Popovers

Popovers

Oven 475 degrees

Light as balloons, and ever so crusty. 

Place 2 eggs in a bowl; add 1 cup milk, 1 cup sifted all-purpose flour and 1/2 teaspoon salt.  Beat 1 1/2 minutes with an electric beater.  Add 1 tablespoon olive oil (or any oil of your choice); beat 1/2 a minute more.  Do not over beat.  Fill 6-8 very well greased custard cups 1/2 full.

Bake in very hot oven (475 degrees) for 15 minutes; reduce the heat to 350 degrees and bake 25 to 30 minutes or until browned and firm.

A few minutes before removing from the oven pick each popover with a fork to let the steam excape.  If you like popovers dry inside, turn the oven off and leave them in 30 minutes more with the door ajar.  Serve hot. 

Gingerbread

Something a bit different for breakfast.  The house smelled so good.

Gingerbread

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup boiling water

Oven 350 degrees                                          35 to 40 minutes or until done

Stir shortening to soften.  Gradually add sugar, creaming till light and fluffy.  Add the egg and molasses; beat thoroughly.  Sift together the dry ingredients; add to molasses mixture alternately with boiling water, beating after each adddition.

Bake in well greased 8x8x2-inch pan in moderate oven.  Serve warm

Rocio December 2011

This was a strange request.  A cake with no filling, icing or decorations.  I promised to control my urges and give her a "plain cake". 

Gold layer Cake                                                                                   Oven 350 degrees
  Stir 1/2 cup shortening just to soften.  Sift in 2 1/4 cups sifted cake flour, 1 1/2 cups sugar, 3 teaspoons baking powder, and 1 teaspoon salt.

  Add 2/3 cup milk; mix until all the flour is dampened.  Beat vigorously for 2 minutes.  Add 1/3 cup milk, 2 eggs and 1 1/2 teaspoons vanilla; beat vigorously 2 minutes more.

  Bake in 2 well greased or paper-lined 9 1 1/2 inch round pans at 350 degrees for about 30 minutes.  I choose to use the fluted cake pan and baked it for about 35 minutes.

   A simple glaze of powdered sugar, vanilla and milk was drizzled over the top when the cake was completely cooled.  Then chopped pecans and flaked coconut was sprinkled in the glaze.