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This recipe for GRAHAM CREAM PUFFS, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

edna owen
Added: Thursday, June 8, 2006


1 c water
1/2 c butter or margarine
1/4 tsp salt
1/4 c sifted all-purpose flour
3/4 c graham cracker crumbs
3 eggs

2 tbsp sugar
1 (10 ounce) package frozen raspberries or strawberries, thawed and drained, reserve 1/4 c syrup for sauce
1/2 pint heavy cream, whipped

1/2 c orange juice fresh or frozen
1 tbsp cornstarch

In medium saucepan, slowly bring water, butter and salt to a boil. Remove from heat. Add flour and crumbs all at once. With a wooden spoon stir vigorously until mixture leaves the sides of the pan. Beat in eggs, one at a time, beating hard after each addition until mixture is smooth.

Continue beating a few minutes until dough is glossy in appearance. Chill pan completely in ice water, stirring occasionally. Using a serving spoon drop mixture 2 inches apart, onto ungreased cookie sheet. Makes 10 large puffs.

Bake in a preheated hot oven (400) 35 to 40 minutes or until puffed and the sides of the puffs feel rigid. Puffs should sound hollow, when lightly tapped with fingertip. Cool on wire rack, away from drafts.

Filling: Add 1 tbsp sugar and raspberries or strawberries to cream; mix well.

Sauce: Combine raspberry/strawberry syrup and orange juice to make one cup. In saucepan, blend cornstarch, remaining sugar and juices. Bring to a boil, stirring. Reduce heat; cook until thickened and translucent about 5 minutes. Cool.

With sharp knife, cut off tops of 6 puffs crosswise. Scoop out any filaments of soft dough. Fill with raspberry/strawberry cream filling and pour sauce over.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Puffs freeze well, so covern with foil and freeze
remaining 4 to fill later. (Mom used to fill puffs with




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