| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Apple-Blueberry Cream Puff Sundaes

3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 (12-ounce) packages frozen escalloped apples
2 cups fresh or frozen blueberries, thawed
1 tablespoon lemon juice
1 half-gallon premium vanilla ice cream

1. Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.
2. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly.
3. Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3-inches apart on lightly greased baking sheets.
4. Bake at 450*F (230*C) for 10 minutes; reduce temperature to 325*F (160*C), and bake 15 more minutes or until golden.
5. Pierce cream puffs with a fork to let steam escape, and cool.
6. Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.
7. Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top.

Makes 6 to 7 servings.

||| Save this Recipe on Delicious |||