Butter Rum Puffs:
|
|
If you want to be a hero with the coffee club, try this recipe. |
|
What you need. |
What you do. |
|
Preheat oven to 400 deg. |
|
1/4 cup margarine. 1 cup hot water. 1/8 tp. salt. 1 tsp. sugar.
1 cup all purpose flour. 4 large eggs. |
Place water in a sauce pan on low heat. Pour water over margarine.
Stir to melt. Add salt and sugar. Bring to rapid boil. Add flour
all at once. Hold the pan just above the heat and stir rapidly
until mixture comes away from the side of the pan. Remove from
heat and use a mixer to beat in the eggs one at a time to make
a smooth glossy batter. |
|
Drop batter by the teaspoon on buttered baking sheets to make
about 30 puffs. This will make golf ball sized puffs, about. |
|
Bake at 400 deg. for 15 minutes. Reduce heat to 350 deg. and
continue baking for about 30 minutes. There should be no moisture
on the puffs. They will collapse if not done. Remove from oven
and allow to cool. |
|
1/2 cup margarine. 1/2 cup light rum. 4 cups powdered sugar. |
Use a mixer with a whip to soften and fluff the margarine. Add
half the sugar and beat until smooth. Add the rum and beat to
blend. Slowly add the remaining sugar and beat until smooth. |
|
Fill a syringe or an icing bag (small tip) with the rum mix.
Inject each puff with the mix. Refrigerate until ready to serve. |