I have had this Pooh Cookbook since I was a child in the 70’s and the only recipe I ever remember making from it were the Popovers For Piglet. Despite the fact that I can no longer get the popovers to actually pop, I refuse to make any other recipe because every time I make these the memories make me smile. Not to mention it’s Pooh and how can you not smile with Pooh?
I feel like they used to pop, maybe? I have tried them in two different ovens and they don’t pop. They are delicious regardless, but not going to win any awards for tallest popover lol. One thing that seems to be a little different than other Popover recipes I have seen is that these contain honey. Of course they do, because Pooh loves honey!
1 cup flour
1/2 tsp. salt
3/4 cup milk
2 tbsp. honey
1 tbsp. melted butter
2 large eggs
Sift together the flour and salt.
Stir in the milk, honey, and melted butter.
Beat in the eggs.
Fill greased muffin tins just under half full.
Bake at 425 degrees for 25 minutes until the sides are rigid and tops are brown. Do not open the oven before they cook for 25 minutes or they will fall. However, mine never really popped. Hmmm.
While they may not be the most perfectly popped popovers, they are delicious!
What better thing to make on St. Patrick’s Day then the absolute BEST Irish Bread! This moist and buttery bread is hands down the best I have ever tasted, and super easy to make. You will definitely be sharing the luck of the Irish with anyone you make this for 🍀
3 cups flour
1/3 cup sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 egg lightly beaten
2 cups buttermilk
1/4 cup butter, melted
1/4 cup raisins
Sift all dry ingredients together in a large mixing bowl.
** I make buttermilk by adding 1 tbsp. of lemon juice to the 2 cups of milk and letting it sit until it begins to curdle.
Combine the beaten egg with the buttermilk.
Add egg and buttermilk mixture to dry ingredients and mix only until just moistened.
Stir in the melted butter.
Fold in raisins. For this batch I didn’t add that many raisins because my family doesn’t like them and picks them out. When I make the bread for others I add more.
Bake at 325 degrees in a greased loaf pan for 45-50 minutes or until toothpick inserted in the bread comes out clean.
Cool on a wire rack. The bread tastes even better when it has been wrapped in aluminum foil for several hours.
Today I had some ripe bananas perfect for making banana bread, but I didn’t feel like dirtying a whole bunch of dishes so I went with the one bowl recipe. Even though I do have a favorite recipe that I use much more often, this banana bread is delicious! If you are looking for an easy recipe, this is the one for you! The next time I have ripe bananas and bake the other version I will share it in my blog as well so you can see which one you prefer.
If you have never made a banana bread, the bananas need to be really ripe. What I mean by ripe is to the point you are about to throw them away. The bananas I had were pushing it a little by the way they looked, but they were just right inside. They need to be so soft that they mash easily.
Bananas are kind of like avocados where they are never ripe enough to use when you buy them, but if you wait just a little too long they have gone bad. Avocados are way worse in that regard.
Once you have your ripe bananas, here are the rest of the ingredients:
3 ripe bananas
1/3 cup butter melted
1/2 cup sugar
1 egg beaten
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
pinch of salt
1 1/2 cups flour
1/2 cup mini chocolate chips
Mash bananas in a bowl until lumps are gone. I used a small potato masher, but you can use a fork.
Add melted butter and combine.
Add sugar, egg, cinnamon, baking soda, vanilla, salt and flour, combine well.
Fold in chocolate chips.
Pour into a greased loaf pan and bake at 350 degrees for 40-45 min or until toothpick comes out clean.
You don’t have to be from the South to love a good biscuit! Homemade biscuits are not something I make often, in fact hardly ever. I am going to admit something that I am not particularly proud of, I usually just make Bisquick biscuits because they are quick and easy, hence the name Bis-quick. Insert gasping sound here. I know, the shame, my head is hung low. When you are a person that bakes just about everything from scratch, you really do feel guilty admitting such a thing. However, they are really good, and if you don’t have the time to make them from scratch it is a really good alternative. But, and this is a big but, they are not going to be a classic flaky biscuit.
Yesterday I had the time and really wanted homemade classic flaky biscuits to go with the sausage gravy I was planning on making for dinner. I have read lots of tips over the years on how to make a good biscuit and those tips really do make a difference. I have included them in my instructions.
So here is what you need to do to bake biscuits.
2 cups flour
1 heaping tbsp. baking powder
1/2 tsp. salt
1/2 cup butter
3/4 cup milk
Sift together the flour, baking powder, and salt.
It wasn’t until a few years ago that I realized the importance of sifting. It does make a difference, especially in cakes.
Use a grater to grate the cold butter into the flour mixture. Yes, you read that correctly, you need to grate the butter. The butter being cold is important not only for grating, but for the biscuits to bake properly.
It is funny to see butter like that isn’t it? I was thinking about something else and grabbed a little and ate it by accident thinking it was cheese. It wasn’t cheese 😬
Use a fork or a pastry cutter to combine the butter with the flour mixture until it looks like course crumbs.
Add the milk and mix with a fork until the mixture is moist and pulls away from the sides of the bowl. I had to add a little more milk than the 3/4 cup.
Roll the dough out onto a floured surface and kneed as little as you have to until the dough is no longer sticky. You don’t want to over kneed the dough.
Roll out the dough until it’s about 1/2 thick and use a biscuit or cookie cutter to cut out the biscuits. Do not twist the cutter, just cut straight down and lift. It holds in the moisture better that way.
I used a fairly small round cutter today and made small biscuits. Even though I would have liked making larger biscuits, I’ll be honest and admit I was just too lazy to try to find another one.
Place them on an ungreased cookie sheet close together and bake at 450 degrees for about 10 minutes or until they start to brown.
I think it is time for me to invest in some new cookie sheets, mine aren’t looking that great anymore. Especially if I am going to be taking pictures of them. Just think of them as well loved.
As the old Southern saying goes, “Butter my biscuit”. I even have the saying stamped on a butter knife (and I stamped it myself).
Although I typically only make my pumpkin recipes in the Fall, this bread is something I make year round. My son actually asked this morning if I could make it soon. It is easy, delicious, and my family loves it. The mini chocolate chips add a nice compliment to the pumpkin. Then again, chocolate chips add a nice compliment to just about anything don’t they? It makes two loaves which is great, especially when it is one of my family’s favorites and one loaf disappears instantly.
This pumpkin bread is such a hit that every time I would donate a loaf to a local bake sale, my daughter would always go buy it back 😉 Sometimes even with her own money, which says something in itself!
3 cups sugar
1 15oz. can pumpkin
1 cup vegetable oil
2/3 cup water
3 1/2 cups flour
1 tbsp. ground cinnamon
1/2 tbsp. ground nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup mini chocolate chips
Grease and flour two 5″ x 9″ loaf pans.
In a large mixing bowl combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In a separate bowl combine flour, cinnamon, nutmeg, baking soda, and salt. Mix into pumpkin mixture until combined. Fold in chocolate chips.
Bake at 350 degrees for 50 minutes, or until toothpick comes out clean. Cool before removing from pans.