Springville Herald | 1955-05-05 | Page 11 | Easy Recipe for Homemade Cream Puffs

Easy Recipe For Homemade Cream Puffs feci &f Sperry home staff members voted this beautiful fresh berry dessert "Lovely enough for a party! Easy enough for everyday!" STRAWBERRY FESTIVAL PUFFS AH measurements are level. Sift flour before measuring. 1 cup water Vz teaspoon salt 1 teaspoon sugar Vi cup shortening (or butter) 1 cup sifted Sperry Drifted Snow Flour cup whole eggs, slightly beaten (3 large or 4 medium) Sweetened strawberries Bring water, salt, sugar, shortening to quick boil in medium size saucepan. Stir in flour all at once. Remove from heat: Beat vigorously with spoon until mixture forms smooth ball and leaves sides of pan. Let stand; cool slightly about 5 minutes. Add eggs; beat until velvety-smooth. velvety-smooth. Drop mounds of paste from tip of large spoon onto lightly greased baking sheet, 3 inches apart. Bake in hot oven, 400, 35 min. PUFFS WILL LOOK VERY DRY. Place on wire rack to cool away from drafts. When ready to serve split each with knife. Fill with sweetened berries. Top each puff with generous spoonful of Strawberry Cheese Cream. Top with whole berry. 1 dozen puffs. STRAWBERRY CHEESE CREAM Beat together until smooth 1 (3 oz.) package cream cheese, cup sugar and teaspoon salt. Stir in cup sliced strawberries until crushed. Fold in cup whipping cream beaten until stiff. Refrigerate until ready to use.