A great recipe, same one my Grandmother passed on ... we always make ours in the blender, toss in everything, chill, and then pour into prepared popover pans!
The old standby recipe, my only change is brown sugar to get more of a caramel taste. If you have left over syrup, pour it over a layer of graham crackers and pecans, cook with the tarts for 10 - 15 minutes ... a delightful treat!
Good basic recipe. For this many tarts, I add 1/4 cup corn syrup, 1 tsp vanilla, and 1/8 tsp salt to the batter. I do not add the nuts and currants to the batter, I put them in the shell evenly ahead of time so every one is the same.
Make these every year for Christmas appetizers. I add chopped chives, paprica, red pepper flakes, black pepper, and use miscellany of sharp cheeses ... Balderson, Imperial and Gruyere, whatever is available. I roll the balls in sesame seed and make the indents immediately to make a larger cavern for the jelly.
I've made Limoncello many times, can also use Lime or Orange, whatever is available and most reasonably priced. Changes I make because my family love Lemon ... is 4 cups water, 4 cups sugar and 1 cup of the squeezed lemon juice: pulp, seeds and all. I only use a lemon zest, any white will ruin the sweet tart aftertaste to bitter! I throw everything into my 4 Litre container right off the bat, and let it stew a week or so until the flavor is right! Strain and bottle, storing in the fridge ... transfer to deep freeze before serving!
This recipe for Macaroni and Cheese is the original basic your grandma made ... needs absolutely NO tweeking! BUT ... if you want to step it up a notch add any or all of the following to your dinner crowds taste >>> dry mustard powder, franks hot sauce, pureed celery/onion, saffron (big pinch), herbamare, actually anything goes! I always add extra milk, as I do not like my pasta dry and only cook my pasta past crunchy ... this allows the sauce to become part of the pasta, and add on the flavor! Try different cheeses in the bread crumb topping, anything goes!
These cookies remind me of my Grandmother. Those that say they taste a bit "salty" ... I agree, but that is the delight in them! I make them during harvest, and they really seem to hit the spot with the hard working folk! I did add raisins and pecans, just to up the calories, but don't really need it! 5 stars all the way!
A classic days of old staple cookie! I added one extra egg and a teaspoon of cinnamon. Add grated cheese and we call them Body Builder cookies, great for breakfasts on the go!