Apricot Swan Cream Puffs

May 11, 2013 Leave a Comment
Apricot Swan Cream Puffs

Apricot Swan Cream Puffs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Creating unusual desserts is a specialty of our food staff.  We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.

               

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling:   1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

In a heavy saucepan over medium heat, bring water, butter and salt to a boil.  Add flour all at once; stir until a smooth ball forms.  Remove from heat let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip.  On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head.  Bake at 400 F. for 30-35 minutes or until golden brown.  Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets.  With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops.  Bake at 400 F. for 30-35 minutes or until golden brown.  Cool on wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Gradually stir a small amount of hot filling to egg yolks, return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat; stir in batter and extracts.  Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate.  Cut off top third of swan bodies; set tops aside.  Remove any soft dough inside.  Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling.  Set necks in filling.  Cut reserved tops in half lengthwise to form wings; set wings in filling.  Place swans on prepared plates.  Dust with confectioners’ sugar.        12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)

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Caramelized Apple Hand Pies

May 6, 2013 Leave a Comment
Caramelized Apple Hand Pies

Caramelized Apple Hand Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Caramelized apples are tucked inside a hand-held pie that no one expects you to share.

Caramelized Apple Hand Pies Recipe

Caramelized Apple Hand Pies

2 Tbsp. unsalted butter

3 medium apples, peeled and finely chopped

1/3 packed brown sugar

½ tsp. cornstarch

1/8 tsp. cinnamon

1 tsp. lemon juice

½ tsp. vanilla extract

1 pkg. (14.1 oz.) refrigerated pie pastry

Filling:   ¼ cup coarse sugar

1 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Vanilla ice cream, optional

In a large skillet, heat butter over medium heat.  Add apples; cook and stir 5 minutes.  Mix brown sugar, cornstarch and cinnamon; add to apples.  Cook and stir 7-8 minutes or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 F.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5 inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal, pinch edges to seal and flute.

Transfer to greased baking sheet.  Prick tops of pastry with a fork.  Bake 20-25 minutes or until golden brown.  Remove from pans to wire rack.

For topping, mix sugar and cinnamon.  Brush pies with sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve  warm or at room temperature.

(Recipe for Caramelized Apple Hand Pies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May, 2013)

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Deluxe Pumpkin Cheesecake

January 28, 2013 Leave a Comment
Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This is the ultimate pumpkin dessert.  It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 

                Sharon Skildum                                                                   Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish:   chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 F. for 8 to 10 minutes or until set.  Cool on a wire rack. 

For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time until smooth.  Add remaining sugar and vanilla.  Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove ¾ cup pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling.  Cut through with a knife to swirl.  Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of HOT WATER to larger pan.  Bake at 350 F. for 55 – 65 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.                                12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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