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| Mix eggs, milk, flour and salt. Beat 30 seconds. Add oil. Beat 30 seconds. Fill 8 well greased custard cups 1/2 full. Bake at 475 for
15 min and at 350 for 25-30 min (or 425 for 40-45 min). A few min before removing, prick w fork. (for Cream filled Popovers: make up to
point of baking. Put in cold oven and turn to 450. Bake 30 min. Remove from oven and make 1/2" slot in top. Reduce heat to 375 and
bake 5-10 min. Remove. Slash sides and fill w chipped cream. Put spoonful of preserves in each.) |
| Popovers, Mini | Serves |
|
Preheat oven to 375. Generously grease 24 mini-muffin tins. Whisk together eggs, milk, water and add butter in a stream,
whisking. Add flour and salt and whisk mixture until combined well but still
slightly lumpy. Divide batter among tins and bake in lower third of oven
20 min. Cut a small slit in the top of each popover with a small sharp knife and bake 5 min longer. Fill |
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|
| Egg | 2 |
| large |
| Milk | 0.75 |
| c |
| Water | 0.25 |
| c |
| Butter | 1 |
| T melted |
| Flour | 1 |
| c minus 2 T |
| Salt | 0.5 |
| tsp |
| |
|
Potato Langos |
Serves |
|
In large mixer
bowl, stir together 2 c of the flour and the yeast. In saucepan, heat
milk, sugar, shortening, and salt until warm, stirring constantly till
shortening almost melts. Add to dry ingredients in mixer bowl; add
potatoes and egg. Beat at low speed of electric mixer for .5 min, scraping
sides of bowl constantly. Beat 3 min at high. By hand, stir in remaining
flour. Turn into greased bowl, turning once to grease surface. Cover; let
rise until double, about 1 hour. Punch dough down; divide in half. Cover:
let rest 10 min. On well-floured surface, roll half the dough at a time to
.25" thickness (12x10" rectangle). With sharp knife, cut in
4" circles or oval. Make 2 parallel slashes, about 1.5" long,
off-center in each circle. Pull apart with fingers to widen openings.
(Reroll extra dough as necessary). Fry, a few at a time, in deep hot fat
(375) till puffy and golden brown, about 2 min, turning once. Drain on
paper toweling. Serve warm w garlic cloves. Makes about 2 doz. |
|
Vegetable
Shortening |
0.25 |
|
c |
|
Preheat oven to
400. Put 1 cup of warm water and all yeast into large mixing bowl. Stir
until yeast is dissolved. Gradually add flour to make a very stiff dough.
Sprinkle a little flour on a board and put the dough on the board. Knead
by folding the farthest edge of the dough toward you and working the fold
into the dough with the heels of your hands. Turn the dough around and
repeat. Knead 5 min. Make into a ball and put in bowl. Cover and let stand
in a warm, dark place for 30 min. Fill a large shallow pan half full of
water; add baking soda, bring to a simmer. After dough has risen, put on
board and punch down. Roll into 6 inch square. With a dull knife, cut the
dough into strips about the size of your finger. Twist into pretzel shape
and pinch ends together. Slip one at a time into simmering water. When
they rise to the top, take them out with a slotted spatula and place a few
inches apart on a greased cookie sheet (they will be very slippery). Beat
an egg w fork. Using pastry brush, brush each with egg. Then sprinkle w
coarse salt or caraway seeds. Bake until golden, about 15 min. Makes 2
doz. |
| Cream butter w sugar. Add eggs. Stir in pumpkin. Sift dry ingredients together. Add to butter alternately w 1/3 c water. Stir in vanilla
and nuts. Turn into greased loaf pan and bake at 350 for 45 min- 1 hour. |
| Pumpkin | 1 |
| c cooked & mashed |
|