Mock Cream Puff Delight Food

PAN CREAM PUFF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
• In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
• For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.

MOCK CREAM PUFF DELIGHT

Steps:

• Preheat oven to 375.
• Unroll the crescent dough from the can. Separate the dough to form eight triangles. Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle on your work surface. Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip. Once in a rope, start at one end of the rope and roll toward the other end forming a cinnamon roll look. Place on a baking sheet. Repeat with remaining six pieces. This will make 4 round crescent rolls. Bake for 11 to 13 minutes. Cool completely.
• Meanwhile, prepare pudding mix with light cream. Let chill for 15 minutes.
• To assemble: Cut croissant pastry in half horizontally. Spoon 1/2 cup of cream pudding onto bottom half. Cover with top half and drizzle with 1/4 cup syrup.

MOCHA DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of the spring form pan with wax paper; grease.
• Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
• Prepare the brownie mix according to the package directions.
• Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack, and let cool completely.
• Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
• Remove from heat and, using an electric mixer, beat until cooled.
• Add the butter, one nugget at a time, while continuing to beat.
• Dissolve the instant espresso in 2 tablespoons of warm water.
• Beat the espresso into the butter cream.
• Frost the top and sides of the cake with the butter cream mixture.
• Snip a small corner of a resealable plastic bag and place the whipped cream inside.
• Pipe 8 rosettes around the outside edges of the cake.
• Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
• When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
• Microwave until melted, about 15 seconds.
• Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
• Place a cake wedge on each plate and serve.

SPANISH DELIGHT

Steps:

• Preheat the oven to 350 degrees.
• Prepare the egg noodles as described on the package.
• While they are cooking, saute onion and green pepper in olive oil until onion is soft and translucent.
• Add ground beef, chili powder, cumin, and garlic salt.
• Brown and mix well.
• Add tomato paste and 1 tomato paste can full of water (well mixed to pick up all the remaining bits of tomato paste) to the beef mixture.
• Drain corn and mix into beef mixture.
• Let simmer until noodles are done.
• Grease your casserole dish.
• When noodles are cooked to your satisfaction, drain them.
• Mix the beef mixture and noodles in the casserole dish.
• Top with grated cheese.
• Bake for 45 minutes.

MOCK PUFF PASTRY DOUGH (MADE SO EASY!)

Steps:

• Using a food processor, pulse butter into flour until it resembles crumbs. pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
• Roll out and fold over in three sections (like folding a business letter). Repeat 2-3 times to get the layers of puff pastry.
• Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using. Let sit for a few minutes or pound with rolling pin to get it pliable.

CHOCOLATE CREAM PUFF DESSERT

Steps:

• For the pastry:.
• In a small sauce pan, bring the vegetable oil spread and water to a boil.
• Remove from heat.
• Blend in flour, beating to a ball.
• Add eggs (one at a time) and beat well.
• Spread mixture into a greased 9x13 inch glass baking dish.
• Bake in a pre-heated oven at 400 degrees for 40 minutes.
• Set aside to cool completely.
• For the filling:.
• Mix pudding, milk and cream cheese together.
• Spread over the cooled crust.
• Top with whipped topping.
• Drizzle chocolate syrup over the top.
• Refrigerate for at least 1 hour before serving (does not keep well overnight).