ire rack.
Immediately split puffs open; remove tops and set
side.
To make the Cream Puffs: In a medium saucepan combine
CREAM PUFFS: Place butter in a medium
*The cream puffs can be found in the cookie section of your local grocery store.
nd Amaretto.
Whip the cream in a mixing bowl until
For the puffs: Preheat oven to 400.
Cream Puffs:
In a large non-
ack.
For the vanilla cream, mix the vanilla seeds with
arge plain tip. Pipe 12 puffs, spaced well apart, onto the
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
Prepare the Anginettis by slicing each cookie in half with a small sharp knife.
Mix the Dream Whip with the instructions on box.
Add pineapple, which has been drained, and package of cream cheese, which has been softened.
Place a teaspoon of the mixture between the sliced cookies and this makes about 75 to 80 cream puffs.
Quick and easy for parties.
When not using, place in refrigerator.
br>(This is a basic Cream Puffs recipe, if you pipe onto a
astry bag and pipe \"mini\" cream puffs for when I have a
ake 25 minutes more. Remove puffs from oven, split and remove
n the meantime, make the cream filling by beating the whipping
Cut Anginetti's by slicing off tops; set aside.
Drain pineapple, mix Cool Whip and cream cheese for 1 minute.
Add drained pineapple and mix for 1 minute at low speed.
Drop filling on bottom layer of cookie and replace top.
Refrigerate until ready to serve.
small mixing bowl, beat cream cheese and 2 tablespoons sugar
owl, beat all Eggnog Cream ingredients except cream with electric mixer on
Combine softened cream cheese, milk and seasonings and mix well.
Add chicken, almonds and onions and mix lightly.
Cut tops from miniature cream puffs.
Fill with chicken mixture.
Replace tops and bake at 375\u00b0 for 5 minutes or until warm.
heet, and bake until the puffs rise and are golden brown