Tara Manderino

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Authors in Bloom Blog Hop

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/

 

Please follow me on Twitter @TManderino. I can be found on Facebook at https://www.facebook.com/taramanderino" target="_blank" rel="nofollow">https://www.facebook.com/taramanderino


Cream Puff Dessert

 

Ingredients:

1 cup water

1 cup flour, sifted

4 eggs

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

 

Directions:

(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)

 

For filling:

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.

 

 


 

 


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48 Comments

Reply BookAttict
10:26 AM on April 12, 2015 
The recipe sounds great!

Thanks for the amazing giveaway!
elizabeth(at)bookattict(dot)com
Facebook: Elizabeth Hyatt
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Reply Diane Elizabeth
2:18 AM on April 15, 2015 
My yard isn't fenced in, and if I didn't have to walk my dogs around the yard I'd probably forget a lot too.
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Reply Emily Endrizzi
11:40 PM on April 17, 2015 
That sounds delicious! (eendrizzi79 at gmail dot com)
Reply Emily Endrizzi
11:44 PM on April 17, 2015 
This sounds really delicious! eendrizzi79 at gmail dot com
Reply Shadow
12:04 AM on April 18, 2015 
So yummy! i love those! So saving this recipe! Thank you!! And thank you for the freebie too!
shadowluvs2read(at)gmail(Dot)com
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