Eclairs

(ode to Bob Nelson...recipe from Grandma Fizz)

Heat to boiling — (DO NOT DOUBLE)

1 c. water, ½ c. margarine or butter

   stir in 1 c. flour

Stir constantly until mixture leaves sides of pan and forms a ball.  Remove from heat, cool to warm. Move to a mixing bowl.

Beat 4 medium or 3 large eggs in one at a time, mixing well after each addition.

Drop desired sized puffs onto un-greased baking sheet baking pans. (can spray with a little PAM)

 Bake at 400* for 20 mins.  Lower temperature to 350 and bake for 20-25 more minutes. Be sure to bake long enough.  They should be deep golden brown. When cool, fill with pudding, or cream etc.    Frost with chocolate butter frosting or dust with powdered sugar.  Makes 12 small or 8 large.

Cornstarch Custard Pudding/Filling (fills 12 with extra pudding )

Mix- 1 c. sugar, 4 T. cornstarch

    Then add—

     Dash of salt, 4 eggs,  approximately 3 c. milk

Heat until thick, stirring constantly. Remove from heat. Add:

    2 T. butter, 1 T. vanilla, Stir until blended.

Chocolate Butter Frosting

   In a sauce pan combine:  ½ c. butter

    6 T.  baking cocoa

1/3 c. milk

Heat to boiling, stirring well.  Add 1 T. vanilla. Move to mixing bowl and blend in about 2 1/4 c. powdered sugar. (It should be thin enough to spread easily.)