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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 Saturday, Sept. 20, the 263rd day of 2014. There are 102 days left in the year.

1864 -- 150 years ago: Recruits can get $500 by enlisting now. Lt Jobe has a recruiting office on Illinois Street.
1889 -- 125 years ago: Superintendent Schnitger formally inaugurated the Rock Island and Davenport Railway Line of the Holmes system by putting on four cars to start.
1914 -- 100 years ago: Wires of the defunct Union Electric Co. are being removed by city electricians.
1939 -- 75 years ago: The Bishop Hill softball team won the championship in WHB"S Mississippi Valley tournament at Douglas Park.
1964 -- 50 years ago: A boom in apartment construction has hit Rock Island, with approximately 300 units either in or near the construction stage or due for an early rezoning decision.
1989 -- 25 years ago: Members of the Bi-State Metropolitan Planning Commission are hoping to revive their push for a new $70 million four-lane bridge spanning the Mississippi River.






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