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Simmer until prunes are tender in 1 qt. water:
1 c. prunes—1 c. raisins
Add 1/2 c. sugar–1/4 c. minute tapioca or 2 T. cornstarch.
Dice 1 orange or 1 lemon. Add 1 2# can black raspberries. Bring to a boil, add more water if too thick. (A bit of stick cinnamon may be added if desired during cooking process)
1 c. water 1/2 c. butter
1 c. flour 4 eggs
In small saucepan, heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about one minute. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 c. onto ungreased baking sheet. Place baking sheet uncovered in freezer; freeze until solid, about 4 hours. Remove from freezer; with spatula, quickly loosen puffs and place in freezer bag. Seal bag and store in freezer until ready to bake
Heat oven to400. Place frozen puffs 3 inches apart on ungreased baking sheet. Bake 45-50 minutes or until puffed and golden. Cool away from draft. Cut off tops with sharp knife. Pull out any filaments of soft dough.
For a luncheon main dish, fill with creamed chicken. For dessert, fill with ice cream and top with sundae sauce or fresh or frozen berries.
Appetizer Puffs: Drop dough by slightly rounded teaspoonfuls. Freeze and bake 25-30 minutes or until puffed and golden. Fill with Deviled Ham Salad: Mix 2 cans (4 1/2 oz) deviled ham, 1/4 c. dairy sour cream, 2 T. finely chopped onion, 2 t horseradish and 1/4 t. pepper. Makes 5 dozen.