Cream Puffs – Lori Walters

1 cup water
½ cup butter or margarine
1 cup flour
4 eggs

Heat oven to 400. Heat water and butter to rolling boil.
Stir in flour, turn off heat and stir vigorously about one
minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by slightly less
than ¼ cupfuls about 3 inches apart. Bake 35-40 minutes
or until puffed and golden. Cool away from draft about 30
minutes. (I made my cream puffs much smaller and baked
them for about 15 minutes.)

Make the fillings. Cut off top third of each puff and pull
out any strands of soft dough. Fill puffs with filling; replace
tops. Cover; refrigerate until serving. Store covered in the
refrigerator.

Filling:
1pkg (4 serving size) vanilla instant pudding (can use sugar
free)
1 cup milk
2 cups whipping cream

In large bowl, beat pudding mix and milk on low until well
blended. Add whipping cream; beat on high speed for 1-2
minutes or until soft peaks form. Fill puffs. Serve
immediately or cover and refrigerate up to 3 hours. Just
before serving, dust with powdered sugar.

Eggnog Filling:

Use recipe above except add 1 tsp rum extract, 1 tsp
nutmeg and ¼ tsp ginger to the pudding and milk mixture.

Peppermint Whipped Cream Filling:

Whip 2 cups whipping cream until soft peaks form. Add ¼
cup granulated or powdered sugar and 1 tsp peppermint
extract and 5-6 drops red or green food color.

Can also fill with ice cream or anything else that sounds
good. Chicken or ham salad is great in these puffs.

Cream Cheese-Filled Pumpkin Muffins

(We still don’t know who brought these, but there were
delicious! Thanks!)

Muffins

2 ¼ cup flour
1 tsp baking soda
½ tsp cinnamon
½ tsp coriander
½ tsp salt
2 eggs
2 cups sugar
1 cup pumpkin
½ cup vegetable oil
½ tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander
in a bowl. Set aside. In another bowl, mix eggs, sugar,
pumpkin, oil and vanilla. Mix well. Mix in dry ingredients,
stirring until moist.

Filling:

6 oz cream cheese
1 egg
1 tbsp sugar

Beat cream cheese until smooth. Add egg and sugar. Beat
until well mixed.

Topping:

¾ cup coconut
½ cup finely chopped pecans
¼ cup sugar
½ tsp cinnamon

Combine all topping ingredients together. Spoon ½ batter
into muffin cups (cups should be filled half full). Spoon
about 1 tablespoon of filling on top. Fill with remaining
batter. Spread to edges. Sprinkle generously with
topping. Bake at 350 for 20-25 minutes or until wooden
toothpick comes out clean.

Cheese Ball – Loraine Pace – Wonderful Wednesday

1 - 8 oz cream cheese
2 Tab. onion (I use fresh or dry onions)
1 Tab. parsley (I use dry parsley)
1/4 cup finely grated cheddar cheese (I use a generous 1/4
cup)
Add all ingredients and form into a ball and serve with
crackers.
optional:
1/2 of a small can of crushed pineapple
1/2 cup chopped nuts to roll cheese ball in (be sure those
you are serving aren't allergic to nuts)

Texas Sheet Cake – Jessica Day – Wonderful Wednesday

Beat together:
½ cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla

Add the following and beat together:
2 ½ cup flour
2 tsp baking soda
½ tsp salt
½ tsp baking powder
Beat in 2 squares unsweetened chocolate – melted.
Beat in 1 cup sour cream.

Put in ungreased cookie sheet. Bake at 350 for 9-11
minute.

Topping:
2 squares unsweetened chocolate – melted
2 tbsp butter
2 ¼ cup powdered sugar
¼ cup sour cream

Beat together and spread on cake while still hot. Let cake
cool.

Pumpkin Pie Cake – Holiday Dinner

1 18.25 pkg yellow cake mix
1 egg
1/2 cup margarine, melted
1 29 oz can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 tsp ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar

Directions:
1. For crust: Reserve one cup of cake mix from the
package. Set aside. Combine remaining cake mix, 1 egg,
and melted margarine. Press mixture in the bottom and
up the sides of a 9 x 13 inch pan to form a crust.

2. For filling: Mix together the pumpkin, 3 eggs, white
sugar, cinnamon, and evaporated milk until blended. Pour
over the crust.

3. For topping: Combine the brown sugar and the
reserved 1 cup cake mix. Then cut in margarine until
mixture is crumbly. Sprinkle over the pumpkin filling.

Bake at 350 for 50 minutes. Test for doneness as you
would a pumpkin pie. Cool. Serve topped with Cool
Whip. Keep cake refrigerated.

Crock Pot Glazed Carrots – Holiday Dinner

5 pounds carrots
1 cup brown sugar
1 cube butter or margarine
1/2 tsp. salt
1/2 tsp. pepper

Peel carrots and cut into 1" sections. Put in crockpot.
Sprinkle with sugar, salt and pepper. Top with butter
or margarine, cut into small pieces. Cook for 5 hours
(depending upon your crockpot). Stir occasionally during
cooking time.

Freezer Jam

This is the freezer jam we made at the bread making class. Enjoy it on the whole wheat bread you make.

1. Mix well: 5 cups mashed fruit or berries with 1/2 cup corn syrup.
2. In a separate bowl, mix together 2 cups sugar and 3 tablespoons clear jell powder.
3. Add together the berry mixture and the sugar mixture until all sugar crystals have dissolved.
4. Put into containers and freeze or just eat. This has less sugar than most jams so it may spoil or mildew quicker. We eat it too fast so it isn't a problem.