"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yorkshire Puddings Recipe

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

Contributor:  
Contributor:  
Aunty Tish Pearce

Category:
Category:

Ingredients:  
Ingredients:  
for 6:

1 cup flour/ 1 cup milk/ 2 eggs

for 12:

1 and 1/2 cups flour/ 1 and 1/2 cups milk/ 3 eggs

Directions:
Directions:
mix together, add salt and pepper and leave at room temperature whisking occasionally. remove roast from the oven and use drippings (or veg. oil) to coat muffin tins about a tablespoon will do.Crank up oven temperature to 450.Heat this oil in the muffin tins till spitting hot.Remove from oven and fill muffin cups to almost full with the mixture. Place in the oven (Leave roast covered with foil tent on counter )Do not open oven check to see when they have risen and browned nicely-about 1/2 hour.

Number Of Servings:
Number Of Servings:
6/12
Preparation Time:
Preparation Time:
minutes
Personal Notes:
Personal Notes:
with practice and a few failures (like heavy pucks but taste good anyway with lots of gravy!) they will become your family favorite. Even Grandma Joan/ Nana had her share of failures!!!!

 

 

 

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