Cream Puffs

Cream Puffs

Sumer Vellinga

Ingredients

• 1  cup  water
• 1/2  cup  butter
• 1/8  teaspoon  salt
• 1  cup  all-purpose flour
• 5 eggs
• 3  cups  whipped cream mixed with a small box of vanilla pudding   

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

2. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.

3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

4. Makes 12 cream puffs

5. Mini Puffs: Prepare as above, except drop dough by rounded teaspoons 2 inches apart onto greased baking sheets. Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes). Cool, split, and fill as in steps 2 and 3. Makes about 30 mini puffs.

Pumpkin Waffles

INGREDIENTS
makes 7 square "Belgian" style pumpkin waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg* or 1/4 tsp mace
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you're ready to pour the batter! In my Krups waffle maker, cook time is exactly 6 minutes.

Here is the link to the photos and details online.  You'll notice I changed it to whole wheat flour. It's so much better that way. Serve hot with warm syrup and whipped cream.

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Spiced Cider

I reuse my mulling spices from year to year by putting the cheesecloth tied Trader Joe's mulling spices in the freezer. They have plenty of spice left (in fact, I have to taste the cider to make sure it isn't getting too clove-y, and take it out in time.) Saves time (already tied up) and I pop it in right from the freezer. Saves money too!

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Laurie Redfearn

BYU Breakfast

I have adapted this recipe to fit a 9x13 pan. It was originally for a pie pan, with hash brown crust up the sides. Great for a smaller family.

Butter pan, press in:

2# pkg of Simply Shredded Potatoes (hash browns in the refrigerated section.) I have tried fresh potatoes, and they always turn color, but they will taste fine.

Pour 1/2 C melted butter over potatoes and bake at 450 for 25 min.

Filling:

8 oz Swiss cheese, shredded

6 oz cheddar cheese, shredded

2 C cubed ham

1 1/2 C milk

8 eggs

1/2 tsp seasoned salt

6 green onions, sliced

optional green peppers and onions, bacon, other cheeses, sausage.

Blend eggs, milk, salt. Fold in rest of ingredients. I add as much as I need until the good stuff fills up the eggy mixture to the top in the mixing bowl. It ends up being not too eggy for my avowed "egg hating" dh. He loves it. Pour over baked potatoes. Bake at 350 for 30-40 min or until puffed and brown all over. Serve warm.

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Laurie Redfearn

• Angel Biscuits by Paula Deen
• 
  
• 1 package yeast
• 1/2 cup lukewarm water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 3/4 cup solid shortening 
• 2 cups buttermilk

Directions

Preheat the oven to 400°F. Grease a baking sheet with butter, oil, or cooking spray.
Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
Using a 2 1/2 –inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.

Bacon Cheddar Chive Scones

2 cups (8 1/2 ounces) All Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar. 
2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 
3) Mix in the cheese, chives, and bacon until evenly distributed. 
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. 
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. 
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 
7) Brush the scones with a bit of cream; this will help their crust brown. 
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 
Yield: 8 large scones 

Baker's tips 
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Apple Orange Salad

Ingredients

• 4 naval oranges
• 4 blood oranges -- I couldn't find
• 3 tablespoons honey
• 1 1-inch piece ginger, thinly sliced
• 1 green apple, thinly sliced
• 1 red apple, thinly sliced

Directions

Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).

Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.