INGREDIENTS:
1 cup plain flour
1 cup egg
1 cup milk
to taste salt
DIRECTIONS:
Preheat the oven to hot (425F/220C/Gas 7).
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke.
Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat!
If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it.
www.food.com
Milk and Cookies
#milkandcookies
Monday, November 2, 2015
Twinkie Pie
INGREDIENTS:
9 Hostess Twinkies
3 large eggs, separated
1 pinch cream of tartar
1⁄2 cup sugar
1⁄2 teaspoon vanilla extract
6 ounces chocolate chips, semisweet
1 cup pecans, chopped
1 cup heavy cream, whipped
DIRECTIONS:
Grease pyrex square or rectangular casserole with butter.
Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole.
Beat egg whites, with the cream of tartar and sugar, adding vanilla.
Melt chocolate chips in the top of a doubleboiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling water.
Fold chocolate into egg whites.
Spread over Twinkies, then sprinkle with about half of the nuts.
Layer on more twinkies, more chocolate, more nuts.
Continue layering.
Top with whipped cream and a single whole Twinkie. Chill and serve.
www.food.com
9 Hostess Twinkies
3 large eggs, separated
1 pinch cream of tartar
1⁄2 cup sugar
1⁄2 teaspoon vanilla extract
6 ounces chocolate chips, semisweet
1 cup pecans, chopped
1 cup heavy cream, whipped
DIRECTIONS:
Grease pyrex square or rectangular casserole with butter.
Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole.
Beat egg whites, with the cream of tartar and sugar, adding vanilla.
Melt chocolate chips in the top of a doubleboiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling water.
Fold chocolate into egg whites.
Spread over Twinkies, then sprinkle with about half of the nuts.
Layer on more twinkies, more chocolate, more nuts.
Continue layering.
Top with whipped cream and a single whole Twinkie. Chill and serve.
www.food.com
Sunday, November 1, 2015
Just Like Coney Island Hot Dog Sauce
Ingredients:
2 tablespoons butter
1 pound ground beef
1 onion, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder
Directions:
In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
Stir in salt, pepper, paprika and chili powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.
CD Kitchen
2 tablespoons butter
1 pound ground beef
1 onion, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder
Directions:
In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
Stir in salt, pepper, paprika and chili powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.
CD Kitchen
Albany Street Meat Sauce for Hot Dogs
Ingredients:
6 tablespoons shortening, bacon fat or margarine
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 pound ground beef
2 tablespoons chili powder
1 bay leaf, crumpled
1 teaspoon cumin
1 can consomme (not beef broth)
salt, to taste
Directions:
In large pot, saute the onions and garlic in fat until soft. Mix hamburger, crumbled up, into onion mixture. Mix together the spices (chili powder, bay leaf and cumin) and add to pot. Stir well to mix. Add consomme and simmer until thick. Add salt to taste.
CD Kitchen
6 tablespoons shortening, bacon fat or margarine
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 pound ground beef
2 tablespoons chili powder
1 bay leaf, crumpled
1 teaspoon cumin
1 can consomme (not beef broth)
salt, to taste
Directions:
In large pot, saute the onions and garlic in fat until soft. Mix hamburger, crumbled up, into onion mixture. Mix together the spices (chili powder, bay leaf and cumin) and add to pot. Stir well to mix. Add consomme and simmer until thick. Add salt to taste.
CD Kitchen
Old-Time Hot Dog Sauce
INGREDIENTS:
1⁄2 lb ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1⁄2 teaspoon Worcestershire sauce
DIRECTIONS:
In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce.
Bring mixture to a boil, lower heat, and simmer for 10 minutes.
NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.
Mr. Food Cooks Like Mama
1⁄2 lb ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1⁄2 teaspoon Worcestershire sauce
DIRECTIONS:
In a large skillet, saute ground beef and onion over medium heat, stirring often, until beef is browned. Add tomato sauce, chili powder, and Worcestershire sauce.
Bring mixture to a boil, lower heat, and simmer for 10 minutes.
NOTE: For a real taste treat, place cooked hot dogs on rolls and top with sauce; you should have enough for about 10. Add your favorite regular toppings, too. To make the sauce taste as if it came from a New York pushcart, add a little cinnamon. Oregano will give it a Greek or Italian flavor and a teaspoon of ground cumin will make it an authentic chili dog.
Mr. Food Cooks Like Mama
Lard Pie Crust
Ingredients:
8 OR 9 INCH CRUST:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
9 INCH TWO CRUST:
2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water
Directions:
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan.
Try not to stretch the pastry because this causes shrinking in baking.
Sprinkle the top crust with a little sugar to evenly brown.
www.cooks.com
8 OR 9 INCH CRUST:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water
9 INCH TWO CRUST:
2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water
Directions:
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan.
Try not to stretch the pastry because this causes shrinking in baking.
Sprinkle the top crust with a little sugar to evenly brown.
www.cooks.com
Slow Cooker Chicken Noodle Casserole
Ingredients:
1 pound boneless, skinless chicken (breast or thighs or a combination)
1 (10-ounce) can cream of chicken soup
2 (14-1/2-ounce) cans chicken broth**
1 bay leaf
1 (12-ounce) package wide egg noodles
1/2 cup chopped celery
2 ounces canned, chopped pimento***
salt and fresh ground pepper
Instructions:
Spray a slow cooker with vegetable spray.
Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine.
Place the chicken into the broth mixture, cover and cook on HIGH for 3 hours.
Remove the chicken and shred with two forks into bite-size pieces.
Add the dry noodles to the slow cooker, and stir to moisten. Return the chicken to the pot and stir in the celery and pimento.
Cover again and continue to cook for 1 more hour, stirring once or twice.
Remove bay leaf, and taste for seasoning. Add salt and fresh ground pepper to taste.
Notes:
*This recipe was adapted from our reader-favorite recipe for Slow Cooker Chicken Noodle Bake.
**You can use a combination of water and canned or homemade broth. Using all broth will increase the “chicken-y” flavor.
***Canned chopped pimentos are simply preserved red bell peppers, not spicy. They add nice color and additional flavor but can be omitted if you don’t have any on hand. They come in various size jars, including a 2-ounce size, or if you buy a larger jar, any extra will hold in the refrigerator several weeks.
Recipe Lion
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