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January 14, 2013
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Plains Edition Recipes 1-12-13

Lemon Cream Puffs

Wanda Paulsen, Chappell, Neb.

1/2 c. Water

1/4 c. Butter

1/2 c. All-purpose Flour

2 Eggs

Lemon Filling:

1 Egg, beaten

1/3 c. Sugar

3 Tbsp. Lemon Juice

2 Tbsp. Butter

1 c. Whipping Cream

2 t. Sugar

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms and let stand 5 minutes. Add eggs, one at a time, beating well until mixture is smooth. Drop by rounded tablespoonfuls 3 inches apart on a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Immediately split puffs, remove tops, and discard soft dough inside. Set puffs and tops aside and cool. For filling, in a heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil, cook and stir for 5 to 7 minutes, or until mixture is thick enough to coat a spoon. Cool in a bowl of ice water, stir for 2 minutes and chill for 1 hour. Press plastic wrap on surface so a crust does not form. In a mixing bowl, beat cream and sugar until stiff peaks form, and fold into lemon mixture. Fill cream puffs, replace tops and dust with powdered sugar.

Lemon Monkey Bread

JK Chappell, Gering, Neb.

1 c. Packed Brown Sugar

1 Tbsp. Lemon Peel, grated

1 (4 serving) box Lemon Pudding and Pie Filling Mix

2 (16.3 oz) cans Flaky Layers Butter Flavored Refrigerated Biscuits

3/4 c. Butter, melted

1 c. Powdered Sugar

2 to 3 Tbsp. Fresh Lemon Juice

1 to 2 drops Yellow Food Color

Heat oven to 350 degrees and spray 12-cup fluted tube cake pan with cooking spray. In a large bowl, stir together brown sugar, lemon peel and pudding mix. Separate both cans of dough into 16 biscuits and cut each into fourths and place in another large bowl. Add melted butter and toss to coat, making sure each piece of dough is covered. Roll each piece in pudding mix mixture and place in pan. Bake 25 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan and turn plate and pan over and remove pan. In a small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color and mix well. Drizzle glaze over warm monkey bread and serve warm and pull apart to serve. Store in airtight container in refrigerator.

Cinnamon Roll Cake

Joann Parker, Cozad, Neb.

3 c. Flour

1/4 t. Salt

1 c. Sugar

4 t. Baking Powder

1-1/2 c. Milk

2 Eggs

2 t. Vanilla

1/2 c. Butter, melted

Cinnamon Mixture:

1 c. Butter, softened

1 c. Brown Sugar

2 Tbsp. Flour

1 Tbsp. Cinnamon

Mix together and slowly stir in butter and pour into a greased 9-by-13-inch pan. For cinnamon mixture, mix together butter, brown sugar, flour and cinnamon. Drop evenly over the cake and use a knife to swirl. Bake at 350 degrees for 28-32 minutes.


2 c. Powdered Sugar

5 Tbsp. Milk

1 t. Vanilla.

For frosting, mix powdered sugar, milk and vanilla and drizzle over warm cake.

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The Fence Post Updated Jan 14, 2013 11:50AM Published Feb 11, 2013 09:46AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.