Cream Puffs

by Beth E. McDermott Harrington

Ingredients:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Makes 12 puffs.

Heat oven to 400. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat for 1 minute, or until it forms a ball. Remove from heat. Beat in eggs, all at one time. Continue beating until smooth. Drop dough by 1/4 cupfulls 3 in. apart on ungreased baking sheet. Bake for 35-40 minutes.

To serve: Cut open puffs. Most people scrape out the fluffy stuff in the inside of the puffs, but as my friends say, "that's the good part," so I keep that part intact. Fill the puff with a dollop of whipped cream, mousse, ice cream, fruit, etc. Be creative!