Really bored so here is a Cream Puff

[Laleldil]

CREAM PUFF PASTRY

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling

rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture

will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth

and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350

degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with

filling or ice cream.


CREAM PUFF FILLING:

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat,

stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla.

Cool and fill cream puffs

***
French cream recipe

INGREDIENTS
3/4 cup heavy whipping cream
1/4 cup milk
1/4 cup confectioners' sugar
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract
DIRECTIONS
Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla.

Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed

pastry.

*****

Raspberry Syrup recipe
2 cups fresh or frozen raspberries
1 1/2 cups granulated sugar
1 tablespoon lemon juice
1/2 cup light corn syrup

Puree raspberries in food processor or blender and strain to remove seeds. Measure and add enough

water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one

minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down.

Skim foam. Store in refrigerator.

********

Raspberry Syrup - - Sciroppo di Lamponi
From Kyle Phillips,
Your Guide to Italian Cuisine.
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When raspberries come into season in late summer, it's time to transform them into a tasty syrup for

ice cream and many other things.
INGREDIENTS:
8.5 pounds (4 kilos) ripe raspberries
10 pounds (4.5 k) sugar
PREPARATION:
Begin by stemming the raspberries, crushing them over a bowl with your hands as you might grapes,

and setting them in the bowl in a cool place. Once the fruit begins to ferment, a process that will

require about three days, stir the mixture twice daily until the cap (the skins, which will cover

the liquid at first) ceases to rise through the liquid. Transfer the fruit, a ladle at a time, into

a muslin bag, squeezing the bag to extract all the juice, and then filter the juice though filter

paper two or more times, until the juice is crystal clear.

Once you are done, you should have about 3 quarts of juice. Bring it to a boil , and add 10 pounds

of powdered sugar (the kind that does not contain starch) to the pot, together with an ounce (by

weight) of citric acid. Cook, stirring constantly with a spoon to keep the syrup from sticking, for

two or three minutes, then transfer the syrup to sterile bottles, seal them, cool them, and store

them in a cool dark place.

Use the syrup to flacor ice water or Italian ices, or over ice cream, or in cakes and such. Even

over pancakes!

Variation: You can make Acetosa di Lamponi by substituting the citric acid with top quality wine

vinegar, adding it to the syrup when you remove it from the fire.

Variation: If you replace the raspberries with strawberries you will obtain an excellent strawberry

syrup.

Note: Italian recipes go by weight, and you should start with 6.6 pounds of juice. Since the juice

will weigh slightly more than water, and 2.2 pounds of water = 1 liter, this should translate into

roughly 3 quarts of juice. The weight of fruit necessary to get this volume? 7 to 8 pounds I would

expect, depending upon how juicy your berries are.

*******

Vanilla Ice Cream is perhaps the quintessential ice cream -- perfect for toppings, and goes well

with all the other flavors.
INGREDIENTS:
8 egg yolks
1 cup (100 g) powdered sugar
1 quart (1 liter) whole milk
1 teaspoon vanilla extract or more to taste, or a vanilla bean
An ice cream machine
PREPARATION:
Beat the yolks with the sugar; when the mixture is a pale yellow slowly stir in 1 quart of the best

quality whole milk. Put the pot on a high flame and continue stirring with a wooden spoon until it

begins to steam, then reduce the heat to low lest it curdle and continue stirring gently until it

begins to thicken and sticks somewhat to the spoon. Stir in 1 teaspoon vanilla extract or more to

taste, remove the pot from the fire, let the mixture cool, and make the ice cream, following the

instructions given by the manufacturer of your ice cream machine.

Using a vanilla bean instead of extract? Heat it with the milk, and remove it before putting the

cream into the ice cream machine.

****

Bone Appetite (Mountain William translation of the famed French saying)

[EggbornHatchedrotten]

Want to volunteer at my school? Heck I have work for you over the internet if you want.

[Laleldil]

Really? Could it be done between 4pm and 5am? Would need to be set so that if I work over I could begin at 8Ppm or if I have to go in early the time be adjusted for getting up at 2am.

Perhaps that type of stuff can be more successfully completed then trying to get EQ/Vista/DSL to work together with this #$%#^^#$$W computer I paid a grand for. #$%$@$#$ Vista does not even recognize .wav files as a valid file type. So now having a real hard time getting the .wav files copied to the computer.