Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

PEPPERMINT PROFITEROLES (CREAM PUFFS) fr




Source of Recipe


djjrs


List of Ingredients




SERVINGS: 12

1 cup water
1/2 cup butter
1 tsp sugar
1/4 tsp salt
1 cup all purpose flour
4 eggs
2 pints vanilla ice cream
1/2 tsp peppermint extract
4 tbs crushed candy canes
red and green chocolate disks for drizzle



Recipe



Heat oven to 400 degrees. Bring water, butter, sugar, salt in saucepan to boiling. Add flour stir until mixture forms a ball. Cook 2 min. Remove from heat, add eggs, beating well until shiny. Scrape paste into pastry bag without tip. Pipe 12 equal puffs onto ungreased baking sheet. Bake 35 min. or until puffed and golden. Turn oven off, let puffs stand in oven 10 min. with the door slightly ajar. Transfer to wire rack to cool. Transfer ice cream to bowl, let soften. Stir in extract and crushed candy canes. Cover return to freezer. Cut cooled puffs in half horizontally. Using ice cream scoop, place scoop of peppermint ice cream on each puff bottom. Place puff top on each ice cream ball. Place in freezer. Melt red and green chocolate disks separately in saucepans. Drizzle over each cream puff. Return to freezer to harden before serving.*