Mutant Muffins

As much as I love eating popovers I actually think I like the process of making them even more. It is like watching some fascinating science experiment that mutates right in front of your eyes. Out of nowhere this seemingly harmless batter just begins to morph and expand into this magical mushroom cloud in your oven. When this happens it leaves the middle of the popover full of giant air pockets which are perfect for holding little pools of melted butter just waiting to trickle down your chin, now doesn't that sound good.

Sharp Cheddar Popovers

2 eggs

1 c. water

1/2 tsp. salt

1 c. all-purpose flour

1/4 c. shredded sharp cheddar cheese, well packed

In bowl, beat eggs, water, salt and flour until smooth, using a wire whisk. Blend in the cheese. Grease popover pans generously, you may also use a muffin pan.                                                                                                              ]

Fill cups no more than 2/3 full.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer. Remove from cups. Pierce a hole into side of each popover to allow steam to escape to keep popovers crispy. Keep in warm oven no longer than 10 minutes before serving.

Makes 6 to 8 popovers.

Photo/JMackinell/Flickr

Cheesy To The Core

Chrissy’s grandmother found this wonderful recipe for apple butter using wine and apple brandy. It sounds too good to spread on anything and probably should just be eaten by the spoonful. We just got our first batch of the apple butter; it is currently sitting in our fridge just waiting to be tried.
The apple brandy reminded me of this wonderful cheesecake I had at my cousin Ronnie’s house several years ago, the perfect cheesecake for fall…..who am I kidding, it’s cheesecake which means it’s perfect at anytime!
I will share the apple butter recipe soon in a future post.

Apple Brandy Cheesecake

3/4 c. butter (1 1/2 sticks), softened
All-purpose flour
1/4 c. Sugar
3 egg yolks
5 (8 oz.) pkg. cream cheese, softened
5 eggs
1/4 c. apple-flavored brandy
1/4 c. milk
Apple slices for garnish

1. In small bowl, with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar and 1 egg yolk until mixed. Shape dough into ball and wrap with plastic wrap; refrigerate 1 hour.
2. Preheat oven to 400 degrees. Press 1/3 of dough onto bottom of 10 x 2 1/2 inch spring form pan. Bake 8 minutes; cool.
3. Turn oven control to 475 degrees. In large bowl, with mixer at low speed, beat cream cheese just until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs, apple brandy, milk, 3 tablespoons flour and remaining 2 egg yolks. At medium speed, beat 5 minutes, scraping bowl often.
4. Press remaining dough around side of pan to within 1/2 inch of top; do not bake. Pour cream cheese mixture into pan; bake 12 minutes. Turn oven control to 300 degrees; bake 45 minutes. Turn off oven; let cheesecake remain in oven until cooled, about 2 hours. Refrigerate cheesecake at least 4 hours.
5. To serve, remove side of spring form pan. Arrange apple slices on top of cheesecake.

Hot Steamy Morning

I normally go to my grandmother’s every Saturday night for dinner and cards but a few weeks ago I started a temporary job that has me working from 9:30 pm to 6:00 am. So come Saturday morning I am just getting out of work and by the time I would normally go to my grandmothers I should be sleeping, so I asked her if she minded if I came early in the morning instead, this way I could spend a couple of hours with her then go to see my mother and then go home and hopefully get some sleep. My grandmother was fine with that; she’s up very early these days. When I got there she had a hot steaming cup of coffee waiting for me and a batch of corn muffins in the oven. What a perfect way to end a night of work and start a brand new day, the corn muffins were steaming when I broke them open and the butter just melted on contact.

Corn Muffins

1 1/2 cups of self-rising cornmeal
2 Tablespoons of sugar
2 eggs
1/2 cup of cooking oil
1 cup of cream-style corn
1 med. onion, chopped
1 cup of sour cream

Mix all ingredients well, grease muffin tins. Pour about 3/4 full of batter and bake at 400 degrees for 20 to 25 minutes.