Recipe - Giant Honey And Oat Cookies

1 Recipe cream puff pastry
3 Egg yolks
One half cup Sugar
3 One half tablespoon Cornstarch
One fourth teaspoon Salt
1 One half cup Milk
1 tablespoon Butter or margarine
1 teaspoon Vanilla extract
One half cup Whipping cream; whipped
6 Fresh strawberries
1 Kiwifruit; peeled and cut or sliced up

Spread One half cup Cream Puff Pastry into a 7inch circle on a lightly greased
baking sheet. Spoon remaining pastry into decorating bag fitted with a No.
5 or 6B large fluted tip. Pipe pastry around outside edge of pastry circle,
leaving a 31/2inch circle in center. Bake at 425°F for 15 minutes; reduce
heat to 375°, and bake an additional 25 minutes or until puffed and golden;
cool on wire rack. Beat egg yolks at high speed of an electric mixer until
thick and lemon colored. Set aside.

Combine sugar, cornstarch, and salt in a medium saucepan; stir in milk, and
bring to a boil, stirring constantly. Boil 1 minute, and remove from heat.
Gradually stir about onefourth of hot mixture into egg yolks; add to
remaining hot mixture, stirring constantly. Cook, stirring constantly, over
mediumlow heat 3 to 4 minutes. Remove from heat, and gently stir in butter
and vanilla. Cover with wax paper, and allow mixture to cool completely.
Fold in whipped cream. Spoon mixture in center of puff, and arrange fruit
on top; chill. Serve within 4 hours.

Yield: 6 servings.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998