The Menu Mama French Breakfast Puffs
Thank you for watching today's video. Check out this recipe and more at https://trcooks.com/Recipe courtesy of Ree Drummond https://www.foodnetwork.com/reci.
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Step 2. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. Step 3. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition. Step 4.
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Instructions. Preheat the oven to 350 degrees F. Grease a muffin tin with butter or nonstick spray (we're making 10 muffins) In a large bowl or stand mixer, beat 1/3 cup butter until smooth. (I use the measurement on the wrapper to see where 1/3 cup is.) Beat in 1/2 cup sugar until fluffy. Add 1 egg and beat until smooth.
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Preheat oven to 350°F. Generously grease muffin cups with butter. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy. Blend in eggs until well incorporated.
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3 teaspoons ground cinnamon. Preaheat the oven to 350*F. Lightly grease 12 muffin cups. In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.
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Instructions. Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
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Directions. Preheat oven to 400ºF. Lay the puff pastry sheet out on a piece of parchment paper. Gently roll the puff pastry to flatten the folds. Sprinkle cinnamon sugar over the entire surface of the puff pastry. Fold two opposite ends of the pastry sheet toward the middle, 1/4 of the way in. Fold each side in again so the folded edges touch.
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French Breakfast Puffs recipe from Pioneer Woman Details. Prep Time: 30 minutes. Cook Time: 15 minutes. Ready in 45 Minutes. Makes: 24 Pieces; Ingredients. 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup sugar 1/3 cup shortening 1 egg 1/2 cup milk 3/4 cup sugar 1 1/2 teaspoons cinnamon 1 stick.
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Directions. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg.
French Breakfast Puffs « The Red Bird Life
Directions. Preheat oven to 350 degrees. Lightly grease 12 muffin cups. In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
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Watch how to make this recipe. Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a separate.
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1 Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Step. 2 In a medium saucepan, heat ½ cup of water, butter, milk, and salt over medium heat until the mixture comes to a boil. Remove the pan from the heat, add the flour, mustard, and cayenne, and stir with a wooden spoon.
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Fill greased muffin tin 2/3 of the way full and bake for 20-25 minutes or until muffins are lightly brown and a toothpick in the center comes out clean. Allow muffins to cool until cool enough to handle. Cinnamon Sugar Coating. Combined sugar and cinnamon in a small bowl. Melt 1/2 cup butter in a small bowl.
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Reduce heat to low. Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites. Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered.
