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Ingredients
1 Cup water
1/2 Cup butter or margarine
1 Cup all purpose flour
4 Eggs
Eggnog cream (below)
Powdered sugar
Instructions
Preheat oven to 400�F.
In a 2 1/2 quart sauce pan heat water and butter to a rolling boil, stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
Drop dough by scant 1/4 cupfuls about 3� apart onto ungreased cookie sheet lined with parchment paper.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
Cut off tops of puffs; pull out any soft dough.
Fill puffs with Eggnog Cream and replace tops, sprinkle with powdered sugar.
Serve immediately or store covered in refrigerator.
Makes 10 to 12 cream puffs
Eggnog Cream
Ingredients
1 (4 serving size) Package vanilla instant pudding and pie filling mix
1 Cup milk
1 Teaspoon ground nutmeg
1 Teaspoon rum extract
1/4 Teaspoon ground ginger
2 Cups heavy whipping cream
Preparation
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1 to 2 minutes or until smooth.
Add cream and beat on high speed for 1 to 2 minutes or until soft peaks form.