Create Neat & Sweet Holiday Treats

Class Supply List    

(All of these items can be found at your local Meijer’s grocery store - other grocery stores don't always carry candy melts and marschino cherries with stems attached)  

The following items are located in Meijer’s housewares department (in the cake decorating/candymaking supplies aisle), or at any Michael’s craft store:  

One package of Wilton white candy melts

One package of Wilton light cocoa candy melts  

These items are in Meijer’s regular grocery aisles:  

Fifteen double-stuff Oreo cookies

Fifteen regular Hershey Kisses candies

Fifteen maraschino cherries WITH STEMS STILL ON

One twin-pack of  Twinkies

One container of vanilla ready-made frosting (any brand)

One largest size container of Cool Whip

One cup of hard peppermint candy (*see note below)

30 cream puff shells (see recipe below – please make these at home and bring them to class OR you can buy these already made up - they're for sale in the frozen dessert foods section at Meijer's)  

Purchase additional needed items in class for $3.50.  

*Note: Please break up your peppermint candy into ¼" or smaller crumbles before coming to class (you can put them in a ziploc bag and crush them with a hammer).  

Cream Puff Shell Recipe (Note: you can make them up to three days before class)  

One cup of hot water
Half-cup of butter or margarine
One cup of flour
Four eggs  

Preheat oven to 375 degrees.  Spray Pam (or grease) two cookie sheets.  Heat water and butter (or margarine) until boiling.  Remove pan from heat and add flour all at once, stirring vigorously until mixture forms a ball and does not stick to pan.  Cool for 5-10 minutes.  Add unbeaten eggs, one at a time, by hand - beating vigorously after each is added so mixture loses it's glossy, slippery look and returns to original appearance - each egg must be completely blended before adding the next.  Mixture will end up being very stiff.  

Drop by heaping tablespoonfuls onto each greased cookie sheet in the amount of 15 puffs per sheet, spacing them a couple inches apart (you can make three rows of puffs with five puffs per row).  Use up entire mixture (you'll have 30 puffs total).  Bake for 15-18 minutes - tops and bottoms of puffs should be golden brown and hard to the touch, and they'll end up being 1/3 to 1/2 larger in size.  After removing from oven, immediately take them off both cookie sheets and place them onto another surface (plate, etc.) to cool. 

After 3-4 hours store puffs in an airtight container or food baggie that's secured with a twist tie.  Bring all 30 to class.  (Important note: Puffs will become soft to the touch after they've cooled off).   

Bring from home…  

Half roll each of wax paper, saran wrap, and paper towel.

Three wet washcloths (store in a baggie), 

Two cereal-soup size microwave safe bowls (paper is okay to bring but NOT styrofoam),

Two 13" x 9" cake pans OR two cookie trays OR one of each (to carry your treats home on), 

Six teaspoons,

One dinner fork and one dinner knife (the kind we eat with – plastic is okay to bring),

One small sharp knife (to cut tops of cream puffs with) and

Pen and paper for notes. 

Also, if you have any colored sugars (or other items you decorate cookies and cakes with) you can bring them to decorate your mini cream puff Christmas tree with if you'd like.

If you have any questions please feel free to email me (Andrea) at supplylist@gmail.com or call me at (586) 731-4681.