FRUITED CREAM PUFFS
Source of Recipe
?
1/2 cup Water
1/4 cup Margarine or butter
1/2 cup Pancake & Waffle Mix
-- (Aunt Jemima
-- Original)
2 Eggs
1 pint Vanilla ice cream
OR- strawberry ice cream
2 1/2 cups Sliced strawberries
-- (sweetened)
Heat oven to 375 F. Bring water and margarine to a boil. Gradually add
pancake mix, stirring until mixture leaves sides of pan and forms a ball.
Remove from heat; add eggs, one at a time, beating well after each addition.
Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake
25 to 30 minutes or until golden brown. Remove from cookie sheet; cool
completely on wire rack. Slice tops off cooled cream puffs, filling with
small scoop of ice cream; replace tops. Store tightly covered in freezer
until ready to serve; let stand at room temperature several minutes before
serving. To serve, top each cream puff with 1/4 cup strawberries.
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