Cream Puffs

Cream Puffs
By: Mari Olson (Seth's sister-in-law)

1/2 cup margarine or butter
1 cup water
1/8 tsp. salt
1 cup flour
4 eggs

--In a medium saucepan, combine margarine or butter, water, salt and bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop batter by heaping tablespoons onto a greased baking sheet (can also be piped from a pastry bag). Bake in a 400° oven for 30-35 minutes or until golden. Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill with pudding, ice-cream, fruit or a savory salad and replace tops. If using a sweet filling, lightly sift powdered sugar over tops. Makes about 10. Note: Another one of the tasty vittles served at Becky and Jackson’s Baby shower, June 2003.


Cream Puff Filling

1 (16 oz.) tub Cool Whip topping
1 large box instant pudding, any flavor
2 cups milk
--Mix pudding with milk and then fold in Cool-Whip. Fill cream puffs or eat straight out of the bowl. Yum!