Upsidedowncranberrypuffswithbuttersauce Recipes

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CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 10

1/4 cup butter, melted
1/3 cup packed brown sugar
1 1/4 cups fresh or frozen (thawed) cranberries
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
  • In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
  • Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g

CHEESEBURGER CREAM PUFFS



Cheeseburger Cream Puffs image

Provided by Duff Goldman

Categories     appetizer

Time 2h15m

Yield 12 cheeseburger cream puffs

Number Of Ingredients 23

1/2 cup unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup water
1 cup all-purpose flour
4 large eggs, at room temperature, plus 1 more egg
1/2 to 1 cup shredded Gruyere
2 tablespoons white sesame seeds
8 ounces cream cheese, at room temperature
One 6-ounce block processed American cheese, such as Velveeta, cubed and at room temperature
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 to 1 tablespoon heavy cream
1 pound 80/20 ground beef
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small yellow onion, thinly sliced
4 tablespoons ketchup
3 tablespoons mayonnaise
2 tablespoons sweet relish
Bacon strips, cooked, for serving, optional
1 head little gem lettuce, for serving
6 cornichons, halved, for serving

Steps:

  • For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
  • In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
  • Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
  • For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
  • For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
  • Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
  • To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE



Strawberry Cream Puffs Extraordinaire image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup butter
1 1/2 cup water
3/8 teaspoon salt
1 1/2 cups all-purpose flour
6 eggs
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores)
1 pint strawberries
2 squares semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
  • Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
  • While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
  • After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
  • Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
  • To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

EASIER CRANBERRY PUFFS



Easier Cranberry Puffs image

A more simple version of an already wonderful recipe. Sweet and spicy blended together for a fast and tasty snack! I recommend serving this with a red chili Asian dipping sauce. Yum! Also note that if you want a less spicy version, feel free to seed your jalapeno, choose to omit the jalapeno or curry powder, or both.

Provided by Raelee's recipes

Categories     Appetizers and Snacks     Pastries

Time 25m

Yield 6

Number Of Ingredients 7

1 (4 ounce) package cream cheese, softened
¼ (16 ounce) can jellied cranberry sauce
2 teaspoons red curry powder
1 jalapeno pepper, minced
1 (14 ounce) package wonton wrappers
3 cups canola oil for frying
¼ cup green onions, thinly sliced

Steps:

  • Mix the cream cheese, cranberry sauce, curry powder, and jalapeno peppers in a bowl until slightly lumpy. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
  • Heat oil in a large skillet to 375 degrees F (190 degrees C).
  • Cook the wontons a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate. Sprinkle with green onions to serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 46.4 g, Cholesterol 26.6 mg, Fat 18.7 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 435.9 mg, Sugar 7.3 g

CRANBERRY PUFFS



Cranberry Puffs image

Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays.

Provided by Raelee's recipes

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 24

Number Of Ingredients 7

¾ cup fresh cranberries
1 jalapeno pepper, stem removed
¼ cup white sugar
½ cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 (14 ounce) package wonton wrappers
3 cups canola oil for frying

Steps:

  • In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
  • Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
  • Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 12.4 g, Cholesterol 13.5 mg, Fat 34.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 147.2 mg, Sugar 2.3 g

CURRY BEEF PUFFS RECIPE BY TASTY



Curry Beef Puffs Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro

Provided by Tracy Raetz

Categories     Lunch

Yield 12 puffs

Number Of Ingredients 15

3 tablespoons olive oil
1 large yellow onion, finely diced
2 large cloves garlic, minced
1 lb lean ground beef
2 tablespoons McCormick® Curry Powder
½ teaspoon Mccormick® ground cumin
¼ teaspoon sugar
¼ teaspoon McCormick® black pepper
1 teaspoon kosher salt, plus more to taste
⅔ cup beef broth
1 tablespoon cornstarch
2 sheets frozen puff pastry
1 large egg
1 tablespoon water
12 sprigs fresh cilantro

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
  • Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
  • Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
  • Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
  • While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
  • Line 2 baking sheets with parchment paper.
  • Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
  • Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
  • Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • In a small bowl, whisk together the egg and water.
  • Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
  • Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding with Butter Sauce image

This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 11

1/3 cup of water
1 tablespoon baking soda
2 cups (8 ounces) cranberries, chopped
1/2 cup molasses
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups all-purpose flour
BUTTER SAUCE:
1 cup sugar
1/2 cup butter
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

Nutrition Facts :

CRANBERRY UPSIDE-DOWN CAKES



Cranberry Upside-Down Cakes image

If you forget to remove the cakes from the custard cups after cooling for 5 minutes, warm the desserts in the microwave for a short time for an easy release. Do not freeze.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (9 ounces) devil's food cake mix
1/2 cup water
1 egg
3 tablespoons butter, cut into 6 pieces
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup sweetened shredded coconut
6 tablespoons whole-berry cranberry sauce
Whipped cream, optional

Steps:

  • In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside., Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter., Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired.

Nutrition Facts : Calories 375 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 357mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE



Steamed Cranberry Pudding With Butter Sauce image

This traditional recipe, handed down by Amy-Louise Pfeffer's mother, combines the sweetness of the sauce and the tartness of cranberry Recipe Source: Relish Mag

Provided by Ceezie

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh cranberries
1 egg
1 tablespoon sugar
1/2 cup light molasses (not blackstrap)
2 teaspoons baking soda
1/3 cup hot water
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
  • 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
  • 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
  • 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
  • 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

Nutrition Facts : Calories 538, Fat 27.9, SaturatedFat 17.3, Cholesterol 102.6, Sodium 492.8, Carbohydrate 70.7, Fiber 1.2, Sugar 51.4, Protein 3.3

CURRY PUFFS 2 WAYS RECIPE BY TASTY



Curry Puffs 2 Ways Recipe by Tasty image

Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg

Provided by Frank Tiu

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
½ medium white onion, diced
1 ½ lb chicken breast, cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
½ teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas, cooked
1 cup frozen carrot, cooked
2 cups whole milk
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking

Steps:

  • Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
  • In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
  • Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
  • Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
  • Using a wine glass, cut out 8 circles from each pastry sheet.
  • Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
  • If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
  • If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
  • Let cool for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams

UPSIDE-DOWN CRANBERRY PUFFS WITH BUTTER SAUCE



Upside-Down Cranberry Puffs With Butter Sauce image

This was a recipe that won the grand prize in the Pioneer Baking Mix brand Holiday recipe contest in 2006. It sounds great so I will be trying it this Christmas.

Provided by MacChef

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup roughly chopped fresh cranberries
1/2 cup sugar
1 cup baking mix (biscuit and baking mix)
1/4 cup sugar
1 egg
1/3 cup milk
1 small orange, zest of
1/2 cup sugar
1/4 cup heavy cream
1/4 cup butter
1/2 teaspoon vanilla
1/2 small orange, juice of

Steps:

  • For puffs:.
  • Preheat oven to 400 degrees. Lightly toss cranberries with 1/2 cup sugar.
  • Divide berries into 8 buttered muffin cups using about 1 tablespoon per cup.
  • Mix remaining ingredients for the puffs and beat for 30 seconds. Fill muffin cups 2/3 full with batter.
  • Bake about 15 minutes or until golden brown. Invert onto a cooling rack.
  • Serve warm with hot butter sauce drizzled over.
  • For butter sauce:.
  • In medium sauce pan, heat sugar and cream, stirring constantly until just boiling.
  • Remove from heat and beat in butter, orange juice and vanilla.
  • Spoon over puffs.

Nutrition Facts : Calories 284.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 53.6, Sodium 249.1, Carbohydrate 43.1, Fiber 0.7, Sugar 33.9, Protein 2.6

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From bakerita.com


RASPBERRY UPSIDE DOWN CAKE - THE COUNTRY COOK
2021-02-11 Preheat the oven to 350F degrees. In a small bowl add the melted butter. Add in the brown sugar. Whisk mixture together until combined. Spread the brown sugar mixture into the bottom of a 9" high sided pan or springform pan. Top the brown sugar mixture with an even layer of raspberries and set aside.
From thecountrycook.net


BERRY UPSIDE-DOWN CAKE | HANDMADE CHARLOTTE
2018-06-06 Preheat the oven to 350F. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolks, vanilla, sour cream, and milk. In a bowl of a stand mixer fitted with a paddle, mix flour, sugar, baking powder, baking soda, and salt on low until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture ...
From handmadecharlotte.com


EASY CRANBERRY BRIE PASTRY PUFFS - SIMPLY DELICIOUS
2018-12-17 Cut the pastry into 12 equal squares. Press the squares into a shallow 12-hole shallow pastry/muffin pan. Place a teaspoon of cranberry sauce followed by a cube of Brie cheese onto each piece of pastry. Gently gather the corners and pinch together.
From simply-delicious-food.com


STRAWBERRY UPSIDE DOWN CAKE - THE BUTTERED HOME
2022-02-05 Add vanilla and mix. Set aside. Sift flour, salt, and sugar together in a large bowl. In a separate bowl, beat eggs until foamy. Add oil, butter and milk, mixing well. Stir in vanilla. Add wet ingredients to dry and mix just until it comes together with few lumps.
From thebutteredhome.com


STRAWBERRY UPSIDE DOWN CAKE - BUNNY'S WARM OVEN
2019-02-13 Baking the Strawberry Upside Down Cake. Place the cake into a 350 degree preheated oven and bake for 30 – 35 minutes. Check the cake with a toothpick inserted in the center to see if it comes out clean to make sure the cake is baked through. Remove the cake from the oven to a wire rack to cool for five or ten minutes.
From bunnyswarmoven.net


RECIPE: STRAWBERRY UPSIDE-DOWN CAKE - KITCHN
2019-05-02 brown sugar. 4 ounces. strawberries, sliced (about 5 to 6 medium-sized berries) 1 3/4 cups. all-purpose flour. 1/2 teaspoon. baking powder. 1/2 teaspoon. baking soda.
From thekitchn.com


SIMPLE AND EASY CREAM PUFFS - A PRETTY LIFE IN THE SUBURBS
2012-06-11 Bring 1 cup water to a boil in a saucepan. Add the butter to the water and stir until it is melted. Add the flour and salt all at once to the water mix. Stir until a ball is formed. Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes. Add the remaining eggs 1 at a time, and beat after each addition. Let stand for 10 minutes.
From aprettylifeinthesuburbs.com


CRANBERRY AND BRIE PUFFS - THE SCRAMBLE
2021-04-18 Slice the brie into 24 1-inch by ½-inch pieces. Place four pieces, evenly spaced out, along each section of the dough. Top each piece of brie with ½ tsp. cranberry sauce. Fold the dough over and, using your finger, push down in between each mound so that you have pockets of filling surrounded by pastry dough.
From thescramble.com


BERRY UPSIDE DOWN CAKE RECIPE - 2 COOKIN MAMAS
2020-06-21 Gather ingredients - Minerva Dairy butter, brown sugar, strawberries, and blueberries. (photo 1) Melt butter and pour it into the bottom of the cake pan. (photo 2) Sprinkle light brown sugar over butter evenly. (photo 3) Place berries in your preferred design.
From 2cookinmamas.com


CRANBERRY BRIE PUFFS - SWEET PEAS AND ABCS
2015-11-27 Dollop 2 teaspoons of cranberry sauce on top of each cheese cube. Bake in a 400 degree oven for 12-15 minutes, or until puff pastry is lightly golden. Let the puffs cool in the pan for a few minutes before removing them with a spoon or an offset spatula.
From sweetpeasandabcs.com


BERRY UPSIDE DOWN CAKE - SPACESHIPS AND LASER BEAMS
2021-07-27 STEP FOUR: Combine flour with baking powder in a medium bowl and set aside. STEP FIVE: Beat sugar with the remaining butter in a large bowl with an electric mixer at medium speed until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended.
From spaceshipsandlaserbeams.com


BLUEBERRY CROISSANT PUFF - THE GIRL WHO ATE EVERYTHING
2021-09-15 Preheat oven to 350 degrees. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended.
From the-girl-who-ate-everything.com


CREAM PUFFS WITH RASPBERRY CHAMBORD SAUCE - GOOD FOOD AND …
Cream Puffs. Preheat oven to 400 F. In a saucepan, heat water & butter to a rolling boil. Whisk in flour & salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased or parchment ...
From goodfoodandtreasuredmemories.com


DELECTABLE STRAWBERRY UPSIDE-DOWN CAKE - FIVEHEARTHOME
2021-07-07 The method here is the same as your standard, homemade, upside-down cake recipe. Melt some butter in the bottom of a baking dish. Stir in brown sugar. Arrange the fruit. Spread a simple, tasty, from-scratch cake batter on top. Once the cake is perfectly baked with a lightly golden top, flip it onto a platter.
From fivehearthome.com


HOMEMADE PEANUT BUTTER CRUNCH BREAKFAST CEREAL PUFFS (VEGAN+GF)
This recipe is really simple you guys, although it does take a few minutes to roll it into balls. I tried 3 different methods of doing this. First I tried simply pinching off pieces and rolling them into balls. That was taking longer than I had patience for so then I decided to roll it into a sheet with a rolling-pin, cut criss-cross lines to ...
From sincerelytori.com


THE BEST STRAWBERRY CREAM PUFFS RECIPE - LIFE LOVE LIZ
2021-08-19 Directions: Preheat the oven to 425° Cover baking sheets with parchment paper. Add butter, salt, sugar and 1 cup of water to a medium saucepan. Turn the heat to medium-high. Let come to a boil and quickly add in the flour, stirring with a wooden spoon.
From lifeloveliz.com


EASY CHEESEBURGER PUFFS - KITCHEN FUN WITH MY 3 SONS
2016-03-31 Cool completely. Combine flour, baking powder and spices in a bowl. Add in milk and egg and stir until combined. Stir in shredded cheese and beef. Allow mixture to stand for 10 minutes. Divide among 9 muffin wells. Cut each cheese string into 3 pieces and gently press 1 piece into the center of each muffin.
From kitchenfunwithmy3sons.com


HOW TO MAKE 3 INGREDIENT PUFF PASTRY CRANBERRY BRIE BITES
Instructions. Preheat oven to 375°F. Cut the puff pastry sheets into squares. Press into a mini muffin tin. Place a cube of brie in the center of each puff pastry square. Top with a small dollop of cranberry sauce. Bake 10 minutes until the puff pastry is lightly brown. Let cool and serve.
From ourcraftymom.com


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