Please use the main website contact form to submit a recipe, thank you.

Fuji Cream Puffs
Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs)

• 1 cup water
• 1/2 cup butter (4 ounces)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl, whisk together the flour and salt.
3. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate.
4. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.
5. Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets.  Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.

Ham salad:

• 1 1/2 cups ground baked ham or turkey ham
• 1/4 cup onion, minced or chopped fine
• 1/4 cup sweet pickle relish
• 1 tablespoon Dijon mustard
• 1/4 cup mayonnaise - more if necessary to make it more spreadable

In a food processor or mini chopper grind ham to desired consistency, then in a medium bowl combine all ingredients, place into a covered container to chill.   Cut cream puff and place desired amount in puff.

Or as a dessert:
Prepare choice of instant pudding and place desired amount in cream puff.  Can be combined with fresh fruit and whipped cream.