Melt 1/4 pound butter in 1 cup of boiling water in a medium saucepan over a low heat. Remove from heat and quickly stir in 1 cup all-purpose flour, stirring until dough forms a ball.

Add 4 eggs, one at a time, mixing well after each.

For Kringler, drop dough by spoonfuls in an open circle and spread until an even ring is formed.

For Cream Puffs, drop by spoonfuls, about 2 inches apart. Makes 8 large, 12-14 medium or 20-24 small.

Bake at 400 degrees for 20 minutes, 250 degrees for 10 minutes. Allow to cool in oven with door slightly ajar.

For Kringler, make an almond or vanilla glaze by mixing 1 cup confectioners' sugar with 2 teaspoons of extract and just enough water to make mixture a heavy liquid. Spread over kringler and decorate with sliced almonds.

For Cream Puffs fill with vanilla pudding mixture (1 package vanilla pudding cooked and cooled, mixed with 1/2 pint heavy cream, whipped) or any other filling of your choice. Can be frosted or dusted with powdered sugar.