Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
eggnog cream (below)
Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan.
Stir in flour. Stir vigorously over low heat about 1 minute or until mixture
forms a ball; remove from heat. Beat in eggs, all at once; continue beating
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie
sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft.
Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream;
replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in
refrigerator. Makes 10-12 cream
1 package (4 serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
1/4 tsp ground ginger
2 cups whipping (heavy) cream
Beat all ingredients except cream in large bowl with electric mixer on low
speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2
minutes or until soft peaks form.