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    Butterscotch Cream Puff Delight


    Source of Recipe


    by Shanny, from Shani

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10046.1

    List of Ingredients




    Crust:
    1 cup water
    1 stick butter or margarine
    1 cup flour
    1 tbsp. sugar
    4 eggs


    Butterscotch cream filling:
    1 8-oz. pkg. cream cheese, softened
    2 or 3 cups butterscotch pudding (recipe below)
    1 8-oz. tub of whipped topping
    butterscotch or caramel syrup for drizzling

    Butterscotch pudding:
    3/4 cup brown sugar
    3-4 tbsp. cornstarch
    1/4 tsp. salt
    2 cups milk
    3 slightly beaten egg yolks
    3 tbsp. butter
    1 tsp. vanilla

    Recipe



    Crust:
    Combine water & butter; bring to boiling. Remove from heat and add flour & sugar; mix well with spoon - dough will pull away from the sides of the pan. Beat in eggs one at a time, until well incorporated. Spread mixture in 9x13" pan and bake in preheated 400° oven for 25 minutes, or until golden. Press out any large bubbles in crust and allow to cool.

    Filling:
    Beat cream cheese until smooth. Add pudding & blend until smooth. Spread on cooled crust and cover with whipped topping. Drizzle with caramel syrup & refrigerate until thoroughly chilled - at least three hours.

    Pudding:
    Combine sugar, cornstarch & salt in a saucepan; gradually add milk. Cook & stir over medium heat 'til mixture boils & thickens. Cook 2 minutes longer, then remove from heat.

    Stir small amount of hot mixture into egg yolks; return to hot mixture & cook 2 minutes, stirring constantly. Remove from heat and add butter & vanilla; cool to room temperature & proceed with recipe.

    (note: 2 boxes of instant pudding works fine for this dessert too, and you can make it other flavors like chocolate, by switching the pudding & syrup flavors.)

 

 

 


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