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discard soft dough on inside. Fill cream puffs evenly with large scoop of peach ice cream or yogurt; replace top of cream puffs. Sift powdered sugar over cream puffs. Serve immediately.
Makes 8 to 10 servings Chocolate Bourbon Pecan Pie 1 1/2 sticks margarine 3 oz. bitter chocolate 6 eggs 3/4 cup brown sugar 1 cup plus 2 T. sugar 6 tablespoons molasses 1 cup plus 2 T. light com syrup 3/4 tablespoon orange zest 1 1/2 teaspoon vanilla 3 tablespoons bourbon 3/4 teaspoon salt 3/4 teaspoon orange extract 3 cups pecan halves 2-9” pie shells Melt margarine and chocolate in microwave. In another bowl, beat eggs, add sugars, molasses and syrup. Stir in flavorings. Chop 2 cups pecans and distribute in raw pie shells. Pour in filling and decorate with remaining pecan halves. Bake in 425 degree oven for 15 minutes then 350 degrees for 40 minutes. Yield: 29” pies
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