Cream Puff Bowl
|Butter||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄4 Teaspoon|
In 1 quart saucepan, melt butter in boiling water.
Add flour, celery seed, and dash salt all at once; stir vigorously.
Cook, stirring constantly, over low heat till mixture forms a ball that doesn't separate.
Remove from heat and cool slightly.
Add eggs, one at a time, beating vigorously after each till smooth.
Spread batter evenly over bottom and sides of greased 9-inch pie plate.
Bake in very hot oven (450°) 15 minutes; reduce oven temperature to 325° and bake 30 minutes longer.
Turn oven off (keep oven door closed) and let puff dry out, about 20 minutes.
Remove from oven and cool on rack.