Puff Balls Recipes

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FRIED PUFFBALL MUSHROOMS



Fried Puffball Mushrooms image

Breaded, fried puffball mushrooms

Provided by Alan Bergo

Categories     Main Course

Number Of Ingredients 10

Fresh puffball mushrooms
1.5 teaspoon Kosher salt
1/2 teaspoon Fresh ground black pepper
1.5 cups All purpose flour
Panko breadcrumbs
3 large Eggs (beaten well with a splash of half and half )
High heat cooking oil (like grapeseed, as needed, for frying )
Fresh arugula or whatever greens you have/prefer
Fresh lemon juice or wedge
Extra virgin olive oil

Steps:

  • Preheat an oven to 225, or to a warm setting.
  • Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
  • If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
  • Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) on medium heat. When the oil is hot and a breadcrumb sizzles in it, add the puffball slices and cook until golden brown on each side. Watch the heat, and increase or decrease it slightly, keeping an eye on the mushrooms so you don't burn them.
  • Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
  • Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
  • When the mushrooms are all fried, sprinkle them lightly with some nice salt if you have, or just kosher salt, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

PUFFED WHEAT BALLS



Puffed Wheat Balls image

My Grandma Hunt is almost 90 years old. Whenever she comes over, she makes her famous Puffed Wheat Balls by the dozen. Her 82 grandchildren and 168 great-grandchildren all love them. -Lucile Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 6

12 cups unsweetened puffed wheat cereal
2 cups packed brown sugar
1 cup light corn syrup
2 tablespoons butter
1 cup evaporated milk
1/3 cup sugar

Steps:

  • Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat., Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers.

Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

REESE'S PUFFS® STICKY BALLS



Reese's Puffs® Sticky Balls image

These cereal balls satisfy any sweet tooth craving with peanut-butter flavor rolled into balls and drizzled with luscious chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 5

1/4 cup butter or margarine
1 bag (10 oz) regular marshmallows
1 box (14.25 oz) Reese's Puffs® cereal
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Cut 18x12-inch sheet of waxed paper; place on work surface. In 4-quart Dutch oven, melt butter and marshmallows over low heat, stirring frequently, until smooth. Stir in cereal. Spread cereal mixture on waxed paper; cool 5 minutes.
  • Cut 34x12-inch sheet of waxed paper; place on work surface. Lightly spray hands with cooking spray. With hands, shape cereal mixture into about 2 1/2-inch balls.
  • In small microwavable dish, microwave chocolate chips and shortening on High 1 to 1 1/2 minutes, stirring until smooth. Drizzle chocolate over cereal balls. Let stand at least 30 minutes until chocolate is set before serving.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 No-Bake Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

EASY DOUGHNUT PUFFS



Easy Doughnut Puffs image

A family favorite for years. Eyes light up when they discover I've made them.

Provided by KitchenResolution

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 14

cooking spray
1 ¾ cups all-purpose flour
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1 egg
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ cup butter, melted, or more to taste
⅓ cup white sugar, or more to taste
1 tablespoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
  • Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
  • Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
  • Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 16.8 g, Cholesterol 12.5 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 98.5 mg, Sugar 9.5 g

AMAZING PUFF BALLS



Amazing Puff Balls image

These are wonderful! My cousin brought them as an appetizer for Thanksgiving dinner one year, and I got the recipe. I make them for work parties, and even quick snacks at home. You can always make more or less by using more or less cream cheese and crescent rolls! Trust me, these are excellent!

Provided by Ashley Elles

Categories     Cheese

Time 31m

Yield 48 serving(s)

Number Of Ingredients 3

1 (8 ounce) package hormel sliced pepperoni (or any brand)
1 (8 ounce) package cream cheese
2 (10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

  • Take out the crescent rolls, and seperate into the individual triangles.
  • Flatten each triangle and slice it so that it becomes three small triangles.
  • Dice or chop your pepperoni into tiny, tiny pieces.
  • Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
  • Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.
  • Pinch up all of the sides around the filling.
  • Repeat and place them all on a cookie sheet.
  • Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).
  • Let cool for a few minutes before serving!

CRISPY CHEESE PUFF BALLS



Crispy Cheese Puff Balls image

Make and share this Crispy Cheese Puff Balls recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 35m

Yield 20 small, 5 serving(s)

Number Of Ingredients 7

1/4 cup margarine
1 cup boiling water
1 cup flour
1/2 teaspoon salt
2 cups grated sharp cheddar cheese (8 oz)
1 dash red pepper
3 eggs

Steps:

  • Melt margarine in boiling water.
  • Add flour,salt and red pepper,stir vigorously over low heat until mixture forms a ball.
  • Remove from heat.
  • Add eggs,one at a time,beating well after each.
  • Stir in cheese.
  • Drop by teaspoon into hot oil (350) fry until golden.

Nutrition Facts : Calories 398.4, Fat 27.3, SaturatedFat 12.1, Cholesterol 174.4, Sodium 663.1, Carbohydrate 20, Fiber 0.7, Sugar 0.5, Protein 17.7

PUFF PUFF



Puff Puff image

Puff puff is West Africa's most popular form of fried dough. This cinnamon-sugar covered Nigerian treat is best eaten right out of the oil.

Provided by Kwame Onwuachi

Yield 25 to 30 pieces

Number Of Ingredients 12

6 eggs
¾ cup white granulated sugar
1 cup whole milk
¼ tsp. vanilla bean paste
3 cups all-purpose flour
1½ tsp. kosher salt
1 Tbsp. baking powder
½ tsp. freshly grated nutmeg
½ tsp. ground cinnamon
Canola oil, for frying
3 Tbsp. white granulated sugar
2 tsp. ground cinnamon

Steps:

  • In a large bowl, whisk together the eggs, sugar, milk, and vanilla bean paste until well combined and smooth. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Gently fold the dry mixture into the wet mixture with a silicone spatula until you have a thick, smooth batter. Cover the bowl and refrigerate for at least 1 hour and up to 24 hours.
  • Fill a medium pot with 3 inches canola oil. Heat over medium heat to 350°F.
  • While the oil heats, stir together the cinnamon sugar mixture.
  • Using a #30 (2½ tablespoon) cookie scoop or 2 large spoons, carefully drop a few balls of batter into the hot oil, being careful not to crowd the pot-the balls will puff up as the batter cooks. Fry for 3 to 4 minutes, then flip the puff puff and fry for another 3 minutes. They should be evenly and deeply golden brown, smooth, and light.
  • Remove the puff puff from the oil and immediately toss with cinnamon sugar. Serve right away.

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