Pop-overs

Pop-overs

This is a very simple and delicious recipe. You'll find these to be light and airy, with hollow centers--best eaten slathered in butter or with a bit of jam, hot from the oven.

1 1/4 cup milk
1 1/4 cup flour
1/2 teaspoon salt
3 large eggs

Pre-heat oven to 425.

Pour the milk into a mixing bowl. Add the flour and salt, whisk together until blended. Do not over mix.

Whisk in one egg at a time.

Pour batter into a pop-over tin, filling each cup 3/4 full. Do not scrape batter from bowl.

Cook at 425 for twenty minutes. Reduce heat to 325, cook for an additional 15-20 minutes, or until golden.

Immediately after taking from the oven, make a slit in the tops of each for the steam to escape and so they keep their puffed look.

Makes 6.

*I made these pop-overs with fresh goat's milk and fresh eggs from my mother's farm.

Blueberry pie.

Blueberry pie. 

I am taking advantage of the season.  The berries are thick in the field.  It took me about 20 minutes to pick five cups!

Two-layer crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons cold water

(Note: Pie crust is a flaky affair.  Keep your hands off as much as possible. Don't over-mix.  Best when the atmosphere in the kitchen is a bit chilly.)

Sift the flour and the salt into a mixing bowl.
Cut in shortening until the mixture resembles small peas. 
One tablespoon at a time, add the cold water, folding into mix with fork.  
When thoroughly moistened, divide into two balls.
On a floured surface roll out the first ball into a 12-inch circle.  Layer onto bottom of your pie plate. 
Reserve the second ball for the top of the pie. 

Pie filling
5 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
Juice of one lime

Mix all ingredients together gently.  Use all for the filling.

When the pie is filled, roll out the second crust and drape over the top, cutting holes for steam.

Press edges together.  You can do some fancy crimping if you want.  At this point, you can drizzle with milk and sprinkle with sugar for that added touch.

Bake at 375 degrees for about 45 minutes.  Be sure to cover the top with foil during the first 25 minutes so you don't crisp your crust.

 
Best served with vanilla ice cream.  Also works well as a breakfast dish.

Nectarine and blueberry pancake.

Nectarine and blueberry pancake.

This is a simple pancake requiring few ingredients.  

1 large cast iron skillet
1 large mixing bowl
5 ripe nectarines
1 cup fresh blueberries
3/4 cup flour
3/4 cup milk
pinch salt
5 eggs
1/4 cup sugar
1/4 cup butter
Butter, sugar and cinnamon for top

Pre-heat oven to 500 degrees.

Slice nectarines and fry gently in the butter with the sugar.  Cook until sugar dissolves.  Take from heat, add blueberries. 

In mixing bowl mix milk, eggs, flour and salt until foamy.  Pour batter into skillet.

Cook until mixtures rises.  Sprinkle top with sugar, cinnamon, and butter.

Cook until top is golden brown.

This delicious dish can also be used with peaches, apples (not sweet, Granny Smiths are good).  Feel free to substitute fruits.  Beware the syrup bubbling over the top and making your oven smoke.

Excellent for breakfast, lunch, or dinner!

Enjoy!!