Sugar-Free Chocolate Cream Puffs

February 15, 2015 Leave a Comment
Sugar-Free Chocolate Cream Puffs

Sugar-Free Chocolate Cream Puffs

 

This recipe, Sugar-Free Chocolate Cream Puffs is from Diabetic Connect.   Desserts and sweets can be a challenge when living with diabetes.   Why don’t you try these puffs?

 

Sugar-Free Chocolate Cream Puffs Recipe

 

Sugar-Free Chocolate Cream Puffs

Cream Puff Ingredients:

1 cup water

½ cup margarine or butter

1 cup flour

4 large eggs

Filling Ingredients:

1 cup heavy or whipping cream

1 Tbsp. unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling

1 ¼ cup 2% milk

 

Preheat oven to 400 F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils.  Remove saucepan from heat.  Add flour all at once.  With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball.  Add eggs, ONE AT A TIME, beating well with wooden spoon after each addition until batter is a smooth and satiny.  Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown.  Turn off oven.  Let puffs remain in oven 15 minutes.  Cool on wire rack.

While cooling, prepare filling.  In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside.  In a large bowl, prepare pudding as directed on package, using only 1 ¼ cups of milk.  Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half.  Remove loose, uncooked batter.  Fill puffs with whipped cream, replace tops.  Refrigerate until served.

 

(Recipe for Sugar-Free Chocolate Cream Puffs came from Diabetic Connect, 2015)

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Toffee Crisps

January 19, 2013 Leave a Comment
Toffee Crisps

Toffee Crisps

Toffee Crisps Recipe

Toffee Crisps

1 cup sugar

½ cup firmly packed brown sugar

½ cup margarine, softened

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

6 oz. pkg. (package is 8 oz. but only use 6 oz.) Heath Bit ‘O Brickle Toffee Bits

Heat oven to 375 F.  Grease cookie sheets.  In large bowl, combine sugar, brown sugar, margarine, vanilla and eggs; beat well.

Stir in flour, baking powder, baking soda, and salt; mix well.  Stir in Toffee Bits.  Drop  by rounded teaspoonfuls 2 inches apart onto prepared cookie or until light golden brown.  Immediately remove from cookie sheets.        5 dozen cookies       

(Recipe for the Toffee Crisps was in Pillsbury Classic Cookbooks.)

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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Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 13, 2012 Leave a Comment

Nut Roll

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

At Christmas time, I get calls from family and friends to be sure to make this.  This recipe makes four (4) large nut rolls.

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

Nut Roll

1 pkg. dry yeast

1 tsp. sugar

¼ cup lukewarm water

1 tsp. flour

4 cups flour

3  Tbsp. sugar

1 tsp. salt

¼ lb. margarine

1 (5 oz.) can evaporated milk (add water to make 1 cup)

3 beaten egg yolks

Filling:   1 (5 oz.) can evaporated milk

1 cup sugar

¼ lb. margarine

1 lb. walnuts, crushed

1 egg white

Dissolve 1st four ingredients in water.  Let stand until mixture foams.

Measure 4 cups flour, sift with sugar and salt.  Cut in margarine (as you would for a pie crust).  Mix egg yolks and milk.  Add foaming yeast.  Make a dent in flour and add mixture.  Knead into a smooth dough.  Place in a bowl.  Grease the top and place in refrigerator overnight.

 

Filling:   Place milk, sugar and margarine in saucepan.  Bring to a boil.  Remove from heat.  Combine with nuts and beaten egg white.  Separate dough into 4 sections.  Roll each section as if you were making pizza, in the shape of a rectangle.  Spread filling over top (about 4 heaping tablespoons on each section).  Roll up as in jellyroll.  Place on a greased cookie sheet with seam down.  Pinch sides.  Let rise about 2 hours on the baking sheet before baking.

Bake 325 F. for 20 – 25 minutes until brown.

Cool and sprinkle with powdered sugar or make a light powdered sugar frosting.  Slice and serve.  Enjoy!

(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

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.

Hope you enjoyed the Nut Roll, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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