| 1 | cup water |
| 1/2 | cup butter or margarine |
| 1 | cup Gold Medal® all-purpose flour |
| 4 | eggs |
| 3 | pints vanilla ice cream (12 scoops) |
| 1 | jar (12.5 ounces) caramel topping |
| 1 | cup chopped pecans |
| 1. | Heat oven to 400ºF. |
| 2. | Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. |
| 3. | Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough. |
| 4. | Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer. |
|
| These versatile puffs can be waiting in the freezer for you to pull out as many as you need. Just tightly cover and freeze the cooled, unfilled baked puffs for up to 2 months. |
|
| Vary the ice cream flavor to cater to everyone’s liking. |
Nutrition Information:
415 ( 215 ); 24 g ( 7 g); 100 mg; 340 mg; 44 g ( 1 g); 7 g 14 %; 0%; 12 %; 6 %