cup All purpose flour
1/4 tsp Salt
Strawberries and
Whipped Cream Filling:
1 pt Strawberries, sliced
1 pt Heavy cream, whipped and
Sweetened to your taste

Grease a cookie sheet. Preheat oven to 400 F. In a pan, bring
water to a boil, add butter and let melt. Add flour and salt all
at once. Stirring vigorously. Cook and stir til mixture forms a
ball. Cool slightly. Add eggs, one at a time, beating well after
each addition. (Be prepared for a good upper arm workout as the
eggs get slippery or remove the dough from pan and place in a
food processor and add the eggs one at a time and pulse til
blended) Drop by tablespoon 3 inches apart onto cookie sheet.
Bake for 30 minutes til golden brown and puffy. Let cool and then
split.

Strawberries and Whipped Cream Filling
Combine strawberries and whipped cream. Place inside of split
cream puffs and chill. Store in refrigerator.

Cream Puff recipe by BH&G Cookbook
From: MM by H Peagram



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 11g Fat (83.2%
calories
from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 100mg
Cholesterol;
170mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 Fat.





* Exported from MasterCook *

Gramma's Cream Puffs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Lard *
1/2 cup Water
1/2 cup Flour
pn Salt
3 Eggs

* (use lard that is the secret I was told) Let lard and water
boil pour over flour and stir till leaves sides of pan. Add eggs
one at a time. Put in pan by teaspoon and bake in oven 25 to 30
minutes at 450* seems high but try your oven this is a old recipe.

From:
MM by H Peagram



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 3g Fat (30.1%
calories
from fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 140mg
Cholesterol; 43mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fat.


* Exported from MasterCook *

State Fair Cream Puffs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Water
1/2 cup Butter -- no substitutes
1 cup All-purpose flour
1/4 tsp Salt
4 Eggs
2 Tbsp Milk
1 Egg yolk -- lightly beaten
2 cup Whipping cream
1/4 cup Confectioners' sugar
1/2 tsp Vanilla extract
Additional confectioners'
Sugar

In a saucepan over medium heat, bring water and butter to a boil.
Add flour and salt all at once; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes. Add eggs, one at a
time, beating well after each addition. Beat until smooth. Drop
by 1/4 cupfuls 3 inches apart onto greased baking sheets. Combine
milk and egg yolk; brush over puffs. Bake at 400 for 35 minutes
or until golden brown. Remove to wire racks. Immediately cut a
slit in each for steam to escape; cool. In a mixing bowl, whip
cream until soft peaks form. Gradually add sugar and vanilla,
beating until almost stiff. Split puffs; remove soft dough. Add
filling; replace tops. Dust with confectioners' sugar.
Refrigerate until serving. Yield:

Per serving: 326 Calories (kcal); 29g Total Fat; (80% calories
from fat); 5g Protein; 11g Carbohydrate; 187mg Cholesterol; 190mg
Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 5

Recipe By :Taste of Home
From: Laurie R Wise MM by H Peagram

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 354 Calories; 31g Fat (77.7%
calories
from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 193mg
Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2
Non-Fat Milk; 6 Fat.




* Exported from MasterCook *

Tiny Cream Puffs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Water
1/4 cup Butter
1/2 cup Flour
1 dash Salt
2 Whole eggs

Place butter in water and bring to a boil. Sift flour with salt
and add to butter mixture. Cook, stirring vigorously, until
batter leaves sides of pan and forms a ball. Remove from heat.
Beat in eggs, one at a time. Drop by rounded teaspoonful onto a
well-greased baking sheet. Bake at 425 degrees for 10 minutes,
then at 350 degrees for 20 minutes.

NOTES : Serving size equals 3 puffs.

Recipe by: Elizabeth Powell MM by H Peagram

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 5g Fat (65.1% calories
from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 42mg
Cholesterol; 226mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat.

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