Sweet Potato Hash
GRANDMOM "PASQUALINA"
EASTER EGGS
PREPARING FOR PASTIERA NAPOLETANA
PASTIERA NAPOLETANA
ITALIAN EASTER RICOTTA PIE
BLACKBERRY PANCAKES
BLACKBERRY PANCAKES
WATERMELON
WITH
RICOTTA AND BLUEBERRIES
PASTA TUESDAY
AT
THE WASHINGTON
My cousin Linda's Cream Puffs
PASTA TUESDAY CREAM PUFF RECIPE
1 Wooden Spoon
1 medium pot
1 medium bowl
2 cookie trays
2 tsps for dropping batter onto tray
Sugar shaker
Cream Puffs
1 stick of butter(cut in cubes)
1 cup of unbleached flour
1 cup of water
4 medium eggs
3 tbsp sugar
1/4 tsp salt
1 tsp baking powder
Preparation
Preheat oven to 400 degrees
Heat water and butter to boiling
Remove from heat
Add the flour to the butter and water
Stir vigorously till mixture forms a ball
Add one egg and beat until you have the consistency of peach slices. Keep beating until mixture forms a ball again. Do this with each egg.
After all eggs are added, stir into batter the baking powder, salt and sugar
Batter is ready when you can drop level tsp on to the top of the batter and it peaks
Drop by level tsps on cookie trays using two tsps one for dropping and one for pushing batter off of spoon
Drop 2 inches apart
Bake at 400 degrees for 35 minutes
Leave in oven to cool so they do not deflate.
1 stick of butter(cut in cubes)
1 cup of unbleached flour
1 cup of water
4 medium eggs
3 tbsp sugar
1/4 tsp salt
1 tsp baking powder
Preparation
Preheat oven to 400 degrees
Heat water and butter to boiling
Remove from heat
Add the flour to the butter and water
Stir vigorously till mixture forms a ball
Add one egg and beat until you have the consistency of peach slices. Keep beating until mixture forms a ball again. Do this with each egg.
After all eggs are added, stir into batter the baking powder, salt and sugar
Batter is ready when you can drop level tsp on to the top of the batter and it peaks
Drop by level tsps on cookie trays using two tsps one for dropping and one for pushing batter off of spoon
Drop 2 inches apart
Bake at 400 degrees for 35 minutes
Leave in oven to cool so they do not deflate.
Slice cream puffs in half for filling
Ricotta Filling
2 Dozen Cream Puffs
1 & 1/2 lbs Ricotta( I use non-fat)
2 tbsps juice of fresh orange
1/2 cup finely grated orange peel
1/4 tsp cinnamon
1/4 tsp nutmeg
3 cups powdered sugar
1/2 cup of powdered sugar in shaker for dusting
2 Dozen Cream Puffs
1 & 1/2 lbs Ricotta( I use non-fat)
2 tbsps juice of fresh orange
1/2 cup finely grated orange peel
1/4 tsp cinnamon
1/4 tsp nutmeg
3 cups powdered sugar
1/2 cup of powdered sugar in shaker for dusting
Preparing Filling
Blend ricotta and remaining ingredients in medium bowl. Set aside in refrigerator to stay cool.
Blend ricotta and remaining ingredients in medium bowl. Set aside in refrigerator to stay cool.
Fill puffs that are cut in half. Place tops of cream puffs back on top of ricotta. Dust with powdered sugar in shaker.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Enjoy
I migliori auguri
How I love to see your Dad in the pictures, and the dishes look equally worthy. (Would love the recipes)
ReplyDeleteThank you so much! The Scallopini recipe is a good one.
ReplyDelete