When I wrote The Road Home and decided to add recipes, I had a couple that I didn’t include. On the last edit, I chose only to include recipes that Cadence found in Miss Ida Bealle’s red recipe box.
The award-winning cream puff bars from the Muddy Cup Cafe weren’t found in the recipe box, and so the recipe got cut from the book. But I always intended to share the recipe with you!
Here you go. Enjoy!
Muddy Cup Café Cream Puff Bars
1 c. water
½ c. butter
1 c. flour
4 large eggs, room temperature
Cream Filling:
1 c. heavy whipping cream
¼ teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon honey, or to taste
Directions:
- In a large saucepan, bring water and butter to a boil over medium heat. Add the flour all at once and stir with a wooden spoon until a smooth ball forms. Remove from heat and let stand 5 minutes.
- Add eggs one at a time beating well after each one. Continue beating until the dough is smooth.
- Spread into a greased 9” x 13” pan or jelly roll pan. Bake at 400 F 30-35 minutes or until puffed and golden. **If you bake in a jelly roll pan, it may require less time. Check after 20 minutes. Let cool completely.
- Chill your mixing bowl and beaters. Add the cream and begin beating. Add flavorings and honey after cream begins to form soft peaks. Stop beating before cream is stiff.
- Spread cream over cool puff and refrigerate. Dust with powdered sugar and cut.
Let me know if you choose to enjoy these yummy treats.
P.S. The photo is cropped cream puffs–not bars. My apologies. I’ll replace it with a beter photo someday.