Villaware Electric Cookie Press Norwegian Crowns, Cheese Straws, Chocolate Spritz, Cream Puffs

Norwegian Crowns

1⁄2 cup butter

1⁄4 cup sugar

1 egg

1⁄2 teaspoon almond extract

1cups sifted all-purpose flour

Cream the butter. Gradually add the sugar, then the egg and almond extract. Add the sifted flour. Bake 10 – 12 minutes at 375 degrees

Yields 3 dozen.

Cheese Straws

1cup sifted all-purpose flour 1⁄2 teaspoon baking powder

1cup grated cheese

1⁄2 cup butter

3tablespoons cold water

Sift flour and baking powder into a bowl. Cut in cheese and butter with pastry blender. Add water and mix well. Bake 8 – 10 minutes at 375 degrees. Immediately cut into desired lengths.

Makes about 3 dozen.

Chocolate Spritz

1⁄2 cup shortening

1cup sugar

1egg

2 tablespoons milk

3tablespoons cold water

2 cups sifted cake flour

1⁄4 teaspoon salt

2squares unsweetened chocolate, melted and cooled

Cream shortening. Add sugar and cream thoroughly. Add egg, unbeaten. Alternately add milk and flour sifted with salt. Mix in the cooled chocolate. Bake 8 – 10 minutes at 375 degrees.

Makes about 3 dozen.

Cream Puffs

1⁄2 cup butter

1cup boiling water

1cup sifted all-purpose flour 1⁄4 teaspoon salt

4 eggs

Melt butter in boiling water. Add flour and salt all at one time, stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs one at a time, beating hard after each addition until mixture is smooth. Using your selected cookie disc, form cream puffs 2" in diameter and 2" apart on greased cookie sheets. Hold slightly above the baking pan as the puff is formed. Bake about 40 minutes at 450 degrees. Remove from sheet and cool on a wire rack. When cream puffs are cold, cut a hole in the side of each. Use the filler funnel (the one with the slanted tip) to fill cream puff with sweetened whipped cream.

Makes 12 cream puffs.

Éclairs

Use same ingredients as for cream puffs recipe above

Custard Filling

3tablespoons cornstarch 1⁄2 cup sugar

1⁄8 teaspoon salt

1⁄2 cup cold milk

1 cup milk scalded

1 teaspoon vanilla extract

2 egg yolks beaten with

2 tablespoons milk

Mix cornstarch, sugar, salt, and cold milk. Gradually add hot milk. Cook double boiler until thick, stirring constantly. Cover and cook 10 – 12 minutes. Stir some of the hot mixture over beaten yolks, then add to the custard. Stir well, add vanilla extract, cool.

Makes about 12 éclairs.

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