Cream Puffs

I got this recipe from my friend Jenny, and Jenny is pretty reliable for recipes because she's actually a pastry chef. I haven't attempted to make them yet, but I did try them when she made them once and they were so good!

Cream Puffs

1 c. water
½ tsp. salt
½ c. butter
-Combine and bring to a boil

1 c. flour
-add to boiling mixture

5 eggs
-add one at a time


TURN ON THE OVEN TO 450*
In a medium pot or deep pan put: water, salt, and butter
Bring to a full boil then remove from heat
Add flour and mix until no lumps are present and a film appears on the bottom
Stir until cools to about body temperature
Add one egg at a time,
Mixture should look shiny and be soft, but not runny
Drop by spoonfuls or use a piping bag
Place on a greased pan 1 inch apart
Bake at 450 for 15 minutes, reduce heat to 300*
Bake until a rich golden brown (even colored)
Remove and cool

When cool you can:
-Cut the top off and fill
-Poke a hole in the bottom and fill
Filling: pudding, whipped cream, chicken salad, tuna
Top: you can did the tops in chocolate or a Carmel sauce


*Use your imagination and have fun make something that taste good to you, remember that recipes are just a guide!

Recipes

I got these recipes from my friend Jordan's blog. I asked her if I could post them here, and she said "sure" so here they are. I haven't tried them yet, but they all sound wonderful. Isn't she just crafty to put them in recipe card form with cute pictures?

My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies

1 cup butter or margarine (softened)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon baking soda dissolved in 2 tablespoons of hot water
1 teaspoon vanilla
½ teaspoon salt
3 ½ cups flour
1 cup chocolate chips½ cup chopped nuts (optional)

Mix ingredients in order. Bake at 350 until golden brown. Do not over bake.

I got this recipe from nice lady in my old ward. She told me she got the recipe from her Great-Aunt who never married, so she loved to bake. When I make them I have a few specifics that I use, and a thing or two I change. First, I think they turn out better when you use real butter. I also use Mexican Vanilla, it gives them such a nice flavor. Depending on your elevation, the amount of flour you add might differ more or less. After you make them a couple times you will find the right consistency. I also use a whole bag of chocolate chips just because I like lots in my cookies. When I put them on the cookie sheet, I semi flatten them, it makes a flatter cookie which I prefer. Depending on the size of the cookies, bake about 10-12 minutes. After cookies cool, keep them in a zip lock bag, it keeps them softer, longer. Enjoy!

Banana Nut Bread

KYRA’S MOIST BANANA NUT CHOCOLATE CHIP BREAD

•1/4 c. sugar

•1 tsp. cinnamon

•3/4 c. butter

•3 c. sugar

•3 eggs

•6 medium, very ripe, bananas

•1/2 tsp. salt

•4 1/2 c. all-purpose flour

•1 TB. Baking soda

•16 oz. sour cream

•2 tsp. vanilla

•2 c. chocolate chips - optional

•1 ½ c. chopped Nuts - optional

Preheat oven to 300º. Grease four 7x3-inch loaf pans. In a small bowl, stir together 1/4 c. sugar and cinnamon. Dust pans lightly with cinnamon and sugar mixture. (I spray my pans with non-stick spray before dusting, I find this helps them not to stick)

In a large mixing bowl, cream butter and sugar. Mix in eggs, bananas, sour cream, and vanilla. Add salt, baking soda, and flour to above mixture and mix well. Stir in chocolate chips. Divide into prepared pans. Bake 50-60 minutes.