Rita’s Recipe: Pepperoni Puffs
BACK TO SCHOOL! (And how kids learned during Bible times)
In the Old Testament, you’ll find lots of references regarding how people felt religious training/education was important, so the primary purpose of education or schooling among the Jews was the learning of and obedience to the law of God.
Of course, the secondary purpose in educating the young was to teach the practical lessons for everyday life, which meant a trade for the male and the care and feeding of the household for the female.
Today whether the children are homeschooled or schooled traditionally, they are just like the children of long ago Bible days. Yes, they get hungry! But unlike children of Bible days, our little ones today have the advantage of modern appliances, so Mom or Dad can bake up a tasty snack like these!
- 3/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 large egg, beaten lightly
- Several shakes dried basil or Italian seasoning
- A generous cup or so shredded cheese, about 4 oz. – Mozzarella or your fave
- 1 cup finely chopped pepperoni (you can buy already chopped)
- Store bought pizza sauce
Preheat oven to 375. Spray a 24 cup mini-muffin pan.
Whisk flour and baking powder together. Whisk in milk and egg until nice & smooth. Stir in cheese and pepperoni and then let stand for 10 minutes. Divide between muffin cups. Bake until puffy and golden, about 20 minutes or so.
Serve with pizza sauce, warmed, alongside to dip the puffs in.
Puffs can be frozen and reheated – great for sending off to kids in college To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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