Room Soezen (Cream Puffs)

Oct 17, 2013 by

Unless you don’t like whipped cream, what is not to like about room soezen (cream puffs)? You be surprised how easy they are to make.

Ingredients

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs
2 tsp vanilla extract
1 cup heavy cream
1 tbsp sugar
Dr. Oetker whipped cream stabilizer

Instructions

Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.

Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.

Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don’t beat it too long otherwise you end up with butter. Now you think that you don’t need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.

Room Soezen (Cream Puffs)
 
Prep time
Cook time
Total time
 
Unless you don't like whipped cream, what is not to like about room soezen (cream puffs) and surprisingly they are very easy to make.
Serves: 6 large or 20 small
Ingredients
  • 1 cup water
  • ½ cup butter
  • 1 cup all purpose flour
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Dr. Oetker whipped cream stabilizer
Instructions
  1. Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.
  2. Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.
  3. Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don't beat it too long otherwise you end up with butter. Now you think that you don't need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.

 

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Peach Cobbler

Sep 2, 2013 by

 

Our English ancestors brought us the fruit pies. They added a topping of biscuit dough to them and placed a heavy lid on top so that the biscuit dough could rise and brown, that’s how the cobbler was born. Today in the South, most of the restaurants and the Barbecue restaurants have peach cobbler on the menu. A Peach cobbler is as American as Apple Pie, it is a tradition and one that I have come to love.

Ingredients

   For the Fruit mix:
8 peeled and sliced peaches
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg
For the syrup:
3/4 cup water
1/2 cup white sugar
1/4 cup brown sugar
For the crust:
1 stick butter, melted
1/2 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups pet milk or regular milk
1/2 tsp cinnamon

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C).
2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl 3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
4. As for me I don’t like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup. 5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top.
6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

Peach Cobbler
 
Prep time
Cook time
Total time
 
Ingredients
For the Fruit mix:
  • 8 peeled and sliced peaches
  • 1 tsp lemon juice
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
For the syrup:
  • ¾ cup water
  • ½ cup white sugar
  • ¼ cup brown sugar
For the crust:
  • 1 stick butter, melted
  • ½ cup white sugar
  • 1½ cups self-rising flour
  • 1½ cups pet milk or regular milk
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. As for me I don't like it overly sweet. If you like your cobblers sweet add an additional ½ cup of sugar to the syrup.
  5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won't rise to the top.
  6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

 

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Sweet Potato Pie

Apr 21, 2013 by

During the sixteenth century, Brits from Europe brought the tradition of making pumpkin pies for dessert to West Africa. The tradition was soon brought to America during slavery, where the African slaves transformed the dessert into something sweeter using yams, then sweet potatoes. Coincidentally, yams and black-eyed peas was a common food slaves were fed during the Middle Passage.

The name of the food was inconsistent at first, because the yam and sweet potato come from two different types of plants. The word yam in African dialects was either “Oyame or Yam Yam” or a few other terms with a few other meanings. Yams are monocots from the Dioscorea family. Sweet potatoes are from the Morning Glory plant family.

Sweet potato pie recipes made a cookbook debut in the 18th century. In the late part of the 19th century, Fannie Famer featured a recipe for glazed sweet potatoes in the Boston Cooking School Cookbook. Soon after, inventor George Washington Carver began to find various uses for the sweet potato, including in a candied version. He released over 100 uses for the vegetable.

As the slaves made the pie for large gatherings in celebration and as a part of family meals, the tradition has continued for family gatherings and black family reunions today.

Ingredients

  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • 1/4 cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs.

Instructions

  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

Sweet Potato Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • ¼ cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 2 eggs.
Instructions
  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

 

*Arrisje’s Recipe Card. Click on the pic and save to your hard drive. Print as a 4×6 pic*

Recipe Card Sweet Potato Pie

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Key Lime Pie

Jul 29, 2012 by

Key West, Florida, is famous for its fabulous key lime pie, one of America’s best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region.

The dish is named after the small key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. Their thorns make them less tractable, their thin yellow rind makes them more perishable, but they are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.

Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.

Key lime juice, unlike regular lime juice, is a pale yellow. The filling in key lime pie is also yellow, largely due to the egg yolks. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies.

During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture even more than the reaction alone. As for me I don’t like to use eggs, since I don’t cook it. And here is my version of Key Lime Pie

Ingredients

3/4 cup lime juice (about 5 limes)
1 can sweetened condensed milk
1 package cream cheese
1/2 tsp vanilla
1 pre-made graham cracker crust

if you want to make your own crust:

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
whipped cream.

Instructions

1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime

2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.

Key Lime Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • ¾ cup lime juice (about 5 limes)
  • 1 can sweetened condensed milk
  • 1 package cream cheese
  • ½ tsp vanilla
  • 1 pre made graham cracker crust
if you want to make your own crust:
  • 1¼ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • whipped cream.
Instructions
  1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime.
  2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic *

Key Lime Pie

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Dutch Apple Pie

Jan 15, 2012 by

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

Ingredients

For the crust:
300 gram self rising flour
200 gram unsalted butter
150 gram sugar
1 egg
For the filling:
1 kg tart apples (Jona)
50 gram vanilla sugar (Dr Oetker)
100 gram raisins
1-2 tsp cinnamon
breadcrumbs
1 beaten egg to glaze
Parchment paper

Instructions

1.  Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won’t turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).

3. Circle with a pencil around the spring form on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.

4.Roll 1/2 the dough out and put the crust in the spring form, don’t make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom’s recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

Dutch Apple Pie
 
Prep time
Cook time
Total time
 
The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.
Author:
Recipe type: Dessert
Cuisine: Dutch
Ingredients
For the crust:
  • 300 gram self rising flour
  • 200 gram unsalted butter
  • 150 gram sugar
  • 1 egg
For the filling:
  • 1 kg tart apples (Jona)
  • 50 gram vanilla sugar (Dr Oetker)
  • 100 gram raisins
  • 1-2 tsp cinnamon
  • breadcrumbs
  • 1 beaten egg to glaze
  • Parchment paper
Instructions
  1. Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
  2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won't turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).
  3. Circle with a pencil around the springform on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.
  4. Roll ½ the dough out and put the crust in the spring form, don't make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom's recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

*Arrisje’s Recipe Card. Click on the pic below, and save it to your hard drive. Print as a 4×6*

Dutch Apple Pie

 

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