I have been asked by a lovely lady for a cream puff recipe and I’ve found three different ones for her to try. One even comes with a custard filling recipe to fill the cream puffs.
My late friend Glenna Bennett sure made the best cream puffs I have ever eaten. They were quite large and filled with custard. You can fill them with whipped cream also and sprinkle them with powdered sugar. I’ve never made them, so I’m going to try to make them myself. I’ll let you know how they turn out.
Christmas is just around the corner. I’ll let the boys put up their four-foot tree if they get to come this weekend. I’m looking for a fiber optic one, then I’ll keep it up and decorate it according to the holidays in the months to come. I just love having my decorations up. Christmas is my favorite holiday, and since we didn’t have a white Christmas last year, I hope we have snow this time.
If you need any advice about a certain recipe or need a certain recipe, just let me know. Until next time, enjoy these recipes.
Puffs of Cream
• 1 cup water
• 1/4 tsp. salt
• 1/2 cup butter
• 1 cup flour
• 4 large eggs
• Vanilla custard filling
Heat water, butter, and salt in a saucepan and bring to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously with a wooden spoon until mixture leaves the sides of the pan in a ball. Remove from heat. Put flour mixture into a mixing bowl. Add eggs one at a time on low speed, beating approximately 30 seconds between eggs. Scrape bowl and beat on high for 15 seconds. Drop dough onto greased cookie sheet about three inches apart, any desired shape or size. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees for 25 minutes. Puffs should be doubled in size and golden brown. Let them cool in turned off oven for 10 minutes. Split and fill with vanilla custard filling.
Vanilla Custard Filling
• 1 small package vanilla instant pudding
• 1 1/2 cup milk
• 1 (8 oz.) container whipped cream
Mix together pudding and milk and let set. Add whipped cream. Fill puffs and refrigerate. Sprinkle with powdered sugar if desired.
• 1 can (15 oz.) pumpkin
• 1 (8 oz.) cream cheese
• 1 small box instant vanilla pudding
• 1 (8 oz.) container whipped cream
Mix all together with electric mixer until fluffy. Pour into dessert bowls or leave in lidded container. Top with whipped cream. Optional: Sprinkle with graham cracker crumbs or candy corn.
Zesty Corn Stuffing Balls
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 tbsp. butter or margarine
• 1 (17 oz.) can cream style corn
• 1/2 cup water
• 1/8 tsp. poultry seasoning
• 1 (8 oz.) package (3 cups) herb-seasoned stuffing mix
• 3 slightly beaten eggs
• 1/2 cup butter or margarine melted
In a saucepan, cook onion and celery in the 4 tbsp. margarine or butter until tender but not brown. Add corn, water pepper, and poultry seasoning; bring to boiling. Pour over stuffing mix; toss together lightly. Stir in eggs. Shape into seven or eight balls. Place in 9x9x13 baking pan. Pour melted butter or margarine over. Refrigerate if desired. Bake in oven 375 degrees for 25 minutes. Serve with roast chicken.
Mexican Wedding Cake
• 1 cup margarine or butter
• 1/2 cup sifted powdered sugar
• 1 tsp. vanilla
• 2 cups flour
• 1 cup finely chopped walnuts
In a mixing bowl, cream butter, sugar, and vanilla; stir in flour and nuts. Mix well. Shape in small balls; place on ungreased cookie sheet. Bake in 400 degree oven for 10 minutes. Roll in powdered sugar while warm.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.