Popovers

Popovers 

I got this recipe from New York Times Cooking

Makes 12.  Takes 45 min.  EASY.  Buttery and savory.  You could use a special popover pan but a muffin pan works fine.
These are so good as a substitute for a dinner roll, or just sometimes as an unexpected side with, for example, salmon and a big green salad. 

Ingredients:

5 T melted butter, divided
2 eggs
1 C milk
1 tsp sugar
1 tsp salt
1 C flour
1 tsp fresh thyme (or 1/2 tsp dried), optional

1.  Preheat oven to 425 degrees.  Drizzle a teaspoon or so of the butter in each cup of a muffin pan.  Put it in oven while you make the batter. 

2.   Beat together the eggs, milk, 1 T butter, sugar and salt.  Beat in the flour a little at a time, and the thyme if using.  Mixture should be smooth.

3.  Carefully remove muffin tin from oven and fill each cup a little less than halfway.  Bake for 15 minutes, then reduce heat to 350 degrees and continue baking another 15-20 minutes, or until popovers are puffed and nicely browned.  Do not open the oven while the popovers bake, not at least until after 30 minutes total, at which point you can take a look. 

SERVE HOT.  YUM.

Cheddar cheese scones

note:  I don't use crisco anymore - use butter instead (as of 2022) 
This is from a recipe in Country Living February 2000, and our whole family loves these with soup.  They are so quick to make and so hearty and good. 

I often will halve the recipe and make 6 smaller scones.  But here is the full recipe: 

Makes 12

4 C flour
4 tsp baking powder
1 tsp salt
3/4 tsp dried rubbed sage
1/4 tsp paprika
2/3 C vegetable shortening OR BUTTER (use butter) 
1 1/4 C shredded white cheddar cheese, plus a little more for sprinkling  
1 T grated Parmesan cheese
1 1/3 C milk (2% or whole)
1 T dijon mustard

1.  Heat oven to 425 degrees.  Combine dry ingredients and cut in shortening.  Stir in 1 1/4 C cheddar cheese and parmesan cheese. 

2.  Whisk the milk and mustard together, then add to the dry ingredients, stirring gently with a fork until mixture clings together to make a soft dough (add a touch more milk if necessary).  Knead gently 5 or 6 times, right in the bowl.  Divide dough in half (if making a full recipe).  Pat into two rounds about 7 inches in diameter.  Cut each round into 6 wedges.  

3.  Place the wedges on a cookie sheet (use parchment paper).  Brush each wedge with a little milk, and sprinkle with a little cheese.   Bake about 15 minutes - serve warm with butter and honey. 

YUM 

Golden Northern Cornbread

Golden Northern Cornbread (see below for cheesy variation) 

1 C stone-ground yellow cornmeal*

1 C flour

2 tsp baking powder

1/2 tsp baking soda

4 tsp sugar

1/2 tsp salt

2 large eggs

2/3 C buttermilk

2/3 C milk

2 T butter, melted 

1. Preheat oven to 425 F.  Butter a 9x9 inch square metal pan.
2. Whisk dry ingredients together in a bowl.  Push mixture up the sides of the bowl to create a well. 
   
3. Crack eggs into well and stir lightly with wooden spoon. 
   
   
   
   
   
   
4.  Add buttermilk and milk, and stir quickly until almost combined.  
   
5. Add melted butter; stir until ingredients are just combined.
   
   
   
   

1. Pour batter into greased pan.  Bake until top is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 min. 
2. Transfer pan to wire rack and cool 5-10 minutes.  Cut cornbread into 9 squares and serve warm.  (Sorry I forgot to take a picture of the beautiful finished product!)

Notes:  From The Best Recipe.  Sweeter and cakier than southern versions.  Bakes beautifully in a cast-iron skillet.  1 1/2 recipes works well in the very large cast iron skillet.  A must when we make ribs!

VARIATION: 

Golden Cornbread with Cheddar (omit sugar; after adding butter, fold in 1C shredded cheddar cheese or Monterey Jack cheese).