As a mother and grandmother, one of my goals in publishing recipes is to pass along the best of what I have to offer from what I’ve learned over the years, not only to you but also to my kids! My daughter’s family was visiting recently, and one of her favorites is chicken salad, which can be made and served over a bed of greens (as above) or used as a filling for sandwiches. Either way, the recipe is the same, and it’s always a treat, but especially on a hot summer day like today (the Fourth of July)! Here is the recipe:
Classic Chicken Salad (Serves 4)
In a large mixing bowl, combine: 1 large can chunked chicken breast (12.5 oz or two 5-oz cans; press out most of the liquid before adding to bowl) 1/2 cup red grapes (chopped either in half or quartered; can use fresh or dried cherries instead) 1/3 cup chopped celery 1/4 cup finely chopped onion 1/4 cup mayonnaise (or salad dressing if you prefer) 1/2 teaspoon Lawry’s seasoning salt (or whatever you like) 1/8 teaspoon garlic powder 1/8 teaspoon pepper Salt to taste (if needed; it may be salty enough as is)
Mix together thoroughly by hand with a spoon and divide into 4 equal portions (about 1/2+ cup each) to spread over bread or fill a croissant to make sandwiches (lettuce added is a bonus). The filling can be made ahead, but just before you make your sandwiches, add: 1/2 cup chopped pecans (or other nuts) to the filling. It makes a great, quick lunch!
For a lighter meal (lunch or dinner), spoon out the chicken salad filling over four plates prepared with lettuce greens, and then top each plate with 2 tablespoons of pecans (halved or chopped) just before serving.
“For, brethren, ye have been called unto liberty; only use not liberty for an occasion to the flesh, but by love serve one another” (Galatians 5:13).
This is about the world’s easiest cookie recipe, but it’s also one of the finest and happens to be my Scottish husband’s go-to favorite!
Preheat the oven to 350° F. and then, in a mixer, dump together: 1 cup softened butter 2 cups white flour 1/3 cup white sugar 1/3 cup light brown sugar pinch of salt
Blend until completely mixed.
It will look a bit crumbly and on the dry side, but don’t worry; that’s the way it’s supposed to be!
Place it in a shortbread pan (or a cake pan).
Spread the mixture evenly into the pan, pressing gently into place. (Don’t overwork the dough, though).
Bake it in the oven at 350°F. for 20 minutes or until it’s starting to look a bit golden-brown and crispy around the edges. Let it cool for 15 minutes and then carefully overturn it onto a large, flat platter. Cut into pieces and serve warm or cooled.
“I will praise thee, O Lord my God, with all my heart: and I will glorify thy name for evermore” Psalm 86:12).
In a large skillet, fry together: 2 tablespoons butter 1 pound chicken cut into bite-sized pieces 1 medium onion, chopped 1/2 green ball pepper chopped 4 oz. chopped mushrooms 1 tablespoon minced garlic (fresh is stronger, but great if you like it) 1 teaspoon seasoning salt (Lawry’s or whatever you like) 1/2 teaspoon ground pepper 1/2 teaspoon crushed basil (if you have fresh, 2 tablespoons is even better) 1/2 teaspoon crushed oregano 1/2 teaspoon chopped parsley leaves (dried; or 2 tablespoons fresh)
When the chicken is well cooked, add: 1 fifteen-ounce can of quartered artichoke hearts with fluid 1/4 cup capers (optional, but excellent if you like capers!) 1 cup light cream 2 tablespoons flour 4 oz. hard, grated Parmesan cheese Simmer until the cheese is melted and everything is steamy hot
Serve over: 1/2 pound spaghetti boiled until al dente in salty water, drained, and tossed with 2 tablespoons olive oil Grated Parmesan cheese on top (can also add more fresh basil as a garnish if you have it)
Serving suggestion: Goes great with either garlic bread or fresh bread and butter. We also like tossed salad and some white grape juice. 🙂
“Praise ye the Lord. Praise the Lord, O my soul.2 While I live will I praise the Lord: I will sing praises unto my God while I have any being.3 Put not your trust in princes, nor in the son of man, in whom there is no help.4 His breath goeth forth, he returneth to his earth; in that very day his thoughts perish.5 Happy is he that hath the God of Jacob for his help, whose hope is in the Lord his God:6 Which made heaven, and earth, the sea, and all that therein is: which keepeth truth for ever:7 Which executeth judgment for the oppressed: which giveth food to the hungry. The Lord looseth the prisoners:8 The Lord openeth the eyes of the blind: the Lord raiseth them that are bowed down: the Lord loveth the righteous:9 The Lord preserveth the strangers; he relieveth the fatherless and widow: but the way of the wicked he turneth upside down.10 The Lord shall reign for ever, even thy God, O Zion, unto all generations. Praise ye the Lord” (Psalm 146:1-10).
Here’s a dessert that is beloved by the oldest to the youngest members of our family. In fact, I’ve never met anybody who didn’t like baklava, have you? And, it’s much easier to make than you’d think . . . something you can do even while your little ones are all around you!
Preheat the oven to 350°F. and make sure your phyllo dough is defrosted properly (but still chilled in the refrigerator). Set a 10.5″X14″X2″ baking dish on the counter (or whatever you have that’s approximately that large).
In a blender, grind together: 1 pound (2 cups) nuts ( I used pecans, although walnuts or pistachios are also excellent) 1 teaspoon cinnamon Place in a bowl on your counter with a serving spoon
Next, melt 1 cup (=8 ounces or two sticks) butter in a bowl and insert a pastry brush. Set on counter.
Unwrap 1 16-oz package phyllo dough, placing it on top of the plastic wrap in which it comes, and covering it with another plastic wrap of some kind to keep it from drying out too fast. (I use a gallon-sized freezer bag, which doesn’t stick at all.)
The next part is tricky only in that you have to work fast and the sheets of phyllo dough are extremely delicate, so you have to be careful not to tear them. Therefore, this is one dessert that your grand kids can watch you make, but it’s better to set them up with something fun to do as well, rather than let them help. 🙂
Working quickly, lay down about 2-3 sheets of phyllo dough in the bottom of the pan, brush with the melted butter, and top with a big serving spoon full of the cinnamon-nut mixture. Repeat this over and over until all your phyllo dough is used up (about 6-9 layers). Brush the top with the rest of the butter and the rest of the nuts.
Bake the baklava in the oven at 350°F. for 45 minutes or until a crispy, golden brown. Theoretically, you’re supposed to slice it into diamond-shaped diagonal pieces BEFORE baking it, although I totally forgot! 😦
Thankfully, I was able to cut it pretty well afterward, although it wasn’t quite as perfect as it might have been.
While the baklava is baking, make the syrup: In a small saucepan, combine: 1 cup water 1 cup granulated white sugar 1/2 cup honey. Simmer for 15 minutes, then add: 1 teaspoon vanilla. Place a cover on the top and keep warm on the back of your stove.
As soon as the baklava comes out of the oven (and you’ve cut your pieces one way or the other), pour the HOT syrup over the top. (You can reheat the syrup for a few seconds if need to be make sure it’s still very liquid and piping hot.)
At this point, you can serve it anytime after about 15 minutes (for cooling), but it’s easy to make before dinner and will still be warm and crispy an hour later.
Baklava can be left covered on the counter overnight (if you have any leftover), but I think it stays crisper covered and refrigerated. It’s one of those desserts that tastes just as good the next day, but it will get soggy after a couple of days—although it probably won’t last long enough for you to worry about it getting soggy! 🙂
“Behold, how good and how pleasant it is for brethren to dwell together in unity!” (Psalm 133:1). What a special blessing it is for families to be together! I have always known this, but it’s become all the more precious to me since experiencing the isolation caused by COVID!
Last weekend, our deep freezer died, leaving me a small inheritance of quickly thawing, once-frozen berries which couldn’t be crammed into my refrigerator’s freezer because I’d already stuffed every inch of available space with frozen meats and veggies. Besides that, I had most of a flat of fresh blackberries that were dead ripe and needed to be eaten or frozen. The only obvious solution was to process my motley assortment of orphaned berries into a large batch of cooked, mixed berry jam.
Sadly, I had no pectin for cooked jam. Our family favorite is freezer jam, so I only keep a stash of freezer jam pectin available for that once-in-a-year special when strawberries are less than a dollar per quart. However, without fresh berries and freezer space, freezer jam would be out of the question this spring.
The other problem was that I wanted to use all the berries, not just X cups according to some recipe . . . even if I could I find one (which I doubted). For instance, how do you suppose Google would respond to “recipe for approximately 5 quarts of mixed berries, some mushy and defrosted but others firm and fresh”? It is possible to make jam simply by boiling down your fruit with or without sugar until it’s approximately thick enough to make jam, and that was my first thought, so after dinner I processed the fresh berries, added the defrosted berries, and set the kettle on to boil while I washed up the dinner dishes. What’s that about the watched pot never boiling? I left the kettle a little too long and it boiled over. 😦
“Drat!” I thought. “Okay, Lord, I have no option here of simply using my head. It’s too late to go to the store (and I’ve been avoiding stores anyway because of COVID concerns). I need your Spirit to guide this process.” Frankly, I pray every morning for the Holy Spirit to lead me into the ways of truth and righteousness. I pray for wisdom and grace and sensitivity to the Lord’s leading. I try to walk by faith and practice the presence of God. I talk to him while I work. At that moment, I recalled the passage I’d been memorizing from Psalm 119:57 -58, “Thou art my portion, O LORD: I have said that I would keep thy words. I intreated thy favour with my whole heart: be merciful unto me according to thy word.”
“Lord, will you be merciful unto me according to THIS very word? Will you help me make jam that isn’t too runny and isn’t too firm? I can’t wing this one. This is something new. I have no experience in this type of jam making and know I don’t have the right supplies for any recipe. I need to clean up this sticky mess and get the jam finished so I don’t waste the good food you’ve blessed us with. Will you guide me?”
After cleaning up the jam that had overflowed onto the stove, I returned to my project, brought the fruit to a boil again, dumped in about half of a 4-pound bag of sugar, and entire bottle of freezer jam pectin, a large packet of strawberry jello powder, and 3 individual packets of gelatin into my goopy kettle, stirred until it was all smooth and abubble, then turned off the heat and ladled it out into all the glass jam jars I had on hand. It made just a little over a gallon of jam. I wiped off the bottles and screwed the lids on tightly. (No, I didn’t have proper canning supplies either, having given away most all my canning jars after our kids grew up.) Some of the jars eventually self-sealed as they cooled, but I stored them all in the refrigerator that night just before I went to bed.
There’s an old saying about throwing bad money after good, and so I wondered if I was wasting my pectin, gelatin, and sugar in an effort to save all the berries, but I was comforted by the next two verses of Psalm 119:59,60: “I thought on my ways, and turned my feet unto thy testimonies. I made haste, and delayed not to keep thy commandments.” I went to bed, thankful to have felt God’s guiding hand and feeling like I’d done the best I knew how to do . . . and willing to accept whatever verdict the Lord would pronounce over my prayer-cooked jam. “At midnight I will rise to give thanks unto thee, because of thy righteous judgments” (Psalm 119:62).
The next morning for breakfast, I served bowls of fresh blackberries with cream and English muffins with our new jam. Both my husband and youngest son (who still lives with us) said the flavor and texture of the jam were excellent, so I breathed a great sigh of relief, thanked the Lord for his mercy, and sent one jar off to work with my son to give his girlfriend. Thank you, Lord! “The earth, O LORD, if full of thy mercy: teach me thy statutes” (Psalm 119:64).
My friends R and J work with North African Muslim immigrants in France, and one summer I had the privilege of helping out a little too. One afternoon, J set me to work helping her make a huge dinner of ratatouille for a wonderfully large group of guests (oh, for the good old days!!), which was so memorable that I asked if I could share her recipe with you. She’s actually made a small recipe book full of her favorite french and North African dishes, and this is one of the recipes in her book. I made it for (family) company recently (less than 10 of us), and they all approved. If you like fresh veggies, or vegetarian dishes, I think you’ll love this:
Maman’s Ratatouille (Serves 6-8+)
What I did was slightly different, so I’ll tell you what I did, but J’s crock-pot approach would doubtless be excellent too. I just wanted the veggies a little less cooked.
In a large skillet (or the bottom of a large cooking pot), chop and saute together in 3 tablespoons olive oil 2 medium onions 1 large green pepper 1 large red pepper. 3-5 cloves of minced garlic (about 3 tablespoons if previously prepared fresh or 2 T. dried)
When these have started to brown nicely, transfer to a large cooking pot and add the following chopped: 1 large eggplant 3 medium zucchini 3 medium onions 3 tablespoons fresh basil Salt and pepper to taste (I added: 1 teaspoon Lawry’s seasoning salt 1 teaspoon table salt 2 teaspoons pepper)
Just before serving, or if you’re making it to serve immediately after cooking, add: 1 six-ounce can of tomato paste 1 can black olives, chopped (I used a 12-oz. can and added the juice) 3 tablespoons fresh basil, then heat until it’s simmering and steaming again.
I think fresh bread is a must, but we also served it with a tossed salad and a bowl of watermelon. It’s definitely good enough to be a stand alone meal if served with bread and butter!
“Better is a dinner of herbs where love is, than a stalled ox and hatred therewith” (Proverbs 15:17). In these days of COVID concerns, a dinner of fresh herbs is a real treat! I had just been to the store before our family (who are also sheltering-in-place) arrived!
Crème Brûlée is one of those dishes you never forget once you’ve tasted it! What’s not to love about creamy custard with a caramelized sugar coating?
Everywhere we traveled through France, there were amazing desserts, but even though Crème Brûlée is simple, always the same, and almost a “staple,” it’s such a classic taste that it’s pretty irresistible.
So, if you’d like to create your own irresistible dessert that’s so mild everyone from your toothless great granny down to your toothless six-month old will love it, try this!
Irresistible Crème Brûlée (Serves 6)
Preheat oven to 325°F. Place 6 ramekins in a baking dish on the counter. Prepare a tea kettle full of boiling water.
Next, in a saucepan, heat: 2 cups heavy whipping cream until starting to bubble at edges (just below simmering)
While the cream is heating, in a stainless steel mixing bowl, whisk together: 6 egg yolks 1/2 cup sugar 1 teaspoon vanilla
When the cream is hot, add it slowly to the egg mixture, blending until uniformly mixed.
Next, pour the custard evenly into the 6 ramekins.
Carefully pour the boiling water from your teapot (or whatever) into the bottom of the baking dish so that it is just about as deep as the dishes full of the cream mixture. (This will make the pan super hot, so have it on a cutting board or some other heat resistant surface, and use hot pads when you transfer it into the oven.) Place the baking dish in the hot oven on the top rack and bake for 35 minutes at 325°F or until the mixture is starting to set but is still jiggly in the middle.
Remove from the oven and cool on the counter. Remove the ramekins from the water and allow them to cool completely, then place them in the refrigerator to chill thoroughly (which takes about 2 hours hours; overnight also works fine, but then cover them after they’re cold).
(This is a bit of an aside, but when I have a little extra and bake it in the oven without the benefit of its being in a bath of boiling water, it tastes almost as creamy, although there’s a bit of a drier edge—as pictured above. So, to be a true gourmet, I think you do need the baby as well as the bath water!)
Shortly before serving them (or before you serve dinner if they are to be your dessert), turn on your broiler oven to heat up, preparing a top rack that’s about 6 inches beneath the broiler unit.
Then, sprinkle the tops of the chilled creme evenly with a mixture made from: 2 tablespoons brown sugar 2 tablespoon white sugar
Place the ramekins under the broiler and let them broil for 2-4 minutes, or until all the sugar melts and starts to turn a golden brown. (This is the hardest part, so watch the sugar like a hawk. It can go from crystalized to burnt in a minute!)
Remove immediately and return them to the refrigerator so the crème brûlée cools and the sugar resolidifies and becomes brittle (which usually takes 15+ minutes if you can stand to wait that long. For this reason, I recommend completing the crème brûlées before dinner. They’ll survive an hour in the fridge and still taste perfect). If you’re really into making crème brûlée, you can buy a kitchen torch to melt the sugar, but I bought one that never worked very well, and so I’ve reverted to the broiler method, which is less precise but certainly simple! 🙂 They don’t call it “burnt” cream for nothing!!
It’s pretty much perfect ungarnished, although you can always add a few fresh berries and a touch of whipping cream to make it look especially gourmet!
To eat it, you have to crack the top with your spoon and then scoop out a little of the creme with a little of the sugar brittle topping. Also, if your ramekins are shallow with a greater surface area than the ones I use, then you might want to use 3 tablespoons of brown sugar and 2 of white.
“To the end that my glory may sing praise to thee, and not be silent. O Lord my God, I will give thanks unto thee for ever” (Psalm 30:12).
I was never much of a fan of mussels until Alan and I visited the Normandy Coast in France a few years ago with two of our sons.
Along the boardwalk in Étretat, mussels were obviously the top seller and most popular local dish, so we all thought we really ought to try them. Feeling a bit like Dr. Seuss’s Sam I Am testing green eggs and ham, we tried them . . . and unilaterally LOVED them!
Since then, we’ve tried them many places, although the memory of first experience with those amazing pots of steaming mussels lived on in our imaginations as something almost inimitable.
Because we live in the center of America—far from ocean beaches—it’s taken me a long time to get around to tracking down a reputable source for mussels, but they do exist, and if you’re interested, you, too, can make pots of fresh, steamy mussels that (possibly?) come close to rivaling the flavor of Normandy.
(Or else I just can’t remember how much more wonderful they really were). If you’ve tried mussels and like them, then try this sometime:
Steamed Garlic Mussels (Serves 2)
In the bottom of a large cooking pot saute: 3 tablespoons of butter 1 chopped onion 2 tablespoons fresh, crushed garlic 1/4 teaspoon crushed red pepper When the onions and garlic are nicely browned, add: 2 cups white grape juice, apple juice (or traditional if you’re french, which I’m not, white wine) 1 teaspoon seasoning salt (I use Lawry’s, but whatever you have is good) 1 teaspoon ground black pepper 1 zested lemon (or you can use a lime in a pinch) 1 teaspoon crushed, dried parsley (or 1/2 cup fresh added just before serving, if you have fresh, which is truly delectable 🙂 ) Bring to a simmer
Add 2 pounds of prepared mussels. (Yes, each person gets their own entire pound. In France, they often served them in even larger proportions!) If the mussels are really fresh, you’ll have to clean and de-beard them, and then cook them in salt water. However, if you buy mussels that have already been cooked, cleaned, and flash frozen, then prepare them according to the directions on the package. Once they are cooked, add them to the broth above and let them simmer for 2-3 minutes. If most of the shells are already open, you can add the broth and turn the heat off, allowing the flavorings to meld with the mussels. Test to make sure they’re salty enough, although they probably will be if they were cooked originally in salted water. Add more salt only if needed.
Steamed mussels are also great in pasta, served over rice, or with french fries.
However, we like them just on their own merit, with lots of bread to sop up the broth (which is delicious; consider it a “soup”).
“And take thou unto thee of all food that is eaten, and thou shalt gather it to thee; and it shall be for food for thee, and for them” (Genesis 6:21). “Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things” (Genesis 9:3).
Looking for a special treat for Mother’s Day? Here’s a super simple recipe you (or your kids) can make out of basic ingredients IF you have a can of pineapple in your pantry. Crushed or chunked pineapple works just as well, although pineapple rings with maraschino cherries in the middle look especially festive.
Preheat the oven to 350°F.
(I’m listing the ingredients first today, just to make it easy to figure out if you have them. I haven’t tried other types of canned fruit, but probably any you like would work. Whatever you do, please don’t go shopping to get anything special during this COVID crisis!)
Ingredient List: 1 20-oz. can of pineapple rings in juice (or light syrup) 10-12 maraschino cherries (if you have them; totally optional) 3/4 cup lightly packed brown sugar 1/2 cup granulated sugar 1 egg 1 stick (4 oz; 1/2 cup) softened butter 2 cups white flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup pineapple juice (or whatever is in the can)
Arrange the pineapple rings in the bottom of a 9″X11″ pan (or something close to that, whatever you have). Place a cherry in the center of each ring (optional, but it’s sure pretty)
Spread the 3/4 cup brown sugar loosely over the pineapples and cherries
In a mixing bowl, add all these ingredients together, then blend them until they’re smooth and a little fluffy looking (about 2-3 minutes): 1/2 cup granulated sugar 1 egg 1 stick (4 oz; 1/2 cup) softened butter 2 cups white flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup pineapple juice (or whatever is in the can)
I used to follow the “cream this” and “then add that” for cakes, but as a mother with lots of kids, I started cutting corners to save time and noticed that it really doesn’t make any difference if you dump everything in and then blend it! This isn’t a light, fluffy cake.
The batter will be a touch heavier than regular cake batter, so you can’t just “pour” it out on top; you’ll need to ladle it out and spread it carefully over the top of everything, making sure it covers the fruit and sugar completely and touches all the sides.
Bake in the oven at 350° for 30 minutes or until starting to turn a golden brown and the center springs back slightly when touched.
Cool only a little. You can serve it almost immediately, and it’s best warm. Serve each piece by flipping it over on the plate so that the circle of pineapple and cherry are on top. It’s fine by itself, but it’s also really good with a little whipped cream or ice cream on top (if you happen to have any).
“Behold, the Lord maketh the earth empty, and maketh it waste, and turneth it upside down, and scattereth abroad the inhabitants thereof” (Isaiah 24:1). If you’re anything like me, you probably feel like the Lord has been doing this on our earth in 2020! At any rate, Happy Mothers’ Day to you tomorrow!
Gabriel loved cream puffs. In fact, he loved them so much that he stole and ate an entire plate of cream puffs that I’d made for Aaron’s birthday party at school, then he licked the platter clean. Gab loved cream puffs so much that ever afterward, I made cream puffs for him every year on his birthday. Did I mention? Gabriel was our third German shepherd.
However, the kids also loved cream puffs, but I think after Gabriel died, it made me so sad to make cream puffs that I stopped until recently, when it occurred to me that I had the ingredients to make them. Usually I’m very chintzy about making desserts (being fattening and not really good for you, and all that), but during this COVID season, when so few of our normal joys (like seeing family) are possible, I’ve been making a dessert each week as a morale booster, and it definitely gives the home team something to look forward to for tea time! Here is my personal rendition, although I know there are lots out there.
Five-Star Cream Puffs (makes 12-20, depending on size; I made 16)
Preheat oven to 425°F. and grease 1-2 cookie sheets Pastry: In a medium-sized sauce pan, boil: 1 cup water 1/2 cup butter 1/4 teaspoon salt
Once everything is melted, add: 1 cup flour and mix until it forms a ball (My dough was a little too wet, so I added another 1/4 cup flour and 1/4 cup sugar; I know I used to use just one cup of flour, so I don’t know if my eggs are now larger or if I was just uneasy about the dough seeming too flat. Experiment. Start with just a cup of flour, but if you think it won’t hold its shape well enough, add a little more flour. I’m also a sugar hawk, but traditional pastries do not have sugar.)
Transfer to a mixing bowl and add: 4 eggs, one at a time, beating thoroughly until mixed Spoon onto cookie sheets and bake in oven at 425°F. for 20-25 minutes or until golden and fully baked
Set on counter to cool completely. If you have any doubt about whether or not they’re done, err on the side of baking a bit longer. I usually place them back in the oven after the oven has mostly cooled down just to allow them to dry out a bit more. These turned out a little flatter, I think because of the sugar, although they tasted pretty much divine! 🙂
While they’re cooling, make the filling. This custard is a little thicker than a traditional custard you might serve by itself, but it needs to be thick so that when added to the whipping cream later, it still holds its shape well and looks and tastes “just perfect.”
Vanilla Custardfor Cream Puffs
In a medium-sized sauce pan, add: 1 cup white sugar 1/4 teaspoon salt 1/4 cup corn starch.
Mix thoroughly (this is an important step to keep the custard from getting lumpy)
Add 1/2 cup water. Mix thoroughly again
Add 2 eggs and beat with a whisk until thoroughly mixed
Add 1.5 cups milk and whisk again!
Now, turn on the heat to medium high and start whisking! The filling can get lumpy if it’s not handled right. Most recipes aren’t fussy, but cream puff custard is, so keep stirring (almost constantly). HOWEVER, cream puffs are really gourmet and so worth the bother! Some people use instant vanilla pudding instead (and you can do this too, with 1 cup of milk instead of what all the recipe calls for), but it’s really not nearly as good!
It takes about 5 minutes before it will start to thicken and bubble. When it does, add: 1 stick (=8 oz. or =1/2 cup) butter 1 teaspoon vanilla
Whisk together until it’s completely smooth and pour into a quart-sized bowl to cool.
Chocolate Ganache Topping
Next, make a chocolate ganache in a small sauce pan. Add: 1 cup heavy whipping cream and heat until just before the simmer point.
Then add: 2 cups chocolate chips.
Stir until it’s completely smooth and glossy. Cover and set on back of stove to keep warm.
The last thing I do before serving dinner is whip the cream: 1 cup heavy whipping cream with 1 tablespoon sugar. Whip until stiff peaks form. Cover and set aside in refrigerator.
I think cream puffs are best if assembled just before you serve them. They get soggy pretty fast and only keep well if the shells are not filled.
So, have your family clear away the dinner table or let your guests start to relax with a cup of tea or coffee for a few minutes while you put your masterpieces together!
Cut the tops off the cream puff shells (leaving the bottom shell larger)
Fold together the custard and whipped cream.
Stuff your shells. Don’t worry if they overflow.
People like things that are slopping over with yumminess! Replace the caps.
Spoon bountiful amounts of the chocolate ganache over the tops and serve up!!
“And king Solomon gave unto the queen of Sheba all her desire, whatsoever she asked, beside that which Solomon gave her of his royal bounty” (1 Kings 10:13). As a hostess, I love being able to share from our bounty with those who visit, as I’m sure you do too! May the COVID crisis end soon and our ability to fellowship with others resume!!