Betty Crocker Cook Book Beef Stew
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03/09/2008
The entire family LOVES these. Recipe is wrong. Do *not* sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and delicious and YUMMMMMMMY!
12/04/2010
Instead of shortening, I used butter. I also used whole wheat white flour and buttermilk. When dropping them into the mini muffin tins, I used my small cookie scoop not only to make uniform sized muffins but it was just easier to make just the right amount for each muffin cup. I also used butter for the "dip" part, too. My family basically had these gone in a matter of seconds. Next time, I'll double the recipe and I think I'll add a little more spice when I make it and maybe some vanilla or maple flavoring to the "puff" part. NOTE: When you make these, be sure to watch them carefully as you reach the end of baking time. Mine were a bit overdone.
06/06/2002
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've already put the sugar into the flour -- so i dont know where the error is
06/10/2012
These definitely are delicious, slightly sweet, bite-sized treats! You might be tempted as I was to nibble on them on all day...! My husband just loved these with a nice cup of coffee. I used butter instead of shortening and I happen to like spices so I used 1/2 tsp. of nutmeg in these plus 1/2 tsp. of vanilla. The end result is a very light, moist, irresistable little treat that's easy to make!
03/05/2003
Apsolutely deliciuos, they are so light and also light in cals. If you don't have nutmeg just put cinoman in it is just as good, i also made it as a cake as my friend did not have a muffin tin, just cook a little longer about 20-25 mins.
03/31/2009
My grandma used to make these when I was a little girl and they are still a favorite of mine after all these years. She would bake them in a cast iron muffin tin shaped like bears and then dip the whole muffin in butter and roll in the cinnamon and sugar mixture. I make them the same way, except I add a teaspoon of vanilla extract to the batter for additional flavor. Love these and the memories that come with them!
06/12/2006
Great recipe, suggest using mini-muffin tins to maximize the cinnamon-sugar surface area to mass ratio. :)
02/10/2003
I did also notice the mistake with the sugar, so I just added it to the shortening. They came out great! My husband ate them all!
06/11/2012
For those that think the recipe is wrong,it's not. You cream the 1/2 cup sugar with the shortening. Salt goes in with the flour. The other half cup sugar is mixed with the cinnamon to top the puffs.
01/20/2002
We made these in my 9th grade homemaking class-1972!!! I loved them then & now-thanks for sending the recipe. It brings back memories and my family loves them as well. Try these- you'll be glad you did!!!
01/09/2003
These are pretty good, the only problem is, the top tastes so good you eat it first and then are left w/ the plain ol' muffin. :( But thanks for sharing this quick easy recipe!
08/19/2002
These were delicious! I made them for a Sunday brunch, and they turned out beautifully. Light and airy....like a lighter textured muffin. Everyone had lots of compliments!
06/11/2012
I added butter instead of shortening, added 2 tsp. vanilla and 1 C. fresh blueberries. Left every thing else the same. The best ever. Thanks for sharing.
09/30/2007
This is a really good recipe, what I did was cut them in half and made more cinnamon sugar and melted more butter. Dipped it in butter cut side first then sugar.
01/16/2011
Have loved these since childhood. Thanks for posting this! To reduce glycemic impact a bit, I used 1/4 C Splenda and 1/4 C agave syrup in muffins, and reduced milk slightly to compensate for the extra liquid. I also doubled the nutmeg (by accident, but it turned out well. I will do this again.) Consider turning down heat to 300 in last 10 minutes because agave browns quickly. Agave syrup makes the muffins wonderfully delicate and golden inside, and moister than the Splenda by itself. For cinnamon/sugar topping, we always use a Tablespoon of the cinnamon instead of a teaspoon. Highly recommend McCormick's Saigon Cinnamon. I used another sweetener blend, this time half regular sugar and half stevia-based granulated sweetener, to mix with the cinnamon. Very happy with results. Next time I will try 1/3 cup whole wheat flour and 2/3 white flour to see how that goes.
06/08/2010
I've made these twice over the last week, they were THAT much of a hit. Both times, I omitted the baking powder (I'm out!) and used 1 teaspoon of baking soda and replaced the milk with buttermilk (1/2 tablespoon vinegar w/ 1/2 cup milk). This is a really great substitution! I also used butter instead of shortening the first time, and the second time I used half butter and half canola oil -- I did not notice a difference in the final product. My kids absolutely LOVE these; doubling the recipe is a MUST!
06/10/2012
Just made these this morning...yummy! They are definitely dense but my kids loved them and they were easy to make. I followed the recipe exactly except: I added vanilla to the sugar and shortening before mixing it in with the dry ingredients. And we used our cake pop pan...we had perfect little donut holes! So easy to butter and sugar the entire ball. I put the kids in charge of that part! They had a "ball"!
06/30/2010
These are scrumptious!
05/28/2012
Easy, fast, and yummy!! Love this recipe! This reminds me a little of what I crave (but don't get) from pancakes. Moist, light flavor, tender. Nice treat!
08/23/2008
the editors must have fixed any errors in the recipe; it turned out perfectly. I did read the comments re. how great the tops are, and I came up with a solution: 1) I mixed the cinnamon sugar in a large plastic bag, 2) I left the puffs in the pan, 3) I brushed three at a time with melted butter, and then 4) I put those three in the bag with the cinnamon sugar & rolled them around to coat the whole puff. Repeat with the rest, three at a time.
12/19/2011
Yummy! My Mom used to make these. If you're substituting margarine for the shortening, (like me) be sure to cut the salt, or omit it altogether. Thanks for the great recipe!
11/13/2009
An instant family treat! However, if you are trying to stay away from sugar, DO NOT MAKE THESE -- THEY ARE ADDICTING!!!
01/20/2012
These made 15 cinnamon puffs and they were gone before they were all dipped and rolled...Have to make more...It took a complete stick of butter, not just the 6 Tablespoons, as stated...of course, I did not put them in papers, but greased the muffin tins well enough to get the puffs to 'fall' out...I dipped the whole puff in butter and rolled it in the cinnamon/sugar mixture...that's the way to do it! Fabulous! Fabulous!
06/11/2012
I added a little vanilla and a little butter to the mixture... dipped it in butter then the cinnamon sugar mixture... it was great!!! loved it!
11/08/2009
Yummy!!! My 12 year old made these all by herself!! They were yummy...
06/11/2012
Wow..i made these for three teenagers as an after school snack...GONE!!! i used both margarine and shortening in the batter. great success!
03/08/2009
These are great as is, no changes needed if you want a French Breakfast Puffs. These are not supposed to be over-sweet - the contrast of salty and sweet is wonderful and a great recipe for breakfast. Serve with coffee. yum!
03/18/2009
These are delicious!!!!!!!!! Sometimes I use buttermilk in place of the milk. Oh, and most French puffs are covered in the cinnamon sugar; not just the tops. So I roll them around in the melted butter then cover the whole muffin in the cinnamon sugar mixture. So yummy. :o)
10/17/2010
I made this recipe exactly as described except I added a teaspoon of cinnamon to the mix. I made these instead of making french toast for breakfast and it was so much easier. I baked these in aluminum foil cupcake holders. When they came out of the oven, I poked holes throughout the muffins and instead of dipping the tops, I drizzled the topping over each puff with a spoon so the topping seeped into the muffin as well. They came out absolutely fabulous! I served them with agave syrup and also a apricot jam/cream cheese spread. Great recipe!
06/10/2012
Oh these are so good. If you do not like nutmeg suggest you add some vanilla. Also, I use half butter rather than all shortening and it gives a richer flavor. Thanks for something simple and good........
01/02/2008
Make no mistake, this is really just a muffin. There is a mistake with the sugar, yes you should cream it with the shortening and skip sifting it with the flour. It was a nice breakfast muffin. I had homemade apple butter and jelly to pair it with, that was a perfect combination. These muffins remind me of Snickerdoodles. They make a nice treat in the morning.
05/23/2011
I loved these breakfast puffs. I have made them several times already and plan on making more in the future. Marcie
11/13/2008
Delicious! Kids wanted more cinnamon sugar though, so I put an extra plate of cinnamon sugar out and we dipped our muffins in. The end result- Magnifico!
04/16/2011
Great recipe. As I read from other reviews the best is using the mini muffin pans and almost making what we call in Canada Timbits but in the States Donut holes. So very very good! Also I use icing sugar instead of regular white sugar! YUMMmmmm
06/09/2012
I have made these French Breakfast Puffs since I was in high school in the early 70's. They are excellent! It's one of my standard favorite recipes. I always sift the flour before combining it with the other ingredients. I tried this recipe once without doing that and they just didn't taste the same.
09/17/2013
This recipe is outstanding!!!! Thank you for posting it. I loved these muffins so much that I had to write a review. That says it all because I never write comments or rate recipes. This is one of my favorite recipe on this website... Simple, all ready have ingredients. I followed the recipe except added at touch more nutmeg and used a mini muffing pan. Also I used half shortening and half margarine. Roll the entire muffin in margarine and coat with sugar/cinnamon and then followed up with another dip in the butter with more cin/sugar mix. The second dip and coating made a BIG impact. You got to do it! I finished the last one up at 11:30 pm and made a cup of coffee to go with it. This recipe is a keeper and will be used in my Family Cook book(a collection of recipes my kids love to eat and make). I can hardly wait to see what they think of these yummy breakfast treats. This will be a great change up from cereal and bagels. Don't just save this recipe......MAKE IT. You will be pleased!
08/13/2013
I liked these...ALOT! This is a very consistant recipe..I have made these twice and both times they turned out the same-DELICIOUS! I made these in regular muffin tins (I didn't have a mini muffin tin) and they filled 12 about half way. I used wheat flour instead of white, butter instead of shortening. I used Muscavado sugar (a whole form of sugar) instead of white and I added cinnamon. These were light and my husband and I both loved them. I had been jonesing for donuts and this is a cross between a sugar-cinnamon cake donut and coffee cake-Awesome recipe!!!Thanks
05/11/2002
We made these in home-ec when I was 16 and I made them at home for my family several times and then misplaced the recipe. I am now 32 and am soooooo glad I found this recipe again, I can't wait to make them for my children.
05/21/2011
These are very tasty even without rolling the entire muffin in the melted butter and cinnamon/sugar. And I read the reviews that had some confusion about where the sugar goes. The recipe is very clear about creaming the sugar and shortening together, not adding the sugar with the flour! And the second bit of sugar is mixed with cinnamon for the topping...I'm guessing either the recipe has changed or was not read very carefully at all!
03/28/2012
Delicious! Goes perfectly with tea or coffee.
06/10/2012
We have always rolled the entire muffin in melted butter, then the cinnamon and sugar mixture.
07/31/2013
I love these. they come out perfect and if you like doughnuts but don't want to spend the time these are perfect.
01/21/2010
My sister had a recipe for these, but called them donut muffins. They were good. You really need to make sure you put enough butter and cinnamon on it. If there isn't enough, it doesn't taste as good.
03/10/2013
These were delicious, like cinnamon-sugar donuts in muffin form! I did spice up the batter, I was worried it would be too bland - I added 1/4 tsp cinnamon and 1 tsp vanilla, and for the nutmeg I used freshly grated nutmeg and didn't measure how much I put in, but it was probably about 1/2 tsp. I also subbed butter for the shortening. It smelled delicious coming out of the oven; I baked for 25 mins, which gave a nice all-around crust but left the inside with a nice crumb. Then I dipped the top in butter but rolled the whole muffin in the cinnamon/sugar mix; it stuck all over the muffin even without the butter. The topping amounts given are way too much for 12 regular size muffins; I would cut them in half (3 Tbs melted butter, 1/4 cup sugar, and 1 tsp cinnamon). It was very sweet, like a donut; best for when you're having people over so you don't eat them all yourself!
03/01/2011
These were yummy. I made 24 mini-muffins and ate about six of them before they made the plate. I will try some add-ins, like banana or strawberry next. Thanks for bringing it!
10/13/2009
Really good! Better without the nutmeg though.
01/05/2016
I have been making French Breakfast Puffs for many years. However, I would never use shortening -I use butter instead, and more recently tried using coconut oil and they came out great!. I wouldn't use the margarine either. I am a biology professor and I tell my students that I call margarine "tubs of death". So I suggest using butter or coconut oil instead of the shortening and butter for "dipping" in the cinnamon-sugar mixture..
12/23/2003
It's been awhile since we've made these but they are fabulous. A real sweet breakfast treat!
08/07/2012
I made these for breakfast one day and my family loved them.
08/06/2009
I remember my mother making these when I was little, and now I make them for my family. I rated it 4 stars because the first time I made it, they came out really dense, but the next time I used about 1/4-1/2 cup more milk, and they were perfect!
12/14/2007
YUMMY!!! Made 24 mini muffins, with some batter to spare. The kids loved them, as did the adults. Cooked around 15 minutes.
08/10/2008
I love these muffins! I substituted butter for the shortening and they are still amazing. I also sprayed cooking spray on the bottom of 2 mini muffin tins and baked up 2 dozen mini muffins (reduced the baking time to about 10 minutes, or until done). They are just like mini donuts at the fair - minus the high-fat frying! I remember my mom baking these when I was a kid and this recipe brings back memories.
09/27/2008
Easy and tasty!
06/10/2012
Used butter vs. margarine and shortening. Sadly not as delicious as I had anticipated, but alright.
06/15/2008
What an amazing treat!
06/14/2004
These were pretty tasty and very easy to make. I personally thought they tasted better after they were cooled; when warm the muffin itself did not have much flavor, all you could taste was the topping. Made a nice breakfast even though I baked them the night before.
05/18/2008
VERY good muffins! I overlooked the glitch in the instructions, I suppose it could happen to anyone. The only change I made was to add vanilla to the batter, I add it to anything I bake. These came out nice and tender, and very tasty!
11/23/2009
These were good and the family complimented them. They are more like coffee cake and might benefit (although not necessary by any means) from a steusel like something folded in a bit and then pour into muffin pan.
09/02/2009
These were a hit with my husband. Instead of making them in muffin pans, I used a muffin top pan. It was perfect with the sugar/cinnamon topping. Baked them for about 12 minutes instead. I'll make these again!
12/17/2011
These were excellent. Substituted butter for shortening and margarine. Did regular size muffins, but I agree that mini would be better (I was too impatient for small batches).
07/31/2009
My two little kids and I really liked these. The only change I made was to use pumpkin pie spice in the muffin (which tastes similar to a doughnut!!) and a little with the cinnamon sugar blend. We also tried the puffs without anything on the outside and still thought they were good. Next time I will try them without the cinnamon/sugar and will instead put a powdered sugar glaze on top. I will definitely make these again!
10/28/2014
Tasty but not light and "puffy" as I expected. I made the recipe as directed except that I only used half of the amounts of butter, sugar, and cinnamon for the topping- and still had a little left over. These have the texture of a biscuit and MUST be eaten warm or they pose a choking hazard! Great with coffee.
05/18/2010
These were pretty yummy. I agree with other reviewers that when I think of puff, I think of a pastry, so the taste is unexpected - just like a cake donut. Next time, I'll try to switch the shortening to butter. Thanks for sharing
02/02/2014
These are pretty good and easy, I added a little cinnamon to the muffin mix as well.
07/30/2010
These were to die for. Very easy to make even if your a novice. I gave them an extra 5 minutes in the oven (total bake time 30 minutes).
05/16/2017
I see people say there is a mistake but there isn't? They must be confused!
09/06/2013
My family and friends loved these morsels! Yes they taste a bit like a snicker doodle, excellent! We loved the bit more dense more texture, not quite a biscuit. Followed the advice of other reviewers by brushing the tops of warm muffins with butter and sprinkling on cinnamon sugar. That worked great and tasted great too. We also added frozen blueberries to a batch. Obviously extending the baking time since they are frozen, but it was a delicious add. We backed them as mini muffins in the oven and in my daughter's Babycakes electric muffin maker. Loved the baby cakes outcome, it was a fatter muffin with a crispy top of the muffin as the top gets baked too when the top is in place. Would use Babycakes again. All in all, this recipe is a total keeper!
02/17/2010
I just made these and they turned out just perfect,, I just added a pinch of ground cinnamon to the batter, and used brown sugar (instead of white) with the cinnamon for dipping the muffins,,, thanks,,
06/10/2012
Easy to make and tasty...especially hot out of the oven with coffee! Made it exactly as recipe says and we all enjoyed it. Next time I'll try it with the vanilla which sounds great, too!
02/13/2009
A family favorite.... our kiddoes call them puff balls!
08/31/2013
This has been a long time family favorite! My mom used to make them for us and now I make them for my children. The kids like to do the dipping, so it's fun for everyone!(I use powdered sugar and cinnamon instead of regular sugar to dip)
09/13/2013
I was't really a fan of these. I found they tasted too much like biscuits but maybe that was the point being as it's a "breakfast" pastry. People still ate them but I wasn't too excited about them.
02/02/2014
Great recipe..was looking for something , and I tried this and got five thumbs up.
01/15/2011
These taste just like donuts, so I turn them into baked donuts by baking them in a donut pan (I have both regular and mini size pans). I do some with cinnamon and sugar, some with confectioner's sugar, and some glazed, so people can chose their favorites.
02/25/2009
so savory and delisous 15 people asked for recipe
12/16/2007
I've made this recipe several times since discovering it! I followed the advice of other reviewers to skip the butter bath and just sprinkle cinnamon over the tops before baking. I also double the amount of nutmeg because I enjoy that flavor. The recipe is quick and easy. The ingredients are always on hand. They make a great Sunday breakfast with a bit of jam or apple butter. This recipe has a permanent place on my "regulars" list!
06/15/2012
I made these the other day for my kids and they loved them! I did make them into mini muffins and added a 1/2 tsp of vanilla to the batter! Man, if I wasn't on a diet I'd probably eat them all up! I'm sure they'd probably taste great with blueberries mixed into the batter too!
03/01/2009
I think these would have been good if the topping was a different recipe. And the actual muffin part of the recipe were more flavorful. All you can taste is the sugar, there is absolutely nothing else that is flavorful and/or yummy.
08/23/2010
This recipe is REALLY delicious! its so good my family wanted more! I actually just mixed the egg milk and shortening together and every thing else in a separate bowl and when I dipped it in the butter I covered the whole thing in butter, and covered it with the sugar and cinnamon mixture and it was covered in cinnamon sugarness! That made it even better!
01/23/2010
these were super good! the name is slightly misleading when i hear puffs i think of pastries. these are muffins, but SO good. i did add about a teaspoon of cinnamon to the batter but other than that i stuck to the recipe. so easy. quick. perfect for a special breakfast! i will make these a regular recipe.
02/21/2016
I thought they were ok, but need some vanilla and a bit more sugar in the batter. Going to make them with my changes and let you know how they are.
09/12/2010
These are fantastic. They are very simple to make and very straightforward: a cinnamon-sugar muffin, no frills attached. I've made them a few times as regular muffins, but today I made them in mini muffin tins and they were almost like cinnamon donut holes. I brought 36 of them to a get-together with some friends and brought none home. Everyone raved about them. The only change I made was to add a bit of cinnamon to the batter itself.
11/21/2008
These were actually pretty good. A bit denser than I was hoping for. I made these for my bf only to find out that the only spice he had was pumpkin pie spice... Actually turned out really good in place of the nutmeg. Also used butter in place of shortening and 1 T less milk (again, bf didn't have any). There was way too much of the cinnamon/sugar/butter topping. I only used MAYBE half. A lot of waste.
07/29/2008
This is an excellent Betty Crocker recipe that I have been making since my daughter was born 41 years ago! NORTHWESTMOM said the directions were wrong, but she needs to read again. It specifically states to whisk together the flour, baking powder, salt, and nutmeg, and THEN cream the sugar and shortening together. This is a no fail recipe!
02/07/2015
The topping adds just the right touch. The puffs are a nice consistency and definitely taste better warm. However, I'm using them for a church function. They are still ok at room temp. They are not too heavy! Just what I was looking for as a quick AM snack to share at fellowship.
07/30/2010
These were to die for. Very easy to make even if your a novice. I gave them an extra 5 minutes in the oven (total bake time 30 minutes).
09/27/2009
These are much better if you dip the whole muffin in the butter and the sugar mixture. I also use a little less cinnamon so they aren't bitter when cold.
12/02/2019
Excellent recipe! Easy to make and they taste delicious!
05/15/2010
I add a cream cheese drizzle to the top and they taste like a cinnamon roll muffin. Moist and delicious every time. Oh, I also add cinnamon to the batter.
09/08/2013
Good.
07/09/2010
These are so good and really easy. I added some cinnamon to the batter for a little extra flavor and they turned out perfect.
01/17/2016
Made these muffins for breakfast this morning. They are perfect! Love the subtle nutmeg flavor and that they are not overly sweet. Have already shared this recipe with my cousin, and will be making these often from now on.
01/30/2009
My wife and I both enjoyed these muffins for breakfast this morning, they remind me of coffie cake in a muffin form.
08/12/2009
Quite good, but they take a little bit more time than the recipe leads you to believe.
02/02/2001
Great Recipe....My whole family loved it, and its hard to find a recipe that we all agree on. Thanks
09/07/2013
Dry. Bland. My boyfriend ate one and then chose to eat 10-day old store-bought cake instead.
08/19/2019
I thought these were just ok. I even used fresh-grated nutmeg. I thought perhaps they could have baked a slightly shorter time, but I followed directions and my oven is very true. Perhaps blueberries would have kept them moister?
07/17/2016
Recipe is correct as written. There should be a half cup of sugar in the muffins and the other half with the cinnamon to coat the muffin.
05/30/2010
wow, now these are good, even better than beaver tails! Dipped once then rolled in butter and dipped again.
Source: https://www.allrecipes.com/recipe/24149/french-breakfast-puffs/
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