It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Eggnog Cream Puffs
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- #59814
Flaky cream puff shells are filled with vanilla pudding that tastes like eggnog. A perfect treat for the holidays!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
powdered sugar
Eggnog Cream
1 package (4 serving size) instant vanilla pudding and pie filling mix
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon ground ginger
2 cups heavy whipping cream
directions
Puffs: Heat oven to 400 degrees F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet(line with parchment paper). Bake 35-40 minutes or until puffed and golden. Cool away from draft.
Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Eggnog Cream: Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.
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nutrition data
Nutritional data has not been calculated yet.
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