Cream Puffs

Cream Puffs

These cream puffs will have you going back for more.. every time! The delicious creamy filling is paired with a light and delicate shell. It is a lot of fun to watch the baking process as they become hollow. Great recipie from Shelly Nydegger!

Cream Puffs

Cream Mixture:

2 (3.5) ounce packages instant vanilla pudding
1 1/2 cup milk
2 cups heavy whipped cream

Pastry Puff:

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs


Directions:

Preheat oven to 425 degrees F.

Mix together vanilla instant pudding mix, and milk. Fold in whipped cream. Cover and refridgerate to set aside.

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Continue to stir for 1 minute. Transfer the dough to a large mixing bowl. Using a mixer and beat in the eggs one at a time, mixing well after each egg. Beat complete mixture until light a fluffy.

Drop by teaspoons onto a buttered pan or line with parchment paper.

Bake for 15 minutes on 425 and then 10 more minutes in 375 oven. Do not open the door during this time! Remove once light golden brown and you don't see any beads of sweat. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.


Recipie: Shelly Nydegger
Picture is my own.

Peppermint Candy Fudge

This stuff is evil. What else can I say? Obiviously, this stuff is good! Be sure to make this stuff for a party or Christmas neighbor gifts because then the pan isn't around for you to snack on.. Or make a meal of it :) this was a recipient from a neighbor Merilee Jensen. Thanks! And enjoy this fudge as an intro to Christmas.. It is just around the corner!!!

 

Peppermint Candy Fudge

¾ cup butter

3 cups sugar

1 can (5 oz.) evaporated milk

1 pkg (12 oz.) white chocolate chips

1 jar (7 oz.) Jet Puffed marshmallow crème

½ to 1 cup crushed peppermint candies (small candy canes work well)

2-3 tsp peppermint extract

2-3 drops red food coloring (color the fudge a light pink)

Lightly grease 9 by 13 inch or 9-inch square pan. Mix butter, sugar, and milk in heavy 2 ½ to 3 quart saucepan, bring to full rolling boil on medium heat stirring constantly. Continue boiling 4-5 minutes on medium heat, until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.

Remove from heat. Gradually stir in chips until melted. Add remaining ingredients, mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

 

 Picture by Olivia of live to cook cook to live

Recipe from Merilee Jensen

Raspberry Almond Shortbread Cookies

Everytime we take these cookies to a party or event, they are always gone before the night is over and someone ends up asking for the recipie. These cookies do take a couple of steps, and does dirty some dishes, but the end result is delicious.

 

 

 

Raspberry Almond Shortbread Cookies

 

 

2/3 cup sugar

1 cup butter

1/2 tsp. almond extract

2 cups flour

1 cup raspberry jam

Glaze

1 cup powdered sugar

1 1/2 tsp. almond extract

2-3 tsp. water

Combine sugar, butter, and almond extract. Beat till creamy

Reduce speed to low and add flour. Beat till combined. Chill until dough feels cool to the touch.

Shape into 1 inch balls. Place 2 inches apart on cookie sheet.

Make imprint with knuckle. Place jam in ziploc. Snip corner and

squirt jam into indent. A small baby spoon works well too.

Bake 11-12 minutes at 350 degrees. Let cool then place on rack. After they

are cool, take a spoon and drizzle glaze across the tops.

(Cookies tend to spread too much if the kitchen is warm. They hold together better if the dough is chilled for a short time

in the refrigerator.)

Recipie was collected by my Mom. Picture is my own.

Chocolate Ice Cream Bowls

Today is a super easy recipie that I discovered on pinterest. At first sight, it was itimidating trying to make bowls out of chocolate, but after I started, I knew I would would have a success. Sorry about the pictures, I didn't think I would be using them for anything :)



Chocolate Ice Cream Bowls

 

1-2 packages chocolate chips (I use Guittard)
Your choice ice cream
Topping of choice
Small balloons

Melt the chocolate and place it in a cylinder shaped container. Blow up as many balloons as you want bowls. Dip the bowls in chocolate and make sure you get a thick coating. Place on parchment paper and put in the fridge to cool and harden. Once the bowls are dry, pop the balloon leaving the chocolate bowl and removing the popped balloon, and put your choice of ice cream and toppings inside. When serving place in another bowl so that the chocolate bowl doesn't melt in your hand.



Recipie is my own with inspiration from pinterest.
Picture is my own.

Banana Muffins

The Favorites Cookbook is stashed full of some of our family's favorite recipies. We have tried many of the recipies, but the one we make over and over again is the recipie for banana muffins. The banana muffins are moist and best right out of the oven with a cold glass of milk. My family also loves them with a little bit of butter.

Use very very brown bananas!

Tracy's Banana Muffins

From the Favorites Cookbook

1 cup sugar

½ cup vegetable oil

2 eggs

3 ripe bananas, mashed

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda and salt. Pour into greased muffin tins. Bake at 350 degrees for 18-20 minutes. Make 18-24 muffins. For mini muffins 12 minutes.

Recipie is not my own. Recipie is from the Favorites Cookbook.

Picture is my own.

Pasta Salad

This is one of our family's favorite summer dishes. We always end up pairing it with watermelon corn and hamburgers. It doesn't get more American summer than that. This salad has many variations but it is the easy dressing that makes it its own pasta salad. This recipe is the toppings we add to it.





Pasta Salad

1 pound penne, elbow, or rotini pasta
1 uncooked broccoli floret
1 package grape tomatoes
1 package Hormel mini pepperonis (or regular size)
String cheese (however much you like, we use about 3)
1 can olives
Parmesan cheese
Good seasons zesty Italian salad dressing (prepare according to package direction using red wine vinegar, and substituting additional red wine vinegar for the water.)
Salad supreme seasoning




Cook the pasta until tender and strain. Once all of the water has drained, pour into a large bowl with enough room to toss the salad. Meanwhile, cut the broccoli into bite-sized pieces and quarter or half the grape tomatoes. Slice the string cheese into small circles and drain the olives. Sprinkle all of the ingredients into the pasta and incorporate them into the pasta. Refrigerate and wait until right before serving to add the salad dressing. Dash with parmesan cheese and salad supreme seasoning.



Recipie is family recipie. Picture is my own.

Rolo Cookies

These are one of my favorite cookies. On the outside, it is a chocolate cookie, but as soon as you bite in, you taste a gooey caramel surprise. This recipie makes alot of cookies, so there are plenty to go around. This recipie is simple, but it does take time to wrap the dough around the rolos. For Christmas recently, I created a friends cookbook and my friend Taylor entered this recipie. Thank you Taylor!





Rolo Cookies

2 ½ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs
2 t. vanilla
48 rolos

2 T. sugar

Combine flour; cocoa and soda and set aside.  Beat sugars and butter until well blended; add eggs and vanilla.  Add dry mixture and blend well.  Shape cookies into small balls.  Press Rolo into center of ball and cover with dough.  Roll cookies in sugar.  Bake on ungreased cookie sheets at 350 degrees for 8-10 min., until tops of cookies are slightly cracked.  Cool on racks.

If you don't want to add the extra sugar on top, you can dash with powdered sugar when the cookies come out of the oven.

This recipie is not my own. Recipie from Taylor.

Picture is my own.