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Battle of Sweet vs. Savory: Creampuff Smackdown!
Okay, let's be honest: both sweet and savory creampuffs are just awesome. I'm sure you could make a rotten creampuff, but it would probably take actually filling it with something rotten. Or squid. Or paperclips and rubber bands. Anyway, it would have to be something you did on purpose, because the creampuff is a wonderful holder of all things food. Tuna salad or pudding or egg salad or fruit or chocolate or... you get my drift. It's a very versatile food, probably because it's fairly bland in and of itself. It goes with everything.
So when I had leftover turkey (not my favorite food) and a picnic coming up, I decided to improvise. Tuna salad with turkey instead of tuna, and no onions (because I don't like them). But with cranberries, because I like cranberries and they go with turkey. I admit to over-salting the mix just a little, but it was a warm day and I think people just appreciated the extra salt (I, for one, don't believe anything can ever be too salty, but realize I'm in the minority). I actually heard compliments, and people didn't know I'd made them! That's the mark of a decent recipe. Speaking of recipes, here's the one I use for cream puffs, and pudding filling, and my not-at-all-measured out turkey salad filling.
Heat oven to 400F. Heat water and butter, bring to a boil. Stir in flour. Stir until mixture forms a ball. Remove from heat and beat in eggs. Form into balls and drop onto ungreased cookie sheet. Bake for 35-40 minutes.
When they are done, cool on a wire rack. Cut off tops and scoop out web-like innards, fill with pudding, tuna salad, etc.
Blend sugar, cornstarch and salt. Add milk and eggs, bring to a boil. Remove from heat and all butter and vanilla.
Remove hard-boiled yolk from egg and mix with mayo, adding salt and pepper to taste. Chop up the white of the egg and celery. Mix it all together. That's it!
Have a recipe you think I'd like, or want your favorite made into a recipe card? E-mail me!