KitchenAid 4-C Recipes & Instructions page 12

1/3
cup sugar
1 tablespoon flour
1 tablespoon corn
starch
1/4 teaspoon salt
1½ cups milk
1 egg yolk, slightly
beaten
1 teaspoon vanilla
½ cup whipping
cream, whipped
In a saucepan, combine sugar, flour, corn-
starch 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;
fold in whipped cream.
BRAN MUFFINS
1 cup boiling
water
1 cup bran
Rakes
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
2 cups buttermilk
2½ cups flour
2/2 teaspoons soda
1 teaspoon baking
powder
½ teaspoon salt
1 teaspoon vanilla
2 cups All-Bran or
Bran Buds
Cereal
Pour boiling water over bran flakes. Let
stand. Place shortening, brown sugar and
sugar in Bowl. Attach Bowl and Beater.
Turn to Speed 4 and cream for 2 minutes.
Add eggs and continue mixing on Speed 4
for 30 seconds. Add buttermilk and continue
on Speed 4 for 1 minute. Stop and scrape
Bowl.
Sift together flour, soda, baking powder and
salt. Gradually add to sugar mixture on
Speed 1, about 30 seconds. Turn to Speed 4
for 1 minute. Stop. Add vanilla, All-Bran or
Bran Buds and bran flakes which have been
soaking in the boiling water. Turn to Speed
1 and mix 30 seconds or until all ingredients
are mixed. Stop.
Store in tightly covered jars or plastic con-
tainers in the refrigerator. Bake in greased
muffin tins at 400°F. for 20 minutes. Add
dates, raisins or nuts as desired.
This makes about 21/4 quarts and will keep
for 6 weeks in the refrigerator.
*VANILLA CUSTARD
FILLING
CREAM PUFFS
1 cup water 4 large eggs
1/2 cup butter or * Vanilla Custard
margarine
Filling
1/4 teaspoon salt
Confectioners'
1 cup sifted flour
sugar
In a sauce pan, heat water, butter and salt to
full rolling boil. Reduce heat and quickly
stir in flour, mixing vigorously with a
wooden spoon until mixture leaves the sides
of the pan in a ball. Remove from heat.
Attach Bowl and Beater and add flour mix-
ture to Bowl. Turn to Speed 2 and add eggs,
one at a time, beating approximately 30 sec-
onds after each addition. Scrape Bowl and
Beater. Mix at Speed 4 for 15 seconds.
**Drop dough from metal mixing spoon
onto greased cookie sheet, or squeeze
through pastry tube into any desired shape,
forming mounds 3 inches apart.
Bake at 400°F. for 10 minutes. Lower heat to
350°F. and bake for 25 minutes. Puffs are
ready when doubled in size, golden brown,
and firm to touch. Remove puffs from oven
and cut the side of each with a sharp knife.
Put them back into the turned-off oven.
Keep oven door ajar and let stand for 10
minutes. Cool puffs on racks. Slit top; fill
with Vanilla Custard Filling. Sprinkle with
confectioners' sugar.
Yield: 12 large or 16 medium cream puffs
**For Eclairs
Force mixture through pastry tube or shape
with spatula into 16 fingers, 1 x 4 inches.
Bake on greased cookie sheets at 400°F. for
40 to 45 minutes. Remove at once to racks
and cool away from drafts. Split, fill with
Vanilla Custard Filling. Top with Chocolate
Icing (see page 16). Store in refrigerator.
Yield: 12 large or 16 medium eclairs
Yield: 21 / 2 dozen muffins
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