|EVERY FEW MINUTES|
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|CHERRY CREAM PUFF RING|
1 c. hot water
1/2 c. butter
1 c. all-purpose flour
Preheat oven to 400°F.
Heat water and butter to boiling in saucepan; stir in flour. Stir vigorously until mixture forms a ball, about one minute. Remove from heat; add eggs; beat until smooth (low speed for 2 minutes).
Drop dough by tablespoon onto greased baking sheet to form an 8-inch ring. Smooth with spatula.
Bake until puffed and golden (50 to 60 minutes). Remove and cool ring on wire rack.
1 c. milk
3/4 c. sour cream
1/2 tsp. almond extract
1 can (21 oz.) cherry pie filling
1 pkg. (3 3/4 oz.) vanilla instant pudding
Cut off top and pull out any soft dough. Beat milk, sour cream, pudding filling (dry) and extract at low speed, about one minute. Fill ring with mixture. Spoon remaining cherries over it. Refrigerate until serving time. Any pie filling can be used.
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