French Breakfast Puffs By the Careless Cook

 The Careless Cook is back.  I know it gets ho-hum to read about another bout with muffins, but this batch is worth your while. Even the name sounds tasty and European and glamorous: French Breakfast Puffs!  Ah, yes. French cafes, the softness of misunderstood language, spoken at a reasonable level.  Civil Conversations. Slim men and women, no matter the age, who could be fashion models.

Have you been to France lately, or Germany, or the UK, or Europe in general?  You may have noticed, unlike Americans, the Europeans do not dress in rags or slosh down food and coffee in disreputable grab-and-go second class slop shops. And which of those joints use ceramic cups instead of classless paper cup trash?

 No, and no again, those in more civilized countries sit, well-dressed, in sidewalk cafes that make you want to leisurely sip a coffee and come back every morning for fresh pastry, served by professional waiters and waitresses.  By the way, you may quickly surmise I do not use the word waitstaff. Have a little pride in your sex, for goodness sakes!

Ok, lovers of civility, let's put some easily made, wonderful French Breakfast Puffs on your table at home!

Set you oven to 350ºF or 180ºC

Ingredients:

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/3 teaspoon nutmeg

1 cup sugar

1 cup butter at room temp.....I used my microwave

1 cup milk at room temp....once again...microwave in my kitchen!

1 teaspoon vanilla extract

For The Topping

1/3 cup melted butter

3/4 cup sugar

1 teaspoon cinnamon

Puttin' It Together

Grease muffin cups with butter, or do as I do and use Teflon muffin trays, with paper muffin cups inserted.

Get a sizable bowl and toss in all the dry ingredients (not the topping ingredients!!! for goodness sakes!) use a fork or whisk to stir.

In a larger bowl, use an electric beater to whip butter and sugar together.  Blend in the eggs.

Now beat in milk and the flour mixture, some of each at a time, until all are well blended.

Put a 2/3 cup of dough into each muffin tin or paper cup and bake for about 20 to 25 minutes.  The edges should be brown, or you can use a toothpick and make sure it comes out clean.

Allow the baked muffins to cool.

Time to mix the sugar and cinnamon for the toping.

Now paint the muffins tops with the melted butter and dip the tops of the muffins in the sugar mixture.

Voilà! You'll be tossing your paper cups and plates before you know it!

You may even begin to use cloth napkins, just like civilized people!

Sunshine Muffins by The Careless Cook

 

I admit this is not totally my recipe. Well, it kinda is.  This is one of those bakery stories that can have many endings.  As you will see, there is room to customize, add, subtract, and make these extraordinarily delicious muffins your very own.  That’s what The Careless Cook did! What the heck, it’s your kitchen and you’re in charge! 

 

Maybe you’re the cook who likes a quick time in the kitchen, ending with breaking open the Procecco and basking in glory, surrounded by appreciative guests begging for more, which may even include your spouse! Well, maybe. Well,  I'm here for you my close, gastronomic friend! Quick. Easy. Delicious.

 

Ok, time to chill the Prosecco and press the button on the oven that says 350ºF or 180ºC. Baking time is 25 minutes in my oven. Yours may be different.

 

Sunshine Muffins by The Careless Cook

 

Ingredients

 

This recipe makes 24 muffins, but feel free to half it.

Grease two muffin pans or one if you’re making half the recipe.

 

2 ½ cups flour (I used unbleached, all purpose flour)

2 ½ cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 teaspoons of ground cinnamon

1 heaping cup chopped nuts (or more). I used walnuts, but others use pecans

10 oz frozen mango, chopped.  I chopped them while frozen and let them thaw. Here’s where you can steer your own course with any fruit that delights you, such as apples and berries

½ heaping cup golden raisins, or other raisins if you wish

1 heaping cup unsweetened shredded coconut

4 large eggs

1 cup vegetable oil (I used Canola)

3 tablesppons vanilla extract

 

Puttin’ It Together

 

In a big bowl, mix all the dry ingredients, including the nuts and raisins and coconut, then mix in the mango.  I used my hands for mixing the dry ingredients.  Yes mama, I did wash my hands several times. Yes, I could have used gloves. Yes, let’s get on with the recipe.

 

In a separate bowl, mix well the eggs, oil, and vanilla

 

Add the liquids to the dry incredients and mix well.  Make sure to mix in ALL the flour. Flour tends to hide at the bottom of a big bowl! I used a Danish Dough Whisk. Works well and doesn’t mash things up.

 

 

I used a heaping tablespoon to fill the muffin cups about ¾ full, but a little more or less will do the job.

 

25 minutes later you will be the toast of the hungry neighbors! Recharge those Prosecco flutes and wait for the smiles!

 

Slightly Spicy Cheese Biscuits by The Careless Cook

 

Two of the things The Careless Cook likes to bake are biscuits and scones.    Is it because he is thoughtless and lazy?  No! Not entirely.  Often he is called upon to scape together massive amounts on short notice, to feel hordes of hungry and fabulously beautiful women.  Really? You ask.  Well, some are just hungry. 

Do women drop by the Cook’s kitchen and say, “Get with it you bad boy!  Can’t you tell we’re hungry”? It’s worse than that.  There are groups that meet every week and someone close to The Careless Cook insists these ladies are helpless and must be fed, and that he should also bake enough to satisfy their husbands and unknowns who simply pass through and catch a whiff of fresh baked goods.

But, not only does The Careless Cook bake for the multitudes, but also publishes recipes on this blog.  What a guy!

You may have read and perhaps baked the many biscuit and scone recipes that have appeared on these wonderful pages. If so, he applauds your taste and energy.  We shan’t discuss those who don’t bother and just want to be fed.

But, The Careless Cook still has high hopes for those who dedicate themselves to depending on charity, and will change their slovenly ways.   With that in mind, he offers this wonderful (and easy) biscuit recipe for Slightly Spicy Cheese Biscuits.

On to the baking…..

Slightly Spicy Cheese Biscuits

Oven set to 425ºF

Baking time about 14 minutes 

Every oven is different and the size of these drop biscuits may vary.  

You’ll know when the biscuits are done when the edges are brown and crispy and the peaked tops are a beautiful brown.

Ingredients 

1 1/2 cups flour

1/2 cups course yellow cornmeal

1 heaping tablespoon baking powder

1/4 teaspoon red pepper (more if you favor a mouth full of fire)

1 teaspoon salt

1 stick cold butter, chopped fine or shredded

2-3 cups coarsely, not finely shredded sharp cheddar (I used Australian sharp cheddar because I prefer the flavor)

1 cup butter milk (I used whole milk and added a teaspoon of fresh lemon to sour the milk)

Putin’ It T-gether

1. In a medium sized bowl, all all the dry ingredients and mix well
2. Add the butter and use your hands (as The Careless Cook does) or use a beater to mix
3. Add the coarsely shredded cheese and use your hands to mix well
4. Add the milk and mix well.  The Careless Cook uses a Danish hand held whisk/paddle because he finds it a fabulous mixer and easy to clean.

Prepare a cookie sheet by taking a sheet of parchment paper and lightly splash some water on one side so it sticks to the cookie sheet.

Use a tablespoon to scoop up some dough and drop it on the cookie sheet. Keeping going to fill the cookies sheet with lumps of dough about a inch or two apart.

Pop ‘em in the oven, set the timer, and wait for the goodness to happen! This recipe should make about 25 or more biscuits.

Don’t know what a Danish whisk looks like?  Check Amazon!

The Careless Cook has tried this recipe on both the ravenously hungry and the unfortunately picky eaters. Both groups showed surprise and disappointment when the last biscuit disappeared.

Twisted Table

 

The Careless Cook doesn’t promote many restaurants.  His standard says it all:  If I could do better myself, I won’t go back.

Twisted Table in downtown Fernandina Beach, Florida meets the test in a big way.  I can’t do better!  Not only The Careless Cook, but those close and dear to him have eaten there as well. Did they like it?  Better than like, Loved!  They stopped strangers on the street to spread the news and salivated while they talked about it!

Time to take you inside of this cozy bistro and let you see for yourself:

Just step through the welcoming door

Small, but oh so comfortable

Small and elegant things matter

Twisted Table has a limited menu and limited opening hours, both are for the benefit of their customers.  Everything is made in house, with one chef, the owner and manager, Rhonda Gilliam and one waiter, her son, Alec.

Chef, Owner, Manager and Waitstaff of One

Friendly? Both treat you as if they’ve known you forever and are glad to see you again.

Another thing, “family run and a limited menu” means they honor their customers by taking extreme pride in the cuisine.  Just one example:  Quiche (with ingredients that change often).  The gold standard is found in Loraine, France. You have to look no further than Twisted Table to find a very close match! Brings back memories. Mai oui!

Indoor space at Twisted Table is at a premium and so is the outdoor porch, but people and especially the regulars are flocking.  One couple comes for breakfast every morning Twisted Table is open.  

The Careless Cook found this wonderful bistro only a week or two ago and has already plopped down at a table four or five times!

But, what if you don’t want a full meal or a full breakfast?  Hey, drop in for coffee and toast, or just coffee.  Now, ‘bout time to talk about the menu…..no it isn’t. Time to show you some photos and let your taste buds do the rest!

Breakfast, The Careless Cook's favorite meal

But what if you prefer a croissant rather than a biscuit?

Let's have some stew

And what if you would rather have mashed potatoes instead of rice with your fabulous Beef Stew?

And some days, The Careless Cook just craves a simply wonderful vegetable soup

These are representative of foods the Careless Cook and his friends have enjoyed. But, be aware some specials that are not on the menu change frequently.

Address: 300 Ash St, Fernandina Beach, FL 32034

Hours:

Open ⋅ Closes 2:30 PM

Sunday	8 AM–2:30 PM
Monday	8 AM–2:30 PM
Tuesday	8 AM–2:30 PM
Wednesday	Closed
Thursday	Closed
Friday	8 AM–2:30 PM
Saturday	8 AM–2:30 PM

Leaves of Time

Now crackled brown and always drifting

With the breeze they tumble, sifting.

I love the leaves, that sing their story

Of summer days and all their glory,

 

When dark brown limbs gave birth to green

That fluttered gently in the breeze,

 

Then pass their time, so it is with us

Our sap now dried and turned to crust.

 

The leaves of time blow in the wind

Reminding us of now and then,

 

Of our summers, blessed with sun

Our limbs so strong and primed to run.

 

Seems long ago, the days so bright

Our once strong limbs withered in the night

 

Growing soft, and growing old

No longer thoughts of strong and bold.

 

And now we’re drifting with the wind

The leaves of life, the weathered limbs.

 

 

        William Stroud