recipe
Jan
22
2008

A BIG Thank You and Recipe of the Day: Paris Puffins

 Thank you all for you kind words and for sharing your own grief with all of us.  I do feel much much better today.  I know now I will have waves of this feeling many, many times over and I just have to roll with it when it comes.  I hope the feelings never completely go away, I realized over this last weekend, that in my grieving I remembered lots of wonderful things I might not have.  So the process, albeit never over, should be welcome rather than dreaded.  From now on, I will have my cry, take my time and move forward as I feel like it.  

Yesterday was a VERY productive day.  I finished not two but THREE aprons!  Good for me!  As soon as the recipient is in possession of said aprons, I will proudly post pictures!  I am so excited! I think they turned out adorable.  Today I will get more aprons cut out and started.  And then start back to my cleaning project that I must confess has gone rather badly.  But now that my chin is up again, I can get back with it.  When I told Husband I would have it finished by the time he returned on Valentine’s Day I didnt know how close I might have to cut that deadline!  I think he was so excited at the prospect, I cannot disappoint him now!   

And if you didn’t see the post, the winner of the Pie Giveaway has been chosen! Congrats! I will be posting pictures a bit later.

My dear, dear (sometimes neglected, I am ashamed to say) friend Kim sent me this recipe. I can tell you they are amazingly good. Read the email from her containing the recipe, got right up and made them! And yes, use the mini muffin tins, they are just bite size! And I will be posting this on my other blogs as well!

Paris Puffins

1/3 c. soft Shortening
½ c. Sugar
1 egg
1 ½ c. Flour
1 ½ t. baking powder
½ t. salt
¼ t. nutmeg
½ c. Milk
1/3 c. butter, melted
½ c. Sugar
1 t. cinnamon

Pre-heat oven to 350 degrees. Grease 12 muffins cups (these are best to me, baked in mini muffin tins.) Mix shortening, sugar, and egg. Mix dry ingredients in separate bowl and add to sugar mixture alternately with milk. Bake 25 minutes. Combine cinnamon and sugar. When cool enough to handle, roll muffins in melted butter and cinnamon sugar mixture.
These little mini muffins are not too sweet and taste divine with a good hot tea sweetened, and a bit of cream!

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I haven’t thought about these or made them in years. We made them in Home Ec back in the early 60s and they are so good. I think I will make some later today. Thanks for the memories!
Janet

Thanx for sharing, I will definitely have to give these a try.