Cream Puffs

Karen, Mom and Scott jumped in to help Kirsten finish 

the challenging white in this puzzle portrait gift from McKay & Jess.

Cream Puffs
1 c. water
1/2 c. butter
1 c. flour
4 eggs, lightly beaten
1 t. vanilla extract (to reduce the "eggy" taste)

Heat oven to 400*. Heat water and butter to a rolling boil. Add flour and stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time, continuing until smooth. Drop scant 1/4 cup dough onto a cookie sheet with parchment paper to prevent burning. This makes 12 large cream puffs. May also use a smaller scoop to make about 40 cream puffs, or 60 tiny puffs using a teaspoon. For the larger puffs, bake 35-40 minutes or until puffed and golden (do not remove too soon or they may collapse). Cool. Cut tops off and save. Pull out any filaments of soft dough. Carefully fill puffs with pudding or whipped cream with sugar or strawberry jam mixed in near the end of whipping. Replace tops and serve. Enjoy!

by Karen, Barbara's daughter

Pannukkuku

Kirsten made this custardy Scandinavian version of German Pancake

years ago, and it was so divine. We recently tried it again and loved it.

She doubles the recipe and uses her 12" cast iron skillet;

one and a half times the recipe fits nicely in my 10" skillet.

Key Lime Pie with Pretzel Crust

Kneaders Key Lime Pie with a Pretzel

Pretzel Crust
1 c. + 2 T. pretzel crumbs
3 T. sugar
5 T. unsalted butter, melted

Key Lime Filling
4 t. grated lime zest (I only used the zest of 1 large lime)
1/2 c. fresh lime juice (3-4 limes)
4 egg yolks
1 (14 oz.) can sweetened condensed milk

For the Crust: Preheat oven to 350 degrees.  Lightly grease a 9-inch pie dish with nonstick cooking spray.  Crush pretzels until very fine (make sure you have 1 cup + 2 Tbl. crumbs).  Add the sugar and melted butter and mix together until combined.  Press the mixture into the bottom and up the sides of the prepared dish.  Bake for 8-10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

For the Filling:  First, remove the zest from the whole limes and add to a medium bowl.  Cut the limes in half and squeeze out the juice, being careful to not get any seeds in the bowl.  Add the egg yolks and whisk together until combined and they are tinted green, about 2 minutes.  Add the sweetened condensed milk and mix until combined.  Allow mixture to sit for 5 minutes. Pour into baked crust and smooth top evenly.  Bake for 28-32 minutes or until filling is set, with a small spot in the center still looking soft.  Cool for several hours before serving.  Top with whipped cream and garnish with crushed pretzels.