This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Servings 8

INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature

INSTRUCTIONS:——————————————-

Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

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Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare… Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking

Servings 8-10

INGREDIENTS:

4 pounds center-cut prime rib roast (leave a layer of fat on the top for flavor

8 garlic cloves, sliced in half (or use as many as you like)

fresh ground black pepper (use lots!)

1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)

1/2 cup dry white wine

2 cups beef stock

INSTRUCTIONS:——————————————

This gravy may be made using canned chicken broth or defatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth, if you are using chicken or turkey drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture

Yield about 2-1/2 cups

INGREDIENTS:

2 cups fat-free chicken broth (or defatted pan drippings and if needed add in chicken broth to measure 2 cups)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon garlic powder (can omit)

3 teaspoons OXO chicken bouillon granules (or 1 small envelope, omit the granules if using pan drippings)

4 tablespoons all-purpose flour (for a thicker gravy uncrease 1 tablespoon)

1/2 cup fat-free milk (or for a creamier flavor use 1/2 cup fat-free evaporated milk)

INSTRUCTIONS:———————————————–

In a medium heavy-bottomed saucepan combine broth with black pepper, garlic powder and bouillon granules; cook stirring over medium-low heat until at a simmer.

In a small bowl whisk flour with milk until smooth; add into simmering broth and cook whisking constantly until smooth and thickened.

Season with more black pepper if needed.

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This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6

INGREDIENTS

8 medium russet potatoes, peeled (leave whole, do not slice)

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake

Yield -  24 large mushrooms

INGREDIENTS:

1/2 pound bulk spicy pork sausage meat

24 large fresh mushrooms (with stems)

oil and 2 tablespoons butter

1 small onion, minced

4 large garlic cloves, minced

1 cup bread crumbs (seasoned or plain)

1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)

1/4 cup freshly grated Parmesan cheese

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————-

In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl.

Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter).

Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Spoon about 2 tablespoons into each mushroom cap.

Grease a rack then fit the rack into a foil-lined large baking sheet.

Sprinkle with remaining shredded cheese.

Bake in a preheated 350 degrees F oven for 22-25 minutes or until mushrooms are tender.

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Taken from my “Favorites” folder!

Servings 2-4

INGREDIENTS:

1 peeled eggplant, cut into 1/2-inch-thick slices (about 1 1/4 pounds)

1 large onion, chopped

1/2 teaspoon dried Italian seasoning

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

seasoned salt and fresh ground black pepper, to taste

1 (8-ounce) package sliced mushrooms

1 (8-ounce) can tomato sauce, divided

2 cups shredded mozzarella cheese, divided

1/4  cup fresh grated Parmesan cheese

INSTRUCTIONS:——————————————–

Grease a 1-1/2 quart baking  dish.

Arrange the eggplant slices onto a rack fitted in a baking sheet then season lightly with salt on both sides then allow to sit for 30 minutes or a little longer.

Preheat oven broiler.

Broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Heat oil in a large skillet (use enough oil to coat the bottom of the skillet).

Add onion Italian seasoning, garlic, chili flakes and mushrooms; cook stirring mixture (about 7 minutes) until tender and all the liquid from mushrooms has evaporated, then season with seasoned salt and pepper to taste.

Spread half of mushroom mixture in bottom greased baking dish.

Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup tomato sauce and 1 cup mozzarella.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices, then top with remaining tomato sauce.

Cover and bake in a preheated 375 degree F oven for 1 hour.

Sprinkle with remaining 1 cup mozzarella and Parmesan.

Bake uncovered, 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

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Taken from my “Favorites” folder!

Servings 6 (all amounts may easily be doubled)

INGREDIENTS:

Cheddar Sauce:

1/4 cup all-purpose flour

2 cups light cream

1 1/4 cups shredded  cheddar cheese (a little more cheese won’t hurt!)

salt and fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper (optional)

Gratin:

2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices

6 garlic cloves, chopped (do not finely mince)

1 1/4 cups hot prepared cheese sauce

1/4 cup freshly grated  Parmesan cheese

paprika

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.

Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended.

Place over medium heat; cook until thick (about 8 minutes).

Season with cayenne pepper, salt and black pepper if desired)

Arrange half of the cooked potatoes and garlic in baking dish.

Pour half of the sauce mixture over potatoes.

Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture.

Sprinkle with Parmesan cheese and paprika.

Bake for about 25 minutes or until bubbly.

Servings 9

INGREDIENTS:

Streusel Topping:

1/3 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

2 cups chopped pecans

Cake:

2 cups all-purpose flour

3/4-1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup firmly packed dark brown sugar (have a sweet tooth? use 1 cup)

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

INSTRUCTIONS:—————————————–

For the streusel; combine the brown sugar, flour and cinnamon, then mix in melted butter, then the nuts; set aside.

For cake; preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch square baking pan.

In a mixing bowl using an electric mixer on medium speed beat butter with  dark brown sugar, and white sugar until combined.

Add eggs one at a time beating until blended after each addition.

Add vanilla beating until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition.

Pour batter into pan; sprinkle evenly with the prepared streusel topping.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or at room temperature.

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Taken from my “Favorites” folder!

Dough with egg takes a slightly longer time to rise, this may be made by hand also

Yield 1 loaf/25 slices

INGREDIENTS:

1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)

3/4 cup warm water, divided (110 degrees  to 115 degrees F — or do the baby bottle wrist test)

1 cup 1% or 2% warm milk (110 degrees F  to 115 degrees F — or do the baby bottle wrist test)

1/4 cup soft butter

2 tablespoons plus 1 teaspoon sugar, divided

1 large egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)

Toppings:

1 egg white

2 teaspoons water

1 teaspoon kosher salt

1-1/2 tablespoons coarsely crushed dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

INSTRUCTIONS:———————————————

In  heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

Add the remaining 1/4 cup water,  milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.

Stir in enough remaining flour to form a  firm dough.

Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.

Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).

Punch dough down.

Turn onto a lightly floured surface; divide dough into thirds.

Cover the ropes and allow to rest for about 5-7 minutes.

Shape each into a 20-inch rope

Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 45 minutes.

Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.

Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.

Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.

Remove from pan to a wire rack to cool.

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