Cream Puffs

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Pam Spaur

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Jul 17, 2008
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Heat to a rolling boil in a saucepan:
1 c of water
1/2 c of butter or margarine

Stir in all at once
1 c sifted flour

Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about one minute). Remove from heat.

Beat in 1 at a time:
4 eggs

Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry. Allow to cool slowly.

Temp: 400*
Time: Bake 45 to50 min.
Amount: 8 large puffs

Cut off tops with a sharp knife. Scoop out any filaments of soft dough. Fill with sweetened whip cream. BUT I JUST USE INSTANT PUDDING (lemon or vanilla). Replace tops. Dust with powdered sugar. Serve cold.
 

teachermomof2

Santa's Elves
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Oct 27, 2007
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That's the same recipe I use...love cream puffs!
 

Pam Spaur

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Jul 17, 2008
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I got it from a Betty Crocker cook book. It's probably as old as I am! lol THAT is OLD!
 

teachermomof2

Santa's Elves
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I use the one in the BHG New Cook Book...1995 version. LOL
 

Ahorsesoul

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Oct 13, 2007
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I love cream puffs too. Would make some today but yesterday it was 92 here. It does work with my Gluten free Pamela's Four!
 

girlsinmo

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Jan 1, 2008
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Sounds delicious I just hate to light the oven in Summer weather:)