Every time I make these I have to slap my hands to keep from downing a whole basket of them before they get to the table. They are a perfect little snack or side to a nice dinner. The great thing about these is you can eat them right from the oven, or stuff them with different things. They cook up with little air pockets in them that make them perfect for hiding a treat like crabmeat salad, or anything you like. Experiment with them. They are so light and airy, and oh so tasty!
I am not sure where the original recipe came from on these, but I do know I have adapted it to my tastes through the years.
3/4 C. shredded cheddar or swiss or a blend of your favorite shredded cheeses (I have cheddar and fresh grated parmesan)
1 sm. onion chopped (to make about 1/4 C.)
For the tops: (Optional)
Some chopped fresh basil or parsley
2 Tbs. butter
3 Tbs. white wine (I used Pinot Grigio)
PreHeat oven to 400 degrees
Heat water and margarine to a rolling boil over medium heat
Stir until mixture forms a ball and turn off heat.
Now add the eggs and beat them in until smooth.
I switched to an electric mixer to get it smooth.
Stir in the flour, salt, and garlic powder. Then stir vigorously over low heat for one minute. This will take some elbow grease. :-)
Now stir in the cheeses and onions till well blended
Drop by spoonfuls onto a lightly greased baking sheet, or lightly spray it with cooking spray.
Bake them until they are puffed and golden, about 20 to 25 minutes.
You can make these bite size, or you can make them biscuit size. The larger you make them the larger the air pocket will form inside, which makes it great for stuffing them with things later on. You can also stuff them ahead of time by putting half of the spoonfull on the pan, push the center down a bit with the back of the spoon, and then place your stuffing on it then top it with another half spoonful of dough making sure the stuffing is completely covered. This works very well with crabmeat!
I melted about 2 Tbs. of butter and added 3 about Tbs. of white wine to it, then mixed in some herbs (basil here) to brush on the top of the puffs just before serving.
