National Cookie Day

Normally, as of late, my cookies usually come from a box or a tube. I rarely have the strength to stand and mix ingredients to make home-made-from-scratch anything. But I do have some recipes from the Glory Days of when I could walk and stand for more than a few seconds. So for national cookie day and BF Dude, here’s one of my favourite recipes from when I was able to bake.

Banana Split Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
12 scoops vanilla ice cream
1 cup sliced fresh strawberries
1 large or 2 medium bananas
1 can (8 ounces) pineapple tidbits, drained
1/2 cup hot fudge sauce

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms, Remove from heat; let stand five minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about three minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400º for 30-35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately. Serves about 12 people.

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