Add butter and salt to boiling water and stir in flour. Remove from stove and let cool. Then add, one at a time, 3 unbeaten eggs, beating each one in thoroughly.
Drop on a greased flat tin and bake 30 - 40 minutes in a moderate* oven.
By Mrs.E.S. Orr from Eugene, OR
*NOTE: According to the 1935 cookbook, a moderate oven is 350 degrees F - 400 degrees F.
Also, I have a filling recipe if anyone wants to try these. GG Vi
Source: Jan. 15, 1920 newspaper clipping. There are a few more recipes listed. They are similar in content as this one, except for "Homemade Soap" from North Dakota Agricultural College. It is fun to read about old old recipes. LOL.
By Great Granny Vi from Moorpark, CA
Bring butter and water to a boil. Remove from heat. Blend in flour, beating into a ball. Add eggs one at a time and beat well. Spread mixture into a greased 9x13 inch pan. Bake at 400 degrees F for 40 minutes. Cool completely.
For Topping: Mix pudding, milk, and cream cheese together until smooth. Spread over cooled crust. Top with whipped topping. Drizzle chocolate syrup over the top. Refrigerate at least one hour before serving Keep leftovers refrigerated.
Enjoy!
By Peggy from Palmyra, MO
Filling:
Boil water and butter. Stir in flour until smooth. Cool slightly. Add eggs one at a time. Drop on ungreased pan and bake 30 minutes at 400 F. Cook until thick. Then cool on a wire rack.
In a separate bowl, combine filling ingredients. Beat until fluffy. Then fill puffs using a pastry bag.
By Robin
Mix margarine, water, and flour in saucepan, and bring to a boil. Mixture will thicken, pull away from the sides, and form a ball. Remove from heat. Add 4 eggs, one at a time, mixing well. Spread into greased 9x13 inch pan. Bake for 30 minutes at 400 degrees F. Let cool.
Mix pudding with milk and cream cheese. Spread on cooled crust. Refrigerate for 15 minutes. Top with Cool Whip. Drizzle chocolate syrup over Cool Whip. Refrigerate until ready to serve. Keeps well. Can be made ahead of time.
By Robin from Washington, IA
Bring water, butter and salt to a boil. Add flour and eggs, one at a time, beating after each addition. Beat for 2 minutes. Drop by tablespoon onto greased baking sheet. Bake at 400 degrees F for 50 minutes. Cut in 1/2 after cooled and fill with favorite filling. Vanilla or chocolate pudding make a great filling.
By Robin from Washington, IA
Add eggs, 1 at a time, stirring quickly & beating well after each, beating until mixture is smooth and satiny.
Drop in 8 or 9 rounds, 3 inches apart, onto sprayed baking sheet. Bake 30-35 minutes, until golden. Remove from baking sheet; cool away from draft.
Split cream puffs in half and remove any soft dough from the insides.
Just before serving, gently pile coated strawberries into the center of the cream puff wreath. Refrigerate leftovers.
Optional: Melt the white chocolate and drizzle over the coated strawberries. Let set again. Garnish with fresh mint leaves.
Source:
By Food Frenzie from Saginaw, MI
For crust: Bring the water and butter to a boil and remove from heat. Add the flour and mix until it turns to a ball. Add the eggs, 1 at a time, and stir after each egg. Spread the mixture into a greased 10x15 inch pan as smoothly as possible. Bake at 375 degrees F for 35-40 minutes and let cool completely.
For Filling: In a large bowl, with an electric mixer, on low speed, blend the milk and softened cream cheese together. Add the pudding and beat until it is thick. Spread the pudding over the cool crust. Spread the whipped topping over the pudding. Keep refrigerated until ready to serve. You can drizzle chocolate syrup over the whipped topping before serving if you like.
By Robin from Washington, IA
I found this years ago and it is great for family gatherings, luncheons, funerals, or anywhere you want to have something very special.
Add butter to water in sauce pan and bring to boil. Lower heat. Stir in flour until pasty. Take off heat and add eggs one at a time. Beat until smooth. Grease 13x9 inch glass dish and spread batter in bottom and very thinly up sides of the dish. Bake at 400 degrees F for 25-35 minutes until slightly browned. Crust will puff up and sink down when cool.
Filling:
Beat cream cheese with mixer. Add pudding and milk ALTERNATELY a little at a time. Beat 3 minutes. Pour into cooled shell.
Top with cool whip.
Drizzle with chocolate syrup on top.
Refrigerate. Enjoy!
By Karen from Port Clinton OH
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Cream Puffs