POPOVERS This is one of my families(and friends) favorite recipes! They are easy to make and can be used for dessert-bases,dinner s,breakfast etc.! I have stuffed them with Crab-Au Gratin,fresh fruit and whipped cream,gravy,ragouts,you name Popovers can be there! Use your blender(much easier) INGREDIENTS: FLOUR 2 EGGS-ROOM TEMP VEGETABLE OIL MILK SPRAY UNTIL OIL PUDDLES: DEEP MUFFIN TINS, 6 CUSTARD CUPS OR A POP-OVER PAN SET OVEN TEMP AT 450 DEGREES WITH PANS IN THE OVEN(THEY MUST BE AS HOT AS THE OVEN) in the blender: 2 ROOM TEMPERATURE EGGS 1/4 CUP VEGETABLE OIL 1 CUP OF MILK TURN BLENDER ON .ONCE THESE INGREDIENTS ARE BLENDED(2 TO 5 SECONDS) ADD 1 CUP FLOUR (SLOWLY) WHILE THE BLENDER IS RUNNING ONCE THE OVEN AND THE PANS HAVE REACHED 450 DEGREES EQUALLY DIVIDE MIXTURE AND "POP" IN THE OVEN-CLOSE THE DOOR AND SET TIMER FOR 20 MINUTES- AFTER 20 MINUTES-REDUCE OVEN TEMP TO 350- D O N O T OPEN THE OVEN DOOR! BAKE 20 MORE MINUTES,REMOVE AND HAVE THE BUTTER READY!!! THEY ARE YUMMY!

EGGNOG BREAD

This came from a friend from highschool. It sounds delicious! Let me know! Very easy to do. Rich bread can be topped with a cream cheese/confectionary sugar...but is rich enough on it’s own. Recipe was found from a lady in the Blue Ridge Mts., Virginia. Has been New England-ized with less fat and New England cranberries. Enjoy! EGGNOG BREAD ----------------------- 1/4 cup BUTTER, melted (– or margarine) 3/4 cup SUGAR 2 EGGS, beaten 2 1/4 cups FLOUR( – any type I use unbleached) 2 teaspoons BAKING POWDER 1 teaspoon SALT 1 cup EGGNOG (any type, even less fat type works same) 1/2 cup RAISINS ( – any type dark or golden, your preference) 1/2 cup PECANS (can use Walnuts but pecans help make sweeter) 1/2 cup CHOPPED RED & GREEN CANDIED CHERRIES - (I used chopped CRANBERRIES mixed with a tablespoon of sugar to make less tart and often mix with chopped pineapple tidbits) In a large bowl combine butter, sugar & eggnogs; mix well. Combine the flour, baking powder & salt. Stir in into butter mixture alternately with eggs; mix only until dry ingredients are mositened. Fold in pecans, raisins & cherries. Spoon into greased 8 1/2 x 4 1/2 x 2 1/2 im loaf pan....I used a bundt pan. BAKE 350 degrees Bundt pan took 45 minutes (check first) Loaf pan takes 60-70 minutes. Yields one large loaf In the event you’re in a hurry, throw it all in the bowl, mix it up and pour in a loaf pan....taste the same!

JO ELLYN'S DEVILED EGGS

This is from a friend,Joey. She made and brought these eggs to our house for Thanksgiving.....THEY WERE DELICIOUS! I just made this up ~ it's not a recipe I found anywhere. Basically I just take the egg yolks, some Greek yogurt and sour cream, Dijon mustard, pickle relish and some jarred horseradish. I mix it up with a fork to a nice consistency. I add in there - fresh ground black pepper. Some times I use salt and sometimes not, depending on who I am serving. But when I've used the salt I've used a sea salt, or sea salt with garlic or this Himalayan pink mineral salt.

SPICED CRANBERRY TARTS

This is from my Facebook Friend Dan Noxon-these Spiced Cranberry Tarts just sounded SOOOOOO YUMMY!!! We will all have to try them together!!! Dan Noxon- I use wonton wrappers. Two per tart. Push them into muffin tins and bake for six or seven minutes. Sprinkle shredded monterrey jack cheese in each and bake a couple of more minutes, til the cheese is melted. (Original recipe calls for cheddar, but I thought that might be too overwhelming for this). Into each, add a spoonful of the cranberry mixture: 2 cups of whole cranberries, 2 tbsp balsamic vinegar, 1/3 cup of brown sugar and 1/4 cup of pepper jelly ~ heated through ahead of time. I am thinking they will make a LOVELY aside to a grand Thanksgiving turkey or even served along with a Christmas Goose!

SCOTCH EGGS

I have used this recipe from the STMICHAEL ALL COLOUR COOKERY BOOK by Jeni Wright for many years.Anyone who loves eggs in any fashion and has a passion for sausage stuffing will definately love these little gems! They not only make great appetizers, served hot with a sadad is a wonder light lunch! SCOTCH EGGS 1 LB PORK SAUSAGE(GROUND) 1 ONION –PEELED AND DICED 1 TSP DRIED HERB MIX (I USE ITALIAN HERB MIX) 4 HARD BOILED EGGS – SHELLED FLOUR(APPX 1 CUP IN A LARGE SHALLOW BOWL) 1 EGG- BEATEN IN A DIFFERENT SHALLOW BOWL FINE BREAD CRUMBS MIX PORK AND ONION AND HERBS TOGETHER THEN PACK AROUND EGGS ROLL THE EGG N FLOUR ROLL AGAIN IN EGG ROLL AGAIN IN BREAD CRUMBS REFRIGERATE FOR AT LEAST AND HOUR DEEP FRY UNTIL GOLDEN BROWN CHILL…. I SLICE IN QUARTERS AND SERVE AS AN APPETIZER WITH hp OR a-1 SAUCE FOR DIPPING CAN ALSO BE SERVED HOT AND CUT IN HALF WITH A NICE SALAD FOR A LIGHT AND DELICIOUS LUNCH

GRILL CAKE

From Vicki Shirits,my neighbor and GREAT FRIEND:iT IS SUMMERTIME!!! At least it FEELS like summer...Time to light the grill and keep her lit until the second or third snowfall! Vicki knows how much grilling I do and as soon as I revamp the innards of mine,I am going to give this a whorl.

> Ingredients:
> - 1 3/4 cup of all purpose flour
> - 1 cup of sugar
> - 1 cup of Quik chocolate milk powder mix
> - 1 stick of room temp butter
> - 16oz of sour cream
> - Coconut ice cream (only for topping later)
> - 2 eggs
> - 1/2 tbsp of vanilla extract
> - 1 1/2 tsp of baking soda
> - 1 tsp of salt
> - Cooking spray>
> Instructions:>
> 1. Mix together all ingredients in a bowl.>
> 2. Spray a baking tin with cooking spray. Pour the batter into a baking tin (half way up).
> 3. Grill in the BBQ on low (350-400), lid closed for 20-45 minutes, or until a toothpick comes out clean.>
> 4. Serve hot or warm with a scoop of coconut ice cream on top. Or let it cool to room temp, cover with plastic wrap and refrigerate over night. The cake will become moist and dense, and it's a sugary breakfast of champions with a tall glass of milk!>
> NOTE: If you can, switch off the gas burner on one side of the grill and put the cake tin on that side. If you can't, just make sure the fire is low. On a charcoal grill, just make sure that there is no flames hitting the tin and that the heat is not too intense.>

MAY TIME DELIGHT

May Time Delight was passed on to me by my friend Dusty..As we are two peas in a pod when it comes to old-fashioned Ne3w England Cooking-I always look forward to new recipes from her! I also happen to LOVE RHUBARB!!!
3 Cup Rhubarb
1 Egg
3/4 Cup Honey
2 Tablespoons Flour
1 Tablespoon Lemon Juice
Mix these ingredients in a 8 X 8 baking dish.
Make a topping of 1/3 Cup Butter, 1/2 Cup Brown Sugar, 1 Cup Flour,1/2 Teaspoon nutmeg.
Spread topping over fruit mix.
Bake in 350 degree oven for 40 minutes.
Serve warm with milk or ice cream.