I don’t particularly enjoy cooking.  The irony of me, the non-cook, writing a cooking column is not lost on me (or my family). However, I L-O-V-E, love eating.  My strong connection with food started as a child and I have fond memories of helping my mom in the kitchen.  To this day, there a handful of dishes I can make, from scratch, without consulting a recipe. But the time has arrived; I need to expand my repertoire!

The thing is, when comes to cooking, I am not gifted at bringing to life a meal from a recipe in a book. I learn (and retain) by doing.  And that’s where it takes a village, my friends. I invite you to teach me to cook. Yes, YOU!  I seek your simple, but delicious recipes that I learn by doing, with you.  Yes, that will involve spending time with me in the kitchen. But as my first tutor, Hanson resident, Marianne DiMascio will attest, I am an attentive student. Especially given this particular subject; the Cream Puff. This sweet treat comes from her mother Dot’s collection of delicious recipes. Her collection has been compiled into a family cookbook, and nearly each concoction is written in Dot’s own neat cursive handwriting.

What you’ll need:
1 stick unsalted butter
1 cup water
1 cup flour
4 eggs
1 box instant vanilla pudding

HOW TO:
Preheat oven to 400 degrees.

Filling: Follow directions on pudding box and refrigerate.

Puffs:  Melt butter in water in medium sauce pan.  Bring to a boil, immediately remove from heat and stir in flour until it comes away from pan.  Add eggs to mixture, one at a time and stir with fork until mashed potato texture.  Use teaspoon to drop on ungreased cookie sheet and bake for 30 minutes.  When cool, slice horizontally and fill with a teaspoon of pudding.  Sift confectionary sugar over top.

RESULTS:
What I love about this recipe is that all of the ingredients (with the exception of the pudding), I had on hand.  Nothing kills my inspiration to be creative in the kitchen quicker than the obstacle of hunting for ingredients.  As anyone who has been to the grocery store with a small child (think age two or so), can attest, that the event feels more “smash and grab” than excursion affording the time for a thoughtful squeeze (or sniff) while selecting the freshest of ingredients.

A simple ingredients list coupled with a short equipment list also made this a winner in my eyes (you just need a wire whisk, fork, bowl and a cookie sheet).   Marianne was a patient guide, and her daughters Jenny and Dorothy teamed up with my girls Madeline and Grace, to make the pudding filling (both a vanilla and chocolate) and pitch in throughout the experience.   Since my confidence is pretty low when it comes to cooking, I cautiously guarded my optimism; I wondered if the puffs would actually “poof” under my supervision.  At the tip of Dorothy, Marianne’s younger daughter, I set the timer for 28 minutes, rather than 30. This would give me the chance to sneak a peek before 30 minutes elapsed and perhaps “save me” from the embarrassment of burning my first batch. It made perfect sense that this thoughtful and marvelous young lady shares her Grandma’s name. The evening was so much fun and I am very thankful to Marianne and her family for sharing. It was wonderful to have so many cooks in my kitchen. And this time, I was actually counted in that number.

They say food isn’t love, but when it comes to this cream puff, I beg to differ!

Beth York lives in Pembroke with her husband, Matt, and daughters Madeline and Grace, who swear that she’s a better cook than she lets on. She loves skydiving and enjoys running her own real estate company. Email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it