Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Appetizer Parmesan Puffs
Famous Authors (View All Authors)
Bread - Appetizer Parmesan Puffs Post by :jneumiller Category :Learning Kitchen Author :Unknown Date :December 2011 Read :970

Click below to download : Bread - Appetizer Parmesan Puffs (Format : PDF)

Bread - Appetizer Parmesan Puffs

1 cup whole milk
1/2 cup unsalted butter (1 cube)
1 teaspoon salt
1 cup all-purpose flour
5 eggs, divided
1-1/2 cups freshly-grated Parmesan cheese, divided

Preheat oven to 375 degrees. Grease 1 cookie sheet.

In a saucepan over high heat, combine milk, butter and salt, and bring to a boil. Remove pan from heat, add flour and whisk vigorously for a few minutes. Return pan to medium heat and stir constantly for approximately 5 minutes or until batter has thickened and begins to pull away from sides of pan.

Remove pan from heat again and whisk in 4 of the eggs, one at a time, incorporating each egg before adding the next. Stir in 1 cup of Parmesan cheese.

Drop the batter by teaspoonfuls onto a prepared baking sheet, spacing them at least 1 inch apart.

In a small bowl, beat remaining egg. Brush tops of puffs with beaten egg and sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees and bake 15 to 20 minutes or until puffy and well-browned.

Yield: 20 puffs

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
If you like this book please share to your friends :

Bread - Appetizer Roasted Garlic Bruschetta Bread - Appetizer Roasted Garlic Bruschetta

Bread - Appetizer Roasted Garlic Bruschetta
2 full heads of garlic 1-2 Tablespoon good olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried basil 1/2 teaspoon oregano 1 cup mozzarella cheese, shredded 1 loaf French bread, sliced long ways Place garlic heads in a 2-quart casserole. Cover and bake in a preheated 350º oven for one hour. Remove casserole from oven and set aside. In a large bowl, combine next six ingredients. Blend well. Cut off lower section of garlic heads and squeeze out cloves into bowl with cheese mixture. Try to get all the garlic out, don't waste any! Blend the garlic into the

Bread - Appetizer Mushroom Logs Bread - Appetizer Mushroom Logs

Bread - Appetizer Mushroom Logs
2 cans crescent dinner rolls 1 (8oz) pkg cream cheese 1 (4oz) mushroom stems 1 tsp season salt 1 egg-beaten 1-2 tsp sesame seeds Separate dough into 8 rectangles, press perforations to seal. Combine cheese, mushrooms, and salt and spread over dough. Starting at long sides, roll up each rectangle, jelly roll fashion. Pinch seams to seal and slice logs into 1" pieces. Spread, seam side down, on ungreased baking sheet. Brush each with beaten egg and sprinkle with sesame seeds. Bake at 375 for 10-12 minutes