• 1/2 Nat Cream Puff Day 4

    From Dave Drum@1:2320/105 to All on Sat Dec 31 16:10:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Joseph's Cream Puffs
    Categories: Breads, Snacks, Citrus
    Yield: 6 servings

    1/2 c Butter
    1 c Water
    1 c All purpose flour
    1/4 ts Salt
    4 lg Eggs
    1 tb Sugar
    1/2 ts Orange zest
    1/2 ts Lemon zest
    150 ml Fat

    St. Joseph's Cream Puffs are the puffs that are
    traditionally made to mark the life of St Joseph of
    Arimathea. These puffs are cream rounds that can be
    filled with a cream filling and served for snacks.

    Take a saucepan and add butter and water to it. Bring
    to a boil.

    Fold in flour all at once and stir vigorously on low
    heat until mixture forms a ball. Remove from heat.

    Add salt and eggs one at a time and beat well after each
    addition until mixture is smooth.

    Add sugar and orange and lemon rinds. Stir.

    Take a pan and heat fat, drop mixture by spoonsful into
    it and fry until golden brown and puffed.

    SERVING: Serve the St JosephrCOs Cream Puffs for snacks.

    RECIPE FROM: https://ifood.tv

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  • From Dave Drum@1:2320/105 to All on Mon Jan 1 18:55:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cream Puffs w/Curried Shrimp
    Categories: Pastry, Seafood, Dairy, Curry, Relish
    Yield: 24 Filled cre

    3/4 lb Fresh shrimp, shelled,
    - deveined
    1 tb Butter
    3 tb Fine chopped onion
    1 tb Curry powder
    1 c Heavy cream
    3 tb Finely chopped chutney
    Salt & fresh ground pepper

    MMMMM------------------------CREAM PUFFS-----------------------------
    8 tb Butter; more to grease pan
    1 c Flour; more to flour the pan
    1 c Water
    4 lg Eggs

    MAKE THE CREAM PUFFS: Set oven @ 425-|F/218-|C.

    Lightly, but thoroughly, butter a jellyroll pan.
    Sprinkle the pan with flour and shake it around until
    well coated. Shake and tap out excess flour.

    Add the water to a saucepan and add the eight
    tablespoons of butter and salt to taste. Bring to the
    boil and add the flour, all at once, stirring vigorously
    and thoroughly in a circular fashion until a ball is
    formed and the mixture cleans the sides of the saucepan.

    Add one egg, beating thoroughly and rapidly with the
    spoon until it is well blended with the mixture. Add
    another egg, beat and so on. When all the eggs are
    added, fit a pastry bag with a round-tipped, number 6
    pastry tube. Spoon the mixture into the bag. Holding the
    pastry bag straight up with the tip close to the floured
    surface of the pan, squeeze the bag to make mounds of
    pastry at intervals all over the pan. There should be
    about 24 mounds.

    The mounds may have pointed tips on top. To flatten
    these, wet a clean tea towel and squeeze it well. Open
    it up, fold it over in thirds. Hold it stretched
    directly over the mounds, quickly patting down just
    enough to rid the mounds of the pointed tips. Do not
    squash the mounds.

    Place the pan in the oven and bake 30 minutes or until
    the cream puffs are golden brown and cooked throughout.
    Remove and let cool.

    MAKE THE SHRIMP: Cut the shrimp into half-inch or
    slightly smaller pieces. There should be about one and
    one-quarter cups. Set aside.

    Melt the butter in a saucepan and add the onion. Cook,
    stirring, until wilted. Add the curry powder and stir to

    Add the cream and chutney and cook down to about half a
    cup. Add salt and pepper to taste. Add the shrimp and
    cook, stirring, one or two minutes or until the shrimp
    lose their raw look throughout.

    Slice off the tops of all the cream puffs. Spoon an
    equal portion of the mixture into each cream-puff
    bottom. Replace the tops and serve.

    By: Craig Claiborne and Pierre Franey

    Yield: 24 filled cream puffs

    RECIPE FROM: https://cooking.nytimes.com

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