RUMMY PINEAPPLE AND CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
- For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
- Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
- For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
- Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.
ANGINETTI CREAM PUFFS
This recipe was given to me by a friend at church many years ago. Every time I take it to a potluck people rave about it and want the recipe! I usually make 2 batches at a time. Anginetti, which are made by Stella Doro, are sometimes hard to find...but they really make the recipe stand out and are necessary for the best results....
Provided by Betty Sims
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. Slice Anginetti in two.
- 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
- 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
ANGINETTI CREAM PUFF COOKIES
I had these at my future mother inlaws house. These are so yummy and make a great dessert for a party.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare anginetti by slicing off tops. Hold aside.
- Drain crushed pineapple, leaving a little juice.
- Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
- Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
- Drop filling from tablespoon onto bottom layers of cookies, replace top.
- Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
- This recipe can be cut in half.
PINEAPPLE CREAM PUFFS RECIPE
Provided by Tbird
Number Of Ingredients 4
Steps:
- Preheat oven to 400 deg. Unfold pastry sheets on lightly floured surface. Cut each sheet into 9 3" rounds using cookie cutter or rim of a glass. Place on ungreased baking sheets. Bake 10 min.; cool completely. Beat cream cheese spread in small bowl with mixer on medium speed until creamy. Add Cool Whip; beat 1 min. or just until blended. Gently stir in pineapple. Cut cream puffs in half horizontally. Spoon about 2 T of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.
EASY CREAMPUFFS
I tasted these at a shower and loved them - never thought to get the recipe (I had never heard of anginettes so I thought they baked the cookies). I got a local church cookbook and there was the recipe! I've also had these made with frozen strawberries.
Provided by JaneinRI
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- With a sharp knife, cut off tops of cookies.
- Whip cream cheese with an electric mixer, add Cool Whip and mix well.
- Fold in pineapple.
- Fill cookies with a blob of cream cheese mixture and replace tops.
- I've been told they freeze well but I've never done it.
Nutrition Facts : Calories 92.7, Fat 6.8, SaturatedFat 5, Cholesterol 12.5, Sodium 36.7, Carbohydrate 7.4, Fiber 0.2, Sugar 6.7, Protein 1.1
PINEAPPLE PUFFS
These are delicious, with a very easy Vanilla glaze to put on top. Great for a Hawaiian themed party.
Provided by crazycookinmama
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375³F.
- Beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour, baking soda, vanilla and salt.
- Stir in almonds.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until almost no indentation remains when touched in center.
- Immediately remove from cookie sheet to work rack.
- Cool Completely.
- Mix together the glaze ingredients.
- Spread with vanilla glaze.
Nutrition Facts : Calories 225.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 21.3, Sodium 144.5, Carbohydrate 38.7, Fiber 0.9, Sugar 23.9, Protein 3
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