Strawberry Shortcake

I love this shortcake recipe for a perfect compliment to sweet, ripe strawberries.  Not too sweet, just the right tang.  Again, compliments of Betty Crocker.

1 quart strawberries, sliced
1 cup sugar
1/3 cup shortening
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Sweetened whipped cream
Mix strawberries with 1 cup sugar; let stand 1 hour.

Heat oven to 450 degrees.  Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs.  Stir in milk just until blended.  Gently smooth dough ino a ball.  Knead 20-25 times.  Roll to 1/2 inch thickness; cut with floured 3 inch cutter.  Place about 1 inch apart on ungreased cookie sheet. 
Bake until golden brown, 10-12 minutes.  Split crosswise while hot.  Fill and top with cream and strawberries.                                                              
                                                                                            6 servings

German Chocolate Cake

Bake a German Chocolate Cake mix according to directions.  Cool.

German Chocolate Frosting

Combine:       2/3 cup evaporated milk

                        2/3 cup sugar

                        2/3 stick butter

                        1 tsp. vanilla

                        2 egg yolks

Cook over medium heat until thickened, stirring constantly. 

Add:                 2/3 cup chopped walnuts
                        1 cup coconut. 

Frost top of cooled German Chocolate cake.

Cream Puffs

A huge favorite of mine, I asked my mom to make them instead of a cake for my 12th birthday!
I like the Betty Crocker recipe.

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
Heat oven to 400 degrees.  Heat water and butter to rolling boil in saucepan.  Stir in flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat in eggs, all at once; continue beating until smooth.  Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes.  Cool away from draft.  Cut off tops; pull out any filaments of soft dough.  Fill puffs with cream filling.  Replace tops; dust with powdered sugar.  Refrigerate until serving time.    Makes 6 cream puffs.

Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture. Boil and stir 1 minute.  Remove from heat; stir in butter and vanilla; cool.

For Chocolate Eclairs frost with chocolate frosting.

Chocolate Frosting
Heat 1/2 square unsweetened chocolate and 1/2 teaspoon butter over low heat until melted.  Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water.  Beat until smooth.