1 Cup water
1/2 Cup butter
1/4 teaspoon salt
1 Cup flour
Put water and butter in pan, heat until water boils. Pour flour and salt into hot mixture and beat thoroughly. Stir and cook over low flame until mixture forms softball. Remove from fire, cool, add unbeaten eggs, one at a time, beating thoroughly after each egg is added. Drop by teaspoon full, for small puffs or tablespoon for large puffs, on greased baking sheet. Fill with custard filling or whipped cream. After puffs are baked at 450 degrees for 15 minutes, sprinkle with powdered sugar or drizzle with melted chocolate. I also like filling mine with ice cream or fresh strawberries and whipping cream.
- 1 Cup Water
- 1 Cup Sugar
- 3 Tablespoons Corn Starch
Bring to a boil until thickens. Add ½ cup strawberry Jello (3 oz package) and a few drops of red food coloring if desired. Let cool then add 1 quart fresh strawberries. You can also make this with peaches or any fruit and Jello flavor of your choice. Pour into a prebaked pie crust. Chill to set and cover with whipping cream
Makes about 2 dozen
- 2 sticks (8 oz.) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup Turbinado sugar (aka sugar in the raw)
- 1¾ cup light brown sugar, packed
- 2 eggs
- 2 tsp. vanilla
- 3½ cups all-purpose flour
- 1½ tsp. baking soda
- ¾ tsp. salt
- 12 oz. chocolate (Owen & Alec recommend a 10 oz. bag of M&M’s and 2 oz. of semi-sweet chocolate chips OR your choice of chocolate chips )
Preheat the oven to 360ºF. Set rack in the middle of the oven.
Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during this process. Continue mixing while adding the eggs one at a time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last bit of flour along with the chocolate. Stir with a spatula until just combined.
Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them and there is no need to press the dough down.
Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for two minutes. Then carefully transfer cookies to a cooling rack. Repeat with the remaining sheets.
Enjoy with a mug of cold milk!
As made by Ralph Ludwig at January 26, 2020 Potluck
- 1/3 cup
- 1/3 cup
brown sugar (packed)
tablespoons all-purpose flour
- 1/4 -1/2
teaspoon grated nutmeg
- 3 cups
sharp cheddar (grated and divided)
- 1 (20oz)
each) of pineapple chunks & crushed (drained)
tablespoons pineapple juice (reserved from the can)
- 1 1/2 cups
of buttery cracker crumbs such as Ritz crackers
tablespoons (1 stick) unsalted butter (melted)
tablespoon unsalted butter (for greasing the pan)
oven to 350 degrees F.
- Use the 1
tablespoon of butter to grease a medium-size casserole dish. (2 quart)
- In a large
bowl, stir together the white sugar, brown sugar, flour and nutmeg is using.
Gradually stir in 2 cups of cheddar cheese.
- Add the
well drained pineapple chunks and crushed, reserved pineapple juice (6 Tbs) and
stir until well combined. Pour the mixture into the prepared casserole dish.
- Top with
the remaining 1 cup of grated cheddar cheese.
- In a medium
bowl, combine cracker crumbs with melted butter, until well blended. Spread the
crumb mixture on top of the casserole. (I added some additional brown sugar to
- Bake for 25
to 30 minutes in the preheated oven, or until golden brown.