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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Auntie Ruthie’s Embassy Cream Puffs Recipe

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This recipe for Auntie Ruthie’s Embassy Cream Puffs, by , is from The Hinnenkamp Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruth Pohlmann

Category:
Category:

Ingredients:  
Ingredients:  
1 c. water
½ c Crisco
Dash salt
1 c. flour
4 eggs
Chocolate pudding and cool whip for filling

Directions:
Directions:
Bring the water, Crisco, and salt to a boil in a saucepan
While stirring pour in the flour, and continue stirring until a ball forms
Then, mix in the eggs adding them one at a time
Remove the pastry batter from the heat and drop by the spoonful onto a cookie sheet.
Bake at 350° for 45min to 1 hr until golden brown
Cool the cream puffs and fill with pudding and cool whip

Personal Notes:
Personal Notes:
Additional Ideas: Fill the cream puffs with fresh whipped cream and strawberries or butterscotch pudding, or vanilla pudding and raspberries.
Every Year, Auntie Ruthie’s cream puffs make an appearance at Embassy. If you don’t hurry, they’ll be gone before you get there!

 

 

 

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