If you love your traditional Sunday dinners like I do, you know how important it is to make perfect Yorkshire Pudding when you’re having roast beef. Especially when you’re having company and serving the ultimate roast beef….prime rib. And any excuse to eat more gravy is ok with me. I mean, that’s the whole point of yorkies, isn’t it?
I couldn’t tell you how many times I’ve made these or how many different ways. Until recently I’ve used my mom’s recipe that I think came from the Robin Hood flour cookbook. And so many people over the years have offered tips and tricks for the best results. But I was never really thrilled with how they turned out. Sorry mom. Then I discovered I was having more success with a recipe that used more eggs. Someone said oh, those are popovers. So I figured I was cheating but who cares? They were puffing up and looked beautiful! But then I started doing some research and if you read everything you can find on making the perfect Yorkshire Pudding and the difference between them and a popover, you’ll find, like I did, that there’s no agreement. On anything. Some say there’s a difference, some don’t. Some say it’s the pan, some say it’s the use of butter instead of drippings and others say it’s American vs. English. So, I make Yorkshire Pudding. Because that’s what we called them in our house.
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I found a vintage Mediterranean cookbook in a little thrift shop. When I pulled it out, it literally fell open to the page with this recipe! I figured it was meant to be and worth the splurge so I paid the $2.00. This rustic Greek bread is made with a mixture of different olives, red onion and fresh herbs. It’s my favourite home made bread recipe.
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This Jalapeño Cheddar Cornbread is so good it’s ridiculous. I’d scribbled the recipe on a scrap of paper years ago while watching Ina Garten make it on TV. Sometimes cornbread can be dry but this one has a little trick that ensures it comes out moist every time.
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Is it stuffing? Or dressing? As kids we were told if it’s Sunday or a holiday it’s dressing, otherwise any other day it’s just stuffing. That was my parents’ rule. No matter what day you make this, Stuffing or Dressing is always a favourite with a turkey or chicken dinner.
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I subscribe to Ricardo Magazine and I found this recipe for Cheddar Bacon Bread. This is a perfect recipe for someone who doesn’t make bread. There’s no kneading involved and it’s very forgiving. I was actually reminded of a recipe I came across a number of years ago. It was a bread recipe from the New York Times and was a “no knead” bread that became an overnight sensation! Needless to say, I did make it several times! This Cheddar Bacon Bread is very similar. And simple.
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