Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts	10	Servings

INGREDIENTS

1/4	c	Butter
1	c	All-purpose flour
4		Eggs
3/4	c	Sugar
3	tb	Cornstarch
3	c	Milk
4		Egg yolks
8	oz	Sour cream or plain yogurt
1 1/2	ts	Vanilla
1/2	c	Packed brown sugar
1	tb	Cornstarch
1/3	c	Light cream
2	tb	Light corn syrup
1	tb	Butter
1/2	ts	Vanilla

INSTRUCTIONS

PUFFS
TANGY VANILLA FILLING
CARAMEL SAUCE
CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and 1/8 ts.
salt.  Bring to boiling.  Add flour all at once, stirring vigorously. Cook
and stir till mixture forms a ball that doesn't separate. Remove from heat.
Cool 10 minutes.  Add eggs, one at a time, beating with a wooden spoon
after each addition till smooth. Drop batter by heaping tablespoons, 3
inches apart, onto a greased baking sheet. Bake in a 400 oven for 30 to 35
minutes or till golden. Cool on a wire rack. Split puffs and remove any
soft dough from inside.  Fill TANGY VANILLA FILLING: In a heavy medium
saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over
medium heat till mixture is thickened and bubbly. Cook and stir for 2
minutes more.  Remove from heat. Gradually stir about 1 cup of the hot
mixture into beaten egg yolks. Return all of the egg mixture to the
saucepan.  Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes
more.  Remove from heat.  Stir in vanilla. Pour pudding into a bowl. Cover
the surface with clear plastic wrap. Chill. Before filling cream puffs,
stir in sour cream or yogurt. CARAMEL SAUCE: In a heavy saucepan, mix sugar
and cornstarch. Stir in 1/4 cup water. Stir in cream and corn syrup. Cook
and stir till bubbly (mixture may appear curdled). Cook and stir for 2
minutes more. Remove from heat. Stir in butter and vanilla. Cool slightly
and spoon over filled cream puffs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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