{"id":22255,"date":"2020-05-01T01:10:07","date_gmt":"2020-05-01T05:10:07","guid":{"rendered":"http:\/\/paganpages.org\/emagazine\/?p=22255"},"modified":"2020-04-28T11:50:16","modified_gmt":"2020-04-28T15:50:16","slug":"pixie-witch-kitchen-a-second-helping","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2020\/05\/01\/pixie-witch-kitchen-a-second-helping\/","title":{"rendered":"Pixie Witch Kitchen … A Second Helping"},"content":{"rendered":"

Yorkshire Pudding<\/b><\/span><\/span><\/span><\/h1>\n

I thought for this months recipe I would do one of my favorite sides. Yorkshire Pudding. Nope its not a pudding at all, the name sure does confuse a lot of people. Its like an American popover but much, much better. Why do they call it Yorkshire pudding?<\/span><\/span><\/span><\/p>\n

T<\/span>he Yorkshire pudding was known as a \u201cdripping pudding\u201d because of its use of the juices from the meat \u2014 and was served as an appetizer to fill up the person due to the relative scarcity and usually small portions of meat that would be served.<\/span> It is a British recipe started about 1737. It has been changed up a bit with how much milk or egg to add but this is the best recipe I think for it. Its pretty fool proof but you MUST follow my instructions to the T or they will not turn out.<\/span><\/span><\/span><\/p>\n

This recipe uses all four elements. Earth the flour, Fire the hot oven, Water the water we add to the batter and Air that will make these babies rise. We always use magick in the kitchen. What else do we do that\u2019s magickal when we cook? Shoot me a message with your answers. Happy cooking, enjoy. <\/span><\/span><\/span><\/p>\n

\n

Ingredients<\/u><\/span><\/b><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

1 Cup Eggs (4-5 large Eggs)<\/span><\/span><\/span><\/p>\n

1 Cup Milk<\/span><\/span><\/span><\/p>\n

1 Cup Flour<\/span><\/span><\/span><\/p>\n

1\/2 Tsp. Salt<\/span><\/span><\/span><\/p>\n

1 TBSP. Vegetable Oil PER tin cup<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Measure out 1 cup of eggs. It usually takes 4 to 5 large eggs but it may differ so just make sure it comes out to 1 cup. It is very important its not more or less.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Beat the eggs in a bowl with an electric mixer. Its honestly best to use an electric mixer for the whole recipe.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now measure out 1 cup of milk.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Add the milk to the eggs and mix well.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now add the salt.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now this step is very important. Let the batter sit for 10 mins till all the bubbles are gone.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Next measure out 1 cup of flour.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Add the flour a little at a time, mixing in between. Make sure there are no lumps left.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now pour your batter into the measuring cup and let it sit out on the counter for 30 mins, or longer, but no less then 30 mins.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

While your waiting for your batter, or right before your times up, add 1 tablespoon of oil to each cupcake tin. Preheat the oven to 425 F. Once the oven has preheated put your oiled cupcake tin in the oven for 10 mins. It needs to get really hot. When its ready DO NOT TAKE IT OUT OF THE OVEN FOLLOW THE NEXT STEP<\/strong>.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Add 2 tablespoons of water COLD<\/strong> to the batter and mix well. This will bring the batter temp down so when it gets poured into the hot oil the magick will happen. <\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now DO NOT<\/strong> take the tin out of the oven but pull the oven tray out. If you truly must take it out do the next step as fast as you can but try to keep it in the oven. Quickly pour the batter into each cup about 1\/3 of the way. DO NOT<\/strong> go back and add more to a cup you already filled as it will not rise. Remember go fast but be careful.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Now push it back in the oven and bake it 12-18 mins. DO NOT PEEK!!!!<\/strong> Every oven is different but mines cooks it just right at 12 mins as I think mines higher then it really is. Anyways if you don’t have a window to peek then at 12 mins not before pop the door open just a tad and be fast. <\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

Take them out of the oven and serve right away.<\/span><\/span><\/span><\/p>\n

\n

\"\"<\/span><\/span><\/span><\/p>\n

\n

I served mine with ham, mashed potatoes and gravy tonight but I usually serve it with a pot roast. If you cook a roast before hand you can use the drippings from it instead of the vegetable oil. Just make sure you use enough per tin.<\/span><\/span><\/span><\/p>\n

I hope you all enjoy this recipe. If you have any questions or want to share your pics with me please send me a message at the links below. I love to hear from my readers. Blessed Be <3<\/span><\/span><\/span><\/p>\n

***<\/span><\/span><\/strong><\/p>\n

About the Author:<\/span><\/span><\/strong><\/p>\n

\"\"<\/p>\n

Sarah Mascorro AKA Pixie Witch. I\u2019m 45 years young and have been married to my soul mate for 28 plus year. We have 2 boys and live in good ole California. I was actually born in England but came to the states when I was 5.<\/span><\/span><\/p>\n

I\u2019m Pagan\/Wiccan and have been practicing over 10 years now. I always knew I was different but didn\u2019t figure it out till 2008, that\u2019s when I came out of the broom closet. I\u2019m a Witch and I\u2019m proud of it. When I say different I mean I just didn\u2019t fit in with what others did or believed in. I\u2019m sure you all totally understand that feeling. Now I know though I\u2019m not different, I\u2019m me and there are so many others like me.<\/span><\/span><\/p>\n

I hold rituals at my house with my circle for each Sabbat and we do a lot of witch crafts together. I love to do all types of crafts not just witchy like I make dream catchers, wood burn, make soaps and bath salts. I love to cross stitch and make latch hook rugs. I have a small page on Facebook that I sell my goodies. You can FIND THEM HERE<\/a> at Pixiewitchcorner<\/a>.<\/span><\/span><\/p>\n

I love to cook and bake. My mother was a great cook & I picked up her talent. I love to make my own fun recipes and add some magick to them. I mean cooking is magickal right so why not add a little extra to it. I started a Kitchen Witch Group<\/a> on Facebook over 4 years ago. If your on FB come check it out<\/a>.<\/span><\/span><\/p>\n

I love to spend my time with my hubby & boys. We love to be out in nature especially the beach & the forest. I belong in the forest, I guess all pixie\u2019s do hee hee. My friends call me Pixie due to my size I\u2019m 5\u20191 and barely 100 pounds with really long red and silver hair hee hee.<\/span><\/span><\/p>\n

I collect stones like hag stones, labradorite, amethysts, quartz etc\u2026 I also collect witch statues, Goddess statues, owls, crows and the Moon. Oh & sea glass I cant forget that. Do tattoos count? If so I have over a 100 of them I\u2019m about 80% covered.<\/span><\/span><\/p>\n

Another hobby is photography. I love taking pictures of nature such as flowers, animals, trees, mountains, the ocean and my favorite of all the Moon.<\/span><\/span><\/p>\n

I love to unwind two ways one is with a great book, usually witchy or paranormal ones catch my attention the most. I do read & research a lot about the human body and diseases due to my families rare health issues. The other is going outside under the stars and Moon. What a great way to end the day looking up at the dark beautiful sky.<\/span><\/span><\/p>\n

That\u2019s pretty much it, you see what you get hee hee. You either love me or hate me. Hopefully you all will love me haha.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Yorkshire Pudding I thought for this months recipe I would do one of my favorite sides. Yorkshire Pudding. Nope its not a pudding at all, the name sure does confuse a lot of people. Its like an American popover but much, much better. Why do they call it Yorkshire pudding? The Yorkshire pudding was known as a \u201cdripping pudding\u201d because of its use of the juices from the meat \u2014 and was served as an appetizer to fill up the person due to the relative scarcity and usually small portions of meat that would be served. It is a British recipe started about 1737. It has been changed up a bit with how much milk or egg to add but this is the best recipe I think for it. Its pretty fool proof but you MUST follow my instructions to the T or they will not turn out. This recipe uses all four elements. Earth the flour, Fire the hot oven, Water the water we add to the batter and Air that will make these babies rise. We always use magick in the kitchen. What else do we do that\u2019s magickal when we cook? Shoot me a message with your answers. Happy cooking, enjoy. Ingredients 1 Cup Eggs (4-5 large Eggs) 1 Cup Milk 1 Cup Flour 1\/2 Tsp. Salt 1 TBSP. Vegetable Oil PER tin cup Measure out 1 cup of eggs. It usually takes 4 to 5 large eggs but it may differ so just make sure it comes out to 1 cup. It is very important its not more or less. Beat the eggs in a bowl with an electric mixer. Its honestly best to use an electric mixer for the whole recipe. Now measure out 1 cup of milk. Add the milk to the eggs and mix well. Now add the salt. Now this step is very important. Let the batter sit for 10 mins till all the bubbles are gone. Next measure out 1 cup of flour. Add the flour a little at a time, mixing in between. Make sure there are no lumps left. Now pour your batter into the measuring cup and let it sit out on the counter for 30 mins, or longer, but no less then 30 mins. While your waiting for your batter, or right before your times up, add 1 tablespoon of oil to each cupcake tin. Preheat the oven to 425 F. Once the oven has preheated put your oiled cupcake tin in the oven for 10 mins. It needs to get really hot. When its ready DO NOT TAKE IT OUT OF THE OVEN FOLLOW THE NEXT STEP. Add 2 tablespoons of water COLD to the batter and mix well. This will bring the batter temp down so when it gets poured into the hot oil the magick will happen. Now DO NOT take the tin out of the oven but pull the oven tray out. If you truly must take it out do the next step as fast as you can but try to keep it in the oven. Quickly pour the batter into each cup about 1\/3 of the way. DO NOT go back and add more to a cup you already filled as it will not rise. Remember go fast but be careful. Now push it back in the oven and bake it 12-18 mins. DO NOT PEEK!!!! Every oven is different but mines cooks it just right at 12 mins as I think mines higher then it really is. Anyways if you don’t have a window to peek then at 12 mins not before pop the door open just a tad and be fast. Take them out of the oven and serve right away. I served mine with ham, mashed potatoes and gravy tonight but I usually serve it with a pot roast. If you cook a roast before hand you can use the drippings from it instead of the vegetable oil. Just make sure you use enough per tin. I hope you all enjoy this recipe. If you have any questions or want to share your pics with me please send me a message at the links below. I love to hear from my readers. Blessed Be <3 *** About the Author: Sarah Mascorro AKA Pixie Witch. I\u2019m 45 years young and have been married to my soul mate for 28 plus year. We have 2 boys and live in good ole California. I was actually born in England but came to the states when I was 5. I\u2019m Pagan\/Wiccan and have been practicing over 10 years now. I always knew I was different but didn\u2019t figure it out till 2008, that\u2019s when I came out of the broom closet. I\u2019m a Witch and I\u2019m proud of it. When I say different I mean I just didn\u2019t fit in with what others did or believed in. I\u2019m sure you all totally understand that feeling. Now I know though I\u2019m not different, I\u2019m me and there are so many others like me. I hold rituals at my house with my circle for each Sabbat and we do a lot of witch crafts together. I love to do all types of crafts not just witchy like I make dream catchers, wood burn, make soaps and bath salts. I love to cross stitch and make latch hook rugs. I have a small page on Facebook that I sell my goodies. You can FIND THEM HERE at Pixiewitchcorner. I love to cook and bake. My mother was a great cook & I picked up her talent. I love to make my own fun recipes and add some magick to them. I mean cooking is magickal right so why not add a little extra to it. I started a Kitchen Witch Group on Facebook over 4 years ago. If your on FB come check it out. I love to spend my time with my hubby & boys. We love to be out in nature especially the beach & the forest. I belong in the forest, I guess all pixie\u2019s do hee hee. My friends call me Pixie due to my size I\u2019m 5\u20191 and barely 100 pounds with really long red and silver hair hee hee. I collect stones like hag stones, labradorite, amethysts, quartz etc\u2026 I also collect witch statues, Goddess statues, owls, crows and the Moon. Oh & sea glass I cant forget that. Do tattoos count? If so I have over a 100 of them I\u2019m about 80% covered. Another hobby is photography. I love taking pictures of nature such as flowers, animals, trees, mountains, the ocean and my favorite of all the Moon. I love to unwind two ways one is with a great book, usually witchy or paranormal ones catch my attention the most. I do read & research a lot about the human body and diseases due to my families rare health issues. The other is going outside under the stars and Moon. What a great way to end the day looking up at the dark beautiful sky. That\u2019s pretty much it, you see what you get hee hee. You either love me or hate me. Hopefully you all will love me haha.<\/p>\n","protected":false},"author":257,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[10006],"tags":[11151,10024,11238,11337,10025,10027,11642,11633,11636,11641,11635,11637,10028,11638,11644,11634,11639,11643,10550,11640,11632,10026],"class_list":["post-22255","post","type-post","status-publish","format-standard","hentry","category-crafting-articles","tag-bake","tag-baking","tag-british","tag-cook","tag-cooking","tag-delicious","tag-dripping","tag-english","tag-follow","tag-ham","tag-hot","tag-instructions","tag-kitchen","tag-measure","tag-old-time","tag-oven","tag-precise","tag-pudding","tag-recipe","tag-roast","tag-yorkshire-pudding","tag-yummy"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/22255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/257"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=22255"}],"version-history":[{"count":3,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/22255\/revisions"}],"predecessor-version":[{"id":22274,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/22255\/revisions\/22274"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=22255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=22255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=22255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}