Creamwiches Recipes

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

CREAMWICHES

Steps:

• Toast waffles cool. In a small bowl, mix marmalade and nuts. Spread over one side of waffles. Cut ice cream into four slices sandwich one slice between two waffles, with marmalade toward inside. Top with additional marmalade and pecans if desired.© Copyright Reiman Publications, 1993-1997

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

WW PUMPKIN GRAHAM CRACKER CREAMWICHES( 1PT)

Steps:

• In a 2qt mixing bowl,Mix together FF Cool Whip,SF Instant Jello pudding and pumpkin.
• Mix well no lumps.
• Now Get a cookie sheet And Wax Paper a couples of sheets of waxs paver to cove cookie sheet. To use as a divider between layers.
• Graham Crackers: Their are Three Packages in box. Remove package from all 3 pkgs and Break them all in half. You will use all three packages.If you over break them tht is AOK!Still use them!
• Note: you can make only one sleeve of Graham Cracker.I just like to make them all up !That way when my family fines them Their is plenty to go around.
• Place first Pkg of split Graham Crackers on cookie Sheet, then put a table Spoon of Pumpkin puff on each Graham Cracker.Then place the other half of the Graham Cracker on Top.
• If the Cookie Sheet is Full place a sheet of Wax paper on this layer of Graham cracker Creamwiches for a divide and make another layer. And Repeat. until all Graham Crakers Are used.
• Place another Sheet of Wax paper on the last layer and Place in Freezer for about at least 30 to 35 minutes, Let them get hard and eat or Bag them up and Keep in the Freeze.
• You might have a littler Pumpkin Puff left over. Spoon it out into a small container And save for later!Or go ahead and eat it for all you hard work!What is left over would proble be a half a cup.
• Maybe a half a point >.