Friday, July 29, 2011

Bud's Famous Cream Puffs

  • 1 cup water
  • 4 Tbsp (1/2 stick) butter
  • 1/4 tsp. iodized salt
  • 1 cup all-purpose flour, sifted
  • 4 eggs
  • 1 egg yolk, lightly beaten
  • 2 Tbsp. milk
  • 2 cups custard see recipe below
  • Sifted powdered sugar

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet.

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. Be sure they are really cool and firm before you fill or they may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9.Add the cone shaped tip to a Mirro Cookie Press, Fill with the cooled custard mixture, by carefully inserting the tip into the cream puff shell and turn until filled or you could also use a pastry decorating bag or cone shaped wax paper.

Egg Custard

1/3 c. sugar
1 tbsp. all-purpose flour 1 tbsp. cornstarch pinch of salt 1 1/2 c. milk 1 slightly beaten egg yolk 1 tsp. vanilla 1/2 c. whipping cream, whipped

In saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in milk. Cook and stir until mixture thickens and boils; cook and stir 2 to 3 minutes longer. Stir a little hot mixture into egg yolk; return to hot mixture. Cook and stir until mixture just boils. Add vanilla; cool. Beat smooth and fold in whipped cream. Fill cream puffs.

Lightly dust with confectioners sugar using a sieve or baking sifter.

Makes 12 cream puffs

In our quiet little neighborhood of Seventh Avenue in Alpha, New Jersey 1968-1985 my father William "Bud" Dunwell was known for his culinary skills in baking and candy making.

His most famous of treats were his fluffy and delicious cream puffs. He recorded his recipe in the back of a very old cook book. He experimented with several recipes until he felt he had reached perfection. He did the same with his bread and his pickle recipes.

He was often seen handing out cream puffs to the neighbors and to the lady who delivered his Easton Express newspaper. At his funeral in August of 1985 the lady who delivered his newspaper came up to me and said, "God took your dad because he needed a great baker in Heaven, his cream puffs were the best!"

The best thing about my dad's cream puffs is that he was the kind of friendly neighbor who gave them to his neighbors in an act of love and kindness! I would certainly hope that he is remembered that way, and when his name is mentioned it is mentioned with love and kindness too!

Saturday, July 23, 2011

The Window From Which We Look

I got the following in an e-mail, and just had to pass it on...

The Window from which we look

A young couple moves into a new neighborhood.
The next morning while they are eating breakfast,
The young woman sees her neighbor hanging the wash outside.
"That laundry is not very clean", she said.
"She doesn't know how to wash correctly.
Perhaps she needs better laundry soap."

Her husband looked on, but remained silent.

Every time her neighbor would hang her wash to dry,
The young woman would make the same comments.

About one month later, the woman was surprised to see a
Nice clean wash on the line and said to her husband:

"Look, she has learned how to wash correctly.
I wonder who taught her this."

The husband said, "I got up early this morning and
Cleaned our windows."

And so it is with life. What we see when watching others
Depends on the purity of the window through which we look

Wednesday, July 13, 2011

Bud's Bread & Butter Pickles

In the garden cucumbers are coming in by the basket full. Here is a recipe from my Dad's collection.

12 cucumbers 1/4 inch thick

5 medium onions 1/4 inch thick

1/4 cup salt

Wash and cut cukes(Dad's abbreviation for cucumbers), peel onions, and cut all 1/4 inch rings arrange in layers in large pan, sprinkle each layer with salt, and let stand 3 hours. Drain and discard liquid.

1 cup sugar

1 1/2 teaspoons mustard seed

1 1/2 teaspoons celery seed

1/2 teaspoon curry powder

1 cup apple cider vinegar

1/2 water

Combine remaining ingredients, and bring to boil, add cucumbers and onions, simmer 10 minutes. Pack in hot sterilized jars & seal*. Makes about 4 pints.

*If you are planning to store pickles outside of refrigerator, process the filled jars in a hot water bath for 10 minutes. Return filled jars to the same canning pot with its already hot water. Water level needs to be at least one inch above the top of the cans. Bring to a boil and let boil hard for 10 minutes. Remove jars from pot. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.