"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Edith's Cream Puffs, by Margaret Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 margarine 1 cup boiling water 1 cup flour 1/4 tsp salt 4 eggs
Melt margarine in water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly until mixture forms ball that doesn't separate. Remove from heat and cool slightly.
Add eggs one at a time, beating vigorously after each addition until smooth. Drop from tablespoon 3 inches apart onto greased baking sheet. Bake at 450º for 15 minutes, then turn heat to 325º and bake 25 minutes more.
Remove with spatula and cool. Cut a slit in side and fill with ice ceam or whipped cream. Add chocolate icing and sprinkle with powder sugar.
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