Preheat oven to 350 degrees.
Cream oleo and sugar then add eggs one at a time.
Sift together flour, baking powder, nutmeg, and salt.
Add to sugar mixture then mix in milk.
Grease and flour a muffin tin.
Fill each cup 2/3 full of the batter.
Bake 20 to 30 minutes, until muffins are puffed up.
Remove from tin and cool completely.
While puffs are cooling, mix sugar and cinnamon together.
When the puffs are cool dip the tops into butter the in the sugar mixture.
sing fresh pumpkin the original recipe states: Bring a large pot
see instructions at end of recipe), cream, egg, and 1/4
To cooked and chilled French vanilla pudding, add whipped cream. Mix and refrigerate.
Fill puffs with a pastry bag.
Top with a chocolate glaze.
Bite size eclairs!
heet and freeze 1 hour. (Recipe can be made to this
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
nd fill with the above recipe or ANYTHING. Then put the
For the puffs: Preheat oven to 400.
Prepare cake mix as directed.
Use well-greased cupcake liners; fill 1/2 full.
Bake 15 to 20 minutes at 350\u00b0.
Melt oleo; stir cinnamon and sugar together in a bowl.
Dip puffs into oleo and then in sugar-cinnamon mixture.
Freezes well.
Makes about 30 puffs.
Cut small French rolls into slices and mound mixture of remaining ingredients onto each slice.
Place under broiler until puffy and slightly browned.
Slice French bread in thin slices.
Set aside.
Saute scallops, lemon zest and garlic in butter, then add dill.
Let cool.
Add Swiss cheese and mayo.
Place on slices of French bread.
Bake in a preheated 350\u00b0 oven for 15 to 25 minutes until puffed and golden brown.
etchup, 5 squirts of yellow French's mustard, and then add
ish. Tear or cube the French bread into 1\" pieces and
Combine onion, bouillon cubes, water and salt in large saucepan.
Heat to boiling.
Reduce heat; cover and simmer for about 10 minutes.
Remove from heat.
Add 1/2 cup of the milk. Stir in potato puffs; whip with fork until fluffy.
Gradually stir in remaining 1 1/2 cups milk; heat just to boiling.
Cover; chill thoroughly.
Cream the butter and sugar. Add egg.
Sift flour, baking powder and salt. Add alternating with sour cream to butter mixture. Fold in dates or raisins.
Spoon into small muffin tins. Bake at 375\u00b0 for 20 minutes. While hot, roll puffs in 3/4 cup melted butter, then mixture of 1 cup sugar and 2 teaspoons cinnamon.
Makes 36.
Boil 1 cup water and stick of margarine (or butter).
Add flour, stir and remove from stove.
Beat eggs into mixture (one at a time) thoroughly.
On a greased pan, add tablespoons of the mixture.
It should make approximately 12 to 15 puffs.
Bake at 450\u00b0 15 minutes and then reduce to 350\u00b0 for 40 minutes.
When cooled, slice and fill.
Whip instant pudding, cream and milk until thick enough for filling.
Sprinkle confectioners sugar on top.
shape.
For the curry puffs, heat oil in a large
ompletely before using.
CHOCOLATE PUFFS: Preheat oven to 400\u00b0F
Heat oven to 400\u00b0.
Heat water and margarine to rolling boil in 2 1/2-quart saucepan.
Stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, one at a time, continue beating until smooth.
Drop dough by tablespoonfuls on an ungreased cookie sheet (or 1/4 cupful if want bigger cream puffs).
Bake until puffed and golden, 10 to 15 minutes.
Cool away from draft.
Mix water, salt and margarine and bring to a boil.
Add flour, then
add
eggs, one at a time, stirring well.
Bake on ungreased cookie
sheet.
Drop by spoon 2 inches apart.
Bake at 425\u00b0
for 15
minutes.
Cut
down
to 350\u00b0 for 20 minutes. Cool; slice the sides 1/2 way through.
Mix vanilla pudding by directions
on box.
Fill puffs with pudding.
Close back and put icing on top.