Since posting originally posting this recipe at this URL, I have written a blot post about it, with much more thorough directions and measurements. Please click here for the full recipe!

Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

Puffed Oven Pancake (aka German Pancakes)

 

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From Better Homes & Gardens New Cook Book

Author: Jane Maynard

Recipe type: Main Dish, Breakfast

Ingredients

• 2 tablespoons butter
• 3 eggs
• ½ cup milk
• ½ cup flour
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)”¦heat in oven 3-5 minutes, til butter melted.
2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

3.2.2310

MINI MOLTEN CHOCOLATE CAKES
Better Homes & Gardens New Baking Book
INGREDIENTS:
3/4 C butter
6 oz. semisweet chocolate, chopped
Granulated sugar
3 eggs
3 egg yolks
1/3 C sifted powdered sugar
1 1/2 t. vanilla
1/4 C flour
2 T unsweetened cocoa powder

DIRECTIONS:
1. In heavy saucepan, combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes/ramekins or 6-oz custard cups. Coat with granulated sugar.

2. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 mins or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

3. Bake in a 400 degree oven 12-14 mins or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 mins. invert with pot holders onto plates. Cool 15 mins before serving. Can sprinkle with sifted powdered sugar and top with spiral garnishes and raspberries.

Since posting this recipe I here, I have since written a post about it with more detailed directions. Click here for the updated post and recipe! 

Tostada Goop
From Barbara Tanner, my aunt
– 1 can cream chicken soup
– 1 can green chiles
– 1 chopped onion (I do less than a 1 whole onion)
– 1 can chopped tomatoes
– 1 can black beans (just long enough to heat)
– six (or so) boneless skinless chicken breasts (can cut into chunks now or cook whole then shred it up later, which is what I usually do)

cook in a crock pot on low forever (as in 8 hours or so…all day works). add beans at the end. serve over tostada shells and top with lettuce/tomatoes/sour cream/cheese/whatever suits your fancy!

BLUEBERRY MUFFINS
From: Mary/Grammy McCarthy
These are the best… and when you don’t have blueberries, mini chocolate chips work. 🙂

• 1 1/2 C flour
• 1/2 C sugar
• 2 t. baking powder
• small 1/2 t. salt
• 4 T butter
• 1 Egg
• 1/2 C milk
• 1 C blueberries

Mix dry ingredients together. Work in the butter. Add egg and milk, which have been whisked together. Carefully fold in blueberries. Sprinkle tops with sugar. Bake 400 degrees for 20-25 mins.