Fannie Farmer Blueberry Muffins Food

FANNIE FARMER BLUEBERRY MUFFINS

Fannie Farmer Blueberry Muffins image

This recipe is from the 1959 Fannie Farmer Boston Cooking School Cookbook. For the tenderest muffins, use pastry flour and avoid over-beating [fold nuts, berries, fruits in with spatula till all are gently mixed in. BATTER SHOULD NOT BE SMOOTH! Choose between 2 cups of pastry flour OR 1-7/8 Cups of all-purpose flour. This recipe can be altered by the leaving out the berries, or substituting as follows: Using 1/4 cup bacon fat instead of butter, plus 3 Tablespoons crumbled cooked bacon; Using huckleberries instead of blueberries; Add 1/2 cup sliced pitted dates or 1/4 cup raisins; Add 3/4 cup candied orange peel, chopped fine; Add to the milk 3/4 cup peaches, peeled and diced; Use 1/4 cup sugar plus 1/2 cup chopped pecans [then before baking muffins top with sugar/cinnamon and more nuts]; Substitute 3/4 cup coarse whole-wheat flour for 1 cup of the flour, Do not sift it the whole-wheat; and last variation is: Spread in a buttered 8 or 9 inch square tin [sprinkle with cinnamon sugar, bake @ 375* about 25 minutes, cut in squares].

Provided by DeCielo

Categories Breakfast

Time 20m

Yield 12 muffins or 6 large, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups pastry flour or 1 7/8 cups all-purpose flour reserve 1/4 for sprinkling over blueberries
2 cups fresh blueberries
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 -2 egg, slightly beaten
1 cup milk
1/4 cup butter, melted
1/2 cup sugar

Steps:

1. Preheat oven for 400 degrees Fahrenheit.
2. Sift into a mixing bowl all dry ingredients (reserving 1/4 cup flour for add in berries). DO NOT USE both pastry and all-purpose flour. Use one or the other.
3. Mix in another bowl remaining ingredients (save berries for last).
4. Pour wet mixture over the flour mixture. Stir only enough to dampen the flour.
5. Mix 1/4 cup of flour with berries, add 1/2 cup sugar.
6. Gently fold berries into batter.
7. Spoon into buttered muffin tins (or paper lined tins), having the tins about two-thirds full.
8. Bake at 400 degrees fahrenheit for 15 minutes.
Makes 12.

EPICUREAN BOUCHEES

Epicurean Bouchees image

This comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. It is dated July 1932. There are some funky recipes in the book, like Tongue in Aspic and Stuffed Hearts with Vegetables. I had to share this, though. I hope someone actually makes it!

Provided by Mary Close

Categories Savory Pies

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

puff pastry shell
1/3 lb mushroom cap
1 dozen frogs legs
1/2 lb crabmeat
2 tablespoons melted butter
2 teaspoons salt
1/4 teaspoon paprika
1/2 cup sherry wine
1 1/3 cups cream
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk

Steps:

Clean mushroom caps. Cut in one fourth inch strips crosswise and saute in butter 3 minutes. Clean and steam frog legs, until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand 30 minutes. Put on range and cook 5 minutes. Pour off one half wine and add mushrooms. Scald cream in a double boiler. Dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes, stirring constantly until mixture thickens, and afterwards occasionally. Then add slightly beaten egg yolk. Add to mushroom mixture, reheat and season with salt and cayenne. Fill bouchee cases with mixture or serve with puff-paste points.

Nutrition Facts : Calories 407.4, Fat 22.7, SaturatedFat 13.7, Cholesterol 139.1, Sodium 1720.8, Carbohydrate 10.2, Fiber 0.5, Sugar 1.9, Protein 14.5

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