Cream Puffs

Dissolve ½ c butter in 1 c boiling water.

Add 1 c plain White Lily flour and cook until very thick, stirring constantly (about 5 min). Will form a ball.

Cool to lukewarm.

Beat in 4 whole eggs one at a time by hand with a wooden spoon. Beat well after each egg.

Drop in heaping tablespoonfuls on Pam sprayed cookie sheet.

Keep each mound well apart.

Bake 20-25 min at 425^o. Puffs will be golden brown and the center will be dry.

Cool

Fill with sweetened whipped cream or cream filling. Either cut them open or use a pastry bag.

Frost with chocolate icing or whatever you prefer.