Place butter, water, salt and Tobacco sauce in a heavy saucepan;
heat to boiling point. Remove from heat and with a wooden spoon,
stir in flour all at once. Cook over low heat, stirring constantly with
wooden spoon until mixture forms a ball and leaves the sides of the
pan. Remove from heat.
Beat in eggs one at a time. Be sure each egg is thoroughly combined
before adding the next one. Stir in cheddar cheese, then mustard,
onion powder and dill.
Drop dough by heaping tablespoon, 2 inches apart on lightly greased
baking sheet. Sprinkle tops with parmesan cheese. Bake at 375 20-
25 minutes until lightly browned. Turn off oven and let puffs rain an
additional 10 minutes, then freeze.
If frozen, recrisp unthawed puffs uncovered in 350 degree oven until
warmed, about 10 minutes.
Originally Submitted
2/6/2017
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