"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding, by , is from The Hatt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Blomely
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs room temperature, 1 C milk, 7/8 C flour, 1/2 tsp salt, 1/4 C beef drippings or canola oil.

Directions:
Directions:
Beat eggs in a medium bowl until frothy. Mix in milk. Gradually beat in flour, salt, beating until smooth and bubbly.
Heat oven to 450 and heat beef drippings in a 8x8 pan or divide into 12 cup muffin tin. When sizzling hot, pour batter into the pan or into the 12 cup muffin tin. Fill 1/2 full. Bake at 450F for about 30 minutes.
Should be puffy and brown.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes, cooking 30 minutes
Personal Notes:
Personal Notes:
These are very good right out of the over with beef gravy or chicken gravy.

 

 

 

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