| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Egyptian |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter; margarine or peanut oil |
| 1 |
c |
Cake meal |
| 4 |
|
Eggs; unbeaten & at room temperature |
| 1 |
c |
Boiling water |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Combine margarine, water, salt and sugar in saucepan and bring to a
vigorous boil over medium heat. Turn heat to low; add cake meal. With
wooden spoon beat fast until mixture leaves sides of pan and forms a stiff
ball. Remove from heat. Add unbeaten eggs, one at a time, beating very
thoroughly after each addition until dough is smooth and thick. Drop by
heaping tablespoons onto well-greased cookie sheet, about 2 inches apart.
*There are two ways to bake: First: Bake at 425 degrees for 30 minutes;
then for 40 minutes at 325 degrees until the puffs are crisp to touch. Cut
off tops of cooled puffs and fill with sweetened whipped cream or favorite
filling. OR Second: Bake in 400 degree oven 40 minutes or until puffed and
golden brown. Don't open oven during early past of baking or the shells
will be ruined. Cool, cut off tops, remove excess doughy portions and put
back in oven to dry out, if desired. Fill, replace tops. Yields 8 large, 16
medium or 30 to 32 small puffs.
Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@egyptian.net> on
Apr 5, 1998
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