|The New Cajun-Creole Cooking|
|by Terry Thompson|
With almost 1/4 million copies in print, the success of Terry Thompson's Cajun-Creole Cooking is a testament to the appeal of her unique approach ...
Tip: Try cream puffs for more results.
Results 1 - 7 of 7 for ricotta cream puffs
On day before, beat Ricotta until very smooth ... Chill overnight. For Cream Puffs: Bring water ... filling. Sprinkle with confectioners' sugar before serving.
Sift flour and ... pan. Bake until puffs are golden brown ... and vanilla to ricotta cheese according to ... half. Stuff with filling right before serving.
Boil 1 cup ... Filling: Beat 1 pound Ricotta with 1/2 cup sugar. Add 1 teaspoon vanilla and chocolate chips. Fill puffs and dust with confectioners' sugar.
Puffs: Bring butter ... degrees for 35 minutes. Cool and slit toward top and fill. Filling: Combine all ingredients and mix thoroughly until well-blended.
Bring to boiling ... side of each puff and fill with one of the fillings. Whipped cream: Beat, one ... 2 teaspoons vanilla. Ricotta: Combine 3 ... taste. Beat until smooth.
Cream butter and sugar. ... for 45 minutes or until golden. Cut into squares to serve. May be served with sour cream and jelly or jam. Makes 18 servings.
Cream butter and sugar ... overnight. Bake in a 350 degree oven for 45 minutes or until golden. Cut into squares and serve with sour cream, jelly or jam.
top of page