hook; pull yarn through all 5 loops. Chain 1.
Note: Adele is still trying to figure what to do with the stitch.
Commander Blaine’s Savory and Sweet Mini Cream Puffs
? cup butter
4 large eggs at room temperature, unbeaten
Put butter and milk in a heavy saucepan and bring to boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture no longer sticks to the side of the pan. Remove from heat and cool ten minutes. Add eggs one at a time, beating with the wooden spoon until the egg is completely mixed in.
Drop by rounded teaspoons onto a buttered cookie sheet. Bake at 400 degrees for about 25 minutes, until the puffs are golden. Cool completely on a wire rack. Cut off tops, fill and replace tops. Makes about 30 appetizer-size puffs.
SAVORY
3.5 ounce jar of black lumpfish caviar or 15 kalamata olives, finely chopped
Place approximately 1 tablespoon sour cream in puffs and garnish with approximately ? teaspoon caviar or 1 chopped olive. Replace the top of the puff. Makes about 15 savory cream puffs.
Other savory options: ham, cheese, lox and cream cheese, creamed spinach, crab salad, egg salad, chicken salad.
SWEET
8 ounces whipping cream, whipped
About 15 strawberries sliced thin
Place about 1 strawberry in puff with about 2 tablespoons of whipped cream on top. Replace the top of the puff. Makes about 15 sweet cream puffs.
Other sweet options: pudding or custard, other kinds of fruit, ice cream
Classic S’mores
2 graham cracker halves
2 large marshmallows
2 blocks of milk chocolate about the size of the graham cracker halves
Place chocolate on graham cracker halves. Roast marshmallows so they are golden on the outside and molten on the inside. Put roasted marshmallows on the graham cracker half and chocolate combination, place the other graham cracker and chocolate on top. Squeeze gently so the heat of the marshmallows melts the chocolate.
Betty Hechtman
