Cream Puffs

For the Puffs:

¾ cup all-purpose flour ¼ tsp salt

Pinch of nutmeg 6 TBSP unsalted butter

¼ cup water 3 Eggs

1. Preheat oven 400 degrees and butter a baking sheet

2. Sift together flour, salt and nutmeg. In a medium sauce pan bring butter and ¼ cup water to a boil, remove from heat and add dry ingredients all at once. Beat with a wooden spoon for about 1 minute until well blended and mixture starts to pull away from sides of pan, then set the pan over low heat and cook mixture for about 2 min, beating constantly. Remove from heat.

3. Beat one egg in a small bowl and set aside. Add remaining eggs 1 at a time to flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny. It should fall slowly when dropped from a spoon.

4. Using a tablespoon drop dough onto baking sheet in 12 mounds. Bake for 25-30 minutes, until pastry is well risen and browned.

5. Split puff in ½, scoop ice cream, arrange on platter and pour sauce over top. Serve immediately.

6. If adding pudding make a hole on the side and squeeze pudding in. You may also cut the top off add the pudding and put the top back.

Praline Sundae Topping

INGREDIENTS

• 1/4 cup butter
• 1 1/4 cups packed brown sugar
• 16 large marshmallows
• 2 tablespoons light corn syrup
• 1 dash salt
• 1 cup evaporated milk
• 1/2 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

DIRECTIONS

1. Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

I found this recipe at allrecipes.com

Microwave Brownies

5-Minute Brownies

1/2 cup butter or margarine melted in the microwave
1 cup sugar
1/4 cup cocoa
1/2 cup flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Grease a glass baking dish and coat with sugar. Bake in microwave on high power for 5 minutes.

Note: if you want to add a handful of mini chips or nuts — add 2 Tbsp. corn starch to your dry ingredients. This will help to keep them from all settling to the bottom.


Directions:
Note -- I like mine a little more cooked than my microwave cooks them... so I go for 6 minutes. They taste best the second day -- but usually don't last that long.

Walking Group - need more sisters

So far we have two interested sisters. One for Monday and Wednesday, one for Tuesday. If we want to make this work, we need more interested souls. Please email M4ReliefSociety@hotmail.com with your preference. Thank you!

Märia's Corn Chowder

Sauté in a big pot 4-6 strips of bacon, 1 Tbl minced garlic and 1-2 onions (I use a Pam spray instead of butter or oil).

Put in 1/2c. thinly sliced celery, 1/2c. thinly sliced carrots, 4-6 small cut potatoes, 48oz container of broth/stock (any flavor works).

Let cook for 10 minutes on low-medium heat, stirring every 1-2 minutes. Put in 2-3 cans creamed corn, 1/2c. shredded mozzarella cheese, 1/4c. cheddar cheese, 2 Tbl sour cream and 1 can evaporated milk.

Let cook until carrots and potatoes are soft, stirring every 1-2 minutes (this will take approx 10 more minutes). Salt and pepper to taste.

Easy Apple Crisp

Quick Apple Crisp
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon

1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions:

1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

Want it Fast? Microwave on High about 15 minutes.


Yield: 10 servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g


www.pamperedchef.com

Masman Beef Stew

2-3 lbs. beef roast, cubed into 1 ½" chunks

1 13.5 oz. can coconut milk (Get a brand that lists coconut as the first ingredient, not water)

1/3 c. Masman curry paste
3- 3 1/2 tsp salt
5 rounded TBSP sugar
4 or 5 medium potatoes, peeled and cubed
1 lb. baby carrots
1 large sweet onion, chopped
¾ c raw peanuts. Peel them and brown in a fry pan: remove red skins.

In a large pot add coconut milk and 1/3 c. curry paste, mix well.
Heat pot to medium high and stir. You can adjust the amount of curry paste you put in, depending on how hot and spicy you like it.When it starts to boil, reduce the heat to medium. Reduce the mixture for 5 mins. Add cubed beef roast and half of the onion and stir. Sprinkle 3- 31/2 tsp salt and 5 rounded TBSP sugar over the beef and stir. Cover pot and cook on medium heat for 30 mins and then add the peanuts. Stir occasionally and keep covered. When meat is fork tender, add the carrots and potatoes. (About 2 hours) Cover and cook on med. low heat until the vegetables are almost tender. Add enough water to cover the meat and vegetables, increase the heat to boiling. Once it boils reduce heat and cook for about 30 more mins- UNCOVERED. Stir often. Good with French bread