Danish Dumplings

Danish Dumplings
1/2 cup butter
1 cup milk
1 cup flour
1 pinch salt
4 eggs
In large saucepan, combine milk, butter and salt. Heat over medium heat until butter melts and milk boils. Turn heat low, add flour all at once and beat mixture vigorously with wooden spoon until it leaves sides of pan and forms a small ball. Remove pan from heat and beat in one egg at a time, beating with a wooden spoon, until smooth after each egg.
Drop by heaping spoonfuls into boiling chicken broth/soup.
(Tip : dip spoon in hot broth before scooping up dough, it slides off easily into broth.)
Cook for 15 to 20 minutes, remove from broth and enjoy!

This is another of Grandma Hale's wonderful recipes we still enjoy with our families today.
We don't usually want to eat the soup, just the wonderful fluffy dumplings all by themselves.
But it's a great way to use up left over chicken! Add a little chopped celery and carrots, plus lots of chicken bouillon (we use salt free powdered bouillon for our base, but canned chicken broth works, too) and season if desired. TaDa....yummy chicken soup with dumplings.

The other side of this recipe is to exchange the milk for water and suddenly you have cream puffs! Prepare the same way, but preheat oven to 400 degrees. Drop dough by tablespoonfuls onto greased cookie sheet, 3 inches apart, shaping each one into a mound that points up in center. Bake for 50 minutes, don't peek while baking. Remove to wire racks and cool.
Fill with custard of choice (at the donut shop they call these eclairs.)

Bavarian Crème filling
1 envelope unflavored gelatin
1-3/4 cup milk, divided
2/3 cup sugar
6 tablespoons cocoa
1 tablespoon light corn syrup
2 tablespoons butter
3/4 teaspoon vanilla extract
1 cup heavy cream (whipping cream)
Sprinkle gelatin onto 1 cup of the milk in a saucepan. Stir together the sugar and cocoa; add to the milk mixture in saucepan. Add the corn syrup. Over medium heat, bring mixture to a boil. Remove from heat. Add the butter and stir until melted. Blend in 3/4 cup milk and vanilla. Pour into a large bowl of an electric mixer. Chill mixture until almost set. Whip the cream until stiff peaks form. Whip the chilled chocolate mixture on medium speed until smooth. On low speed add whipped cream to chocolate, beating just until blended.