I love Grandma's kitchen and thinking about it always makes me remember the smell of nearly-burnt toast slathered with butter and creamed honey. To this day, that smell takes me back!
What I associate even more with Grandma and Gram is Yorkshire Puddings. I remember your mom teaching me to make them the first time, giving me pointers like, "make sure you get your pan as hot as you can," and, " mix your batter ahead of time so it can come closer to room temperature before you cook it." I don't think she even had a recipe. This was just one of those things she'd made so many times she could do it with her eyes closed!
Here is her recipe, as told to me one summer when I was about 14:
YORKSHIRE PUDDING WITH BEEF:
1 cup all-purpose flour
1 cup milk
2 eggs
1/2 tsp salt
30 minutes before beef rib roast or boneless rib roast is done, mix all ingredients with a hand beater just until smooth.
Heat a muffin tin in the oven. Remove beef from oven; spoon off drippings and add enough melted shortening, if necessary, to measure 1/2 cup.
Increase oven temp to 425 F. Return beef to oven, place hot droppings in heated pan; pour in pudding batter.
Bake 10 minutes. Remove beef, continue baking pudding until deep golden brown, 25- 30 minutes longer.
Kate
What I associate even more with Grandma and Gram is Yorkshire Puddings. I remember your mom teaching me to make them the first time, giving me pointers like, "make sure you get your pan as hot as you can," and, " mix your batter ahead of time so it can come closer to room temperature before you cook it." I don't think she even had a recipe. This was just one of those things she'd made so many times she could do it with her eyes closed!
Here is her recipe, as told to me one summer when I was about 14:
YORKSHIRE PUDDING WITH BEEF:
1 cup all-purpose flour
1 cup milk
2 eggs
1/2 tsp salt
30 minutes before beef rib roast or boneless rib roast is done, mix all ingredients with a hand beater just until smooth.
Heat a muffin tin in the oven. Remove beef from oven; spoon off drippings and add enough melted shortening, if necessary, to measure 1/2 cup.
Increase oven temp to 425 F. Return beef to oven, place hot droppings in heated pan; pour in pudding batter.
Bake 10 minutes. Remove beef, continue baking pudding until deep golden brown, 25- 30 minutes longer.
Kate
I've never had Yorkshire Pudding, but this sounds yummy! Maybe I'll try it!
ReplyDelete