State Fair Cream Puffs Recipe

  
      Yield: 10 Servings
 
      1 c  water
    1/2 c  butter,no substitutes
      1 c  all-purpose flour
    1/4 t  salt
      4    eggs
      2 T  milk
      1    egg yolk,lightly beaten
      2 c  whipping cream
    1/4 c  confectioners' sugar
    1/2 t  vanilla extract
           additional confectioners'
           -sugar

In a saucepan over medium heat, bring water and butter to a boil.
Add flour and salt all at once; stir until a smooth ball forms.  Remove
from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating
well after each addition.  Beat until smooth.  Drop by 1/4 cupfuls 3 inches
apart onto greased baking sheets.  Combine milk and egg yolk; brush
over puffs.  Bake at 400 for 35 minutes or until golden brown.  Remove to
wire racks.  Immediately cut a slit in each for steam to escape; cool.  In a
mixing bowl, whip cream until soft peaks form.  Gradually add sugar and
vanilla, beating until almost stiff.  Split puffs; remove soft dough.
Add filling; replace tops.  Dust with confectioners' sugar.

Refrigerate until serving.  Yield: 10 servings.

Strawberry Colada Cake
        
           Cake
      1 c  sour cream
    3/4 c  cream of coconut
      3 lg eggs
    1/4 c  safflower oil
      2 c  cake flour
      1 c  bakers sugar
      1 t  baking powder
    1/2 t  salt
  1 1/2 t  coconut extract
  1 1/2 t  rum extract
           Topping
      2 c  heavy cream
      4 T  powdered sugar
      1 t  cornstarch
    1/2 t  coconut extract
      4 pt fresh strawberries
    1/2 c  strawberry jam

For cake: Preheat oven to 350 degrees. Grease and flour 9-by-13-inch
pan. In large mixing bowl, combine sour cream, cream of coconut, eggs
and oil. In separate bowl, combine cake flour, bakers sugar, baking
powder and salt. Add flour mixture to egg mixture all at once and
combine until no lumps are visible, then stir in extracts. Pour batter
into prepared pan and bake for 50 to 55 minutes. Cool on wire rack
before topping.

For topping: In small saucepan, combine 1/2-cup cream, powdered sugar
and cornstarch. Bring to a boil, stirring constantly just until
thickened. Scrape into a small bowl and cool. Stir in extract. In large
mixing bowl, beat remaining cream to soft peak stage, then begin adding
cooked mixture while beating to stiff stage. Spread whipped cream
mixture over cooled cake. Wash and hull berries. Let dry on paper
towels. Heat jam until liquid. Top cake with berries and brush each
berry with jam. Refrigerate cake for 1 hour before serving.

Softasilk Championship Cake Award