Cream Puffs

1 C Water

1/2 Butter or Margarine

1 C Flour

4 Eggs

Filling - pudding or can make mini sandwiches 

Directions:

1. Heat oven to 400 degrees.  
2. In a sauce pan on the stove melt butter and then add water.  Then bring to a rolling boil.  
3. Over low heat vigorously stir the flour for 1 minute or until mixture forms a ball. Then remove from heat.
4. Add eggs and beat in with hand mixture until smooth.
5. For bite size dessert: use #50 cookie scoop to scoop onto a cookie sheet. Bake for 25-30 minutes or until they are puffed and golden. 
6. For mini sandwiches: Drop dough by scant 1/4 cup fouls 3 inches apart onto untreated baking sheet. Bake 35-40 minutes or until puffed and golden.
7. Cool away from draft. Then cut of tops and pull out any filaments of soft dough.
8. Fill puffs with pudding or whipped cream.  
9. Replace tops; dust with powdered sugar and refrigerate until serving time.

Yield: 30 dessert size cream puffs or 12 cream puffs - sandwiches

Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen