Dear Linda, I could not believe it when I saw your post last evening, as the
recipe came in the mail yesterday!! I hope you enjoy these as much as we do.
I had to call my Aunt to clarify some things. She is such a sweetie and in her
70's and sometimes forgets to write things down as she is so use to "just
doing" them. God Bless, Patty

AUNT ROSE'S CREAM PUFFS

Bake in 425 degree oven for 25 minutes or until golden brown.

1 cup boiling water
1/2 cup shortening (crisco)
2 teaspoon baking powder
1 cup flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs (unbeaten)
1 teaspoon Vanilla

Heat water and shortening in pan to a boil. Add all at once the dry
ingredients, stir vigorously. Remove from fire as soon as it is mixed well.
Cool. Add eggs one at a time, beating well after each. Add Vanilla. Place by
rounded teaspoon one inch apart on greased cookie sheet.

CREAM FOR FILLING

1 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
1 egg
1 teaspoon vanilla

Beat egg well, add sugar,cornstarch and salt. Add milk and cook until
thick. When slightly cooled add Vanilla.

Slice top of cream puff and fill with filling. Sprinkle with powdered
sugar. Do not fill too far in advance of serving, as they will soften. A few
hours ahead is ok. Store leftovers in refridgerator.


Linda, I made these last evening and we really enjoyed them. I used a
heaping teaspoon of of batter for each Puff (have to take off spoon with
finger). I made all the puffs first, and then the filling. I slit the tops
just enough to be able to fill. Sean would not stop eating them!