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 Wednesday, April 16, the 106th day of 2014. There are 259 days left in the year.
1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
Masonic District of Illinois.
1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
1989 -- 25 years ago: Few bricks actually tumbled, but no one seemed to mind as about 1,000 people gathered to celebrate the formal start of demolition at the site of a downtown civic center.




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