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Food
Strawberry Cream Puffs

Don't be scared off this recipe, which won second place for Carolyn McMillan of Waynesburg in the Trax Farms Strawberry Dessert Contest. It's easy, and the cream puffs are a great foil for the strawberries.

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Filling:

2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups whipping cream
Confectioners' sugar
Additional sliced strawberries

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 12 rounded tablespoonfuls 3 inches apart onto a greased baking sheet. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs and set tops aside; remove soft dough from inside with a fork. Cool puffs.

For filling, combine berries and 1/4 cup sugar, chill for 30 minutes. Beat cream and remaining sugar until stiff. Fold in berries. Fill cream puffs and replace tops. Dust with confectioners' sugar, garnish with additional berries.

Thursday, June 14, 2001

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