| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breads and, Breakfast | 12 | Servings |
INGREDIENTS
| 2/3 | c | Shortening |
| 1 | c | Sugar |
| 2 | Eggs | |
| 3 | c | Flour |
| 1 | ts | Salt |
| 3 | ts | Baking Powder |
| 1/2 | ts | Nutmeg |
| 1 | c | Milk |
| 3 | tb | Butter; Melted |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
INSTRUCTIONS
TOPPING Cream together shortening and sugar. Add eggs and beat well. Sift together flour, salt, baking powder and nutmeg. Alternately add flour mixture and milk to egg mixture. Dough will be very thick. Spoon into greased cupcake pans. Bake at 350 ° for 20 minutes or until toothpick inserted in center comes out clean. While still warm, dip tops in 'Topping' mixture. Makes 24 puffs. This recipe comes from "Our Favorite Recipes" Our Lady of Peace Church, Mount Olivet, West Virginia. Recipe by: Marilyn Thalman, Mount Olivet, West Virginia Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan 31, 1998
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