Cream Puffs

In saucepan heat water, butter, and salt to full boil. Reduce heat and stir in flour all at once. Mix with wooden spoon until it leaves the side and forms a ball (happens almost immediately). Remove from heat and add eggs in six additions, beating after each addition (on low speed) until smooth. Drop dough from teaspoon (for cocktail size) onto greased cookie sheet. Bake at 400 for 20 minutes. Stuff or freeze until ready to use (Makes 40-50).

NOTE: This is from the Eustis Service League Cookbook. Back in the ‘70s and ‘80s, I used to make it and stuff it with shrimp for cocktail parties (2 small cans of shrimp, drained; lots of chopped onion, and ½ cup mayonnaise). I also would fix éclairs for the kids, using Jell-O Vanilla Instant Pudding and Duncan Hines Chocolate Frosting. They do freeze beautifully, and I used to make them ahead of time and freeze them until I needed them.