Graham Cracker Cream Puffs with Strawberry Filling

= Description =
Purchased from the Miller Estate in Wylie, Texas in 1994. 
Notation on card indicates it came from an old Metropolitan Cookbook. Date 1917.
= Ingredients =
* 8 square graham crackers, finely rolled
* 3 tablespoons all-purpose flour
* 2/3 cup water
* 2 eggs
* 1/3 cup butter
* 1/8 teaspoon salt
= Directions =
# Combine crumbs and flour, set aside. 
# In saucepan over high heat, heat water, butter and salt until butter melts and mixture boils. 
# Remove from heat and quickly stir in crumb mixture, beating vigorously with wooden spoon until mixture leaves sides of pan in a ball. 
# Add eggs, one at a time, beating until thoroughly blended. 
# Chill pan in ice water until cool. 
# Drop batter on cookie sheet in 6 mounds. 
# Bake in preheated 400 degree oven about 40 minutes. 
# Turn oven off. 
# With sharp knife, make small slit in side of each puff. Leave in oven for 30 more minutes. 
# Cool. With sharp knife, cut off tops of puff and fill with strawberry filling.
Strawberry Filling:
* 1 small container extra creamy whipped topping
* 1 quart strawberries, sliced and divided
# Mix whipped topping with three-fourths of the strawberries. 
# Place in bottom of crème puff shells. 
# Top with the remaining Berries before serving. 
# Sprinkle with confectioner's sugar if desired.
== Contributed by ==
Cat's Recipes Y-Group
Category:Berry Recipes
Category:Berry Desserts
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Strawberry Recipes