Kay Hillje
¾ c. water ¼ c. butter/margarine
¼ t. ground red pepper ¼ t. salt
¾ c. all purpose flour, unsifted 3 eggs or egg substitute
4 oz sharp cheddar cheese, grated (about 1 cup)
Preheat oven to 375°. Spray two baking sheets w/ cooking spray. Combine water, butter, red pepper, and salt in a medium saucepan. Bring to boil. Boil until butter is melted. Remove from heat. Add all the flour, stir briskly with wooden spoon until mixture leaves the side of the pan. Do not over beat. Let mixture cool in pan for 2 minutes. Add eggs, one at a time, beating after each addition until smooth. Stir in cheese. Drop by heaping teaspoonfuls onto greased cookie sheets about 1 ½ inches apart. Bake 35-40 minutes until lightly brown and crisp. Cool completely on wire rack. Use immediately or wrap well and freeze. Do not refrigerate, they will become soggy. Makes 24 puffs.