Recipe by MissMaggie
I am posting this recipe in memory of my dear friend, Dot, who died in 2008. Dot was a wonderful lady and matriarch of a large and fascinating family. She was also an avid and excellent cook. It didn't matter when you arrived at Dot's home, there was always some freshly made goodie for you to sample. These puffs were just one of her offerings. The yield is a guess, as I forgot to write down what she said. Love you, Dot, and miss you!
Top Review by The Boopster
I just finished making these delish puffs. After reading the reviews of flattening, I decidedd to experiment and I think I have got it. I added 3 tablespoons additional flour which help it to stay together, ( the look like bon bons). I used a small ice cream scoop and used a silpad. After taking them out of the oven, I immediately had one and found that it was bland and was missing something.I had some leftover bacon grease from breakfast and decided to brush the tops with bacon grease and sprinkled with coarse sea salt and coarse pepper. It made them perfect. Next time I make them I will add the salt and pepper in the batter, plus more cheese and maybe a dash of hot sauce. Yummo I hope this helps.
Sorry, I forgot to mention that I halved the recipe on everything except the egg.
- 118.29 ml milk
- 1 egg, lightly beaten
- 473.18 ml grated cheese, a sharp cheddar is best
- 2 medium onions, finely chopped
- 3 slice bacon, finely chopped
- 236.59 ml self-raising flour
- 4.92 ml grainy mustard (or French mustard)