Cute Fruit

For this week’s dessert, Barbi suggested something NOT chocolate (shock of the century!!!). Searching through one of my many cookbooks, I came across this recipe for Strawberry-Lemon Cream Puffs.  After reading through the recipe twice, I realized that it was definitely do-able, even though I didn’t have all the ingredients.  That’s not always a problem since I almost never follow a recipe exactly anyway!  Here is the original recipe, taken from “The Best of Country Cooking 2004”, with my changes at the end. Who knew fruit could go over so well with a chocoholic?

1 cup water

1/4 cup butter

1 cup flour

FILLING:

1/4 cup sugar

1 1/2 tbsp. cornstarch

5 oz evaporated milk

8 oz vanilla yogurt

1 1/2 tsp. lemon extract

1/4 tsp. butter flavoring

1 cup sliced fresh strawberries

1/2 tsp. confectioners’ sugar

In a saucepan, bring water and butter to a boil.  Add flour all at once, stirring until a smooth ball forms.  Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth.  Drop by 1/4 cupfuls 3 inches apart on greased baking sheets.  Bake at 400 degrees for 30 minutes or until golden brown.  Remove to wire racks.  Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.

For filling, combine sugar and cornstarch in a saucepan.  Stir in evaporated milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat. Stir in lemon extract and butter flavoring.  Cool.  Fold in strawberries.  Refrigerate until serving.  Fill cream puffs; replace tops. Dust with powdered sugar.

Changes:  Since I did not have vanilla yogurt, I used a 6-oz cup of blueberry yogurt and added 1/4 cup of light sour cream.  I had no lemon flavoring either, which is really a good thing since the man of the house depsises any hint of lemon!  I used vanilla flavoring instead and used almond flavoring for the butter flavoring.  I also added a handful of frozen blueberries along with the strawberries.

  I used a muffin pan instead of a baking sheet, so I ended up with 12 puffs instead of the called-for 10.

Cute!

Side-Dish Saturday

Saturdays are a tough day to plan an entire meal, especially when the kids are spread all over town and girlfriends or boyfriends are at the house and no one has a schedule that lines up with anyone else’s. A few people will still be eating breakfast when someone else is ready for lunch, so the usual weekend mantra is “fend for yourself”. The solution: we decided to make a new side dish every Saturday that can compliment whatever food is being thrown together between study breaks and meetings. For our first Side-Dish Saturday, we chose a deviled egg recipe from the Best of Country Cooking 2002 cookbook and added a few tweaks of our own..

Deviled Eggs with a Twist (or tweak, if you like)

12 hard-cooked eggs
1/3 cup plus 1 tbsp. mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside. 

In a small bowl, mash yolks with a fork.  Add all ingredients except paprika and parsley and mix well with fork. 

 Spoon mixture into egg whites.  Garnish with paprika and minced parsley. 

 Chill 1 hour and serve.

*If using medium sized eggs rather than large, cut back the vinegar to 3 tsp. instead of 5.

Easy-peasy! Family responses to come.