Cream Puffs

1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs

Heat water and butter until it comes to a boil and butter is melted.  Add flour and stir quickly until well mixed.  Remove from heat and add eggs and beat with hand mixer until well mixed.  Drop on on ungreased cookie sheet and bake at 400 for 30-35 minutes until golden brown.  Remove from oven, cool for a couple of minutes and slice open and remove filaments of soft dough.  Below are a couple of toppings options for your cream puffs.


Raspberry Dark Chocolate Cream Puff

1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
2 t. vanilla

Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with cooled chocolate ganache and add a raspberry.



Salted Caramel Cream Puff

2/3 c. packed brown sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
1 t. vanilla

Mix brown sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with caramel sauce and and sprinkle with coarse sea salt.

Caramel Sauce

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Heat cream in microwave for 40 seconds. Heat a heavy saucepan over medium heat for 3 minutes. Pour in sugar and stir until completely melted and amber in color, about 3 minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.  Add the heated cream a little at a time to the sugar and butter stirring constantly, keeping a steady boil.  Mix until smooth and remove from heat and pour immediately into a heat safe container--do not scrape sugar from the sides of the pan.  Let cool completely before adding to top of cream puffs.

Creamy Whipped Potatoes

I got this recipe from my sister a LONG time ago and recently decided to give it a try.   I've tweaked it a bit and our family loves it.

8-10 medium potatoes
1 T. salt
1 c. heavy cream
1/2 lb. grated Colby Jack cheese (save 1/2 cup for topping)
1/2 c. butter

1 c. heavy cream--whipped

Boil potatoes (or cook in pressure cooker) until they are tender.  Drain.  Add salt, whipping cream, cheese and butter to the potatoes and beat with a hand mixer.  Spread in a 9x13 pan.  Top with whipped cream, and sprinkle with 1/2 cup grated cheese and pepper to taste.  Bake at 300 for 1 hour.

Creamed Sweet Corn

This is a family favorite recipe from my husband's side of the family.  They always serve it at Thanksgiving and other special dinners. 

16 oz. frozen corn

1 c. whipped cream

1 t. salt

1 t. pepper

2 T. butter

1 t. sugar

2 T. flour

Put corn in a saucepan with whipping cream.  Bring to just under a boil, reduce heat and simmer 5 minutes.  Stir in salt, pepper, and sugar. 

Melt butter in small pan and sitr in flour, but do not brown.  Add to corn and cook until slightly thickened.

Serve or pour into slow-cooker to keep warm. 
Optional: sprinkle with parmesan cheese and dots of butter.