STRAWBERRY CREAM PUFFS RECIPE: HOW TO MAKE IT
Lots of people think cream puffs are difficult to make—but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, FatContent 29g fat (17g saturated fat), CholesterolContent 175mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 26g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
STRAWBERRY SHORTCAKE ICE CREAM BARS | AN EASY NO BAKE ...
Strawberry Shortcake Ice Cream Bars are a delicious no bake dessert for a hot summer day. They taste just like the classic Good Humor Strawberry Shortcake Ice Cream popsicles! An easy dessert recipe with layers of vanilla & strawberry ice cream, a crumbled Golden Oreo topping and no-bake cookie crust.
Provided by Kelly
Categories Dessert
Total Time 320 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust - In a food processor, add the entire cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of the lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping - In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder (or strawberry jello powders). Set aside.
- Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
- Place pan in freezer to harden slightly (about 10-20 minutes).
- Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
- Sprinkle the strawberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
- Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
Nutrition Facts : ServingSize 1 serving (1/12 recipe), Calories 205 kcal, CarbohydrateContent 28 g, ProteinContent 1 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 10 mg, SodiumContent 136 mg, FiberContent 1 g, SugarContent 17 g
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- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
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