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Fruited Cream Puffs Recipe
Serves 6
Ingredients: 1/2 cup water
1/4 cup margarine or butter
1/2 cup Aunt Jemina Original pancake and waffle mix
2 eggs
1 pint vanilla ice cream, or strawberry ice cream
2 1/2 cups sliced strawberries, sweetened
Instructions: 1. Heat oven to 375 F.
2. Bring water and margarine to a boil.
3. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball.
4. Remove from heat; add eggs, one at a time, beating well after each addition.
5. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet.
6. Bake for 25 to 30 minutes or until golden brown.
7. Remove from cookie sheet; cool completely on wire rack.
8. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops.
9. Store tightly covered in freezer until ready to serve; let stand at room temperature for several minutes before serving.
10. To serve, top each cream puff with 1/4 cup strawberries.
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