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Ingredients: 4 beaten egg 326/625 Pound(s) flour 417/10000 Ounce(s) salt 163/625 Pound(s) butter 1 Cup(s) water Directions: n large saucepan heat water, butter, and salt, to a full rolling boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eggs a little at a time (about 6 additions), beating with an electric hand mixer after each addition until batter is smooth. Drop dough from large metal spoon onto greased baking sheets, forming 12 to 16 mounds about 3 inches apart. Bake at 400° for 35 to 45 minutes. Transfer immediately to racks to cool away from drafts. When completely cooled, split and fill with Creamy Vanilla Filling and sprinkle with confectioners; sugar or frost with thin chocolate icing if desired.
Cream Puff Frosting 4/23 Pound(s) butter 137/4377 Quart(s) milk 1/4 Ounce(s) vanilla extract 1 48/85 Pound(s) powdered sugar 3 poppy seeds Directions: 1. Blend butter and sugar. 2. Stir in vanilla and milk. 3. Beat until smooth. 4. Add poppy seeds.
Check some related videos Similar recipes: Salmon cream cheese spread Blend salmon and cream cheese together in a small bowl. Stir in sour cream, green onion, dill, vinegar, salt and pepper. Mix thoroughly. Makes 6 servings (3/4 cup) Each Serving = 2 Tablespoons 1/2 protein choice Cheese puffs Combine water and margerine in a saucepan; add salt and pepper. Bring to a rapid boil. Add flour all at once, beating vigorously with a sooden spoon until mixture forms a ball and comes away from sides of pan. Remove from heat; cool 5 minutes. Chicken in cream & herb sauce Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4" thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 tablespoons each butter and oil. Add as many pieces of chicken as w Ben & jerry's kiwi ice cream Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a Pumpkin cream pie *Or use 1 package (6-serving size) Jell-O Vanilla Flavor Instant Pudding with 1 1/2 cups cold milk. Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep norrow-bottom bowl. Beat at lowest speed of electric mix for 1 minu Maple syrup ice cream on sable rafts ICE CREAM: Combine 1-1/2 cups maple syrup with vanilla beans in heavy medium saucepan over medium heat and cook until candy thermometer registers 220F. Let mixture cool 15 minutes. Heat milk in saucepan. Whisk yolks to blend in bowl. Vanilla ice cream #2 Dissolve gelatin in hot water. Whisk milk & almost cold gelatin together & add the flavoring & sweetener. Pour into freezing trays & freeze without stirring. Serve with fruit. 1 serving contains: 60 calories; 5 g (1/2 unit) ca Mocha ice cream cake Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spr Sugar-free chocolate ice cream SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Soften gelatin in 1/2 cup milk. Heat in a small 'gimme both' pumpkin-pecan pie w/bourbon whipped cream FOR PUMPKIN LAYER: In med. bowl, whisk together pumpkin, granulated sugar, egg, cour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside. FOR PECAN LAYER: In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and m Lime, tequila and sour cream sauce Combine ingredients in a small saucepan. Bring to a boil over medium heat while whisking. Let it boil for a minute or so to burn off the alcohol. You can use this right away or refrigerate it for up to 3 days. Reheat over low heat before serving. Cream of crab soup Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. Strawberries with pine nut-praline cream Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurt can be used in place of whipped cream. 1. Lightly oil a flat baking sheet. Put the sugar in a small heavy saucepan; drizzle water over and swirl the pan so all the sugar is moistened Turkey enchilada with sour cream 1. Heat the 2 tablespoons oil in a wide frying pan over medium heat. Add chilies and garlic; cook, stirring, for 3 minutes. 2. Add tomatoes, onions, oregano and water. Bring to a simmer; then simmer, uncovered, stirring often, until thick, about 30 minute Baked sour cream tacos - tacos de jocoqui al horno For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow Cake/ice cream desserts from a freezer tray The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time. FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split ladyfingers, sprinkle generously with rum- arrange crosswise, Smoked salmon and cream cheese frittata Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl. Preheat broiler. Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixtur Chicken with horseradish cream To make sauce, combine whipping cream, mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, seasoned salt and white pepper in a small bowl; blend well. Cover and refrigerate to chill for at least 2 hours. Combine flour, salt and pepper in Chocolate-cream-popcorn 1. Lightly grease large bowl; in it, place popped corn. 2. In saucepan, mix sugar, water, corn syrup and salt. 3. Cook over moderate heat to 240 degrees F on candy-thermometer. 4. Add marggarine; when it is melted; add chocolate. 5. Stir in vanilla. Slowl Blueberry cream salad Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperat Chocolate cream delight Crust: 1 c flour 1 c nuts (optional) ? c margarine/butter Cream cheese mix: 8 oz cream cheese 1 c powdered sugar 1 c cool whip (fold into above ingredients) Chocolate pudding: 6 oz instant chocolate pudding 1 ? c milk Top layer: 6 oz of vanilla, buttersco Vanilla bavarian cream (creme bavarois la vanille) Put the milk into a heavy saucepan with the vanilla pod and the salt and heat gently. When the pod is soft, split it, and with the point of a knife extract the tiny seeds which you rinse off into the milk. It is traditional for vanilla bavarois to have th Hot olive cheese puffs Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes. NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. Caramel ice cream #2 In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook until thi Cream cheese ice cream In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the ma Peach or nectarine buttermilk ice cream Slice fruit into blender. Puree fruit, and add the buttermilk to total 3 cups. Add Equal, and blend well. Add nutmeg. Chill. Process in machine per manufacturer's directions. Chicken in cream 1. Melt the butter or margarine in a flame-proof casserole dish. Brown chicken pieces. Remove. 2. Saute onions and carrots in remaining butter or margarine. Return the chicken and add the sherry, chicken stock, salt, pepper, saffron and bay leaf. 3. Cover Bailey's irish cream Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time. Banana sour cream bread 1. 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon a nd sugar mixture. 2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir Lightly lemon ice cream Easter. Combine sugar, milk, whipping cream, half-and-half, and lemon rind. Pour lemon juice over milk mixture; beat well. Fold in beaten egg whites. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufac Mushrooms in cream sauce Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, Cream of sun-dried tomato soup This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and Ben's chocolate ice cream Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and h Mango cream Peel fresh mangoes; cut fruit off pits. Whirls mangoes in blender until smooth. Add sugar to taste. Stir in oranges and lemon juice. Whip cream until it holds peaks, then fold into mango mixture with pecan pieces. Spoon into individual glasses and All shook-up vanilla ice cream In a pint-size bag, mix milk, sugar and vanilla. Then seal. Fill gallon-size bag half full of ice and salt. Put sealed small bag in with the ice. Seal large bag. Shake the bag about 5 minutes until it becomes ice cream. Wipe the small bag off. Ope Christmas croissant pudding with sour cream and brown sugar Preheat oven to 300F . Generously butter 8-cup pudding mold, metal bowl, or souffle dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low he Chicken fried tofu w/ cream gravy preheat a 400 degree oven slice tofu in .25 to .5 inch slices. Put first three ingredients in blender and run for a bit on high speed. Marinate tofu sliced in ixture for about 15 minutes on a side. Dredge slices in bread crumbs. Bake on cookie sheet for Frozen custard ice cream In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water a Chocolate sour cream cake Heat oven to 350F degrees. Grease and flour two 8 or 9-inch round cake pans; line bottom of pans with waxed paper. In a medium bowl, combine flour, sugar, baking soda, salt, and baking powder; mix well. In a large bowl, combine all remaining ingredients; Pistachio ice cream BLANCH the nuts by placing in a bowl for one minute and pouring boiling water over it ( the nuts should be out of the shells). Drain and peel. BLEND the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into Harvest spice whipped cream Simmer the cream and tea bags in a small pot for 6 to 10 minutes. Remove the tea bags, squeezing out the excess cream, and discard the bags. Mix the cream and sugar together in a large bowl. Whip until fluffy. Serve with a sprinkle of nutmeg. Scuppernong ice cream Rinse and crush scuppernongs; place in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; mash scuppernongs with a potato masher, and strain through a jelly bag. Set aside 2 cups juice, and let cool completel Sour cream and raisin pie mix the fir st nine item together in a saute pan over low heat until the mixture thickens pour into prebake pie crust. cool Peach ice cream Contributed to the echo by: Pat Knox Peach Ice Cream Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed peaches and flavoring. Pour into freezer containerand finish filling with sweet milk; stir real well. Freeze Halibut with swiss chard and ginger cream sauce Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 m Chicken breasts with sour cream 1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish. Top with the chicken breasts. 3. Combine soup and sour "cream" of corn soup Date: Tue, 28 May 1996 11:00:03 -0400 (EDT) From: Patricia Thorp <thorp@sas.upenn.edu> If I were having my teeth out again, I'd have soup. I think it's comforting, and it's definitely easy to eat! My favorite is Jackie Manni&# Apricot peach cream Drain the peach syrup into a small saucepan. reserve the peaches separately and set aside. Add the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots. Drain and discard the liquid. Transfer the apric Browned cream potatoes Melt 4 tablespoons butter in a saucepan, stir in flour, blend. Gradually add cream and cook, stirring constantly until sauce bubbles and thickens. Add salt, pepper, onion and nutmeg, blend thoroughly. Add potatoes to the sauce, mix well. Pour into a light Ice cream sodas Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged