Thursday, October 3, 2013

Great Gram's Breakfast Puffs



There is something truly comforting about opening a cookbook handed down for generations, full of hand written recipes and nostalgia. Torn pages, loose recipes, oil splotches, a story only a kitchen can tell. Great gram specialized in so many treats, her house always smelling of wondrous aromas, as I have been told. From her paczkis to her potato rolls...and the ever famous family treat, "Heavenly Hash" (frivolous name I know), a candy made from the combination of marshmallows, peanut butter, and chocolate. As if a novel, this cook book tells a story. A story about the era in which it was created, full of tuna casseroles and stock full of recipes involving lard, buttermilk and instant mashed potatoes. An era in which money was tight. An era in which you used every last scrap, every last speck of the leftover butter on the wrapper. This book means so much.





Within this story, I found a little thing called French breakfast puffs, a thing of sweet, addicting beauty. Served warm with a cup of French press coffee, you have yourself a beautiful Sunday breakfast. Little round balls of dough, rolled in butter and cinnamon sugar hot out of the oven...can it get any better than that? Quick, simple, and truly comforting. I edited the recipe a little to my liking, adding an addition of cinnamon and vanilla to the batter and eliminating the shortening. I know when you make this you will start humming "Easy like a Sunday morning..." and whether it is Sunday or not, I know you will be enjoying yourself.

French Breakfast Puffs

1/2 cup of sugar
1/2 cup butter
1 egg
1 1/2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter, melted

In a mixer bowl, cream together the butter, 1/2 cup sugar, and the egg. Sift together the flour, baking powder, salt, cinnamon, and nutmeg; add to the creamed mixture alternately with the milk, beating well after each addition. Fill 24 greased mini muffin pans 2/3 full. Bake in a 350F oven for 10-15min. Combine the sugar and the cinnamon. Remove muffins from oven; immediately dip in the melted butter, then in the cinnamon sugar mixture until coated. Serve warm. Makes 24 mini muffins.

2 comments:

  1. This looks awesome and I cant wait to try it! Ps so proud of ya. This blog will be epic ^.^ twinstah

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    1. Thank you so much:):) I am going to try to make it amazing!! You have to make everything I post:P twinstah

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