1 cup milk
¾ cup flour
½ teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter
Preheat oven to 450, then place a nonstick 12-well muffin tin on a middle rack to heat for five or so minutes while you mix the batter. Whisk together the eggs, milk, flour, and salt until it’s all mostly mixed (a few lumps are fine). Now cut the butter into 12 slivers, pop one piece into each well of the hot muffin tin, and return the tin to the oven until the butter is melted and foamy. Fill each cup half full with batter (use all the batter), then bake for 15-20 minutes (don’t open the oven door to peek before then) until the popovers are puffed and brown. Serve immediately, either alone or with more butter and syrup.
(I also wonder if a little cinnamon mixed in the batter would be good? or cinnamon and sugar sprinkled on top once they come out? could add herbs too to make them less breakfast-y and more dinner-y — mayble garlic? oregano? basil?)
❤ Kate Sherwin
30 oz can pumpkin pie mix
12 oz can evaporated milk
1 box yellow cake mix
½ cup melted butter
Preheat oven to 350. Lightly spray 9X13 Pyrex.
Mix pie mix, evaporated milk and eggs. Pet mixture in Pyrex.
Sprinkle dry cake mix evenly over pie mixture.
Pour melted butter over cake mix. Try to make it as even as possible so it doesn’t puddle too much.
Bake at 350 for 1 hour.
❤ Taylor Petithomme
1 cup Shortening (I get the good kind at the health food store)
1 cup Sugar
2 tsp. Vanilla
1 cup sour cream
5 cups flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
Combine all the dry ingredients. Cream the shortening and sugar. Mix the eggs, vanilla and sour cream in a separate bowl. Add the wet and dry ingredients alternately to the Shortening mixture, until combined. Pat out into flat disks, covered in saran wrap and chill thoroughly or overnight. Roll out 1/4 in. think. Bake @ 350 degrees 10-12 min. Enjoy!
❤ Connie Mumford
- 1 1/2 cups granulated sugar
- 1 cup cocoa powder
- 1 pinch salt
- 1 cup whole milk
- 2 teaspoons vanilla
- In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
- Set over medium heat; stirring constantly until mixture comes to a boil.l Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
- Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.
- Store, covered, in refrigerator.
(As a side note, I did not strain the chocolate sauce through a fine strainer. Mine was thick, but not really lumpy at all. It was perfect without straining!) Enjoy! 🙂 ❤ Christina Kirtley
This recipe was adapted from a recipe I found online on food.com:
1 pkg. graham crackers, crushed
1/2 cup melted butter
2 tbsp. white sugar
2 (8 oz) pkgs. cream cheese, softened
1/2 cup brown sugar
1 egg yolk
1 tsp. vanilla extract
1 cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees. Mix graham crackers, butter and sugar. Press into the bottom and up the sides of a 9 in. pie plate. Place plate in the fridge while making the filling.
In a large bowl, beat cream cheese & brown sugar until smooth. Beat in eggs & egg yolk. Add in vanilla. Fold in the chocolate chips. Pour filling into pie crust. Bake in preheated oven for 30-50 minutes or until filling is set. (Side note: The original recipe says 50 mins but mine was done at 30 min. so I’d start checking it around 30 mins.) This is a great and really simple cheesecake! We loved it! 🙂
❤ Christina Kirtley
6 C chopped, peeled tart apples
2 TBS butter, melted
2 TBS Sour cream
4 TSP Lemon juice
1/2 C Sugar
1 TBS flour
1/2 TSP cinnamon
1/2 TSP nutmeg
1/2 C flour
1/2 C sugar
1/4 C butter
1) In large bowl combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg, mix well and spoon into pastry shell.
2) For topping, combine flour and sugar in bowl; cut in butter until mixture resembles coarse crumbles. Sprinkle over filling. Bake at 375 for 45- 50 minutes or until the filling is bubbly and the apples are tender.
❤ Anna Burud