Roast Beef with Yorkshire pudding (Revised)

It's been so long since I've posted here.  It takes me such effort to photograph and get it on the blog...sometimes I just don't make the time.  Here is one of my new favorite dinners to prepare for my family.  It's one of those cuts of meat that we can afford and better still, it goes for a few meals.

Roasting Beef

Mushroom gravy

Yorkshire pudding batter

Pouring into the roasting pan

Indescribably delicious

Rare roast beef and Yorkshire pudding

No gravy

GRAVY!!  

Here are the important details.  You should buy a top round beef oven roast.  (do not buy bottom round or chuck...those are better braised or pot roasted)

I cooked my 3 pound roast at 350 degrees until my meat thermometer registered about 130 degrees (about 1 1/2 hours...but keep a close eye on it!)....make sure if you want rare meat you don't go any higher than that.  Also, the rarer the meat, the more tender it is.  I happened to have some apple-cured bacon on hand which I draped over the top of my roast as it baked.  (about 5 slices) This added to the flavor and the drippings in the end.
 -When your roast is cooked to desired temperature, remove from pan to rest on cutting board.  If you are making gravy, pour dark drippings (about 1-4 Tablespoons) from the roasting pan into a medium saucepan and reserve.

Yorkshire Pudding
(Turn oven temperature up to 450 degrees)


3 Tablespoons butter, divided into the muffin pan cups (about 1/4 T. in each)
4 eggs
2 cups flour
2 cups milk
3/4 teaspoons salt

-Place 1/4 Tablespoon butter in each well of a muffin pan. Heat in preheated oven until melted and very hot.
-Mix flour and salt in a large mixing bowl until well-combined.
-In a medium mixing bowl, beat eggs.
-Make a well in center of flour, add eggs, mix.
-Add milk to flour/egg mixture, mix until smooth.
-Fill each well of muffin pan and return to the oven.
-Bake for 20 minutes.
Serve with Roast beef and gravy.  Oh SO delicious!!

(Make your gravy while the pudding bakes)
 Gravy


4 Tablespoons drippings from roast or 4 Tablespoons butter
1/4 cup flour
1/2 cup sliced fresh mushrooms
2 cups beef broth ( 1/2 cup of that can be red wine...I used Merlot and it was amazing)

-Saute' mushrooms in butter/drippings on medium heat for a few minutes.
-Sprinkle flour on top evenly, and cook for one minute.
-Pour broth/wine in gradually, mixing to keep smooth.
-Season with salt and pepper to taste, simmer for 10 more minutes.

Barbecue Biscuits

This is a very simple recipe.  Very flavorful and satisfying.  You can use storebought biscuits or you can use my recipe which is at the bottom of this page.

Barbecue Biscuits

Preheat oven to 375 degrees.  Grease a muffin tin.

1 lb ground beef
3/4 cup barbecue sauce like Sweet Baby Rays Hickory Brown Sugar variety (or you can mix your own using 3/4 cup ketchup, 3 Tablespoons brown sugar, 1 Tablespoon cider vinegar, 1/2 teaspoon chili powder)

1 cup of shredded cheddar cheese.  (I LOVE using pepper jack!!)
1 Biscuit recipe or 1 tube of storebought biscuits

~Saute' beef in a large frying pan, drain fat.  Mix in barbecue sauce. 

~Prepare biscuit dough.  (recipe follows)
~Grease a muffin tin.
~Flatten each biscuit dough round and press into each muffin tin, up the sides to form a cup shape.

~Spoon the barbecue beef mixture into each biscuit.  You should be able to mound it up. 

~Sprinkle the shredded cheese on each biscuit top.  Bake for 18-20 minutes.

Biscuit dough

1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup of butter or shortening, softened
3/4 cup milk

~Mix dry ingredients in a large bowl with a fork.

~Cut in butter with fork until the mixture looks like crumbs.

                                            ~Add milk and mix until the dough is in a ball.

~On a lightly floured surface, knead dough lightly

                                        ~Flatten out with your hands into a 1/2 inch thick circle.

                            ~Cut out 10-12 biscuits with 3 inch biscuit cutter. (or a round cookie cutter...)

Continue above with further instructions on assembling the biscuits with the barbecue beef mixture.

Enjoy with a green salad...you'll have your protein, your carb and your vegetable!  Perfect!
Serves 10-12

DONUTS!!

The counter getting useful!



Frying donuts doesn't have to be scary or a guessing game!


What makes a family very, very happy?


You gotta get one of these! What a difference it makes!!


Donuts are not that difficult. If you can make biscuits or roll out cookie dough, you can make donuts! The dough is very soft, but flouring everything makes a difference. If you are planning on frying donuts, I highly recommend getting a high temperature thermometer. It takes the guessing out of the equation and yields perfect...and I mean PERFECT donuts every time! Also, a donut cutter is helpful, but not necessary. You can always use a circular biscuit/cookie cutter and then just cut out the center. The donut cutter has made things much easier for me. (there is always the cruller shape, too....experiment with it!)

Old-fashioned Donuts

1 cup milk
1 cup sugar
1 T. + 1 t. baking powder
1/2 t. nutmeg
1 t. salt
2 eggs, beaten
2 T. oil
3 1/2 cups flour

Oil for frying. (about enough to fill a large pot to 4 inches deep)
sugar for dusting. (either confectioners' or granulated)

Mix the milk, sugar, baking powder, nutmeg, salt, egg and oil together in a large bowl. Gradually add the flour, using just enough so that the dough is firm enough to handle yet as soft as possible. (I used all the 3 1/2 cups of flour, but needed more for the rolling out process)

Cover and chill for 1 hour. (I actually did not chill the dough...maybe it would have made it easier to handle...but I am impatient, as is my family!)

Turn out onto a floured board and knead for a few minutes. Roll out to about 1/2 inch thick. Cut into 3 inch rounds. (or whatever size you have...) Place on a tray covered with waxed paper that has been lightly floured.

Heat oil to *380 degrees. (I started heating my oil before I mixed up the dough...remember, I did NOT chill my dough. It takes a bit of time for the oil to heat to the right temp)
*this temperature is CRITICAL for perfect frying conditions.

Fry 3-4 donuts at a time, turning them when one side is golden brown and browning the other side.

Drain on paper towels and dust with sugar while hot. (I put about a cup of sugar into a lidded plastic container and shake donut till covered)

I have to say that there is nothing like a fresh, warm donut...I believe with all my heart that this is how a donut was meant to be eaten! (and not to mention that it leaves a delicious smell wafting about the house for hours after!)

Classic Sandwich Bread

6 cups flour (white or wheat, or a mix of the two), plus more for kneading dough
1 cup milk
1 cup + 2 Tablespoons hot water
1/2 cup oil
1/3 cup sugar
2 1/2 teaspoons salt
2 Tablespoons yeast

Dissolve yeast in water in large bowl. Add remaining ingredients. Using stand mixer with dough hook or mix by hand until dough leaves the sides of the bowl. Turn out onto a floured board. Knead for 6 to 8 minutes, or until smooth and supple. (adding flour to keep from sticking) Transfer dough to greased bowl, cover with plastic wrap and towel. Put in a warm place. (on top of the refridgerator is my favorite place)
Let rise for about an hour.

Turn out onto a greased surface. Knead for a few minutes, then shape into two loaves. Place each into greased loaf pans. (8 1/2x4 1/2) Let rise for another hour or until the dough has crowned the top of the pans about one inch.

Bake in a preheated 350degree oven for 35 minutes. Test for doneness by tapping on top of loaf . (it should have a hollow sound)

Yield 2 loaves

Perfect for sandwiches or toast...so good! As I type this I am enjoying a slice with apple jelly. It is easiest to slice when cooled...but don't wait! Imagine it warm from the oven slathered in butter!

Cranberry Nut Bread

Frozen cranberries, orange zest and juice:


Into a greased bread pan:


The recipe:


From one of my favorite (well-loved, very used) cookbooks:

Banana muffins

I don't know about you, but in this house, we have times where the bananas get brown pretty fast and nobody wants to eat them like that. So, either I peel them and freeze them three to a bag for future use, or I make my muffin/cake recipe. And cake and muffins NEVER last long in this house!



BANANA MUFFINS/CAKE (190 calories per muffin)

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas
3/4 cup sugar
1 egg
1/3 cup oil

~Preheat oven to 375 degrees.

~In a large bowl, combine dry ingredients.

~In a smaller bowl, combine bananas, sugar, egg and oil.

~Stir banana mixture into flour mixture. Fill greased muffin tins 3/4 cup full. Bake for 20 minutes. Remove from pan immediately.

*A richer version features the following brown sugar topping added before you bake muffins.
1/3 cup brown sugar
1 Tablespoon flour
1/8 teaspoon cinnamon
1 Tablespoon butter
~combine first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins and bake.

*You can also bake in a greased 13X9 baking dish and glaze or frost with vanilla icing. YUM. (try adding some chocolate chips to batter...)

What I did today

The secret to light, fluffy, tender pancakes? Mix batter well, then let the batter rest for 10 minutes to rise up. Don't mix it again...just scoop the batter onto the griddle.

My Pancake recipe:

2 eggs
2 cups milk
1/2 cup oil
1 teaspoon vanilla extract
2 cups flour
2 Tablespoons baking powder
1 teaspoon salt
2 Tablespoons sugar

Beat eggs well, add milk and oil. Add dry ingredients. Mix until there are no lumps. Let rest for 10 minutes. DON'T MIX AGAIN! Scoop onto hot griddle. Let cook till bubbles show...flip but DO NOT FLATTEN WITH SPATULA!! Cook for another minute.


~My "rested" batter (see the bubbles?):


~Just scooped onto griddle:


~One side done:


~Look how light and fluffy they look!!


Made some Peanut Butter/Cashew Butter cookies today, too:



I also made some dinner rolls today. If you haven't made yeast dough, I urge you to give it a try! It's really not that difficult at all! The most critical part of using yeast, is making sure the water that it's dissolved in is just a bit warmer than body temperature. Other than that, it's just the time involved. Follow the directions and it's almost foolproof!

My (versatile) Roll recipe:

1 Tablespoon or single package of yeast
1 Cup of warm water (remember, it's just a bit warmer than body temperature)
1/4 cup sugar
1/4 cup oil
1 egg
1 teaspoon salt
3 cups all purpose flour

~In a large bowl or mixing bowl, dissolve yeast in water.
~Add the rest of the ingredients and mix on low speed in mixer or by hand with wooden spoon.
~Turn out on to a floured surface and knead until it is elastic. (this means until you don't need to add any flour to keep it from sticking to your hands and surface)
~Spray a large bowl with spray oil and put dough in bowl, turning to coat all sides.
~Cover with a paper towel and put up on top of your fridge. (the warmest place in your kitchen)
~Let rise until doubled in size...about 45 minutes to an hour.
*See the pictures for hints on how to make the crescent shaped roll.
Bake in a preheated 375 oven for 12-15 minutes on a greased cookie sheet.


Here is the dough rolled out to a circle:



Cut with a pizza cutter into 16 triangles:

Roll up, starting with outside edge:




p.s. If you have any questions...leave a comment and I'll get back to you asap.

Home-made Donuts~Happy Family~Good Morning

A frigid day in January calls for a memorable breakfast. I haven't made donuts in years...but today, I got the urge to try again. This time, with a thermometer and the correct timing for cooking...they can only be described as sublime. I wish my Mom were here to enjoy them with us...I know how she enjoys a good plain donut!! (and I did leave a bunch plain, because I also LOVE them!) Crispy, slightly sweet...I give you...the donut!

Come and get it!!!

Cornmeal muffins! Easy peasy!






They go perfectly with my version of bean stew! (recipe follows)



Very Versatile Bean Stew
1 can (29oz)ANY KIND of beans (I like black beans)
1 can (28oz)petite chopped tomatoes, undrained
1/2 cup chopped onion
1/2 cup chopped pepper
1 cup frozen corn
1 small jar of salsa (you decide how spicy or mild)
3 Tablespoons brown sugar
Any leftover meat (sausage, hamburger, roast beef, etc)
1 cup shredded cheddar cheese

~Drain and rinse beans well with water in a colander.
~Put beans and rest of ingredients (except for cheese)in a crockpot.
~Cook on low for 3 hours or more.
~Serve with shredded cheddar cheese on each serving.
Serves about 8 people

Another option is to make the cornbread batter and spread on top of the cooked bean casserole. Bake for 20 minutes in a preheated 400 degree oven. (This works for a crockpot that can go in the oven OR you can pour the beans into a 2 quart oven safe casserole dish and bake the cornbread on top that way.)

p.s. I just found out that one of my most beloved appliances, (my crockpot pictured above) has a crack in the bottom...and because I can't live without it, I'm going to have to replace it!! The sooner the better, as I use this thing a couple of times a week...

Friday night dinner ideas

Ever have one of those meals that needed something extra? Some meals just call for cornbread or muffins or in this case, biscuits! Tonight we had homemade chicken tenders, baked beans, oven baked zucchini slices and biscuits! I make my biscuits from scratch. Here is the simple recipe with pictures to follow:

1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup of butter or shortening, softened
3/4 cup milk

~Preheat oven to 450 degrees.
~Mix dry ingredients in a large bowl with a fork.
~Cut in butter with fork until the mixture looks like crumbs.
~Add milk and mix until the dough is in a ball.
~On a lightly floured surface, knead dough 10-15 times.
~Flatten out into a 1/2 inch thick circle.
~Cut out 10 biscuits with 3 inch biscuit cutter. (or a round cookie cutter...)
~Place on an ungreased cookie sheet and bake for 12-14 minutes.









For an interesting way to cook zucchini that doesn't require frying in oil, I oven-bake zucchini slices that have been dipped in an egg bath (one egg and one tablespoon water, beaten together), then dredged in italian dry bread crumbs. I put my bread crumbs in a plastic gallon bag and shake the slices until they are covered. Then simply spray a cookie sheet with oil and lay the slices in a single layer. Use the same 450 degree oven that the biscuits are cooking in...flip the zucchini halfway through baking time. (about 8 minutes per side...check to make sure they are tender, but not burning) You can also use eggplant the same way and then use them in your eggplant parmesan! Not at all greasy!







My dinner plate...not very colorful...but still VERY tasty!