Puffed Montpelier Crackers Recipes
PUFFED MONTPELIER CRACKERS
Steps:
- Allow at least two whole crackers per person. Split each cracker in half.
- Put ice cubes into a large bowl of cold water. When the water is very cold, put in the split cracker halves. Have ready some clean damask napkins, the kind that are getting a few thin places in them. At the end of three minutes - or sooner, if they seem to be getting too soft - remove the crackers from the ice water. A pancake turner with holes in it is best for this. If the crackers stay in too long, they will fall to pieces; if not long enough, they will not puff.
- When they have drained for about five minutes, put them into iron dripping pans and dot them thickly with soft butter. Dust them with paprika, if you wish. Heat the oven to 450 to 500 degrees and bake them until they are puffed, crisp, and golden brown. They should be done in 25 to 35 minutes.
- It is hard to get on too much butter. Always allow at least an hour for the whole process, as nothing is less attractive than a puffed cracker that has changed its mind and decided to be a wet blotter. It should show no symptoms of ever having been near the water. If you didn't put on enough butter the first time, add some more halfway through the baking. There is no use making them if you are not going to be reckless with butter.
CREAM PUFFS
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
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
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