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01 February 2011 @ 10:52 am
Quick Breakfast Puffs  
I love cookbooks. Did you know?

My sister, mother and I have been known to sit down with a cookbook and a cup of coffee and read the recipes like they were a novel - except that we also have a pen and paper, scribbling notes about the cast of characters as we go. Anyway, I have a love affair with cookbooks - I have more cookbooks than pairs of shoes, if that tells you anything.

My mom sent me a package in the mail last week, as she is wont to do. This time it was a box of cookbooks that my great aunt gave her. Like me, my great aunt must've loved cookbooks, but only to look at the covers, because many of these had never been opened, let alone had the tell-tale signs of being used. The one that intrigued me the most was a volume entitled Depression Era Recipes. The depression was a simpler time, economical by necessity. There are no fancy ingredients, just simple goodness.

So I made the first recipe that spoke to me. Quick Breakfast Puffs.

First of all - WORST NAME EVER.

Beyond the name, however the ingredients were staples. And with some furious scribbling, ciphering and an abacus, I figured the calories for these bad boys and decided they could happen under my strict caloric regime.


And like my own, this is a slightly large but.

I thought they seemed a little bland. And despite my adoration of all things antique and vintage, I do love things a little fancy. And I have a bowl full of clementines.

So with three packets of stevia (a non-caloric natural sweetener) and a teaspoon of clementine zest, these went from blah to pretty good.

LOVE orange sugar. LOVE it. It makes everything better.

And with a dollop of blueberry jam (decidedly NOT diet approved) they went from pretty good to fabulous.

Quick Breakfast Puffs

2 eggs
1 scant cup milk
1 T melted shortening
1 1/2 c. flour
3 t. baking powder
1/2 t. salt

Preheat oven to 350F. Beat the eggs very thoroughly and add the milk and shortening. Sift flour, salt and baking soda twice. Add the liquid and beat for two minutes. Pour into hot, greased muffin cup and bake for twenty minutes or til golden. Serve warm with butter.

And clementine sugar. And blueberry jam.

Without the last two ingredients, these are 81 calories apiece. But I live dangerously. And by dangerously, I mean with butter on standby at all times. I gotta be me.

I hear:: The Vampire Diaries. Oh, Damon. *shakes head*
(Anonymous) on February 1st, 2011 05:18 pm (UTC)
I will be trying that one! And orange sugar....you are brilliant!
Carrie Leigh: housewifecarrie_leigh on February 1st, 2011 07:49 pm (UTC)
Re: Yum!
*fluffs hair*

Thanks, I try!
(Anonymous) on February 1st, 2011 05:21 pm (UTC)
I love your recipes. These look tasty! I like the additions....;)
Carrie Leighcarrie_leigh on February 1st, 2011 07:49 pm (UTC)
Re: yum
slitherhither: snape_coffeeslitherhither on February 1st, 2011 07:41 pm (UTC)
Yummy. I think what I love most about this recipe is the "1 scant cup milk". You never see this description of measurement in modern cookbooks! It's so nice and terse.
Carrie Leigh: dishescarrie_leigh on February 1st, 2011 07:48 pm (UTC)
In the original recipe, it said, "Cook for 20 minutes in a warm oven."

I'm sure this meant something to the author, but it didn't to me.

My grandmother cooked like that, though. Her recipes say, "Cook 'til it's done."

... Granny? I need a translation.
Brendan: Beerfest - Great Gam Gambrendanm720 on February 2nd, 2011 02:47 am (UTC)
A warm oven is 300-350 (ish) F, or so I was told by my grammie.

I don't have any idea what a scant cup of milk is, unless it's what my logic and internal dictionary are calling "just shy of" a cup of milk. Plus, with muffins, sometimes you want to adjust how wet the batter is so this makes sense.

My grandmother cooked like that, though. Her recipes say, "Cook 'til it's done."

I have some recipes from my great great grandmother... and I had to figure out how they were made. All there was was a list of ingredients, and no instructions whatsoever on what to do with them.

I did eventually figure it out. They're pretty kickass sugar cookies.
Carrie Leigh: Choose your weapon cookingcarrie_leigh on February 2nd, 2011 02:05 pm (UTC)
I figured. I set the temperature for 350F and hoped for the best.

Care to share the recipe?
Brendan: Sinfest - Chefsbrendanm720 on February 2nd, 2011 02:53 pm (UTC)
Sure. My little black cookbook is at home, but I can post it later.

nolankyle on February 1st, 2011 08:41 pm (UTC)
Ciphering and an abacus...?
Coy, you get away from that abacus. You know you don't know nothin bout no cipherin.

See ya Coy!
Carrie Leigh: pot kettlecarrie_leigh on February 1st, 2011 08:45 pm (UTC)
Re: Ciphering and an abacus...?
You make me giggle.

I can't fold these clothes 'cause my fwroat hurts.
nolankyle on February 1st, 2011 08:57 pm (UTC)
Re: Ciphering and an abacus...?
Dewr Fadda, I pway that my wife would be heelewd quwickwy and pwease take away da firw anwts outa her fwroat so it would qwit huwrting. Aaaaamen.

Dinnew pwans?
Carrie Leigh: My cupcakes bring all the boyscarrie_leigh on February 1st, 2011 09:00 pm (UTC)
Re: Ciphering and an abacus...?
I would like to point out that neither of us like baby talk, but a mimic of a nephew's prayer is pure comic gold.

Taco soup, ya goober. In the crock pot.