Cream Puffs (3) Collection

Discussion in 'Food and nutrition' started by mompeagram, Jan 26, 2004.

  1. mompeagram

    mompeagram Guest

    Gramma's Cream Puffs State Fair Cream Puffs Tiny Cream Puffs

    * 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 *
    2/2 cup Water
    3/2 cup Flour pinch 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: [email protected] MM by H Peagram

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    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.

    Nutr. Assoc. : 0 0 0 0 0

    * 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
    2/4 tsp Salt 4 Eggs 2 Tbsp Milk 1 Egg yolk -- lightly beaten 2 cup Whipping cream
    3/4 cup Confectioners' sugar
    4/2 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 <[email protected] MM by H Peagram
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    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.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

    * 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
    2/4 cup Butter
    3/2 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

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    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.

    Nutr. Assoc. : 0 0 0 0 0

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