Kay's Recipes n Stuff: Cream Puffs

Welcome to Kay's Recipes n Stuff!

1/2 cup water
1/4 cup margarine or butter
1/2 cup all-purpose flour
Cream Filling (below)
Powdered sugar

Heat oven to 400 degrees F (200 degrees C). Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; contunue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 inutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops; dust with powdered sugar. Refrigerate until serving time. 6 CREAM PUFFS

CREAM FILLING

1/3 cup sugar
2 tablespoons conrstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixtrue. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with Chocolate Frosting (below) or dust with powdered sugar.

Chocolate Frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water. Beat until smooth.

Kay's Tip: Here is another cream puff recipe I found at allrecipes.com Miniature Chocolate Eclairs

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)