4 tb Vegetable Shortening
1 1/3 c Unbleached Flour
1/2 ts Salt
2/3 c Milk
2/3 c Water
4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F.
Place eight 6-oz custard cups on a large baking sheet.
Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.
Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.
Beat in the eggs, 1 at a time, beating until smooth after each addition.
Fold in the cheddar cheese.
Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.
Fill the custard cups 1/2 to 2/3rds full with the batter.
Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.
If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.
Polka Dot Quick Bread
2 c Cranberries; Fresh Or Frozen
1 c Milk
1 Egg; Lg, Slightly Beaten
1/4 c Butter; Melted
1 tb Orange Peel; Grated
2 c Unbleached Flour
1 c Sugar
1 tb Baking Powder
1/2 ts Salt
1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside.
Cut the cranberries in half and set aside in a small bowl.
In a medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the halved cranberries, cheese and nuts.
Toss with a fork to distribute.
Add the milk mixture all at once and stir the flour mixture until just moistened.
Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes, then remove from the pan.
Cool to room temperature on the wire rack before slicing.
Basic Beer Bread
3 c Flour
1 cn Beer
3 3/4 ts Baking powder
1 tb Honeu
2 1/4 ts Salt
Grease loaf pan.
Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed.
Bake in preheated 350 F oven for 45 minutes.
Turn on rack and cool.
Savory Bread Sticks
1 ts Garlic Powder
1 lg Pkg Day-old Hot Dog Buns
1 ts Paprika
1 c Butter; melted
1/2 ts Cayenne Pepper or to taste
2 tb Italian Seasonings
Slice hot dog buns into fourths lengthwise.
Dip bread in melted butter and arrange on a large baking sheet.
Mix spices and sprinkle over bread sticks.
Bake at 350 degrees for 20 minutes or until crunchy, but not brown.
Serve hot or cold. Let cool well before covering.
Stores well in air-tight containers.
This was invented by a friend to use up left-over buns from a weiner roast, but it is too delicious to wait for left-overs. It is great with stew, spaghetti, or by themselves for snacks!