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How To make Cheese Puff Muffins

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1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it) 1 c Grated cheese
= (it calls for american =i use cheddar) 4 Eggs
* (I use margarine or butter) **request RUMFORD BAKING POWDER)Heat shortening and water to boiling point. Sift flour, baking powder, salt and cayenne together and pour into liquid mixture. Stir vigorously until the mixture clings together in a mass and leaves the sides of the pan. Beat in the cheese. Drop in unbeaten eggs one at a time, beating after each addition until mixture is smooth. Drop by teaspoons onto a greased(or sprayed)baking sheet. Bake in a moderate oven 375 - 35 minutes.JM. After baking these many times I have found that they are wonderful having been baked only 30 mins. They have a more soft cheesey taste-but are wonderful browned also. Wonderful with tomatoe or cheese soup. IRA DENNIS (LVFG53A). These are from my Grandmother's old RUMFORD BAKING POWDER cookbook. They were called Cheese Puff Muffins-but are really more of a cheese biscuit. -----

How To make Cheese Puff Muffins's Videos

The FLAKIEST Chicken Puff Patties | Comfort Food Favourites

These Chicken Puff Patties are flaky and loaded with a creamy chicken filling! Easy to prepare ahead, these Chicken Puff Patties are simple yet delicious. These Chicken Puff Patties are my favourite appetizer, and I'm sure you are going to love them as well!

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Martha Stewart Makes Puff Pastry 4 Ways | Martha Bakes S1E5 Puff Pastry

Layers upon layers of butter and dough make up magnificently delicate puff pastry. Martha makes this precious French treasure something approachable and easy to tackle in any home kitchen. With a little elbow grease and some creativity, she shows the viewer how to make not only a variety of delightful sweet and savory goodies but how to master an iconic French pastry, the Napoleon.

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0:00 Introduction to Pastry
1:08 How to make Puff Pastry
4:18 How to fold Puff Pastry
5:53 How to make Cheese Straws
10:02 How to make Palmiers
11:58 How to make Napoleons
14:34 How to make Pithiviers
18:25 How to assemble Napoleons

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Crescent Breakfast Muffins

Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network

Ina whips up her own puff pastry dough to use on her classic Cacio e Pepe recipe!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Cacio e Pepe Cheese Puffs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 35 to 40 puffs

Ingredients

1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.

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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network

How to Make: Spinach and Feta Muffins

Looking for a breakfast that is both satisfying but also sustaining? So often we grab a muffin or donut with our coffee in the morning, if we’re grabbing any food at all, and dash out to start out day. But that also means we haven’t fueled our body and mind with the type of energy it will need to really get the day off right. I’m a sucker for a good muffin in the morning, usually blueberry or morning glory, but in an effort to find better ways to eat my breakfast, I’ve sought out alternatives to my usual sugar filled morning munch. This spinach and feta muffin was exactly what I was looking for.

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3 Ingredient Puff Pastry Desserts | Easy Christmas Recipes

Blueberry Puff Pastry Diamonds Recipe |
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!

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