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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from the Pillsbury Kitchens' Cookbook that I received as a wedding gift almost 25 years ago. This recipe is tried & true on many a Christmas' & since my book has seen better days, I wanted it here for safe keeping! ** I always make this with an added tablespoon or so of dried herb mix (savory) to the batter & bake in muffin pans that I've brushed liberally with the beef drippings. This make a great presentation & easy serving. *This recipe is easy to double -or- quadruple, in my family's case* ...Have a joyous Holiday... Ingredients:
1/4 cup roast beef drippings |
2 eggs |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 cup milk |
Directions:
1. Heat oven to 425°F.
2. Pour drippings into 9-inch square or round cake pan.
3. Tilt pan to grease sides.
4. Place pan in oven to heat about 2 minutes.
5. In small bowl, beat eggs slightly.
6. Add remaining ingredients & beat -just- until blended (Don't over beat).
7. Pour batter into hot pan.
8. Bake for 15 minutes -THEN- reduce oven temperature to 350°F -AND- bake 10-15 minutes longer or until golden brown.
9. Note: **TOTAL BAKE TIME approximately 30 MINUTES**.
10. Serve immediately.
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