Ingredients
1/2 cup shortening
1/2 cup sugar
1 egg, large
1 cup flour, all-purpose
1/2 cup buckwheat flour, light or
1 whole
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg, freshly grated
1/2 cup milk
1 ***topping***
1/2 cup butter or margarine, melted
1 and cooled
1/2 cup sugar
1 tsp cinnamon
AHCHOO, T.D. IN MD. 03/21
Directions
Cream together shortening and 1/2 cup sugar then beat in egg. Stir
together flours, baking powder, salt and nutmeg. Add to creamed
mixture along with milk, stirring only until dry ingredients are
moistened. Divide batter among 12 buttered muffin cups (1/3 cup
capacity). Bake at 350F for 20 to 25 minutes or until golden brown.
For topping, pour melted butter into bowl just large enough to hold 1
puff. Combine 1/2 cup sugar and cinnamon. Dip warm puffs, 1 at a
time, in butter, coating completely. Then roll in cinnamon-sugar.
Makes 12 puffs.
**formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD
AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 7:19 PM TO: FRANCES
NOSSEN (SWTK50B) FROM: AH BROWN (BSJR42A) SUBJECT: R-MM BUCKWHEAT MEGA
Servings: 12 servings
Cinnamon Butter Buckwheat Puffs Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be observed back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. However, these, old records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many aromatic flavours, including many that are still in use today like bay, rue and dill. In the 15th century, the Crusaders brought back many new foods and spices from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in books on cooking, most of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, recipe books are increasing in popularity as a result of better eduction, increased leisure time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon Butter Buckwheat Puffs recipe.
