| This recipe is liked by 0 person(s). |
Peter Pumpkin Cheese Puffs
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 18 Ingredients | |
| 2 tablespoons | cream cheese, softened |
| 1/2 teaspoon | balsamic vinegar |
| 1/2 cup | water |
| 1/4 cup | butter, cubed |
| 1/4 teaspoon | salt |
| 1/2 cup | all-purpose flour |
| 4 drops | yellow paste food coloring |
| 1 drop | red paste food coloring |
| 1/2 cup | grated Romano cheese |
| 2 Eggland's Best Eggs | |
| 20 sprigs | fresh Italian parsley, stems removed |
Directions
In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe