Golden Puffs Recipes

GOLDEN SHRIMP PUFFS

Steps:

• 1. Preheat oven to 400 degrees.In a saucepan, bring butter, water and garlic salt to a boil.
• 2. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes.
• 3. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• 4. Stir in the shrimp, onions and 4 tablespoons parmesan cheese. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Sprinkle with remaining parmesan cheese.
• 5. Bake at 400 degrees for 25-30 minutes or until golden brown.

GOLDEN PUFFS

Steps:

• mix all dry ingredients together.
• add cooking oil, milk and egg, mix well.
• drop by tsp fulls into hot oil (375 degrees F). (too much dough and it will not cook all the way through).
• fry about 3 minutes or until golden brown. Roll them over as needed to insure even cooking and browning.
• drain on paper towel, sprinkle with cinnamon and/or powdered sugar.

GOLDEN PUFF

Steps:

• Spray with oil a 12x8-inch baking dish.
• Cover bottom of dish with a layer of soda crackers.
• Add cheese slices.
• Top with remaining crackers.
• Beat together eggs, milk, mustard and pepper.
• Pour on top of crackers.
• Cover.
• Set dish is refrigerator overnight.
• Sprinkle with paprika.
• If your mixture is not completely covered add more milk.
• Bake in a preheated oven 375° 45 minutes.

GOLDEN PUFFS

Steps:

• Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
• Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
• Add 1/4 cup oil, milk and egg; beat until smooth.
• Drop batter by teaspoonfuls into hot oil.
• Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
• Mix 1/2 cup sugar and the1 teaspoon cinnamon.
• Roll warm puffs in sugar-cinnamon mixture.

GOLDEN PEAR CREAM PUFFS

Steps:

• Peel and core pears, and cut into 1/2- inch pieces. Place in a steamer rack set over a pot of boiling water, and cook until soft, about 15 minutes. Let cool. Puree in a blender until completely smooth.
• Whisk egg yolks, sugar, and salt in a medium bowl. Whisk in cornstarch. Heat milk in a medium saucepan over medium- high heat just until bubbles begin to form, about 3 minutes. Using a ladle, gradually add hot milk to the yolk mixture, whisking constantly. Return mixture to pan; cook over medium heat, whisking constantly, until mixture begins to bubble and becomes very thick, about 8 minutes. Using a wooden spoon, scrape bottom and sides of pan occasionally as mixture thickens. Remove from heat.
• Pour through a large-mesh sieve into a bowl. Add butter; stir until butter has melted. Add pear puree; stir to combine. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.
• Put heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whipped cream into pastry cream.
• Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Poke a small hole in the bottom of each pastry puff with a skewer. Fill puffs with pastry cream. Arrange 4 cream puffs on each plate in a pyramid. Spoon about 4 warm caramel pear slices over each serving, and drizzle with sauce.

GOLDEN CHICKEN SALAD PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

GOLDEN PUFFS

Steps:

• mix all this in a bowl together with a wire wisk.then heat some oil or have a deep fryer,and drop 1 tsp.at at time in hot oil,watch and brown them,turn often,take out and drain,on paper towels,then roll them in sugar and cinnamon mixture or powdered sugar.good with a cup of coffe and kids really like these.

GOLDEN PUFFS (FRIED CAKE DOUGHNUTS)

Steps:

• 1. Combine all ingredients and mix with a fork until combined. Variation: If adding grated apples to the mixture do so at the end and fold in.
• 2. Drop by teaspoonfuls into hot oil. Turn when underside is brown and finish cooking. Remove from oil and drain on paper towel. Roll in cinnamon sugar mixture to coat while still warm. Serve warm and delicious. Can be stored in an airtight container if you have any left.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

GOLDEN PUFF DONUTS

Steps:

• 1. mix the flour, sugar, baking powder and nutmeg. add the oil, milk, and egg. stir until well mixed. drop by tsp full into hot oil. deep fry about 3 minutes. app temp 375 of the oil. you can tell by the brownness of the donuts. make small so they will not be doughy in the middle. take out drain on paper towels. roll in powdered sugar or cinn sugar. will make app 30 to 36 donut holes.