| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Cakes | 8 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter (or marg.) |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Flour, all-purpose |
| 4 | Eggs | |
| 1 | c | Cheese, Cheddar;finely diced |
INSTRUCTIONS
Bring water, butter, salt, and pepper to a boil in a saucepan. Add flour quickly, all at once, beating with a wooden spoon until mixture forms a ball that leaves sides of pan. Remove from heat. Add eggs to flour mixture, one at a time, beating well after each addition (mixture will separate as each egg is added to it). Set aside 2 tablespoons diced Cheddar cheese; stir remaining cheese into flour mixture. Drop dough by rounded tablespoonfuls (about 11) onto a greased baking sheet to form an 8" ring, leaving a 2-1/2 to 3-inch diameter hole in center. Sprinkle reserved cheese over top. Bake at 425 degrees for 50 to 55 minutes or until puffy and golden brown. Serve hot.
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