| 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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