Fresh Sage Carrots

I made these fresh sage carrots for a vegetable last night.  My kids said the fresh carrots tasted good which was a surprise since they usually put cooked carrots at the end of the list of favorite vegetables.  This vegetable you can make up ahead of time since you blanch the carrots first and saute then at the last minute if you are entertaining.  By saute the carrots at the last minute before they are eaten they will remain crisp and flavorful.  I was inspired to make these carrots by picture in Cooking Lights November 2009 issue but lost the recipe so I made it up.  I hope you like it as much as my family did.

Serves:  6

4 large carrots peeled and sliced
5 fresh sage leaves chopped
2 tablespoons olive oil
1 teaspoon sea salt divided
Fresh black pepper

Wash, peel and slice carrots on a cutting board (if you have small children you can slice the carrots in half length wise and then slice the carrots).  Chop the fresh sage leave removing any additional stem.  In a large pot cook the sliced carrots in 1/2 teaspoon salted boiling water for 4 minutes.  Strain the hot water from the carrots and then place the carrots in a cold water bath (a cold water bath is a bowl filled with ice water).  Soak the carrots in the cold water for 4 minutes and then drain.  Pat the carrots dry on a paper towel removing all the extra water.  Saute the carrots in 2 tablespoons of hot olive oil for 3 minutes.  Season with the fresh sage, 1/2 teaspoons salt and fresh ground pepper.  If you want to serve the carrots latter just refrigerate the carrots after the ice bath until you are ready to eat.  Then saute the carrots when you are just about to sit down for dinner.  This will ensure your carrots are hot and crunchy and not mushy.

Sauteing the Carrots with Fresh Sage in Olive Oil

Rack of Lamb with Fresh Rosemary and Garlic Crust

Rack of Lamb with Fresh Rosemary and Garlic Crust is one of my husband's favorite dishes.  It was my husband's 41st birthday last week so I went about preparing this delicious Greek dish.  This dish is impressive for company during the holidays or for a special treat for your family.
The flavor of the fresh rosemary and garlic give the lamb a uniques flavor and a crunchy crust.  Fresh rosemary and garlic are essential in preparing this dish.  You can slice the rack of lamb in the kitchen or present your guests with the whole rack of lamb on a platter and slice the lamb at the table.

Pre-heat:  Grill
Serves:  6

2 racks of Lamb (8 bones)
6 fresh garlic cloves peeled and diced
4 Tablespoons fresh rosemary leaves chopped
1 tablespoon Kosher salt
Fresh cracked pepper
2 tablespoon olive oil

Rinse the lamb under cold water and pat dry with paper towel. Peel and dice the garlic.  Place the kosher salt on a cutting board with the garlic.  Use the back of a french knife and smash the garlic and the salt to make a paste.  Remove the rosemary leaves from the stem and finely chop the leaves.  Rub the garlic paste, olive oil and the rosemary over the lamb racks.  Evenly pepper the lamb racks.  Place the lamb in a container and leave in the refrigerator covered for 1 hour.  When the grill is hot add the lamb racks and cook for 5-7 minutes on each side until well browned.  Lamb should reach an internal temperature of 140 degrees (rare).  Don't worry if some of the lamb bones are charred at the end and chip off.  Let the lamb rest for 15 minutes before you cut the meat.  Slice the lamb with a serrated knife on a cutting board.

Smashing the Garlic with the Back of a French Knife

Lamb with the Garlic and Fresh Rosemary Rub

Cooked Rack of Lamb Sliced and Ready to Serve

Orange Chiffon Cake With Whip Cream Frosting And Chocolate Shavings

I was requested to make this orange chiffon cake for my husband's birthday party.  My mother-in-law Anna Mae, always has made some variation of this chiffon cake for her family for 50 years.  I feel blest to be able to continue this chiffon cake for generations to come.  The frosting on this cake is light and fluffy because it is almost all whip cream.  Chiffon cake is also light and airy so it will not fill you up after a large meal. My daughter helped me make and frost this delicious cake for her dad.

Orange Chiffon Cake with Whip Cream Frosting with Chocolate Shavings.
Pre-heat oven:  325 degrees

2 1/4 cups softasilk cake flour
1 1/2 cups organic cane sugar
3 teaspoons baking powder
1 teaspoon salt
Mix the top 4 ingredients together and place in a bowl.

1/2 cup oil
5 unbeaten egg yolks  (save the whites for later)
3/4 cup fresh orange juice
2 teaspoons orange rind chopped
In a kitchen Aid or hand mixer with a paddle attachment place the next 4 ingredients in the mixer and blend together for 2 minutes.  Then add the dry ingredients to the wet ingredients and blend for 2 more minutes.  Remove the batter from the mixing bowl and place in a clean bowl and set aside.

1 cup of egg whites or 8 egg whites
1/2 teaspoon cream of tarter

In a clean dry bowl with a whisk attachment  beat the egg whites and the cream of tarter on high until the egg whites are stiff.  You can test if the egg whites are stiff when you run a spatula through the whites and they remain standing in the same place.  If the egg whites loose there shape just beat them a few minutes more.

Slowly and carefully fold the egg yolk mixture into the whipped egg whites.   You want the batter to be light and fluffy so don't over mix.  Grease a 9 inch tube pan (angel food cake pan) with cooking spray with flour (pam with flour works great).  Pour the batter evenly into the tube pan.  Place the cake immediately into a 325 degree oven for 50 minutes.  Make sure the cake is in the bottom half of the oven and remove the upper wrack.  This cake will rise and will get stuck in the next wrack if not removed.  Test the cake with a long knife to see if it is done cooking.  Allow the cake to cool on a wire wrack.

When the cake has cooled remove the cake from the pan by sliding a knife between the cake and the pan.  This will loosen the cake from the pan.  Place an empty plate on top of the tube pan and flip the pan over.  The cake should come out of the pan and be right side up on the plate.

Orange Whip Cream Frosting with Chocolate Shavings:
2 cups whip cream
1/2 cup powder sugar
2 tablespoons of fresh orange juice
2 tablespoons of Cointreau or 1 tablespoon orange extract
In a kitchen aid with a wire whisk or hand mixer beat the cream until almost stiff.  Then slowly add the powder sugar, fresh orange juice and cointreau to the cream. Continue to beat all the ingredients until they are incorporated and the cream has been whipped until is is stiff.  Watch the frosting carefully or you will make butter.  Place the frosting in the refrigerator until you are ready to assemble the cake.

Cake Decorations:
10 orange rinds peeled
6 tablespoons chocolate sprinkles
3 ounces semi sweet chocolate for shavings

Assembling the Chiffon Cake:

Cut the cake into 3 different layers using a serrated knife.  Place each of the 3 pieces on a large plate.  On a large plate or a cake stand place the 1st layer of the chiffon cake.  Cover the first layer of the cake with the whip cream frosting then sprinkle some chocolate sprinkles
on top of the frosting.  Place the 2nd layer of the cake on top of the 1st and frost and sprinkle.  Place the 3rd layer on top and frost the entire cake with frosting.  Decorate the top of the cake with chocolate shavings.  Chocolate shavings are made by using a vegetable peeler and a block of chocolate.  Shave the chocolate off the chocolate block with the peeler over the cake.  Small chocolate shavings will fall on top of the frosting.  When the cake is done add the 10 orange rind slices to the top of the cake for decoration. The orange rind slices can be made with a fruit zester. Place the cake in the refrigerator until ready to serve.

Egg Yolk Batter

Beaten Egg Whites

Chiffon Batter in Tube Pan

Baked Chiffon Cake

Frosting the 1st Layer of the Chiffon Cake

Decorating the Cake with Chocolate Shavings

Orange Chiffon Cake with Whip Cream Frosting and Chocolate Shavings

Rosemary and Garlic Roasted Chicken

My family enjoys the crispy skin of a baked chicken.  Alex my youngest son will only eat his chicken with the "crispies" as he calls them.  On roast chicken night I fill Alex's plate with lots of delicious things to eat but his favorite are the "crispies".

Preheat oven:  400 degrees

Serves:  5

Equipment: Roasting Pan with wire rack



3 1/2 pound whole chicken
3 cloves garlic crushed
2 tablespoons fresh chopped rosemary
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1/2 sweet onion sliced
2 teaspoons Kosher salt
1 teaspoon fresh black pepper
2 cups cold water

Rinse the whole chicken under cold water and pat dry with a paper towel.  Chop the fresh rosemary leaves and place in a small bowl.  Crush the garlic cloves and mix with the Kosher salt and pepper to make a paste.  Place the chicken in a roasting pan fitted with a wire rack.  Spread the garlic/salt/pepper paste over the chicken and sprinkle the rosemary too.  Drizzle the olive oil and soy sauce over the top of the chicken.  Slice the sweet onions and add to the bottom of the roasting pan and add 2 cups cold water to the bottom of the pan. Bake the chicken for 2 hours or until 165 degrees is reached. When the chicken is done remove from from the heat and allow to rest for 15 minutes.  This allows the juices to remain in the meat.  Slice the chicken and drizzle with the broth and roasted onions at the bottom of the pan.

Getting The Chicken Ready In The Roasting Pan

Roasted Rosemary and Garlic Chicken

Creamy Coleslaw

Coleslaw is a tasty southern tradition.  My family loves this salad because it is crunchy and sweet.  I make my coleslaw by using half mayonnaise and half sour cream.  I learned this trick from a salad worker at the University of Denver.  I have never forgotten this simple trick and have adapted this half mayonnaise and half sour cream rule to many recipes.  Try this trick on most recipes that call for only mayonnaise.

1 small head of cabbage shredded/ 1/2 large head of cabbage shredded
1/2 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon fresh pepper
4 tablespoons of diced/shredded sweet onion
4 tablespoons of cane sugar
5 tablespoons sour cream
5 tablespoons mayonnaise
4 tablespoon apple cider vinegar

Wash cabbage under cold water.  Shred cabbage and sweet onion in a cuisinart or shredder.
In a large bowl place the shredded cabbage, salt, pepper, shredded onion, celery salt , sugar, sour cream, mayonnaise and apple cider vinegar and stir.  Refrigerate the coleslaw for 20 minutes before serving.

Creamy Coleslaw

Shrimp Salad Sandwich with Cilantro

Shrimp salad will make a tasty treat for a family brunch or a ladies lunch.  Try to buy the freshest shrimp you can get so your shrimp salad will taste delicious.  Cooking your own shrimp for this dish improves the flavor because you are in control of how fresh the shrimp is.  You can purchase cooked shrimp but the flavor sometimes is not the freshest and tends to make the shrimp soggy.

Servings:  4 sandwiches or 4 salads

1 1/2 pounds shrimp 26/30 count
1 juice from one lemon
2 tablespoons chopped cilantro
2 stalks of celery chopped
1/4 teaspoon kosher salt  (salad)
1 teaspoon salt (boiling water)
fresh pepper to taste
2 tablespoons sour cream
2 tablespoons mayonnaise
2 seeded bagels or 4 cups fresh washed salad greens

Rinse shrimp under cold water.  In a large pot bring two quarts of water up to a boil on medium high.  Place the shrimp and 1 teaspoon of salt into the boiling water.  Bring the shrimp water back to a boil and cook for an additional 2 minutes until all the shrimp have turned pink.  Prepare an ice bath by placing ice and water in a large bowl.  Remove the shrimp from the water by draining all the water off.  Place the shrimp into the ice bath to cool for 5 minutes.  Then drain the ice water from the shrimp.  Pat the shrimp dry with a paper towel.  Chop the shrimp into large chunks.

In a bowl place the chopped shrimp, Kosher salt, fresh pepper, chopped cilantro, juice from the lemon, chopped celery, mayonnaise and sour cream and stir.  Refrigerate the shrimp salad for 1 hour before serving.

Bagel: Cut the bagel in half and toast it.  When the bagel is toasted place the shrimp salad on top of the bagel and serve immediately.

Shrimp Salad:  place 4 cups of fresh mixed salad greens in a bowl.  Drizzle the greens with 2 tablespoons of virgin olive oil and salt and fresh pepper and toss together.  Place the shrimp salad on a bed of fresh mixed salad greens and serve.

Shrimp Salad Sandwich With Cilantro

Ginger Snap Cookies

I was requested today to make 3 dozen ginger snap cookies for the upcoming school bake sale.  These cookies not only taste delicious and spicy but are a nice change from chocolate chip cookies at a bake sale.  My sister-in-law Kerri game me this ginger snap recipe 10 years ago when I visited my nephew for the 1st time.  The only change I made to the recipe was adding whole wheat flour instead of white flour.

This recipe makes a 144 cookies so feel free to to volunteer to bring cookies to the next church or school bake sale.  If you don't need so many cookies feel free to cut the recipe in half.  These cookies will also freeze well.  Place the cookies in a freezer bag or other airtight container and place in the freezer for up to a month.

Pre-Heat Oven:  375 degrees
Makes:  144 Cookies

3 cups canola oil
4 cups organic cane sugar
1 cup black strap molasses
4 large eggs
8 cups whole wheat flour
8 teaspoons baking soda
2 teaspoons cloves
2 teaspoons ginger
4 teaspoons cinnamon
2 teaspoons salt
--------------------
1 cup white sugar for dusting


In a bowl with an electric beater, beat the oil, sugar and molasses together.  Add the eggs one at a time and mix for 2 minutes on high.  Add the spices, baking soda, salt and flour to the batter next.  Mix until all the ingredients are incorporated.  Place 1 cup of sugar in a small bowl.  Use a 09 scoop or 1 tablespoon of dough in a ball and roll the dough in the sugar.  Place the sugar coated ball of dough on a parchment coated cookie sheet.  Place 12 balls of cookie dough on each cookie sheet to bake.  Bake at 375 degrees for 8 minutes.  Remove the  cookie from the oven and allow the cookies to continue cooking for 2 more minutes on the cookie sheet.  Transfer the cookies to a wire rack to cool.

Ginger Snap Dough Ball In The White Sugar

Cookie Dough On the Cookie Sheet

Ginger Snap Cookies

Flank Steak with Chimichurri Sauce

During the summer months my family loves chimichurri sauce on Flank steak and pork chops.  Chimichurri sauce is easy to make and you you can add most herbs that you are growing in your garden into the sauce. My family protested one summer night because I did not make chimichurri sauce to accompany the pork chops I had just made.  The next week I made the meal again with the chimichurri sauce and everyone around the dinner table was satisfied.

Chimichurri has a rich garlic flavor mixed with virgin olive oil and fresh herbs.  Chimichurri came out of South America.


Serves: 5
2 #Flank Steak
2 teaspoons Kosher salt
1/2 teaspoon fresh black pepper
2 Tablespoon Extra Virgin Olive Oil (divided)

Rub the salt, pepper and 1 tablespoon olive oil all over both sides of the flank steak.  Place the flank steak on a hot grill or a hot iron skilled coated with 1 tablespoons of olive oil.  Cook  flank stead for 3 minutes on each side or until evenly browned on each side.  The flank steak should be cooked to 140 degrees for rare and 160 for medium.  Allow the meat to rest for 5 minutes before serving.  Then add the chimichurri sauce to the top of the steak just before serving.

Chimichurri Sauce:
2 tablespoons cilantro chopped
2 tablespoons rosemary leaves chopped
2 tablespoons sage leaves chopped
1/8 cup extra virgin olive oil
2 garlic cloves crushed
salt and fresh pepper to taste

Wash the herbs under cold water and dry with a paper towel.  Place the herbs on a cutting board and chop the leaves of the cilantro, rosemary and sage. Don't forget to remove the stems of the herbs before you start chopping the leaves (you can substitute other herbs or add to the above herbs). In a bowl, place the chopped herbs, olive oil, salt, pepper and crushed garlic and stir. Add to the top of flank steak just before serving.

Flank Steak with Chimichurri Sauce

Napoleons

Napoleons are a famous French dessert.  My daughter, Meg Anne asked me this weekend if we could make a special dessert.  Meg Anne wanted  to make Napoleons because of its rich pastry cream filling and crunchy dough made from phyllo dough.  Whenever my family goes to a French bakery or French restaurant my family asks for Napoleons.  The original recipe for the pastry cream comes from the "Baking Book" but I added a few different ingredients.  Meg Anne loved brushing each phyllo sheet with butter and separating the egg yolks.

Phyllo Dough Tips:  Phyllo dough comes in a box of 18 sheets that are 13 x17 inches in length.  Phyllo dough can be bought at your local grocery store in the freezer isle next to the pie crusts and other frozen dough products.  Phyllo dough is sold frozen but you must defrost the dough in the refrigerator overnight before using this product.  When you use the dough place a damp kitchen towel over the extra dough after each time you use it.  This will keep the dough from drying out.  If you have any dough left over you can refreeze the dough after you reseal the left over dough in the box.

Napoleons:
Serves:  9

10 sheets Phyllo dough thawed
1 stick melted butter

Preheat oven:  400 degrees

Place the thawed phyllo dough on the counter and open the dough until it is flat and looks like a stack of tissue paper.  Place one sheet of phyllo dough on a large cutting board and then use a pastry brush to spread the melted butter over the sheet of phyllo.  When the phyllo dough has been brushed with the melted butter place the sheet carefully onto a cookie sheet.  Repeat this process 4 more times.  You should have 5 sheets of phyllo dough stacked on top of each other when you are done.  Cut the phyllo dough: 3 rows down x 6 rows across on the cookie sheet with a sharp knife.  Place the cookie sheet in a 400 degree oven for 5-6 minutes or until the phyllo dough is a golden brown (watch the dough carefully in the oven because it will burn easily). Remove the cookie sheet from the oven to cool.  Repeat this process again with the additional 5 sheets of phyllo dough and another cookie sheet.

Pastry Cream:
1 1/4 cups none fat milk
1 1/4 cups whipping cream
2 teaspoons vanilla extract
8 large egg yolks
1 cup plus 2 tablespoons organic sugar
4 tablespoons whole wheat flour

1 1/2 cups whip cream
2 tablespoons of powder sugar
1 teaspoon vanilla extract

In a heavy saucepan on medium high heat add the 1 1/4 cup none fat milk and 1 1/4 cups whipping cream and bring to a simmer.  When the milk has reached a simmer then remove from the heat.  While the milk is heating whisk the egg yolks and sugar together until smooth and creamy about 3 minutes.  Temper the eggs by adding 1 cup of the hot milk mixture slowly to the eggs while whisking the mixture continually.  Then add the egg mixture slowly to the hot milk mixture continually whisking.  If you forget the whisk you will get scrabbled eggs.  Put the saucepan back on the stove and whisk in the flour.  Keep whisking and allow the pastry cream to thicken up for 2-3 minutes.  When the pastry cream has thickened remove from the heat and stir in the vanilla extract.  Place the pastry cream into a bowl and cool the pastry cream in an ice bath for 10 minutes (place the pastry cream bowl into another bowl filled with ice water).  Stir the pastry cream  2 times during the cooling process. Place the pastry cream into the refrigerator to cool.  When the pastry cream is cold fold the whip cream into the pastry cream.  Return the pastry cream to the refrigerator.

Using a Kitchen Aid or hand mixer beat the 1 1/2 cups whipping cream on high until it starts to thicken then turn the beaters to low and add the vanilla extract and the powder sugar until incorporated.  Then turn the beaters to high and continue to beat until stiff peaks appear.  Place the whip cream in the refrigerator to keep cool until you are ready to mix it with the pastry cream.

Icing:
2 cups powder sugar
1 teaspoon vanilla extract
2 Tablespoon cold water

Place the powder sugar, vanilla and cold water into a large bowl and whisk together  (If the icing is too thick add 1 teaspoon of additional water.  If the icing is to thin add 1 Tablespoon of additional powder sugar until you get the right consistency).

Chocolate Topping:
1 cup dark chocolate chips

Place the dark chocolate chips into a microwavable bowl.  Microwave the chips on high for 45 seconds and stir.  Microwave again for 45 more seconds and stir.  If the chips are not fully melted microwave again for 30 more seconds and stir.  Place the melted chocolate into a pastry bag or food baggie.  Wait until you are ready to assemble the Napoleon's before you cut the tip off the plastic bag.

Assembling the Napoleons:
Place a section of phyllo dough on the center of a plate (5 layers) then spread 3 tablespoons of pastry cream over the phyllo dough. Add another layer of phyllo dough (5 layers).  With a spoon drizzle icing over the top of the phyllo dough.  Squeeze the melted chocolate out of the plastic pastry bag making lines and designs with the chocolate on top of the icing.  Use a toothpick or knife to make additional decorative designs with the chocolate.  Serve Napoleons immediately.

Brushing The Phyllo Dough With Butter

Cutting The Phyllo Dough On Cookie Sheet 3x6

Baked Phyllo Dough

Separating The Egg Yolks

Whisking The Pastry Cream

Folding The Whip Cream Into The Pastry Cream

Melted Chocolate and Icing

Napoleon Fully Assembled

Fresh Sage Roasted Chicken

My family loves roast chicken.  Most weeks I buy a whole chicken because it is economical, its healthy and my kids love it choice.  This week I roasted the whole chicken with fresh sage.  This recipe can be substituted with a whole turkey as well.

Fresh Sage Roasted Chicken:
Serves:  6
Pre-heat oven:  400 degrees


1 fresh whole chicken (4-5 pounds)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh sage leaves chopped
1 large sweet onion sliced
1 tablespoon soy sauce
1 cup cold water

Remove the chicken from the plastic bag, rinse under cold water and pat dry with a paper towel. Place the chicken on a meat rack in a roasting pan.  Rub the chicken skin with the salt, pepper and fresh sage leaves.  Make sure you turn the chicken over to get all the skin evenly coated with herbs. Peel and slice the sweet onion on a cutting board and then add to the bottom of the roasting pan.  Pour the soy sauce over the chicken then add the cold water on the bottom of the pan.

Place the chicken in a 400 degree oven for 1 hour or until internal temperature is at 165 degrees.  Let the chicken rest for 15 minutes before you slice it.  Serve the chicken with the roasted onions and the natural juice in the bottom of the pan.

Roasted Chicken with Fresh Sage

Cinnamon Applesauce

Cinnamon Applesauce

Fall is the perfect time to make homemade applesauce.  Apples are in abundance during the fall months and are a nutritious addition to any meal.  Gala apples are perfect for this recipe but you can use most any apple to make applesauce.  Kids can get involved as well by washing, peeling and pureeing the apples.

Cinnamon Applesauce
Serves:  8

6 Gala apples, washed, peeled, cored and chopped
1 lemon juiced
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup cold water

Wash, peel, core and chop apples on a cutting board.  Place the chopped apples into a large cooking pot and add the cinnamon, salt, water and lemon juice.  Hint:  cut the lemon in half with a knife then fork the lemon and squeeze the juice.  Place the cooking pot on the stove and cook on medium high until the water boils about 6 minutes.  Lower the temperature to low and allow the apples to simmer for 20 minutes or until the apples are soft.  Pour the apples into a bowl and puree for 1 minute with a hand mixer until smooth.

Ham with Molasses and Spices

Since the holiday's are arriving cooking a Ham is a fast and easy way to cook for a large numbers of guests.  This ham is basted with sweet honey, molasses, and allspice.  The aroma of sweet spices will fill your home.

Ham with Molasses and Spices
Pre-heat oven: to 320 degrees

1 Cook's ham precooked:  6-8 pounds
1 cup water
1 teaspoon allspice
1 teaspoon cloves
1/4 cup honey
1/4 cup molasses

Remove the ham from the plastic wrap.  Rinse the ham with cold water and then pat dry with a paper towel.  Place the ham on a meat rack in a roasting pan.  Put one cup of cold water in the bottom of the roasting pan.  Tent the ham with foil and bake at 320 degrees.  Cook the ham for 30 minutes per pound or until an internal temperature is reached of 140 degrees.
While the ham is cooking place the allspice, cloves, honey and molasses in a microwaveable bowl and stir.  Place the bowl into the microwave for 30 seconds then stir.  If the syrup is still to hard to stir place it back into the microwave for another 30 seconds.
The last 30 minutes of cooking remove the foil and baste the ham twice with the syrup mixture with a pastry brush.  Remove the ham from the oven when done cooking and allow the ham to rest for 15 minutes before cutting.   Slice the ham with a serrated knife then drizzle a little of the pan drippings on top of the ham before serving.

Spice Syrup Ingredients

Cooked Ham

Sliced Ham with Molasses and Spices

Popovers

Popovers are a quick and easy treat to share with your family.  The kids love them because they pop up when you cook them.  The fresh rosemary in the popovers give them a unique flavor.
This recipe was taken from Martha Stewart's "Baking Handbook" but I decided to freshen the recipe up by adding fresh rosemary leaves and lowering the fat content by using none fat milk.  Make sure the rack in the oven is in the lowest third or the popovers will hit the top of your oven like mine did.

Servings:  12
Pre-heat oven:  425 Degrees

1 1/2 cup no fat milk
6 large eggs
1 1/2 cups cups whole wheat pastry flour
3/4 teaspoon salt
1 1/2 tablespoons confectioners' sugar
1 tablespoon fresh rosemary leaves chopped

Spray with cooking spray 12 cupcake pans.  Whisk together the milk and eggs in a bowl.  Add the flour, salt, chopped rosemary leaves and sugar slowly and whisk until smooth about one minute.  Fill each muffin tin with 5 tablespoons of batter and bake at 425 degrees for 25 minutes or until they have popped up about three inches over the tin. Eat popovers immediately.

Popover Batter

Popover Batter in Muffin Tins

Fresh Rosemary Popovers