|Debbie has been a professional
baker for many years and was a highly regarded cake-baker and
decorator on Cape Cod through much of the 1980s and '90s. She is
very much the product of her ancestors, as are many of her
recipes. Debbie's maternal
grandmother was the owner of the Old Crocker House guest
house on Cape Cod in the 50's and 60's. Debbie as a young girl
used to clean and serve meals for the guests. Her paternal
grandmother was a bakery chef.
Debbie made all desserts for the Cummaquid
Inn, and select desserts for the Country Inn, on Cape Cod including
wedding cakes and many baked goods. Debbie's Mom was also a
wonderful cook, and she has passed along her many New England
recipes to her.
brings her heritage and experience to the delights of her guests
for breakfasts and afternoon sweets everyday at the B&B. From
time to time, Debbie will be sharing some of the recipes for
food she'll be featuring in the B&B. Here's one of her
French Breakfast Muffins
1/3 cup shortening, or butter
1/2 cup sugar
1 1/2 cups flour
1 1/2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
Heat oven to 350 degrees.
Grease 15 medium muffin cups (2
3/4" in diameter). Mix thoroughly the shortening, 1/2 cup sugar
and the egg. Stir in flour, baking powder, salt and nutmeg
alternately with milk.
Fill muffin cups 2/3 full. Bake
20 to 25 minutes. Mix 1/2 cup sugar with the cinnamon.
Immediately after baking, roll puffs in melted butter, then in
cinnamon-sugar mixture. Serve warm.
Blueberry Fields Coffee Cake