1/3 cup soft shortening/butter mix
1/4 tsp nutmeg
1/2 cup milk
1/3 cup butter, melted
1/2 cup sugar
1 tsp cinnamon
1/2 cup sugar
1 egg
1 1/2 cup sifted flour
1 1/2 tsp baking powder
1/2 tsp salt
Directions
Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour,
baking powder, salt and nutmeg. Stir flour mixture and milk
alternately into sugar/shortening mixture. Fill greased muffin cups
2/3 full. Bake 15 minutes or until golden brown. Dip immediately in
melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes
3-1/2 to 4 dozen.
Mrs. James Hopkins
Servings: 42 servings
Minature French Breakfast Puffs Recipe brought to you by Recipe Ideas
Categories: Breakfast; French
The History of Recipes
We can trace the history of meal recipes way back into history, certainly as far into history as pharonic Egypt, and maybe further still. However, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Additionally, he informs us how the Roman chefs made use of many aromatic flavors, including some that we all recognise for example bay, fennel and parsley. Later on, there were a couple of interesting recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food cooked for the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe manuscripts, most of which are kept safe in private libraries. By the advent of the twentieth century, cookery publications are in high demand, mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Minature French Breakfast Puffs recipe.
