Tag: milk

Delicious Yorkshire Pudding: Egg Usage Made Simple

Posted on by M.

I grew up eating Yorkshire pudding with roasts.

I thought they were the best thing ever invented. They are delicious and also a great way to use up eggs, in case you ever have that problem. Growing up, we had to order enough eggs at one time to last us a month, so there was inevitably a flat or two that needed to be turned into a quantity of food.

**If you have time and are making the Roast Beast, make this during the first 3 hour cook time and store it in the refrigerator until the meat is done. The time to rest improves the texture.**

yorkshire pudding in a muffin pan

Yorkshire Pudding

Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 5 minutes

Ingredients

  • 4 eggs
  • 2 c. milk
  • 2 c. flour
  • 1 t. salt

Instructions

  1. Blitz eggs in blender on high.
  2. Add milk and blend for 30 seconds.
  3. Add flour and salt and blend for an additional 2 minutes.
  4. If you have time, refrigerate mix for an hour or overnight.
  5. Pre-heat oven to 400*.
  6. Fill each cup in a muffin tin with 1 t. oil or coat the bottom of an iron skillet.
  7. Pre-heat pan in oven until oil is almost smoking.
  8. If you don’t do this first, the puddings will not puff properly!
  9. Pour batter into pan, filling 1/2 full.
  10. Immediately return pan to oven (I usually just pull the rack out and pour batter directly into the pan while on the rack).
  11. Bake 25-30 minutes or until well puffed, golden brown and crispy on top.
© A Kitchen of Herbs
Category: Dinner

Delicious Sour Cream Mashed Potatoes with Green Onions

Posted on by M.
white plate showcasing ribeye steaks smothered in mushrooms and onions served with sour cream mashed potatoes and oven roasted broccoli

Sour Cream Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 6 – 8 Potatoes (I peel mine only if they have super tough Idaho-ish skins.)
  • 1/4 c. Potato Water
  • 1/4 c. Butter (any kind)
  • 1 – 2 t. Salt/Garlic Salt/Lawry’s Salt
  • 1/4 c. Milk (any kind)
  • 1/4 c. Sour Cream (optional, but makes all the difference!)

Instructions

  1. Peel potatoes if desired.
  2. Boil the potatoes in a large pot of salted water until soft.
  3. Reserve 1/4 c. of the water the potatoes were boiled in.
  4. Drain the remaining water.
  5. Add reserved water and butter to the potatoes.
  6. Mash the potatoes well.
  7. Mix in the salt, milk and sour cream.

Notes

    • If you measure potatoes in pounds, this is the equivalent of a 3 lb bag
    • I like to use my mixer do the work with a whip attachment.
    • Don't have a potato masher or mixer? A sturdy wire whisk is an effective tool as well!

© A Kitchen of Herbs
Category: Dinner

Garnish with fresh Green Onions, Garlic Shoots or Chives

Cinnamon Streusel Oatmeal Muffins

Posted on by M.

These cinnamon streusel oatmeal muffins were a go-to for us growing up because the oatmeal made them heartier, thus satisfying the appetites of 3 growing boys much more easily. The streusel topping made them ‘fancy’ and kept us from feeling like we were eating a health muffin.

If you don’t feel like messing with muffins, whip out an iron skillet and grease it lightly. You’ll soon learn that just about anything I post can also be made in a skillet.

Alot of the sweetness in the muffin comes from the topping, so adjust to your taste. As they bake, the topping crackles and splits a little bit.

Cinnamon streusel oatmeal muffins on blue and red striped platter

Cinnamon Streusel Oatmeal Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Topping

  • 2 T. Salted Butter
  • 1/2 c. + 2 T. Granulated Sugar
  • 3 T. + 1 t. All Purpose Flour
  • 2 T. Cinnamon

Muffin Batter

  • 2 c. All Purpose Flour
  • 1/2 c. Granulated Sugar
  • 2 T. Baking Powder
  • 1 t. Salt
  • 1/2 t. Cardamom (Not necessary, but I like the mellow flavor.)
  • 1/2 t. Cinnamon
  • 2 c. Quick Oats
  • 1 c. Raisins (I never put these in, but knock yourself out.)
  • 6 T. Oil (Anything that is liquid at room temperature works.)
  • 2 eggs
  • 2 c. Milk (Dairy, Non-Dairy, you do you.)
  • 1 t. Vanilla

Instructions

    1. Preheat oven to 425*.
    2. Grease or line muffin tins with papers.
    3. Melt butter for topping.
    4. Mix in sugar, flour and cinnamon until crumbly and set aside.
    5. Sift together flour, sugar, baking powder, salt and spices.
    6. Stir in oatmeal and raisins (if adding)
    7. Add oil, eggs, milk and vanilla and mix just until combined.
    8. Fill muffin cups 2/3 full.
    9. Sprinkle generously with streusel topping.
    10. Bake 15 minutes or until toothpick comes out clean.
© A Kitchen of Herbs
Category: Breakfast