All Time Favorite Holiday Recipes

CREAM PUFFS!

I have made these cream puffs for years at Christmas and for parties. People love them! I remember making a platter of them for a New Year's party one year and we forgot to have dessert (the champagne was flowing...) A few days later my friend called and said she had eaten all but one! Not only that, but had given her husband the "eye" when he wanted the last one. She was thinking she wouldn't be needing any calories for a while.

It's a Betty Crocker recipe, and came from my very first cookbook back in 1971. It has been a family tradition to make these and deliver them to neighbors and friends on festive holiday plates. I usually make enough for each family member to have two, because one is just not enough! They are small, perfect for about two or three bites. My old cookbook is in storage so I went online to find the original recipe. The batter for the puffs was the same, but it included different fillings - so I started with the one I usually use, and added the other two as well.

Puffs
1 Cup Water
1 Cube Butter (4 oz) (or margarine - I guess...) 
1 Cup White Flour
4 Eggs


1. Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.


2. On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart.  Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.


3. Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator.


Vanilla Whipped Cream Filling: 
16 oz Heavy Whipping Cream
1 - 4 oz Pkg Vanilla Instant Pudding
1 Cup Milk
In large bowl beat beat all three incredients until soft peaks form. Fill puffs as directed and drizzle with chocolate frosting.

Eggnog Fluff Filling: 
16 oz Heavy Whipping Cream
1 - 4 oz Pkg Vanilla Instant Pudding 
1 Cup Milk
1 tsp Rum Extract
1 tsp Ground Nutmeg
1/4 tsp Ground Ginger 
In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils.

Peppermint Whipped Cream Filling: 
16 oz Heavy Whipping Cream
1/4 Cup Granulated Sugar or Powdered Sugan
1 tsp Peppermint Extract
5 or 6 Drops Red or Green Food Coloring
In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.


Chocolate Frosting: 
2 oz Unsweetened Chocolate
2 TBL Butter
1-2 Tablespoons hot water (or as needed)
1 Box Powdered Sugar. 
Melt the chocolate and butter, add the powdered sugar and add hot water, a little bit at a time (just so it is slightly runny), mix well. Drizzle cream puffs and voila!


Now for your recipes!

ESSAYS AND UTTER NONSENSE

PISTACHIO COCONUT COOKIES


 THE RAMBLINGS OF A DISGRUNTLED SECRETARY
FRENCH BREAKFAST MUFFINS

ARMY MOM'S PLACE
SWEET POTATO SOUFFLE



SIXTYFIVEWHATNOW
PANETTONE


CAJUN DELIGHTS
PECAN PRALINES


MY YEAR ON THE GRILL
CHOCOLATE PEANUT BUTTER NUTELLA CRESCENT ROLLS


WRITE PLACE! WRITE CHICK!
CHERRY 'O CREAM PIE & CHOCOLATE FROSTED PISTACHIO ECLAIRS

If you think of something you would like to share, drop me a comment today and I will add it to the above list. Also in my comments from the last post I had a couple of wonderful ideas for hot chocolate and a cream cheese appetizer - so check those out. Thank you for participating and I can't wait to try these recipes!