Ingredients
- 3 cups sifted flour
- ¼ teaspoon salt
- 3 eggs
- 1 cup milk
Method
- Sift flour and salt together.
- Beat eggs until light and add sifted ingredients.
- Add milk gradually and beat 2 minutes with rotary egg beater.
- Prepare pudding to pour into pan 30 minutes before beef has finished roasting.
- Place beef to one side of roasting pan and pour off small amount of fat.
- Grease an oblong pan with drippings and pour Yorkshire Pudding mixture into pan.
- Return to oven and cook about 30 minutes.
- Cut into squares and serve with roast beef.
Ingredients
- 13oz puff pastry
- 1 onion
- 8oz of sausage meat
- 6oz cheddar cheese
- 2tsp tomato puree
- 2tsp bread crumbs
- 1 egg, beaten
- milk, to glaze
- salt and pepper, to taste
Method
- Mix all but the puff pastry and milk together.
- Roll the pastry out to a rectangle 30cm x 40cm (approx).
- Put the mix into the middle third of the pastry in a strip. Seal underneath with the milk.
- Glaze the top and slash three times diagonally.
- Bake in the oven at 200° C for 35-40 minutes.
- Can be eaten hot or cold.
- 1 (8 ounce) package low-fat cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sun-dried tomato packed in oil, drained, chopped
- 3 tablespoons shallots, minced (approx. 1/2 of large shallot)
- 1/4 teaspoon garlic powder
- 2 tablespoons parmesan cheese, grated
- 4 tablespoons asiago cheese, shredded
- 1 (7 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen spinach, thawed, drained, pressed dry
- 2 (8 ounce) packages crescent roll dough (16 rolls)
Method:
- Preheat oven to 375.
- Lightly coat baking sheet(s) with cooking spray.
- Mix all ingredients together by hand in large mixing bowl.
- Open crescent roll packages and separate into triangles.
- Cut each triangle in half.
- Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 "mini" rolls).
- Bake for 12-15 minutes or until the crescents are golden brown.
- Enjoy!
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup grated asiago cheese
- 1 cup frozen spinach, thawed and drained very well
- 1 teaspoon garlic powder
Method:
- Break egg into a bowl and beat with a whisk for 30 seconds.
- Add remaining ingredients and combine with a wooden spoon until well mixed.
- Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
- Spoon batter into the mini-muffin pan to 3/4 full.
- Bake for 25-30 minutes or until puffed and golden brown.
- TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.
