Food Fun and Facts Recipe for Cream Puffs

How to Make Cream Puffs

Cream Puff Shells Recipe

Ingredients:

1/2 cup margarine
1 cup boiling water
1 cup flour
1/4 teaspoon salt
4 eggs

Put the margarine and water in small saucepan and bring to a boil. 

Add the flour and salt and beat vigorously until smooth and dough comes away from the edge of the pan. 

Drop in eggs, one at a time and beat well after each egg. .  Drop from teaspoon onto greased pan.

Bake at 400 degrees for 30 minutes.  Reduce heat to 350 degrees for 5 minutes.


Fillings:
Cool and fill with cream filling or custard. 

Whip up your own Fresh Whipped Cream! Add a little bit of sugar and vanilla to taste!

In my opinion, this makes the best cream puff filling! You can also use Instant Vanilla Pudding if in a Hurry! (not the best, but use in a pinch) Add vanilla to the pudding to give it a better flavor

May also be filled with chicken, crab, or egg salad.

These are really easy and fun to make.

Years ago, this is one recipe that you had to make well, at the beginning of home economics one class to pass the course!
Your guests will think you are an accomplished cook when you serve homemade puffs!


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Ooey-Gooey Caramel Cake Recipe

Ingredients
  • 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist(r) yellow cake mix
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 ounces) milk chocolate-coated toffee bits
  • 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired

Preparation

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
  3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
  4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Serves
15 servings

Notes, Tips & Suggestions
Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

Preparation Time:
20 minutes

Start to Finish Time:
2 hours 5 minutes

SOURCE:
Wiley Publishing








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