I want to know how to make the cream filled long johns or filled sticks like you buy at a bakery. Also, I have tons of leftover Easter candy and need to know what to do with it. I have peeps and chocolate galore.
These are a lot of effort – but worth it. Make your pastry cream filling first so that it can thicken and chill. Make the glaze after you have filled the Long Boys.
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners’ sugar
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. When cooled, fill with pastry cream using your decorator tube and frost with chocolate glaze.
Pastry cream
21/4 cups milk
4 egg yolks
2/3 cups sugar
1/4 cup cornstarch
1/4 cup flour
2 tablespoons vanilla extract
Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.
Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight.
Chocolate glaze
2 (1 oz.) squares unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon vanilla
Heat chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
I don’t think I can help you with the leftover candies. We never have any. I guess you could melt them and use them as toppings. I did find this recipe for leftover candy cake – but I have never tried it.
2 cups coarsely chopped leftover candy*
2 3/4 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
8 ounces unsalted butter
1 1/2 cup sugar
3 large eggs
1/4 teaspoon almond extract
1 cup sour cream
Optional: Confectioners’ sugar
Preheat oven to 350F. Butter a tube or bundt pan (10-12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together flour, salt and baking soda; set aside. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.
Note: *This is a great way to use up any holiday’s leftover candy – Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc.
http://holidays.cdkitchen.com/recipes/recs/376/LeftoverCandyCake72052.shtml
For after easter chocolate I do a few things
1-I break up the easter chocolate and make chocolate chip cookies with them.
2- Melt it in the microwave and then pour into a square cake pan lined with waxed paper, then cut the chocolate into squares (about 1/2 inch by 1/2 inch) and allow it to harden again. When that happens I can break the squares and put them into hot choclate, the kids love the flavor and enjoy watching the chocolate melt in the cup, top with a little whipped cream if you like.
3- freeze the chocolate in good freezer bags and use at a later date in assorted ways.
The peeps are fun… I melt them after I have made rice crispie squares and then pour a little on the top of the squares, the kids love the colors and it makes a pretty decorative "icing"
You can also substitute the whipping cream on top of the hot chocolate for a small amount of slightly melted peeps!
Long John’s
INGREDIENTS
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners’ sugar
1 tablespoon water, or as needed
DIRECTIONS
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
To make the glaze, mix the confectioners’ sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.
References :
These are a lot of effort – but worth it. Make your pastry cream filling first so that it can thicken and chill. Make the glaze after you have filled the Long Boys.
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners’ sugar
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. When cooled, fill with pastry cream using your decorator tube and frost with chocolate glaze.
Pastry cream
21/4 cups milk
4 egg yolks
2/3 cups sugar
1/4 cup cornstarch
1/4 cup flour
2 tablespoons vanilla extract
Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.
Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight.
Chocolate glaze
2 (1 oz.) squares unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon vanilla
Heat chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
I don’t think I can help you with the leftover candies. We never have any. I guess you could melt them and use them as toppings. I did find this recipe for leftover candy cake – but I have never tried it.
2 cups coarsely chopped leftover candy*
2 3/4 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
8 ounces unsalted butter
1 1/2 cup sugar
3 large eggs
1/4 teaspoon almond extract
1 cup sour cream
Optional: Confectioners’ sugar
Preheat oven to 350F. Butter a tube or bundt pan (10-12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together flour, salt and baking soda; set aside. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.
Note: *This is a great way to use up any holiday’s leftover candy – Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc.
http://holidays.cdkitchen.com/recipes/recs/376/LeftoverCandyCake72052.shtml
References :