1 c all-purpose flour (or bread flour)
1/2 t salt
2 eggs, room temp
1 c 2% milk (take chill off in microwave)
Preheat oven to 450 degrees. Grease popover tin with butter, roast drippings, or butter-flavored spray. Wisk flour and salt in mixing bowl. In smaller bowl, wisk eggs and milk together, then pour into flour mixture and wisk together until smooth. Pour into popover tin until each well is only half full (no more) and bake 15 minutes. Then reduce heat to 350 degrees and bake another 15 minutes. Tip: no opening the oven door while baking! Remove from pan and serve immediately,
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County Fair Herman Cinnamon Rolls
(coming soon!)
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My Matzoh Ball Soup
6 T chicken consomme powder
1/4 t. white pepper
1 1/2 t beau monde
2 T butter
1 c thinly sliced carrots
1/2 c green onions, 1" pieces
1 1/2 c shredded chicken
1 T fresh parlsey
2 T fresh chives
Garnish
1 t grated carrots, 1 t chopped parsley, 1 t green onions thinly sliced
Instructions
Melt butter in a large soup pot and saute onions, pepper, beau monde and carrots on medium low for 10 minutes until softened. (NOTE: For picky children, leave vegetables and herbs very large - then pull our right before serving!) Add chicken and saute 5 more minutes. Add water and consomme, and boil 20 minutes while preparing matzoh balls.
Matzoh Balls
2 envelopes matzoh ball mix (Streits!)
4 eggs beaten with 1/2 c oil
1/8 t white pepper
2 t consomme mix
Mix all ingredients and let rest 15 minutes. Shape into 1" balls and drop into boiling soup. Cover and simmer 30 minutes. Serve soup with a sprinkling of the garnishes.
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Cherry Berry Cobbler
(Joy of Cooking, sort of)
2 lbs dark sweet cherries
1 lb berries (whatever is in my freezer!)
3/4 c sugar
3 T cornstarch
1 t lime juice
Wisk together sugar and cornstarch in a small bowl. Pit cherries (wear latex gloves to avoid stains!) and put in large saucepan. Add in berries and lime juice, and stir in sugar mixture. Bring to a boil and stir until hot through, being careful not to burn. Pour into greased deep 8" glass pan.
2 1/3 c Bisquick
4 T sugar
2/3 c milk
4 T melted butter
Preheat oven to 375 degrees. Mix all together to make a sticky dough. By hand, make rough little patties and lay them side by side, covering all of the hot fruit. Bake for 35-40 minutes or until top is nicely (although not completely) browned. Best served warm with vanilla ice cream on top!
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Chocolate Pudding Icebox Cake(somewhat from the Martha Stewart Show)
1 large box instant chocolate pudding
3 c cold milk
1/4 t almond flavoring
1/4 t cinnamon
graham crackers
non-dairy whipped topping or fresh whipped creamChocolate cookie crumbs
Mix first four ingredients and prepare according to box. Spoon out 2/3 c of pudding and fold in 1/2 c whipped topping, set aside. Line 8x8 glass baking pan bottom with graham crackers, then spoon 1/3 of pudding over it, and spread to edges. Repeat this step, using up pudding. Place one more layer of graham crackers, and top with the pudding/topping mixture. Sprinkle crumbs on top and cover with plastic wrap. Refridgerate for a couple of hours before eating. Serve with a dollop of whipped topping, of course!
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Susan's Mohito Chicken
2/3 c olive oil1/3 c green onions, chopped
1/3 c white onion, chopped
Saute on med low until soft. Do not brown!
Add the following:
2/3 c orange juice
2/3 c lime juice
1 t ground cumin
1/2 t salt
1/4 t white pepper
1 t tarragon
2/3 c fresh cilanto, chopped
Boil 5 minutes.
Add the following:
2 c cooked chunked chicken
1 can black beans, with liquid
1 c instant rice
Bring back to a boil, then cover and turn down to low. Simmer until rice is done (10 minutes). Garnish with fresh cilantro and serve with warm corn muffins.
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(from Bill Neal's Biscuits, Spoonbread, and Sweet Potato Pie)
1 c all-purpose flour
8 oz cooked sweet potatoes, @ 1 c
2 1/2 t baking powder
1/3 - 1/2 c milk
Heaping 1/2 t salt
3 T lard
Sift dry ingredients together. Add lard and work all through flour. Puree sweet potato with just enough milk to make a smooth mixture. Beat into flour, stirring vigorously. Turn dough out onto lightly floured surface. Knead well, about 30 turns. Pat or roll out to 3/8" thick and cut 2" rounds. Bake on ungreased sheet 12-15 minutes at 450 degrees, until tops and bottoms are golden. (15 biscuits)
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Bestest Biscuits
(from 28 years of trying to make biscuits that don't feel and taste like hockey pucks. I think these would make the Burns family proud.)2 1/2 c White Lily self-rising flour (or other premium self-rising flour)
1/2 c lard or shortening
1 c + 1 T buttermilk (or milk plus 4 T buttermilk powder - love this stuff!)
2 t sugar (optional)
Preheat oven to 450 degrees. Put flour (and sugar and buttermilk powder if using these) in large bowl and add shortening. Work together - first with a pastry blender till pea-sized bits, then with your fingertips until every single bit of flour is mixed with every single bit of fat. Now make a well in the middle and pour in liquid. Mix rapidly with a fork until it forms a ball and pulls away from sides of bowl; should be fairly sticky but still form. Turn out onto lightly floured surface, and turn over to coat with flour so it doesn't stick to board. Now fold in half towards you and turn 90 degrees; repeat this only about 10-12 times so as not to overwork. Roll out to 3/4" thick and cut with 2 1/2 to 3" cutter. This should be sharp and open at the top so as not to compress dough when cutting. Dip cutter edge in flour between each cut, and place biscuits on Silpat or parchment an inch or two apart. Let rest in warm place for 5-20 minutes. Bake 10-12 minutes, until tops are golden brown. Wrap in towel to keep warm until served. Best with butter and buckwheat honey, IMHO, or smothered in peppery sausage gravy.
