How To make Popovers and Pineapple Fritters
1 C. milk
1 C. flour
2 eggs
2 Tbsp. melted butter -- cooled
1/2 Tsp. salt
For Popovers: Blend in blender or Cuisinart until just combined. Do not overblend. Half fill 8 buttered 1/2-cup metal molds and set on preheated baking sheet in 425 degrees. Bake 30 minutes or until well puffed and crisp. For Pineapple Fritters: Leftover pancake batter makes good Pineapple Fritters. Dip slices in flour, then pancake batter and fry in small amount of hot fat. Drain. Good with ham, pork, etc.
How To make Popovers and Pineapple Fritters's Videos
New Orleans/Oysters in Puff Pastry (Ep. 514) | Gourmet Cooking with Earl Peyroux | WSRE
The Secret to Perfect Popovers - Kitchen Conundrums with Thomas Joseph
When baked to perfection, popovers have a deep golden crust and tender, airy interior, but the secret to getting the pouf is in creating steam.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Forfar Bridies - Scottish Meat Pasties
Forfar bridies originated in the small Scottish town of Forfar in the early 19th century. A bridie is similar to a Cornish pastie - it's a pastry ellipse folded in half and enclosing a savoury beef and onion filling. The bridie is horseshoe-shaped rather than semi-circular. In this video I make my own shortcrust pastry but you can use shop-bought puff or shortcrust pastry. Bridies can be eaten hot or cold - they're easy to make and delicious.
The written recipe for Forfar Bridies is here:
CHAPTERS
00:00 Intro
1:43 Make shortcrust pastry
4:11 Meat filling
6:18 Assemble the bridies
9:19 Bake the bridies
9:53 Taste test
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Must Make Roasted Cabbage Wedges - Everyday Food with Sarah Carey
Stunning and simple, Sarah’s roasted cabbage wedges are flavored with fennel seeds, making this wedge a satisfying side dish to accompany any meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Easy Apple Turnovers Recipe
This Easy Apple Turnovers recipe takes minutes to make and stars the best apple pie filling tucked inside buttery puff pastry pockets.
FULL RECIPE:
1920s Recipes | Roast Beef | Yorkshire Pudding | Pea Soup | 52 Sunday Dinners Project | Week 42
Pre Great Depression Menu from the cookbook Woman's World Magazine 52 Sunday Dinners Series.
This week features a recreation of a menu from the 1920's featuring:
Cream of Pea Soup
Toast Sticks
Roast Beef
Yorkshire Pudding
Creamed Macaroni
Stewed Tomatoes
Green Tomato Soy
Walnut and Apple Salad
Pineapple Shortcake
Coffee
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Fluffing a Duck by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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