1 cup of water
1/3 cup of canola oil
1 cup of flour
4 large eggs, or equivalent egg substitute
1 teaspoon of butter extract
1 teaspoon of vanilla extract

Put the water and canola oil in a medium saucepan. Heat to rolling boil. Lower the heat and add the flour all at once, stirring with a wooden spoon until the mixture forms a ball. Remove from the heat. With an electric mixer, beat in the eggs one at a time. Add the extracts. Using  a spoon, drop 12 cream puffs onto an ungreased cookie sheet. Bake in a 400ºF.  oven  for 10 minutes. Reduce the heat to 350ºF.  and bake for 25 minutes longer. Turn off the oven, but do not remove cream puffs until they are quite firm to touch. Cool them away from drafts. To fill, cut the puffs horizontally, using a sharp knife. If any damp dough remains inside, scoop it out before filling. Makes 12 cream puffs p://www. Basic-Recipes.com

Each Servings:  
Exchanges 1/2 Starch/Bread 1/4 High Fat Meat Calories 117 Carbo 8 gm