Cream Puffs -- Quad-Cities Online Recipe Book
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Desserts:

Cream Puffs

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Ingredients

1 cup water
1 cup all-purpose flour
1/2 cup butter or margarine
4 eggs
Glazing:
Powdered sugar
Boiling water
1/2 teaspoon vanilla

Instructions

Heat oven to 400 degrees. Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat, beat in eggs, all at one time; continue beating until smooth. Place dough in 1-inch balls on a nonstick baking sheet. Bake 30-35 minutes or until puffed and golden. Remove from oven and let cool. Roll in glazing. To make glazing, stir together powdered sugar, boiling water, 1/2 teaspoon of vanilla. Fill cream puffs with French vanilla pudding, using a cake decorator with a long nozzel. Refrigerate for about an hour.

Dan Hines
Port Byron



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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