Cream Puffs

by Kathleen

Bring to a rolling boil:

1 c. hot water

1 T. sugar

1/2 c. butter

1/2 t. salt

Add all at one:

1 c. flour

Beat with wooden spoon until mixture leaves side of pan and forms a smooth ball.  Remove from heat and quickly beat in, one at a time, beating smooth after each addition:

4 eggs

Continue beating until mixture is thick and smooth.  Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheet.  Bake large puffs at 450ºF for 15 minutes then lower heat to 350ºF for 20-25 minutes.  Bake small puffs at 450ºF for 10 minutes then at 350ºF five minutes longer or until golden in color.  After cooling cut off tops and fill with chicken salad, pudding, ice cream or whipped cream.

~These cream puffs appeared at many special events such as baby showers, wedding showers and receptions.  At one baby shower they were made with necks to look like storks!