Wednesday, October 6, 2010

Oven Breakfast: Baked Apples, Country Sausage, Pop-Overs

IMG_4424.jpg picture by seshet27

Dear readers, gentle and otherwise, I am filled with sorrow for my recent poor updating. Forgive me! I was ill, and also it is the time of harvest, when many things must be canned. But more about that another day!
I have a special treat for you today. It is this picture.

I'll let that sink in for a moment.
Yup. Please, click on it to see its full glory. It is produced by Hotpoint, makers of electric stoves of the future. Moreover, the back cover reads:

Sorry, non-Americans, guys, and members of the workforce. These recipes are not for you. I wish they could be, I really do, but I don't make the rules. The cookbook has spoken. I wouldn't try out these recipes on the sly if I were you, either. Those demon things will come and get you. While you sleep.

Now, on to our menu! Menus that could be put in the oven all at the same time were particularly trendy during the 40's and 50's. The food in this book, however, while garnished a little oddly at times, does not have the almost militantly symmetrical arrangement so popular in food photography of the 50's. Therefore, I am going to guess it is from the 40's.

IMG_4427.jpg picture by seshet27

Baked Apples
Apples [baking apples. Do not try Red Delicious.]

1. Wash and core [do not cut all the way through, or the filling will run out!] desired number of large apples for baking.
2. Slash the sides in two or three places. [Not really necessary.]
3. Fill the cavity of each apple with 2 tablespoons of sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon cutter and 2 tablespoons water.
4. Bake in a cold or preheated oven. Serve warm with cream.

Temperature: 350-400 degrees F.
Time: 1 hour or 1 hour and 15 minutes with oven meal

IMG_4425.jpg picture by seshet27

(6 pop-overs)
2 eggs
1 cup flour
1 cup milk
1 teaspoon melted butter
1/4 teaspoon salt

1. Sift flour and salt together.
2. Beat eggs slightly and combine with milk and melted butter.
3. Add the liquid mixture to the flour, stirring well to make a smooth batter.
4. Fill cold, well greased custard cups about half full of batter.
5. Place cups on cookie sheet.
6. Bake in cold or preheated oven.

Temperature: 425 degrees F.
Time: 1 hour


Baked Apples:
Mmm. Baked apples. Baked apples are good. Especially with cream drizzled over. Have I ever told you how much I love cream? I do. I do love cream. You may, however, notice that the picture here is really unattractive. This is because I only had one apple left when I thought I had two, so Husband and I shared one. Husband was also gone during dinner, and took the camera with him. Therefore, the picture you see here is half a baked apple. If you've never had one before, do not let this picture dissuade you. They are good! Try some ice cream on top. I've also had them stuffed with candy bar pieces before, so there's a use for your Halloween candy.

Country Sausage: The cookbook had a recipe for this. It was on page 8. The cookbook goes from page 6 to page 9. I just bought some and chucked it in the oven.

Pop-Overs: Our good friends milk, eggs, butter, and flour are back together again! Is there anything they can't do? Having never had a popover before, I took a guess, poked a hole in the middle, and put butter and apricot jam inside. It was delicious. Delicious, but DANG was it ever hard to chip out! The outside of the pop-overs bonded to the inside of the ramekins like super glue. If I try this again, and I may, it will be with a different recipe.


nali said...

Popovers are basically individual Yorkshire puddings. How can you go wrong with that?

Jana said...

Answer: You can't. Unless you do it badly, I suppose.

Bethany said...

Ha! I was going to say that too. I was watching Cooks Country just a couple of days ago and they went on and on about how popovers are just yorkshire pudding. They also buttered the sides of their ramekins (did I spell that right? I'm too lazy to google at the moment).

Jana said...

And both Yorkshire puddings and Pop-overs are also Dutch Babies. I greased my ramekins. It didn't help.

Charlie said...

My grandmother greased her heavy gauge steel muffin tins or cast iron ones and PREHEATED them in really hot oven and then poured the batter in and into the oven to rise, rise, RISE. They were at least 4 inches tall and crisp and brown and hollow and fell out of the pans. Eaten piping hot with butter and honey. YUM.

Jana said...

That might work! "Fell out of the pans" sounds promising.

Nonna Beach said...

Oh, yummy !!! Apples and Popovers. Those little creepy guys drilling and torturing that poultry gives me the hebbie geebies...a lot of commercials during the late 40's and 50's had legions of wacky, tiny critters, jumping singing, dancing all over a bevy of products...don't know what the advertising agencies were thinking back then !

Jana said...

Maybe in this case, they were thinking that no one knows how to roast like the demons of Hell? :p

Nonna Beach said...

LOL Jana...good one !!!