Double Cheese Puffs
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 50 puffs. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Electric Mixer
Ingredients
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- Cheese Option
- 4 eggs
- 1 package Cream cheese, softened, (8 oz / 226 g)
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon fresh parsley, chopped
- Seasoning Option
- Flavoring Option
- paprika, optional, as desired
OPTIONS
Cheese - Use 1 Item
- ½ cup Cheddar cheese, shredded
- 3 tablespoons Parmesan cheese, grated
- ½ cup Swiss cheese, shredded
- ½ cup Provolone cheese, shredded
Soup - Use 1 Item
- condensed cream of onion soup
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
Seasoning - Use 1 Item
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- hot pepper sauce, a few drops
- 1 tablespoon dry sherry
Flavoring - Use 1 Item
- 2 tablespoons Bleu cheese, crumbled
- 1 teaspoon summer savory, crushed
- 2 slices bacon, cooked crisp, crumbled
- ¼ cup green olives with pimento, chopped
Instructions
- Preheat your oven to 190° C (375° F). Grease two baking sheets with butter.
- Add the water and butter to a 2 quart saucepan on medium heat, and heat to boiling then remove from heat.
- Add the flour all at once and stir with a wooden spoon until mixture forms a ball and pulls away from side of pan.
- Stir in the Cheese Option until mixed in.
- Add eggs one at a time, beating mixture well after each egg until smooth.
- Drop mixture by heaping teaspoonfuls about 1½ inches apart onto prepared baking sheets.
- Bake for 20-25 minutes until lightly browned. Remove from oven and cool completely on a wire rack, about 1 hour.
- While the puffs are cooling, add the cream cheese and Soup Option to a medium size mixing bowl. Beat with a mixer until smooth.
- Stir in the parsley, Seasoning, and Flavoring Options.
- When the puffs are completely cooled, cut the tops off the puffs with a sharp knife.
- Spoon about 1 rounded teaspoonful of filling into each puff.
- Place tops on the puffs and place in the fridge to chill, at least 1 hour.
- Remove from fridge, sprinkle with paprika, if desired, serve and enjoy.
Notes
Low cost per serving based on the amount of puffs made.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup.
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