1-2-3 Blackberry Sherbet

This is the best summer recipe I've tried so far this summer. I substituted raspberries for the blackberries, and it was just delicious! Couldn't be easier!

Ingredients:

* 4 cups fresh or frozen blackberries, thawed
* 2 cups sugar
* 2 cups buttermilk

Directions:
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Cream Puffs

A recipe from my Grandma Webb. So easy and tasty.

Boil in sauce pan:
1/2 c. water
1/3 c. margarine

Add 1/2 c. flour all at once.
Beat until it forms a solid mass. Cool 5 minutes.

Add one egg, and beat well. Add another egg and beat well.

Drop by spoonfuls onto a greased cookie sheet.
Bake at 375 degrees for 25 minutes, or until lightly browned & dry.

Fill with instant pudding and cool whip. I've also used real whipping cream sweetened with powdered sugar and vanilla. Original recipe says DO NOT double the recipe. Is that maybe because then you'll eat twice as much as you should?