Pat’s Puffs

  Last week, I had a nice chat with Pat Brandt when she brought in a wedding anniversary announcement. She and husband Fred are celebrating 50 years of togetherness.

 Then, as I was searching through the pages of “Mixing & Musing” for apple recipes, I came across this recipe that Pat submitted.

 “My mother always made Apple Cinnamon Puffs for Sunday dinner during apple season. The recipe was given her by my grandmother and was always a family favorite,” Pat said in the recipe intro.

 Apple Cinnamon Puffs

 Boil to syrup (about 5 minutes) 1 cup sugar, 1 cup water and ½ teaspoon red food coloring.

 Peel and thinly slice 1½ pounds (4 to 5) tart apples. Place in greased shallow 8- by 12-inch baking dish. Pour syrup over apples.

 Sift together 1½ cups flour, 2 teaspoons baking powder and ½ teaspoon salt. Cut ¼ cup shortening in with pastry blender until mixture looks like meal. Stir in ¾ cup milk to make soft dough. Drop spoonsful of dough on top of apples and make dent in top of each. Combine 2 teaspoons melted butter, 2 tablespoons sugar and ½ teaspoon cinnamon; place mixture in dented dough.

 Bake 25 to 30 minutes in 450 degree oven. Serve warm with cream.

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