Cream Puffs

My sister always makes these for me, often on my birthday but always on Easter. What a great sister.

creampuffrecipeCream Puffs
1 cup Water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup sifted all-purpose flour
4 eggs
Powdered Sugar
Vanilla Custard Filling

Vanilla Custard Filling
1/3 cup sugar
1 Tbsp flour
1 Tbsp cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 egg yolk, beaten
1 teaspoon vanilla

Cream Puffs
In saucepan heat water, butter, and salt to full rolling boil.
Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves side of pan in ball. Remove from heat.

Place flour mixture in mixer bowl. Turn to Speed 2 and add eggs, one at a time, beating approximately 30 seconds after each addition. Increase to Speed 4 for 15 seconds.

Drop dough onto greased cookie sheet, forming mounds 3 inches apart.
Bake at 400F for 10 minutes. Lower heat to 350F and bake for 25 minutes or until puffs have doubled in size.

Remove from oven and cut small slit into side of each. Let stand 10 minutes in turned-off oven with door ajar. Cool completely; cut off tops and fill with Vanilla Custard. Sprinkle with powdered sugar.

Vanilla Custard Filling
Combine sugar, flour, cornstarch, and salt in a small saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture thickens and comes to a boil. Cook 3 minutes longer.

Combine egg yolk with small amount of hot milk mixture and add to pan. Continue cooking until mixture boils; stir in vanilla. Remove from heat and cool completely.

Yield: 12

Source: Kitchen Aid Mixers and Attachments – Recipes and Instructions



Grilled Salmon with Hoisin and Sesame Glaze

Grilled Salmon with Hoisin and Sesame Glaze

Grilled Salmon with Hoisin and Sesame Glaze

I truly dislike salmon, unless the taste is well disguised. This did the trick. Mike thought it was a bit sweet.

The recipe comes straight from a cookbook we picked up at a yard sale called Simply Salmon by James Peterson.

This amount of marinade should be enough for three 6-8 ounce salmon fillets.

Salt and Pepper
2 Tbsp. hoisin sauce
1 clove garlic, crushed
1 tsp. dark sesame oil
1/2 Tbsp. (1 1/2 tsp) white wine vinegar

peanut oil
2 Tbsp. white or black sesame seeds

Season the fillets with salt & pepper and let sit 30 minutes (up to 4 hours) in the fridge. Wipe off the excess salt & pepper.

Combine hoisin sauce, garlic, sesame oil and white wine vinegar in a small bowl and spread a generous spoonful of the mix on the fish. Reserve the rest of the marinade. Refrigerate 4-8 hours.

Toast the sesame seeds in a heavy skillet over medium heat until fragrant (about 5 minutes). Set aside.

Heat the grill. Wipe off the marinade and rub the fish with peanut oil. Oil the grill with a paper towel dipped in the peanut oil. Grill the fish, flesh side down about 3-4 minutes. Turn, coat with remaining marinade and grill until done, approximately 3-4 minutes more. Sprinkle with sesame seeds and serve.