Easy Baking

Every once in awhile you may get the urge to have something home-baked but don't have the time or inclination to get into anything too complicated. The solution is simple - make Mayonnaise Rolls.   I found these on The Southern Lady Cooks.com.  They are easy, quick, simple and delicious.  Take a look.

2 cups self-rising flour

4 tablespoons mayonnaise

1 cup milk

1 teaspoon sugar

Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.

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The next recipe has one more ingredient and is a simple version of the traditional. I love Yorkshire Pudding and have made it a few times in the past with success.  I think, however, I would make it more often now that I have found this recipe.  This comes from 12 tomatoes.com with a British author.  Take a look.

 

 

 Keep all your ingredients at room temperature.

 

Ingredients

 

3 large eggs
1 1/2 cups whole milk
1 1/2 cups flour
3/4 teaspoon table salt
3 tablespoons beef fat

Whisk the eggs and milk into a large bowl until well combined. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three.

Collect the fat from the roast. If you're collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon of beef fat into the batter until it's bubbly and smooth. Transfer the batter to a large measuring cup or pitcher.

Measure 1/2 teaspoon of beef fat into each cup of a standard muffin pan. Once the roast is out of the oven, set the oven to 450 degrees. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so each are about 2/3 full. Return the pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake another 10 minutes. Remove the pan from the oven and pierce each pastry with a skewer to release the steam and prevent collapse. Serve immediately.  My mouth is watering!!


Go forth and bake (and eat)!


Meanwhile .... keep it simple and make it real.

Jeanne