Right, I am back and I'm ready to start sharing recipes again. The first few I'm sharing are actually recipes I made back in Idaho and never got around to posting because I was in the middle of the big move.
I do have some new ones coming up too, so keep an eye out for those.
So the first recipe I'm sharing today is one that my 16 year old daughter actually made. It's one of those recipes that is so easy to do and it always looks like you've been working on it for hours. Matter of fact, cream puffs were one of the first things I learned to make in my teenage years.
We had Home Economics in high school and for cooking, we had to make these. I've always enjoyed them, and I'm happy to pass on this love of cooking to my children.
The recipe comes from Real House Moms, go on over there and take a look, you're sure to find tons of yummy things to try.
½ cup (one stick) butter
1 cup water
1 cup flour
2 small boxes instant vanilla pudding (3.4 oz each)
1⅓ cup cold whole milk
8 oz sour cream
Preheat oven to 375 degrees
Melt stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velveety
Drop by spoonfuls (walnut sized) onto ungreased cookie sheet
Bake until DRY, 20-25 minutes (maybe longer)
Allow to cool
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Add sour cream until thick
Put mixture in the refrigerator (at least an hour)
Slice the cream puffs in half and fill with the chilled pudding mixture
Sprinkle with powdered sugar