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Bailey's Irish Crème Truffles

1/4 cup Bailey's Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream

Melt chocolate pieces, Bailey's and heavy cream together over very low heat.
Whisk in yolks, one at a time, mixture will thicken.
Whisk in butter.
Refrigerate several hours, or overnight until firm.
Make small balls with a teaspoon.
Roll in powdered sugar or cocoa.

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Cream Puffs

puffs

1 1/2 cup water
1 cup butter or margarine
2 cups flour
5 eggs

Bring water and butter to a boil in a saucepan.
Lower heat and add flour (be careful, flower is conbustable).
Stir on low heat until batter forms a ball shape (This doesn't always happen, but when the batter becomes solid its the same thing).
Remove from the heat, onto ungreased cooking sheet.
Bake for 60 minutes or until golden brown at 300 F.

filling

1/2 cup sugar
2 tbs. cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks
2 tbs. butter or margarine
2 tsp. vanilla extract confectioner's sugar

In a saucepan, gradually bring sugar, cornstarch, and salt to a boil, stirring continually until thick.
Add milk and egg yolks and boil for 60 seconds.
Remove from head and add butter and vanilla.
Let cool.
Fill puffs with cream filling and sprinkle with confectioner's sugar.