Banana Cream Puffs

Banana Cream Puffs
By: Rosanna Thomas

Cream Puffs:
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

Banana Cream Filling:
1 box (3.4 oz) vanilla pudding mix
1 ½ cups whole milk
8oz Cool Whip, thawed
1 cup miniature marshmallows
2 ripe bananas, sliced

Whisk pudding mix and milk. Lightly mix in cool whip. Add marshmallows and banana slices; mix well.

Fill each cream puff with banana cream filling. For fun, melt 4 oz semi-sweet chocolate with 2 Tablespoons butter and drizzle over filled cream puffs.

Makes 30 cream puffs

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

2 cups cooked chicken, chopped
1 1/3 cups mayo
1 ½ cup shredded Swiss cheese
2/3 cup finely chopped almonds
2 Tablespoons dry parsley (or ½ cup fresh)
½ cup green onions, finely chopped
4 teaspoon fresh lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasoning as needed. Chill, covered, in refrigerator at least 30 minutes.

Cut top third of puff almost through, leaving hinge. Fill each puff with 1-2 teaspoons of chicken mixture. Place on baking sheet lined with tin foil. Bake at 350 degrees for 5-10 minutes until warm and bubbly. Serve immediately. Store leftovers in fridge for up to 5 days.

Pate a Choux (Cream Puff):
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

All-American Potato Salad

All-American Potato Salad
From: Cook’s Country June/July 2006 Issue

2lb Yukon Gold or Russet potatoes, peeled and cut into small cubes

1 ½ teaspoon salt, divided
3 Tablespoon dill pickle juice (divided), plus ¼ cup finely chopped dill pickles
½ Tablespoon yellow mustard
¼ teaspoon black pepper
½ teaspoon celery seed
½ cup mayo
¼ cup sour cream
¼ cup small red onion, finely chopped
1 celery rib, chopped fine

2 hard-cooked eggs, peeled and cut into small dice

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

Drain potatoes, then spread on baking sheet lined with tin foil. Mix 2 Tablespoons pickle juice with the mustard. Drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate 30 minutes.

Mix remaining Tablespoon pickle juice and all other ingredients, except eggs. Toss in cooled potatoes, cover and refrigerate until well chilled, at least 30 minutes. Gently stir in eggs right before serving.

Serves 4-6