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Strawberry Cream Puff Ring/McCalls magazine April 1981.Philadelphia Sticky Buns

Posted By: Sherry
Date: Saturday, August 27, 2005 at 8:46 p.m.

Strawberry Cream Puff Ring

Amount Ingredient
6 tablespoons margarine
3/4 cup water
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
3 1/8-oz pkg. vanilla pudding and pie filling mix (not instant)
1 1/2 cups milk
2 teaspoons grated orange peel
1/2 cup whipping cream, whipped or 1 cup frozen whipped topping, thawed
1 pint fresh strawberries, sliced
2 ounces semi-sweet chocolate
2 tablespoons margarine or butter
2/3 cup powdered sugar
2 tablespoons milk

Preparation Tips:

1. Heat oven to 400 degrees F. Grease cookie sheet. In medium saucepan, combine margarine and water; bring to a boil over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves sides of pan in smooth ball.
2. Remove from heat. Add eggs one at a time, beating vigorously after each, until mixture is smooth and glossy. Form ring by placing 8 to 10 spoonfuls of batter, sides touching on prepared cookie sheet to form an 8-inch circle. Bake at 400 degrees F. for 40 to 50 minutes or until golden brown. Remove from oven; prick puff with sharp knife. Cool.
3. In medium saucepan, combine pudding mix, mil and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover; cool 1 hour. Fold whipped cream into cooled pudding.
4. To assemble, place puff on serving plate; slice in half horizontally. Spoon pudding mixture into bottom half of puff. Top with strawberries. Replace top of puff.
5. In small saucepan, combine chocolate and margarine; cook over medium heat until melted. Stir in powdered sugar and milk; blend until smooth. Drizzle over puff. Refrigerate leftovers.
8 to 10 servings.
High Altitude: Bake at 400 degrees F. for 35 to 45 minutes.

The Pillsbury Cookbook

"Recipe Of The Week"
June 20 - 26, 1999

Recipe Source:
1988 Best-Recipes Yearbook
from Better Homes and Gardens
Recipe Archive

Recipe File
Frosty Strawberry Squares

Amount Ingredient
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup margarine or butter, melted
2 egg whites
2 cups sliced fresh strawberries or 1 10oz. package frozen sliced strawberries, partially thawed
1 cup granulated sugar*
2 tablespoons lemon juice
1 cup whipping cream

Preparation Tips:

For crumb mixture, in a small bowl combine flour, brown sugar, walnuts, and margarine or butter.
Spread the crumb mixture evenly in a shallow baking pan.
Bake in a 350 degree oven for 20 minutes, stirring occasionally.
Sprinkle 2/3 of the crumbs in a 13x9x2 inch baking pan; set the pan aside.
In a large mixer bowl combine egg whites, strawberries, granulated sugar, and lemon juice.
Beat with an electric mixer on high speed about 10 minutes or till stiff peaks form (the tips stand straight).
In a small mixer bowl beat whipping cream till soft peaks form.
Fold whipping cream into strawberry mixture.
Spoon mixture over crumbs in the baking pan; sprinkle remaining crumbs on top.
Freeze for 6 hours or overnight.
Let stand a few minutes before serving.
Cut into squares to serve.
Makes 10 to 12 servings.
*Note: If you use frozen strawberries, decrease the sugar to just 2/3 cup.

Sun-Sweetened Strawberry Pie"

Recipe Source:
Delicious Pies and Tarts

McCalls from Great American Recipes
Pies & Pastries

Serving Size: Makes 10 servings

Amount Ingredient
1 baked 9 inch pie shell
2 pints fresh strawberries
2 tablespoons cornstarch
1 scant cup granulated sugar
1/2 cup water
1 cup whipping cream, optional
1/2 teaspoon vanilla, optional
2 tablespoons granulated sugar, optional
Pie Shell:
1 cup all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons water
3 tablespoons butter, unsalted
3 tablespoons shortening, unsalted

Preparation Instructions:

1. Prepare pie shell, following directions below.

2. Wash strawberries. Measure 1 cup strawberries. Crush with a spoon.

3. Combine in a saucepan with cornstarch, sugar, and water.

4. Cook and stir until mixture boils. Simmer for a couple of minutes over low heat. Set aside to cool a bit.

5. Quarter the remaining strawberries. Place in the baked pie shell. Spoon cooked mixture over strawberries.

6. Whip cream, if used, and flavor with vanilla and sugar.

7. Serve pie room temperature or chilled, if preferred. Dollop with whipped cream, if desired.

Variation: Substitute fresh blueberries for strawberries.

Pie Shell: Combine flour, sugar, and salt. Remove 3 tablespoons of mixture. Combine with water to form paste. Cut butter and shortening into remaining flour. Stir in past. Form dough. Do not knead! Roll out. Fit in pie plate. Prick crust. Bake at 425 degrees for 10 to 12 minutes. Cool on rack.

Per serving: 219 calories; 1.6 g protein; 7.9 g fat; 36.7 g carbohydrates; 119 mg sodium.

This is a great McCalls Magazine from July 1981 that features Lucille Balls daughter Lucie Arnaz on the cover. This great issue has lots of articles, recipes, fashions and advertising. It is complete.

: Philadelphia Sticky Buns
Yield: 1 Servings


--------------------------YEAST DOUGH---------------------------------

1/3 c milk

1/4 c sugar

1/2 ts salt

1/4 c margarine

1/4 c warm water; (105-115f)

1 pk dry yeast

1 egg
2 1/2 c flour

1 filling

1/2 c margarine; softened

3/4 c light brown sugar

1/2 c pecan halves

1/2 c chopped raisins

1 ts cinnamon


This is a recipe I sometimes make on Sun. mornings. Very TNT. It is from
McCalls magazine April 1981.

In a small pan heat milk until bubbles form around edge of pan. Remove from
heat and add sugar, salt and 1/4 cup margarine. Stir to melt margarine.
Cool to lukewarm. Sprinkle yeast over warm water in a large bowl. Stir to
dissolve. Stir in luke warm milk mixture. Add the egg and 2 cups of the
flour. Beat with an electric mixer until smooth. Add the remaining 1/2 cup
of flour. Mix until dough is smooth and leaves side of bowl.

Turn out dough onto lightly floured surface. Knead until dough is smooth
and blisters appear. Place in a lightly greased large bowl and turn to
bring greased side up. Cover with a towel and let rise in a warm
place(85F)free from drafts until double in bulk(1-1 1/2 hous)

Meanwhile, make filling. In a small bowl with a wooden spoon cream 1/4 cup
margine with 1/4 cup brown sugar. Spread on bottom of 9x9 in. square baking
pan. Sprinkle with pecans.

Roll dough into a 16x12 in. rectangle. Spread with 1/4 cup softened
margarine and sprinkle with 1/2 cup brown suger, raisins, and cinnamon.
Roll up from long side, jelly roll fasion. Pinch edge to seal. Cut
crosswise into 12 pieces. Place cut side down in pan.

Let rise in a warm place free from drafts 1- 1 1/2 hours until double in
bulk. Meanwhile preheat oven to 375F. Bake 25- 30 min. or until golden.
Invert on plate and let stand 1 min. Remove pan and serve warm.
Posted to TNT Recipes Digest by Wilson on Mar 16, 1998


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