|British Regional Food: A Cook's Tour of|
|by Mark Hix|
Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, tradition...
Results 1 - 10 of 54 for puff batter
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Into small bowl, sift the flour, sugar, baking powder, seasoned salt and chili powder. Add eggs, milk and oil; stir until smooth and evenly blended. ...
Cream butter and ... filling over the batter and top with ... oven for 45 minutes or until golden. Cut into squares and serve with sour cream, jelly or jam.
Cook and stir the batter until it leaves ... chicken salad. (Unfilled puffs freeze well.) Mix ... consistency. Add 2 cups toasted slivered almonds. Serves 50.
Heat oven to ... minutes longer until batter is thick and ... cake starts to puff up around edges ... cool completely. Serve at room temperature or chilled.
1. Heat oven ... 4. Spread 1/2 batter (3 cups) in ... minutes until cake puffs around edges. 5. ... chips. Spread over cake. Sprinkle with pecans. Cool.
In saucepan bring ... well mixed and batter leaves sides of ... Cool. Refrigerate until cool. Cut puffs and fill with cream. Sprinkle with powdered sugar.
Heat water and ... wooden spoon until batter forms a thick ... Measure carefully so puffs will be about ... until melted. Serve warm. Makes about 3/4 cup.
1. Heat oven ... 2 minutes until batter is thick and ... cake starts to puff up around the ... completely. Serve at room temperature or chilled. Serves 18.
For Basic Cream Puff Dough: In medium ... time to the batter, beating 1 ... baked puff bowl and heat in a 400 degree oven for 15 to 20 minutes. Serves 6.
Heat water with ... over heat, until batter is thick. Take ... brown. Makes 8 puffs. Let puffs ... Replace top and sprinkle with powdered sugar or glaze.
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