Saturday, September 19, 2009


This is an old Hoosier recipe.


1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs


1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

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