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GRANGE GOODIES: Cream Puffs

In honor of National Dairy Month, we'll be sharing recipes this month that feature dairy products.


From "What's Cookin' in the Grange" cookbook, enjoy these delightful cream puffs made with a recipe shared by Al Henninger, Past State President of Illinois.

Ingredients

1 c. water

1/2 c. butter (1 stick)

1 c. flour

4 eggs

1/8 tsp. salt

8 oz. cream cheese, softened

3 c. milk, heated to lukewarm

1 (4-oz.) package vanilla instant pudding

16 oz. frozen whipped topping, thawed

Chocolate syrup (optional)


Directions

Bring thew after and butter to a boil in a saucepan.

Add flour gradually, stirring constantly. Cook until the mixture forms a ball, stirring constantly. Remove from heat.

Add the eggs one at a time, mixing well after each addition.

Stir in the salt.

Spread the mixture on a greased 11x17-inch baking pan.

Bake at 400 degrees for 30 minutes.

Let stand until cool.

Place cream cheese in a mixer bowl. Add the milk gradually, beating constantly until blended.

Add the pudding mix. Beat for two minutes or until thickened, scraping the bowl occasionally.

Spread over the baked layer. Top with the whipped topping. Drizzle with the chocolate syrup (optional). Cut into squares.

Chill, covered, until serving time.


Yield: 36 servings



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