CREAM PUFFS

Lu Ann Beavers

1 cup hot tap water

1 stick margarine

1 cup sifted flour

1/4 tsp. salt

4 eggs

 

Bring water to a boil, add margarine and let dissolve.

Dump flour in ALL AT ONCE and mix over low heat until it looks like mashed potatoes. Cool for 1 minute. Add eggs one at a time and beat well after each. Put onto greased cookie sheet.

 

Bake at 450 degrees for 10 mins. then turn oven down to 400 degrees and bake 20 mins. more. Cool, cut, and fill.

 

FRESH FRUIT DESSERT PIZZA

      (Makes one 12-inch pie)

 

Fran Ferguson

 

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup sour cream

1/4 cup lemon juice

1 tsp. vanilla extract

1/2 cup butter or margarine, softened

1/4 cup firmly packed light brown sugar

1 cup unsifted flour

1/4 cup quick-cooking oats

1/4 cup finely chopped walnuts

Assorted fresh or canned fruit (strawberries, grapes, kiwi,

pineapple, orange, banana, etc.)

Mint leaves, optional

 

Preheat oven to 375 degrees. In medium bowl, combine Eagle Brand, sour cream, lemon juice, and vanilla. Mix well.  Chill. In large mixer bowl, beat margarine and sugar until fluffy. Mix in flour, oats, and walnuts until thoroughly blended. On lightly oiled pizza pan or baking sheet, press dough into 12-inch circle forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Spoon filling evenly onto crust. Arrange fruit on top of filling. Garnish with mint leaves if desired. Chill before serving. Refrigerate leftovers.

 

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