Taste of Home Baking Book

I thought I would share with you one of my new baking cookbooks.  The Taste of Home Baking Book was created from one of the top cooking magazines in the country.  All of the recipes in this book come from trusted home cooks.  You should not be intimidated by the 725+ recipes as they have been tried and tested by Taste of Home’s own home economists.  Whether you are just learning to bake at home or are an experienced home baker looking for reliable recipes, you will want to keep this cookbook at your fingertips.

I don’t know about you, but I simply won’t buy a new cookbook unless there are photographs of the finished product.   Taste of Home’s Baking Book contains over 675 color photos to help you along the way.  Not only do they share photos of the finished product, they also illustrate mixing and baking techniques.  I also appreciate the easy to read, step-by-step directions that help you achieve success every time.

Taste of Home is always encouraging people to share their timeless family recipes with them.  There are a number of recipe contests ongoing where you can even win prizes for sharing your original recipe.  Your favorite cake or cookie recipe could be showcased in the next edition of the Taste of Home Baking Book!

One of the recipes that I am going to share with you today is from the Dessert index of the book.  It’s called Banana Split Cream Puffs (photo comes from the book). The prep time for this recipe is 30 minutes, with another 30-35 minutes for baking.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 12 scoops vanilla ice cream
• 1 cup sliced fresh strawberries
• 1 large or 2 medium bananas, thinly sliced
• 3/4 cup pineapple tidbits, drained
• 1/2 cup hot fudge sauce

Directions

In a large saucepan, bring the water, butter and salt to a boil over medium heat.  Add flour all at once and 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.  Continue beating until mixture is smooth and shiny.

Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.  Bake at 400 degrees for 30-35 minutes or until golden brown.  Remove to a wire rack.  Immediately cut a slit in each to allow steam to escape; cool.  Split puffs open; remove tops and set aside.  Discard soft dough from inside.

Fill each puff with a scoop of ice cream and top with fruit.  Drizzle with hot fudge topping; replace tops.  Serve immediately.

I hope you add this cookbook to your collection.  Your family will love that you take the time to bake from scratch!

Happy baking,

Pam