I have made these twice..once my dough piled up pretty for eclairs and the next time it didnt so I dropped it by spoonfuls and baked like cookies and rolled in Splenda and cinnamon when done for Snickerdoodles
*add flavorings such as banana, orange etc and pile into mini muffin tins and bake as mini muffins
*bake in regular muffin tins, cool, scoop out insides and save for another inventive use:) Fill the indention that is left with cream cheese sweetened with Splenda, and then drizzle with locarb strawberry syrup/preserves for cream cheese danishes
*instead of filling as in eclairs frost with cream cheese sweetened with Splenda and cinnamon for yummy cinnamon buns
*bake in a loaf pan for pound cake like slices and serve with berries and whipped cream
*spread the mixture in the bottom of a pie pan and bake for a delicious bottom crust for custard pies
*spread in a pizza pan and bake for a soft pizza crust
*add cocoa to batter for chocolate pound cake or muffins
Spread into 6" circles and bake for flat bread or as soft gordito style taco shells....
LOTS and LOTS of uses *
* Exported from MasterCook *
All purpose pastry
Recipe By : Angy
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------
1 stick butter
1 cup water
1 cup Hodgsons Mill Soy Flour
2 Tablespoons vital wheat gluten
1 Tablespoon guar gum
3 pkts cyclamates or Splenda
1 teaspoon vanilla
4 medium eggs
To prepare pastry, in a heavy saucepan,heat butter and water until butter melts and the mixture starts to boil. Reduce heat to low. Sift together dry ingredients and vigorously stir dry ingredients into water/butter mixture all at once until the mixture forms a ball.
Transfer pastry to a bowl and cool for about 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
Preheat oven to 400*. Spray a baking sheet with Pam. Drop dough into 10 mini mounds about 5"apart. Spread mound into rectacle piling dough on top. Bake until golden, about 25 minutes...Remove from oven and slit pastry down the side. Reduce oven temp to 375* and bake an additional 5 min. Transfer to wire rack to cool.
Fill with prepared SF pudding or flavored whip topping. Frost with my chocolate frosting.
angy
