WHAT'S COOKIN'?

Puffs

1/4 cup butter

1/2 cup water

1/2 cup all-purpose flour

2 eggs

Preheat oven to 375. Grease a cookie sheet. Set aside.

In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.

Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.

Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling, such as tuna, ham, egg salad or stuff with vanilla ice cream and top with chocolate sauce. Makes 20.

Mushroom Puffs

4 oz. cream cheese, cubed

1 can (4-oz.) mushroom stems and pieces, drained or fresh mushrooms

1 Tbsp. chopped onion

1/8 tsp. hot pepper sauce

1 (8 oz.) crescent roll dough

In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended.

Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough.

Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 for 8-10 minutes or until puffed and golden brown. Makes 20.

Tip: For freshness, buy mushrooms before they “open” when stems and caps are attached snugly. — Pam Griffin.