January 6 2019

Riffable Yorkshire Pudding for One/Recipe


1 teaspoon olive oil (or beef drippings, if you’ve got it)
1 large egg
1/4 cup flour
1/4 cup milk
1/2 teaspoon English mustard powder
1/2 teaspoon Worcestershire sauce
1 pinch salt
Freshly ground black pepper
1 tablespoon grated sharp cheddar

Yorkshire pudding is traditionally made in muffin tins, and is a close cousin to the American popover. To serve a crowd, take the recipe above, multiply it by 8, fill a couple greased 12-cup muffin tins and bake for 20 to 30 minutes, or until tall and big and browned. This is such a great thing to serve with a nice fillet of beef, or even individual filet mignons (which you should get in bulk at Costco because it’ll be way cheaper). Or alternatively, buy a fillet and cut it into medallion “mignons.

Make the recipe above (just nix the mustard powder and Worcestershire sauce!) and eat with maple syrup or honey, or sweetened sour cream or yogurt would be fabulous too.

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September 15 2018

Chocolate Protein Pudding/ Recipe Share

chocolate protein


  • 3 cups cauliflower florets, raw
  • ½ cup fat-free milk
  • 2 Tbsp. chocolate whey protein powder
  • 1 Tbsp. unsweetened cocoa powder
  • ½ tsp. vanilla extract
  • 10 drops liquid stevia
  • Pinch of salt
  • 4 Tbsp. fat-free whipped cream


  1. Steam cauliflower in a pot or in the microwave until very tender. Drain well.
  2. Add ingredients (except for whipped cream) to a blender and puree until smooth.
  3. Refrigerate for 2-3 hours.
  4. Divide into two bowls. Top each bowl with two tablespoons fat-free whipped cream and serve.
September 8 2018

Easy Banana Pudding/Recipe Share

banana pudding


  • 1 cup 1% low-fat milk
  • 1 large banana
  • 1 Tbsp. corn starch
  • ½ tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • 5 drops liquid stevia
  • Pinch of salt
  • 1/4 cup fat-free whipped cream


  1. Add all ingredients, except whipped cream, to a blender and puree until smooth.
  2. Pour into a small pot and bring to a low simmer, stir constantly until the pudding begins to thicken.

Transfer to a bowl and chill for at least 2 hours. Top with whipped cream before serving.


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August 29 2018

Pumpkin Pie Pudding/Recipe Share


1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.
Nutrition Facts
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999


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