How To make Old English Sherry Cheese Puffs
1/2 c Water
1/4 ts Salt
1/4 c Margarine or Butter
1 tb Sherry
1/2 c All-Purpose Flour
2 Eggs
5 oz. Jar Old English*
FILLING:
1 pk 3-oz. Cream Cheese, Softened
1 tb Chopped Stuffed Green Olives
2 ts Sherry
*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened. Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs. A wonderful holiday appetizer including a rich cheese puff pastry. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
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Retro Trifle | Easy Scottish Christmas Recipe :)
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Hello folks!
Well it’s that time of the year again where I whip up a trifle! This is such a tradition all over the UK at Christmas…and this version is so easy to make! You can go all out and make your jelly and custard from scratch, but I’m guessing you’ll have so much to do on Christmas Day that you’ll want to cut a few corners if you can :) AND it’s just as delicious!
Everything I used will be listed below,
-Cheryl x
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What I used -
2 x Packs of Rowtrees Jelly - 1 Raspberry and 1 Strawberry (use jelly crystals if you prefer)
1.5 Pints (28 oz) Boiling water
1 Drained can of strawberries
4 Trifle Sponges or 4 pieces of Madeira cake
3 x Tablespoons Birds custard powder
2 x Tablespoons White sugar
1.5 Pints (28 oz) Whole Milk
150g (5.2 oz) White Chocolate Buttons
4 Trifle sponges or 4 pieces of Madeira cake
1 Tablespoon Strawberry or Raspberry jam
2 packets of Dream Topping (use double/heavy cream if you don’t have dream topping)
300ml (8 oz) Whole Milk
300ml (10.5 oz) Double Cream
A Tablespoon chocolate sprinkles
5 Cocktail cherries
5 White chocolate stars
A Tablespoon flaked almonds
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Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie dough and traditional puff pastry, relies on a series of rapid folds to flatten slices of butter into thin sheets within the dough, which then release steam during baking and produce a flaky, layered effect. The key to the flakiest pastry is to keep it very cold, so feel free to return the dough to the refrigerator as frequently as needed while you work. Stick around for a bonus recipe as Claire walks us through how to make Palmier cookies.
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ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
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