As Requested

Nana's Cream Puff Recipe

INGREDIENTS

• 1/2 cup room temperature butter (real butter, not margarine)
• 1 cup water
• 1 cup WELL SIFTED flour
• 1/2 teaspoon salt
• 4 eggs

Preheat oven to 400 degrees. HAVE ALL INGREDIENTS READY. Bring butter & water to a boil. As it comes to a full boil, add sifted flour & salt. Gently stir until it forms a ball, then remove from heat. In a mixing bowl, add eggs ONE AT A TIME to dough. Blend well with hands (or, if it is too hot, use a spoon or other utensil) after each addition. The dough will be sticky; try not to handle it too much. Place in mounds on greased cookie sheet. The size is up to you, but I prefer the size of a golf ball or an egg. Bake for 35 to 40 minutes, until the mounds are "puffed up" & golden brown. Let the puffs "dry" in the oven for a few minutes with the heat off. Remove them from the oven & cut a small vent in the side to allow steam to escape. Cool. Using the vent as a starting point, slice three-quarters around & fill. Then just drizzle chocolate or caramel on top & serve!*

*I think these are best served fresh (the same day), but the unfilled puffs can be stored in an airtight container & used for a few days. It's best not to fill them & store in the refrigerator because the puffs will become soggy.

Pudding can be used for a quick & easy filling. Make sure to use whole milk to prepare the pudding. Mix about a cup of Cool Whip in the pudding for a lighter filling. Or fill with custard, Bavarian cream or whipped cream; try searching online, I've found a bunch of variations. The puffs can also be filled with "savory" fillings like tuna, crab, lobster, shrimp or chicken salad. Great for luncheons like wedding & baby showers! My personal "sweet" favorite is this one:

Strawberries & Cream Filling

INGREDIENTS

• 1 pint strawberries, sliced
• 1 tablesppon sugar
• 2 tablespoons Grand Marnier (amaretto works well too)
• 1 cup heavy or whipping cream
• 1/4 cup powdered (confectioner's) sugar

Mash half of the strawberries in a small bowl. Add sugar, liqueur & remaining berries. Drain excess juice & set aside for later. In another bowl, beat cream with powdered sugar until stiff. Stir in excess juice. Fold in berry mixture. Spoon filling into puff. Sprinkle with powdered sugar & serve.

Enjoy!