The snow has stopped falling. The electricity is back on. The heat is working. Hallelujah! Those of you that live in warmer places, thank your parents or yourselves for living there. I am really considering the option of moving down to Florida or maybe even Arizona.
As I write this, the thermometer outside of my kitchen window appears to be stuck at -9 degrees Fahrenheit. According to my husband, it’s not stuck; it really is -9! I can’t even say, “I’m freezing!”, because that is below the freezing point!
Needless to say, we have been cooped up inside this house for a week. I had a chance to get out on Saturday to pick up a few things, but I could not wait to get back home – the roads are nasty and the cold is unbearable.
For the reason that we are all in with nowhere else to go, I got to cook up, bake up, clean up, and all the “ups” there are to do when you have nothing else going on.
These cream puffs came about as we were preparing to entertain some guests that could not make it because of the snow drifts. I was so disappointed, but I can’t blame them – it’s like the apocalypse out there.
Savory Cream Puffs
You will need:
- 1 stick of margarine
- 1 cup of water
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 4 eggs, room temperature
For the filling:
- 1 cup of sour cream
- 1/2 cup ham, chopped
- 1/4 cup pickles, finely chopped
For the topping:
- 1 cup of sour cream
- Monterey Jack cheese, grated
- Preheat oven to 400.
- In a large saucepan put in the margarine, water, and salt and bring to a boil.
- Add in the flour and mix vigorously until the mixture begins to pull away from the pan and you get a smooth ball of dough. This will take about a minute or less.
- Put the dough into a mixing bowl and beat in eggs one at a time on low speed. Beat until well combined.
- Drop about a tablespoon of dough mixture onto a baking sheet, leaving a couple of inches of room in-between each drop.
- Bake for about 25 to 30 minutes, or until puffed up and golden brown.
- Cool completely on a wire rack.
- During the cooling process, work on the filling by chopping up the ham and pickles; mix them in a bowl together with the sour cream and combine.
- Once the puffs have cooled, cut each of them in half, crosswise.
- Put a tablespoon of the filling on the bottom half of the puff and top it with the other half. Do that with the rest of the puffs.
- When finished, pipe some sour cream on top and garnish with grated Monterey Jack cheese.
- Allow them to cool in the fridge for a couple of hours before serving.