Any Home Bakers Here?

[Aria]

It is good for it to take a bit longer-- That allows the sour flavor to develop a bit more

Ron, You always have the right answer. Thanks Aria

 

[PhillyDelcoChix]

According to my DH (he's from the UK), Yorkshire puddings are just bread. Though I think they might taste good with some meat, veggies, or cheese.

Hang on there-
I’m a bit of an Anglo-phile, In the sense I’ve married a Yorkshireman and now Manx from the Isle of Man, not English I know, but pretty darn close. I also lived in England for about a year...
But anyway, my point being... not an expert per se, however... Yorkshire puds are not exactly bread, never with meat unless you pop a sausage in there to make a “toad in the hole”, served aside a piece of roast beef, roasted chicken, always smothered in delicious gravy, and with sides like roasted potatoes or mash, mushy peas, Heinz baked beans.
They’re a must try! Like a delicious cross between a pancake and soufflé. Slightly crusty exterior with a very soft inside. Perfect use of eggs and you typically need 3-4 per recipe. If you haven’t tried before, add to your next roast meal. They’re much loved in our home full of picky kids and skeptical grandparents.

 

[ronott1]

Hang on there-
I’m a bit of an Anglo-phile, In the sense I’ve married a Yorkshireman and now Manx from the Isle of Man, not English I know, but pretty darn close. I also lived in England for about a year...
But anyway, my point being... not an expert per se, however... Yorkshire puds are not exactly bread, never with meat unless you pop a sausage in there to make a “toad in the hole”, served aside a piece of roast beef, roasted chicken, always smothered in delicious gravy, and with sides like roasted potatoes or mash, mushy peas, Heinz baked beans.
They’re a must try! Like a delicious cross between a pancake and soufflé. Slightly crusty exterior with a very soft inside. Perfect use of eggs and you typically need 3-4 per recipe. If you haven’t tried before, add to your next roast meal. They’re much loved in our home full of picky kids and skeptical grandparents.

Nice review!

 

[pennyJo1960]

Happy birthday to me!

Happy birthday Jared

Home Baker, chef, gardener, and first time chick owner here!
I know this is an old posting but just saying hey.
Looking forward to lots of egg dishes this spring and lots of fresh veggies from our garden by summer.
So hi everyone

Welcome to the thread

View attachment 1998401

good looking pizza Jared

 

[pennyJo1960]

@casportpony thanks for the proper recipe

 

[N F C]

Okay, here it is!



Yorkshire Pudding Recipe

• Prep time: 5 minutes
• Cook time: 35 minutes
• Batter resting time: 1 hour
• Yield: Serves 6

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons melted butter
• 2 eggs, beaten*
• 2-4 tablespoons of roast drippings (or beef tallow)

* If you double the recipe, add an extra egg to the batter.

1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.

Let sit for an hour.

2 Preheat muffin tin with drippings: Heat oven to 450°F. Add 1 tablespoon drippings in the bottom of each well, and place in the oven until the drippings smoke (5-10 minutes).

3 Pour batter into muffin tin, bake: Carefully pour the batter into the wells of muffin/popover pans, filling just 1/3 to 1/2 full), once the pan is hot.

Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes until puffy and golden brown.

The above recipe is adapted from here:
https://www.simplyrecipes.com/recipes/yorkshire_pudding/​

Thanks for the recipe Kathy!

Hang on there-
I’m a bit of an Anglo-phile, In the sense I’ve married a Yorkshireman and now Manx from the Isle of Man, not English I know, but pretty darn close. I also lived in England for about a year...
But anyway, my point being... not an expert per se, however... Yorkshire puds are not exactly bread, never with meat unless you pop a sausage in there to make a “toad in the hole”, served aside a piece of roast beef, roasted chicken, always smothered in delicious gravy, and with sides like roasted potatoes or mash, mushy peas, Heinz baked beans.
They’re a must try! Like a delicious cross between a pancake and soufflé. Slightly crusty exterior with a very soft inside. Perfect use of eggs and you typically need 3-4 per recipe. If you haven’t tried before, add to your next roast meal. They’re much loved in our home full of picky kids and skeptical grandparents.

Interesting, thanks for adding that!

 

[jnicholes]

Well, I learned something while hunting.

I went out hunting, and I had a duck fly into my decoys. I took it thinking it was a mallard, turns out it was a merganser.

Still a legal take.

After coming home, I looked up recipes. I noticed that there were no Merganser recipes.

Instead, I found a lot of places that said that mergansers taste worse than coots.

well, I don't feel brave enough to cook it after hearing this, so I gave it a nice funeral.

Jared

 

[pennyJo1960]

Did some google of it said not good for menu as they eat allot fish so not good tasting in general guess you did alright there Jared

 

[Aria]

Jared, A Funeral WAS the right thing to do.

 

[Aria]

Peanut Cookies
1 cup roasted and crushed peanuts
1/2 cup sugar
3 eggs
1 teaspoon cinnamon
2 cups flour 1 1/2 teaspoons baking powder
3 teaspoons lemon extract or extract of your choice
1 teaspoon orange rind
1/2 cup oil
1/2 cup milk
I used a mixer (dough is very soft)
I used 1 teaspoon of dough...lightly floured rolled and then
flat slightly. Baked 375 oven 12-15 minutes light golden. I
made a confectionery, little water, extract and frosted when warm. Made 42 cookies