This is a recipe I've always used & never had a flop yet. Got it from Craig Claiborne & posted it a while back for someone & they had good luck with it too. CREAM PUFF SHELLS (10 large puffs) 1 cup water 1/4 lb butter Pinch of salt 1 cup flour 4 eggs Preheat oven to 450°. Combine the water, butter & salt & bring to a boil. Remove from the heat & add the flour all at once. Stir vigorously until the mixture leaves the sides of the pan & forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat & beat briskly a few seconds. Cool slightly. Add the eggs, 1 at a time & beat until the mixture is smooth & glossy after each addition. Drop the mixture by rounded tablespoonfuls onto a greased baking sheet, leaving 2" between the puffs to permit spreading. Bake 15 minutes. Reduce the heat to 350° & bake until no bubbles of fat remain on the surface & the sides of the puffs feel rigid, about 30 minutes longer. Cool. Cut a cap off each puff & fill with pastry cream. (I use whipped cream.) Replace the cap.~~ PASTRY CREAM (about 3 cups) 1/3 cup sugar 3 1/2 TBL cornstarch or 6 TBL flour 6 lightly beaten egg yolks 2 cups milk 1 tsp vanilla Mix sugar, cornstarch & yolks in a saucepan. Scald the milk & pour it gradually over the egg yolk mixture, stirring rapidly with a wire whisk. Cook over low heat or in the top of a double boiler, stirring rapidly with the whisk, until the mixture is thickened & smooth. Do not allow to boil. Cool & stir in the vanilla.~~

Can't remember who posted this, but I tried them (I left out the caraway seeds because I don't like them). They are really good. ONION BRIE PALMIERS 2 medium onions, thinly sliced 3 Tblsp. butter or margarine 2 Tblsp. brown sugar 1/2 tsp. white wine vinegar or cider vinegar 1 sheet frozen puff pastry, thawed 4 oz. Brie or Camembert, rind removed, softened 1 to 2 tsp. caraway seeds 1 egg 2 tsp. water In a large skillet, cook the onions, butter, brown sugar, and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature. On a lightly floured surface, roll puff pastry into an 11- x 8-inch rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-inch slices. Place on parchment paper-lined baking sheets; flatten to 1/4-inch thickness. Refrigerate for 15 minutes. In a small bowl, beat egg and water; brush over slices. Bake at 375° F. for 12 to 14 minutes or until puffed and golden brown. Serve warm. Yield: 1-1/2 dozen. Another we really liked: SPINACH AND ARTICHOKES IN PUFF PASTRY 1 (10-ounce) pkg. frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400° F. for 20 minutes or until golden brown. Yield: 4 dozen. Source: Southern Living, Top-Rated Recipe, November 2000".

Terri, here are a couple of my favorites from GB. This one was posted by Jain. > Lavender-Blueberry Ice Cream 1 cup blueberries, rinsed 3/4 cup sugar 2 tablespoons dried culinary lavender blossoms 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 3 cups half-and-half Preparation 1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan. 2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender. 3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half. 4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week. My personal favorite from Maryel. I always double the recipe! Ben and Jerry`s Orange Cream Dream Ice Cream Ingredients: 1/3 cup Orange juice concentrate; thawed 2 teaspoons Vanilla 2 cups Heavy or whipping cream 3/4 cup Sugar 2/3 cup Half and half Directions: Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes about 1 qt

In the middle of this recipe you'll find the recipe for Dulce de Leche cream filling.....oh my, over the top delicious! Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 c water 1/2 c unsalted butter 1/2 t salt 1 c AP flour 4 cold eggs 1/2 c chopped hazelnuts Filling 3/4 c dulce de leche at room temp 2 1/4 c 18% cream 4 T sugar,divided pinch salt 3 T AP flour 3 egg yolks 2 T Frangelico 1/2 t vanilla Sauce 3/4 c dulce de leche at room temp 2 T Frangelico 1/2 t vanilla 1/4 c chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inces apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be nade weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico. When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Tuen into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12. Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans. Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refregerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.