DESSERTS #8
COCOA CREAM PUDDING
4 tablespoons cocoa powder
1/2 cup sugar
2 cups milk and cream, mixed half and half
5 tablespoons flour
Mix sugar, cocoa powder and flour. Add the milk and cream slowly, mixing well. Put in sauce pan and bring to boiling point slowly. Serve in pudding dish.
BAVARIAN CREAM DESSERT
1 cup flour
1 stick butter (1/2 cup)
1 cup nuts, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup whipping cream (whipped) or cool whip
1 lg. package chocolate pudding mix
1 package vanilla pudding mix (large)
3 cups milk
additional whipped cream and grated chocolate bar (optional)
Mix together flour, butter and nuts. Spread in bottom of 9 X 13" baking dish. Bake at 350º for 20 minutes. Set aside until cool. Mix together softened cream cheese and powdered sugar. Fold in 1 cup whipped cream. Set aside until crust is cool. Mix chocolate pudding mix and vanilla pudding mix with 3 cups of milk. Cook until thick. Set aside to cool.
Bottom layer baked crust.
2nd layer cream cheese mixture
3rd layer cooled chocolate - vanilla pudding
4th (optional) additional whipped cream and grated chocolate
Refrigerate at least 6 hours.
MINI CREAM PUFFS
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 pound soft silken tofu
1/2 cup maple syrup
3/4 teaspoon vanilla
CREAM PUFFS
1 cup water
1/4 cup walnut oil, optional
1/2 teaspoon salt
1 cup flour
2 large eggs
3 large egg whites
Make the filling:
In glass measuring cup, sprinkle gelatin over water. Let stand 5 minutes until softened. Place cup in a pan of simmering water and heat 1 minute until gelatin has dissolved. In a food processor, puree tofu. Add maple syrup, vanilla, and gelatin; pulse to blend. Transfer to a bowl and refrigerate 1 hour or until soft, yet firm.
Meanwhile, make the cream puffs: Preheat oven to 425°. line 2 large baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
In medium saucepan, bring water, walnut oil, and salt to a boil over high heat. Stir in flour and continue stirring vigorously for 1 minute or until mixture forms a ball and leaves sides of pan.
Remove from heat. Stirring constantly, add whole eggs and egg whites, one at a time, beating well after each addition. As you add each egg, the dough will separate, but if you keep beating the dough, it will come back together.
Drop dough by rounded tablespoonfuls onto prepared baking sheets spacing them 2" apart and making 24 mounds. Bake 35 minutes until puffed and golden brown. Turn oven off and let puffs stand 15 minutes in the oven to dry out.
With a serrated knife, cut cream puffs in half crosswise. Fill the bottom of each with 2 tablespoons of the tofu mixture. Replace the tops. Serve.
Makes 24 mini cream puffs (12 servings
MINI CREAM PUFFS
1 cup flour
2 tsps baking powder
1/8 tsp salt
1 tsp sugar
1 cup water
1/2 cup shortening
4 eggs
1 tsp vanilla
FILLING
1 egg, beaten
1 cup sugar
1/3 cup cornstarch
1/2 tsp salt
2 cups milk
1 tsp vanilla
Whisk together the flour, baking powder, salt and sugar; set aside. Combine water and shortening in a saucepan and bring to a boil. Add the dry ingredients all at once, stirring vigorously until well blended. Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Place by rounded tablespoonsful 1" apart on greased cookie sheet. Bake at 425º for 25 minutes or until golden brown.
Filling:
Combine egg, sugar, cornstarch and salt in a saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Remove from heat and allow to cool slightly; stir in vanilla. Chill filling until just before serving. To serve, slice top of cream puff and fill with filling. Sprinkle with powdered sugar or chocolate sauce if desired
COCOA CREAM PUDDING
4 tablespoons cocoa powder
1/2 cup sugar
2 cups milk and cream, mixed half and half 5 tablespoons flour Mix sugar, cocoa powder and flour. Add the milk and cream slowly, mixing well. Put in sauce pan and bring to boiling point slowly. Serve in pudding dish.
BAVARIAN BREAD DUMPLINGS
10 hard rolls (Kaiser rolls)
1-2 cups warm milk
1/2 cup Canadian bacon, diced
1 Tbsp butter, softened
1 small onion, diced
1 Tbsp parsley flakes
3 eggs
Salt and pepper
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy. Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients. Shape into large dumplings. Drop into boiling water. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.
EGG NOG PUDDING
1 (3 1/2-oz.) package instant vanilla or chocolate pudding and pie filling mix
2 cups Egg Nog
In large mixer bowl, combine pudding mix and egg nog. On low speed, beat until well blended, about 2 minutes.Pour into individual serving dishes. Chill 1 hour or until set. Garnish with whipped cream and nutmeg if desired
FRENCH TOAST
1 cup Egg Nog
1/2 teaspoon salt
8 slices French Bread, sliced diagonally
In medium bowl, combine egg nog and salt.Dip bread into egg nog.Cook in hot greased skillet until golden on both sides. Serve hot with syrup, honey, jelly or confectioners sugar. Refrigerate leftovers
EGG NOG PIE
2 pkgs 4 Serving size Vanilla
Pudding and Pie filling
2 c Eggnog
1 1/4 c Milk
1/8 ts Ground nutmeg
1 9 inch Baked Pieshell
Coolwhip to taste
1 T Rum is desired
Combine pudding mix,egg nog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.
PUMPKIN EGG NOG PIE
1 (9-inch) unbaked pastry shell
1 (16-ounce) can pumpkin (2-cups)
1 1/2 cups Egg Nog
2 eggs
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
Preheat oven to 425°. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell.Bake 15 minutes. Reduce oven temperature to 350°; bake 40 to 45 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with Sweetened Whipped Cream. Refrigerate leftovers.
SWEETENED WHIPPED CREAM
In small chilled mixer bowl, on high speed, beat 1 (1/2 pint) container Whipping Cream to soft peaks. Gradually add 1 to 2 tablespoons sugar and 1/2 to 1 teaspoon vanilla extract, beating until stiff. (Makes about 2 cups)
EGG NOG KAHLUA PIE
1 (9-inch) baked pastry shell
1 (6-serving size package) vanilla flavored pudding mix (NOT instant)
1/4 teaspoon nutmeg
1 1/2 cups Egg Nog
2 to 3 tablespoons Kahlùa® Liqueur
2 cups (1 pint) whipped cream
Additional nutmeg
In medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg and egg nog; mix well.Over medium heat, cook and stir until thickened and bubbly. Remove from heat; stir in liqueur (mixture will be very thick).Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Spoon into prepared pastry shell. Garnish with additional nutmeg. Chill 4 hours or until set. Refrigerate leftovers.Microwave*: In 2 quart glass measure with handle, combine pudding mix, nutmeg and egg nog; mix well. Cook on 100% power (high) 5 to 8 minutes or until thickened and bubbly, stirring every 1-1/2 minutes. Proceed as above
EGG NOG COOKIES
1 cup butter or margarine, softened
2 cups sugar
1 teaspoon baking soda
1 cup Egg Nog
1/2 teaspoon nutmeg
5 1/2 cups flour
Egg Nog Icing, optional
In large mixing bowl, beat butter and sugar until fluffy. Add egg nog, baking soda and nutmeg; mix well. Gradually add flour; mix well.Divide dough in half; chill overnight in refrigerator or 2 hours in freezer.Preheat oven to 375º. On well-floured surface, roll out half of dough to 1/8-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets.Bake 8 to 10 minutes or until lightly browned. Cool. decorate if desired
EGG NOG ICING:
In small mixer bowl, beat 3 cups confectioners' sugar and 1/4 cup softened butter or margarine until well blended. Gradually beat in 1/3 cup Borden Egg Nog until icing is smooth. (Makes about 1 1/2 cups.)
QUICK DOUGHNUTS
This is a real quick recipe for donuts. One can of pillsbury biscuits. Confectioners sugar and or granulated sugar mixed with cinamon. One frying pan with oil of choice.Get your oil really hot and take your biscuits poke a hole in it put in frying pan until golden brown. Take the biscuits out and put on paper towels to drain.Next have a bowl to put sugar of choice or use bowls for 2 kinds to dip your donuts in.
More recipes using Egg Nog found on Holiday Pages
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