A Pic Thread (NDR) Let's see your....

Well, every summer and Christmas we get together with my mom's side of the family (Hofman/Van het Hof) and our staple is "Nibble Mix", which is basically Chex Mix - the recipe on the Chex box with a few important modifications.  As my mom says, "If Hofman's had an Arc of the Covenant in our Holy of Holies, Nibble Mix would be in it."  This past Christmas, this was my table before I made the Christmas batch.  All that lasted about 5 days.

I am also known for my guacamole

That's about it.
 

I don't cook, but I need to practice photographing food.  I'm probably getting a second job and part if it involves food photography (no joke). 

Okay, I'll ask... what are they?  They look good, whatever they are.

Holy moses Chuffy - can I have your recipe for those?  Mine NEVER look that good! 

Scrubsfiend....they are called Yorkshire Puddings....a bit hard to describe, the batter is sort of similar to pancake batter but you bake them in muffin tins.  They are very, very difficult to get looking as good as Chuffy's tho! 

Yorkshire pudding one one of my favorites, and those look perfect!!! We have Yorkshire pudding at Christmas every year and use the drippings from the roast beef in them... sooo good!

OMG!  I WANT SOME OF THOSE NOW!!!!!  Roast Beef & Yorkshire pudding was a staple at my family Christmas'.  One year my mom made turkey.  She had a mutiny on her hands.  She never did THAT again. ~L~

*sigh*  I always thought Yorkshire pudding was ... pudding ... something you might put whipped cream on and have after dinner.  I guess you learn something new every day. They do look very tasty, though.

Joyce

They look delicious........

I want some of these bad boys.....yum....

http://www.germandeli.com/knorrdumplings.html

 hmmmmmmmmmm did you have some bisto gravy with them? 

DH is English and also a very fine cook. He makes yorkshires whenever we have roast beef - just doesn't happen much in the summer in North Carolina.  If you can't cook it on the BBQ - forgetaboutit!

Traditionally you're supposed to eat them with beef... but my DH loves them so much I have to make them with EVERY roast regardless of what meat we have (and its usually chicken).  We had chicken on Sunday.  So I have had a bit of practise now....

My recipe is....

About 4oz flour (thats about 5 heaped table spoons)
About half a pint of milk, maybe a slurp less
1 egg
A splash of cold water 

Stick the flour in a mixing bowl and make a well in the middle - break the egg into it.  Start whisking it and slowly add the milk.  Should be runny and smooth but still a bit thick... not like water.  Add a splash of cold water to help "shorten" it (make them more crispy)/  Whisking them for a few extra minutes helps them to rise as well.  Put oil in the bottom of the muffin tin (a good slurp in each section) and put that in the oven to heat... the oil needs to be SPITTING hot when you ladel in the batter.  Top of the oven (HOT, about 200), 15 mins

Ooh thanky!  The cold water sounds like it may be the trick....will have to try next weekend! 

HEAT is the key ingredient.  HOT oil and a HOT oven.  That's what makes them rise and go nicely crispy and light  

Awww d@mn! Now I want some!!!  Unfortunately, there's only 2 of us in the house and my daughter's been vegetarians for several months now.  They look yummy!   Maybe I'll try to make some when my son and his GF return from CA at the end of the summer.  

But, here's the reason my kids grew up on take out, frozen meals and scrambled eggs!

Actually those are Mutt Muffins!  LOL!  Today was dog food day and I made a ginormous batch of veggie slop for freezing.  I had some left over, had some oatmeal left over too so I thought, hmm, I wonder if.... and I dumped the oatmeal and a can of salmon into the food processor, mixed everything up and cooked them several hours in muffin tins.  They're still wet in the middle and if I try to do something like this again, I'll probably try to cook them more like cookies so they could get more crispy, but this is as Chef-y as I get!     I don't really cook.  Even for the dogs, tho my kids would tell you different.  "Homecooking" for the dogs consists of microwaving oatmeal, doing the veggie slop bit once a week, and opening a can of salmon!  I'm no Gordon Ramsay, tho' my mouth is!  LOL!

Chuffy

Traditionally you're supposed to eat them with beef... but my DH loves them so much I have to make them with EVERY roast regardless of what meat we have (and its usually chicken).  We had chicken on Sunday.  So I have had a bit of practise now....

My recipe is....

About 4oz flour (thats about 5 heaped table spoons)
About half a pint of milk, maybe a slurp less
1 egg
A splash of cold water 

Stick the flour in a mixing bowl and make a well in the middle - break the egg into it.  Start whisking it and slowly add the milk.  Should be runny and smooth but still a bit thick... not like water.  Add a splash of cold water to help "shorten" it (make them more crispy)/  Whisking them for a few extra minutes helps them to rise as well.  Put oil in the bottom of the muffin tin (a good slurp in each section) and put that in the oven to heat... the oil needs to be SPITTING hot when you ladel in the batter.  Top of the oven (HOT, about 200), 15 mins

Ok, questions from the non-cooker gal!  That seems like only a little bit of flour, how many puddings does it make?  How much batter should go into each muffin tin?  What type of oil do you use?  And finally (whew!) the 200, that's Celsius I'm assuming?