Frozen mini cream puffs - toppings, ideas
jenn
10 years ago
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pkramer60
10 years agoRelated Discussions
Any ideas why my mini daffs rotted? (photos)
Comments (3)Crud!! That certainly makes sense as we did have several significant freeze / thaw cycles here in Western Washington. Which, by the way, is not typical. We usually don't have much in the way of a "hard" freeze here in the Puget Sound region but this has been a VERY hard winter replete with inches of SNOW and weeks of FROZEN ground! Poor little Minnow and Tête-à -Tête's. :( I feel like a murderer!! Wish I had read up on bulbs in pots a little more thoroughly. Thanks for the information. Much appreciated. :)...See MoreHave lots of frozen apples... need ideas
Comments (4)Apples will last at least 1-year frozen - longer if they are vacuum-sealed (FoodSaver bags). This is a simple dessert I make as a no-crust substitute for apple pie. I serve it with crushed ginger snaps on the top, or a crunchy cereal like Grape-Nuts or granola would also work. Also good with toasted pecans or a scoop of vanilla ice cream. If you are only serving two, cut the recipe in half and cook it in a small saucepan. -Grainlady ORANGE SAUCED APPLES 3 T. brown sugar 1 T. cornstarch 1/4 t. nutmeg (or apple pie spice) 1 c. orange juice (I also use apple juice/cider or apricot juice) 2 medium cooking apples, thinly sliced (2-3-cups sliced - up to a point, exact amounts of apples really doesn't matter in this recipe - I usually add more apples) In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Four (1/2-cup) servings. [Grainlady note: I have also add golden or dark raisins, craisins, or dried blueberries to the mix. I've also made this recipe with Old Orchard 100% Apple Cherry Juice, apples and dried cherries.]...See MoreIce cream, sorbet, frozen treats...
Comments (7)Terri, here are a couple of my favorites from GB. This one was posted by Jain. > Lavender-Blueberry Ice Cream 1 cup blueberries, rinsed 3/4 cup sugar 2 tablespoons dried culinary lavender blossoms 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 3 cups half-and-half Preparation 1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan. 2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender. 3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half. 4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week. My personal favorite from Maryel. I always double the recipe! Ben and Jerry`s Orange Cream Dream Ice Cream Ingredients: 1/3 cup Orange juice concentrate; thawed 2 teaspoons Vanilla 2 cups Heavy or whipping cream 3/4 cup Sugar 2/3 cup Half and half Directions: Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes about 1 qt...See MoreProfiterole puffs.
Comments (18)In the middle of this recipe you'll find the recipe for Dulce de Leche cream filling.....oh my, over the top delicious! Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 c water 1/2 c unsalted butter 1/2 t salt 1 c AP flour 4 cold eggs 1/2 c chopped hazelnuts Filling 3/4 c dulce de leche at room temp 2 1/4 c 18% cream 4 T sugar,divided pinch salt 3 T AP flour 3 egg yolks 2 T Frangelico 1/2 t vanilla Sauce 3/4 c dulce de leche at room temp 2 T Frangelico 1/2 t vanilla 1/4 c chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inces apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be nade weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico. When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Tuen into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12. Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans. Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refregerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL....See Morejenn
10 years agoann_t
10 years agojenn
10 years agoann_t
10 years agopkramer60
10 years agomitchdesj
10 years agojenn
10 years ago
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