He’s only in his early 20s but my son, Sajen Perry, has a good recollection of childhood comfort food meals. And now that he’s living on his own, he’s learning how to cook and bake for himself and his girlfriend, Sydney.
I asked him to share some of his comfort food favorites on episode 11 of Funeral Potatoes & Wool Mittens, and luckily he said yes.
Tune in as we reminisce about beer chili spaghetti, baked spaghetti with pepperoni, hot dog casserole with potato chips, Chicken In A Biskit chicken strips, chip and mint ice cream brownie dessert with hot fudge, and his favorite hockey practice breakfast—butterscotch muffins and sausage and cheddar hash brown egg bake.
Sajen also talks about high school and hockey, his now ex
girlfriend, Sydney, his friend and teammate Joel making music in his recording studio, and he tells me how he reheats leftover pizza so it tastes just like it came from the oven the first time.
The Comfort Food Recipes
These are the recipes that Sajen and I talk about. The butterscotch muffin recipe is at the end of this post on a recipe card. You may also want to try butterscotch cinnamon chip muffins.
Of course, I had to share of few photos.
A few with his friend Joel. They seemed to always be in charge of the locker room music.
Just a few more photos.
What are some of your favorite childhood comfort food recipes? Do you still make them?
- muffin pan
- 2 cups all-purpose flour
- 1 cup sugar
- 1 3.4 ounce package instant butterscotch pudding mix
- 1 3.4 ounce package instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- ¾ cup vegetable or canola oil
- 1 cup water
- 1 teaspoon pure vanilla extract
- ⅔ cup packed brown sugar
- ½ cup chopped pecans
- 2 teaspoons ground cinnamon
- Heat oven to 350°F. Grease 18 muffin cups or line muffin pan with cupcake papers.
- In a large bowl, stir together flour, sugar, instant butterscotch pudding mix, instant vanilla pudding mix, baking powder, and salt.
- In a separate bowl, whisk together eggs, oil, water, and pure vanilla extract.
- Gently stir the egg mixture into the flour mixture just until combined with some flecks of flour still visible.
- Scoop muffin batter into cups about 2/3 full.
- Stir together the brown sugar, pecans and cinnamon. Spoon the topping onto each muffin cup, lightly pressing down with the spoon, just enough for the topping to slightly stick to the batter.
- Bake at 350°F 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool on wire rack. Store in airtight container up to 3 days or freeze up to 3 months.
All text and images © Staci Mergenthal • Random Sweets