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Edna's Cream Sticks

 Edna's Cream Sticks
Add that she frosts them too.
40 ServingsPrep: 30 min. + rising Cook: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 teaspoon salt
  • 6 to 7 cups all-purpose flour
  • Oil for deep-fat frying
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 to 1/2 cup confectioners' sugar


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, eggs and salt; mix well. Stir in enough flour to form a soft
  • dough. Do not knead. Place in a greased bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; roll into a
  • 15-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles. Place

2 of 2

Edna's Cream Sticks (continued)

Directions (continued)

  • on greased baking sheets. Cover and let rise in a warm place until
  • doubled, about 30 minutes.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry,
  • a few at a time, until golden brown on both sides. Drain on paper
  • towels.
  • For filling, in a small saucepan, combine flour and milk until
  • smooth. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened and bubbly; cool.
  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Add cooled flour mixture; beat until fluffy. Gradually
  • beat in enough confectioners' sugar to achieve a spreadable
  • consistency.
  • While sticks are still warm, make a cut in the top of each; fill with
  • filling. Yield: 40 cream sticks.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.