This is a one egg Yorkshire Pudding so it only makes enough for one or two. I baked it in a toaster oven on “toast” with temp set to 375 degrees fahrenheit and left it in a hair too long, but it still hit the spot… adapted from my great-grandmother’s recipe. Fat drippings from a roast of beef may be substituted for oil. She served it with roast beef and gravy. It’s good with chicken, too.
- 1 egg
- 2 Tablespoons all purpose flour
- dash of salt
- 3 Tablespoons milk
- few chives, optional
- 1 Tablespoon canola oil (for pan, could use a little less)
Beat egg with a fork, add flour and salt and beat until smooth. Slowly stir in the milk. Add chives, if desired. Put oil into a 9″ metal pie plate (or other suitable pan) and place in oven for just about a minute (not much heats fast, so don’t let the oil overheat). Pour batter into hot oil, return to oven and bake until lightly browned. It will puff up here and there and drop down again. Cut into wedges. Serve with gravy.
Note: I’m launching a new section of this blog called “Small Plates” as I’m learning how to feed just me again, can’t live on toast forever… some posts will include recipes cut down for one or two. Old posts with modified recipes will also be added to this category. There is a dual purpose in this… I’m working with a therapist who specializes in eating disorders (finally!) so maybe posting about food will help me, too. Thanks for reading!
Invented a new recipe today to make a no-bake cheesecake in a mini springform pan. It’s plenty big enough for two people, even three or four if you cut smaller slices. Most recipes make way too much. Who needs a dessert to serve 8 or 12 or 16 people?
Here’s how I made it:
1/4 cup graham cracker crumbs
1 teaspoon sugar
1 teaspoon melted butter
Mix together and press into bottom of 5 inch springform pan. Chill.
1/8 cup crunchy peanut butter
2 oz cream cheese
2 teaspoons confectioner’s sugar
1 cup cool whip lite
Smash cream cheese, sugar, and peanut butter together with fork until nice and creamy, then slowly beat in the whipped topping. Spread on top of crust. Chill while making the next layer.
2 T. preserves
1 oz. cream cheese
1/2 cup cool whip lite
I used my sister’s homemade peach preserves (thank you Jai!) and beat it into the cream cheese with an electric mixer which broke the peaches up into tiny bits and made it all creamy. Add whipped topping. Spread on top of peanut butter layer and chill overnight.
I did not chill overnight before cutting a slice (topped with a peach slice pulled from preserves) so I hope it gets a bit firmer overnight. If not, then oh well… maybe use less whipped topping next time? Or maybe it would be good frozen? Actually, if the peanut butter layer was thicker, could just skip the jelly layer and serve it with a dab of perserves on top. That is part of the fun with experimental cooking in less quantity. You can play in the kitchen trying new things. This might be good with pineapple preserves or maybe blackberry. If you don’t like cool whip, maybe try it with whipping cream?
As for calories? Oh, don’t know and don’t care. I’m not dieting. One forth was very satisfying, no urge to binge out on it, so that’s cool, too. I might end up throwing half of it in the freezer. What’s nice about using that mini pan is that an inverted bowl makes a good cake keeper.
Thanks for reading!
Special thanks to my sister Jai for sharing her special recipe for homemade bread. I haven’t tried it yet… hopefully tomorrow I can find a small bread pan up at the Re-Hab store.
As for the half loaf of bread made the other day, it was good sliced with cheese melted on top with a mug of tomato soup, being short worked out great. Still, it was way too much bread so I ended up cutting the rest up into cubes and letting them air dry until today. Some went into a bit of dressing under a small chicken breast for my dinner tonight and some got tossed with chopped half an apple and made into a mini bread pudding. That will be good for breakfast tomorrow as I like bread pudding cold.
As for the rest of the cubes, they got whirled up into crumbs. I’m not sure if I should store bread crumbs in the cupboard or the freezer as homemade has no preservatives. If someone knows, please tell me.
Maybe I can find some more single serve baking dishes at the Re-Hab store. I like those little measuring spoons: pinch, dash, and smigeon, lol.
Yes, I know… the proper name for that thrift shop is “Habitat for Humanity Restore” but that’s an awful long name. “Re-Hab” is good for me.
Thanks for reading! See ya Monday!