Miniature French Breakfast Puffs Recipe

Ingredients

1/3 cup soft shortening/butter mix
1/2 cup sugar
1/4 tsp nutmeg
1 egg
1/2 cup milk
1 1/2 cup sifted flour
1/3 cup butter, melted
1 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon


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

 

 

Miniature French Breakfast Puffs Recipe brought to you by Recipe Ideas


Categories: Breakfast; French


The History of Recipes

We can read the history of written recipes back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.

In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which show 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 `wonderful`.

Progressing into Roman times around 25BC a man called Apicius created some scripts describing recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of his times used a good variety of aromatic flavors, including some that we all recognise like thyme, fennel and parsley.

Later on, we have a couple of interesting books published in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are not about the indian food that is served today, but rather recipes for the types of food on the menues of the upper classes of the period.

Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices such as basil and coriander. These new herbs and spices prompted an increase in recipe manuscripts, the majority of which are now in private libraries.

By the advent of the twentieth century, cooking publications were in great demand, as a result of more people being able to read, increased leisure time and being a little richer.

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We hope you enjoy this Miniature French Breakfast Puffs recipe.

 


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