|Posted by tjmanderino on April 6, 2014 at 8:10 PM|
My deep, dark, gardening secret?
If I get around to planting it, I depend on God to take care of it.
For a number of years, my husband would take the boys out shopping and come home with a live plant for me for Mother’s Day, either a hanging basket or a rose bush. It’s not that I mind taking care of things, but I sometimes forget. If it doesn’t come and ask me for water or food, I won’t remember until days later. I’ve had quite a few plants named Lazarus!
So although I may forget plants, I always remember things in the oven (almost always, but that’s another story!). My recipe for Cream Puff Dessert follows. This light dessert is perfect for spring and summer entertaining.
To celebrate spring, I’m offering a free download of my Biscotti Favorites cookbook to one random winner. And because I’m so excited about my new cover, I’m choosing a second random winner for a free download of Soul Guardian.
Be sure to leave your name and email address in the comments to be entered in the drawing for my prizes, as well as the blog hop grand prize, an e-reader and gift card. You must leave your email address in order to be notified if you are the winner. To be eligible for the grand prize you must visit each author on the hop. Complete rules and links can be found on the Authors in Bloom blog hop page http://diannevenetta.com/events/authors-in-bloom-blog-hop/
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Cream Puff Dessert
1 cup water
1 cup flour, sifted
½ cup butter
¼ tsp salt
(OR – you can substitute 1 package of frozen puff pastry)
2 (3.4 oz. each) packages instant French Vanilla pudding
2 – ½ cups milk
1 (8 oz.) pkg,. Cream cheese
1 (8 oz.) carton whipped topping
(If not using puff pastry follow this for the “shell”)
Heat water and shortening in sauce pan until boiling.
Pour flour and salt into hot mixture.
Beat thoroughly. Stir and cook over low heat until mixture forms a stiff ball.
Remove from heat, add unbeaten eggs, one at a time, beating thoroughly after each egg is added (by hand).
Spread on 11 x 15 inch cookie sheet, greased.
Bake at 400 degrees F 20 – 30 minutes until lightly browned.
(If using puff pastry, follow package directions. Place on 11 x 15 inch cookie sheet)
Mix together instant pudding, milk and cream cheese. (Best to cream the cheese and 1/2 cup of milk first, add the pudding, and then gradually add the remaining milk. Spread over cream puff shell.
Top with 8 oz. Whipped topping.
Drizzle with chocolate syrup if desired.
Refrigerate until set.