1 cup water
½ cup margarine or butter
1 cup all-purpose flour
Heat oven to 400°. Heat water and margarine to rolling boil in 1-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by scant ¼ cupfuls 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes. Cool. Cut off tops of puffs; pull out any filaments of soft dough. Fill puffs with one of the Fillings; replace tops. 10 to 12 cream puffs.
EGGNOG FLUFF FILLING
1 package (3¾ ounces) vanilla instant pudding and pie filling
1 cup milk
1 teaspoon rum flavoring
1 teaspoon ground nutmeg
¼ teaspoon ground ginger
2 cups whipping cream
Blend pudding and pie filling, milk, rum flavoring, nutmeg and ginger in large mixer bowl on low speed. Add whipping cream; beat on high speed until soft peaks form, 1 to 2 minutes. Fill puffs. Serve immediately or cover and refrigerate no longer than 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with nonpareils.
Fill cooled puffs with peppermint, pistachio or vanilla ice cream. Serve immediately or cover and freeze no longer than 24 hours; let stand a few minutes at room temperature before serving. Serve with Hot Fudge Sauce (below) or sprinkle with powdered sugar.
PEPPERMINT WHIPPED CREAM FILLING
Beat 2 cups whipping cream, ¼ cup granulated or powdered sugar, 1 teaspoon peppermint extract and 5 or 6 drops red or green food color in chilled bowl until stiff. Fill puffs. Serve immediately or cover and refrigerate no longer than 4 hours. Serve with Hot Fudge Sauce (below).
Hot Fudge Sauce
1 can (13 ounces) evaporated milk
1 package (12 ounces) semisweet chocolate chips
1 cup sugar
1 tablespoon margarine or butter
1 teaspoon vanilla
Heat evaporated milk, chocolate chips and sugar over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in margarine and vanilla. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm over vanilla ice cream. 3 cups sauce.
Note: To freeze unbaked cream puff dough, place mounds of dough in freezer, uncovered. Freeze until firm, about 4 hours. Store in freezer bags in freezer no longer than 1 month. To bake, heat oven to 400°. Bake frozen puffs 3 inches apart on ungreased cookie sheet. Bake until puffed and golden, 45 to 50 minutes. To freeze baked puffs, wrap, label and freeze no longer than 3 months. Thaw unwrapped at room temperature about 30 minutes.
It is a quote. Betty Crocker’s New Christmas Cookbook 1993