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Yorkshires

Yorkshires
Some people call them Popovers but we've always called them Yorkshires.  They are delicious dipped in gravy so I always make them when I'm making a beef roast.  I usually make 24 mini Yorkshires because 12 is never enough. :)  These are great the next day stuffed with leftover roast so you may want to make lots!
I cook in a convection oven, but a regular oven would work just fine, you might just have to keep it a bit hotter for a bit longer. If your Yorkshires aren't rising or look like they are starting to fall, turn the oven back up 25-50 degrees and they will still be okay. Don't be scared to adjust your oven temperature, your oven may be totally different than mine.

 
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Step 1Ingredients

Ingredients
24 Mini Yorkshires

3 cups flour
3 cups milk (I use skim but you'll get higher ones if you use whole or even 2%)
The flour always matches the milk for measuring.
About one tablespoon of salt
5-6 eggs (I use extra large from my chicken coop)
About 3 good tablespoons of oil
Oil for cups (divided)
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10 comments
Aug 31, 2011. 11:02 AMsunshiine says:
I have not tried these but this Instructables make me want to make some now.
Sep 1, 2011. 1:33 AMsunshiine says:
Have a great time with your family! They will love this!
Aug 31, 2011. 9:46 AMpastaking says:
Om Nom Nom! I *love* yorkshires! We make them in frying pans.
Aug 31, 2011. 12:45 PMpastaking says:
They are.
Aug 31, 2011. 5:57 AMrandomhand says:
The best ones are the giant yorkshires, that you use as the bowl and contain your roast dinner. First had them in a pub in Castleton, managed to recreate them using cake tins.
Aug 30, 2011. 11:18 AMscoochmaroo says:
Yum! I love these. We used to make them every Sunday for dinner.

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Author:kansasa(My Photos Facebook Page)