Alright, let’s talk about makin’ them nun’s puffs. I ain’t no fancy baker, mind you, but I can whip up a batch of these things that’ll make your mouth water. It ain’t rocket science, just good ol’ fashioned cookin’.
First off, you gotta get your stuff together. You’ll need some butter, the real stuff, not that fake margarine. And milk, the whole kind, none of that skimpy watery stuff. Oh, and flour, the plain kind, not that self-risin’ nonsense. And eggs, gotta have eggs, big ones if you got ’em. That’s what the recipe calls for and that’s what my old mama use to use. Now, some folks like to add a pinch of sugar, but I say, why mess with a good thing?
- Butter – 1 stick (that’s half a cup, for you city folks)
- Milk – 1 cup
- Flour – half a cup
- Eggs – 4 big ones
Now, the makin’ part is easy peasy. First, you melt that butter in a pot. Don’t burn it, now! Just melt it nice and slow. Then, pour in the milk. Stir it up a bit and let it come to a boil. Not a crazy boil, just a gentle one. You know, when you see them little bubbles.
Once it’s boilin’, dump in all the flour at once. And stir! Stir like your life depends on it. It’ll get all thick and clumpy, but that’s what you want. Keep stirrin’ till it forms a ball, and it don’t stick to the sides of the pot no more. This part’s important, so don’t go gettin’ distracted by the TV.
Take it off the heat and let it cool down a bit. You don’t wanna cook them eggs when you add ’em, see? Once it’s cooled down some, crack in them eggs, one at a time. And stir! Stir after each egg, till it’s all smooth and creamy. It’ll look kinda like thick custard. That’s when you know you done it right.
Now, you gotta get your pan ready. I like to use a muffin tin, but you can use a regular ol’ bakin’ sheet if that’s all you got. Grease it up good, real good. You don’t want them puffs stickin’, now do ya? I use butter, but some folks use that spray stuff. Whatever floats your boat, I guess.
Spoon that batter into the pan. Don’t fill ’em up too full, they’ll puff up when they bake. About half full is just right. Then, pop ’em in the oven. 375 degrees, that’s what my old oven says, and it ain’t let me down yet. Bake ’em for about 20-25 minutes, till they’re golden brown and puffy. And don’t you dare open that oven door before they’re done! They’ll fall flatter than a pancake, I tell ya.
When they’re done, take ’em out and let ’em cool a bit. They’ll be hot as blazes, so don’t go burnin’ your fingers. You can eat ’em plain, or you can fill ’em with somethin’ fancy. I like to fill ’em with whipped cream or custard. But sometimes, I just eat ’em plain with a cup of coffee. They’re good any way you slice it.
So, there you have it. Nun’s puffs, the easy way. Ain’t nothin’ to it, really. Just a few simple ingredients and a little bit of elbow grease. Now go on and make yourself a batch. You won’t regret it. And don’t forget to clean up after yourselves! My old man use to say a clean kitchen is a happy kitchen.
And one more thing, if they don’t turn out right the first time, don’t you go frettin’! Even I mess up sometimes, Lord knows I do, Just try again. That’s the secret to good cookin’, and to life, I reckon.
Now I gotta go feed the chickens. You all take care now, ya hear?
Tags: [Nun’s Puffs, Puffs Recipe, Easy Baking, Homemade Puffs, Dessert Recipe]
