The key word in the title of this blog is "Comforts". The food on here is comfort food, pure and simple. Emotionally healthy, but diet food? Not so much. So there is the disclaimer. Now, on to breakfast this morning.
In my defense, it was cold on the boat. 43° outside, and 47° inside with no heater. Certainly not the vicious -20° wind chills my daughter eldest was experiencing in Iowa City, IA, but it called for some heat nonetheless. So rather than cold cereal, or even oatmeal, some sort of baked good was called for.
This recipe was given to me by my nephew years ago as part of a church youth group recipe book. I haven't made it in years due to our attempt to eat healthier, but I drew it out of the recipe stash today and simply refused to think about healthy and decided to focus on warm. Comfort food folks...
French Breakfast Puffs
3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
1/3 cup shortening
1/3 cup butter
2 eggs
1 cup milk
Coating:
6 Tbl butter, melted
3/4 cup sugar
3 tsp cinnamon
Mix flour, baking powder, salt and nutmeg in one bowl. Set aside.
Cream butter and shortening until light and fluffy. Add sugar. Cream again. Add eggs and blend till mixed.
These puffs are mixed using an alternating method. Add 1/3 of flour mixture and mix until dry ingredients are incorporated...
Then add 1/3 cup of the milk and mix well. Repeat, alternating flour and milk, mixing well in between.
Divide into 12 greased muffin cups. Bake at 350° for 20-25 minutes or until just turning golden and toothpick inserted in center comes out clean.
While puffs are baking, mix cinnamon and sugar and set aside. Melt butter.
Remove puffs from oven when done and transfer to wire rack. While still warm, roll tops in melted butter and then cinnamon sugar.
Serve warm.
In my defense, it was cold on the boat. 43° outside, and 47° inside with no heater. Certainly not the vicious -20° wind chills my daughter eldest was experiencing in Iowa City, IA, but it called for some heat nonetheless. So rather than cold cereal, or even oatmeal, some sort of baked good was called for.
This recipe was given to me by my nephew years ago as part of a church youth group recipe book. I haven't made it in years due to our attempt to eat healthier, but I drew it out of the recipe stash today and simply refused to think about healthy and decided to focus on warm. Comfort food folks...
French Breakfast Puffs
3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
1/3 cup shortening
1/3 cup butter
2 eggs
1 cup milk
Coating:
6 Tbl butter, melted
3/4 cup sugar
3 tsp cinnamon
Mix flour, baking powder, salt and nutmeg in one bowl. Set aside.Cream butter and shortening until light and fluffy. Add sugar. Cream again. Add eggs and blend till mixed.These puffs are mixed using an alternating method. Add 1/3 of flour mixture and mix until dry ingredients are incorporated...Then add 1/3 cup of the milk and mix well. Repeat, alternating flour and milk, mixing well in between.
Divide into 12 greased muffin cups. Bake at 350° for 20-25 minutes or until just turning golden and toothpick inserted in center comes out clean.While puffs are baking, mix cinnamon and sugar and set aside. Melt butter. Remove puffs from oven when done and transfer to wire rack. While still warm, roll tops in melted butter and then cinnamon sugar.
Serve warm.
Oh my goodness! These look just like our French Breakfast Donuts that I've been making on Christmas mornings for 36 years. They are a tradition in our house and are served with Mimosas.
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