Monday, March 25, 2013

Paleo Popovers (grain free) - part 2 - individual popovers

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As promised, I decided to try my popover recipe using muffin tins (instead of a baking pan) and it turned out even easier than I'd expected.

I used the same amounts of all ingredients and split them up into the twelve muffin compartments. If you're using butter it's quite easy to cut each tablespoon of butter into quarters which equals 3/4 teaspoon (three tablespoons divided twelve ways) per popover.


Plus it looks cool. 

The butter melts much quicker so pay close attention. Notice the brown flecks in the photo below as they came out of the oven.


In our oven at 400f these took about 25 minutes. 


After cooling they get a little shorter.

Advantages of individual popovers: Using a dozen eggs means that each popover is one egg and that nifty well in the center is perfect for jam!

Disadvantages: it takes a bit longer prep time, you have to pay closer attention and I find muffin tins take longer to clean than a baking pan.

Over all they are delicious whichever way they are cooked.
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Friday, March 22, 2013

The Brooks Homestead

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Since purchasing our home and land over four years ago, we have undertaken a great many projects and have a great many more in mind. We strive to produce more of what we consume each year, from our gardens, to our backyard chicken flock, canning and freezing to handmade goods.



Introducing The Brooks Homestead


At this point we offer eggs to friends and family. If you are a friend (or even a friend of a friend) and are interested in eggs (we love to barter too) contact us and we'll work something out!

In the future we hope to expand our operations but for now we'll keep things simple and small.

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Thursday, March 14, 2013

Signs of spring - croci (or crocuses if you prefer)

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With Blizzards followed by balmy days preceding days of "wintry mix" it has been hard to tell what season it actually is. These past few days have brought new evidence! We are turning the corner into spring.


I have always loved bulbs. Seldom has a year gone by where I didn't force at least a few. They wait on windowsills as little promises of spring that get me through the winter.


We bought our house in the midst of winter and to my delight we had many flowers throughout the lawn come spring. Since then I have tucked at least a few more bulbs into the ground each fall and daydream of their blooms in the darkest winter days.


A few days ago we were blessed with the first blooms - our croci are trumpeting, heralding the coming of spring!

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Wednesday, March 13, 2013

Comments not being posted

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It has come to my attention that several people (and who knows how many people haven't let me know) have submitted comments that have not made it to me for publishing. I'm looking into the issue but so far have come up empty handed.

I love your comments and would be thrilled if you would try again. I've changed a couple of settings which means more work for me but hopefully comments will go through!

Thanks in advance and thanks for reading!


Tuesday, March 5, 2013

Paleo Popovers (grain free)

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Our chickens have started laying again, which means we have an abundant supply of eggs. Several of our customers went on vacation and at one point we had more than eight dozen and hadn't yet collected that day!

While I've previously made egg-based almond flour cakes that use at least a handful of eggs, I wanted to make something that would be less of a dessert while still being a treat. My thoughts turned to popovers and I came up with the following:

Paleo Popovers!

Ingredients:

1 dozen eggs
1/4 cup coconut flour
1/4 cup maple syrup (or honey)
3 Tablespoons butter or coconut oil
1 teaspoon vanilla extract (optional)


Directions:

Preheat oven to 400f 

Melt butter in an 8" square baking pan in the oven 
while the oven comes up to temperature.

Mix eggs, coconut flour, and maple or honey.

Pour mixture into melted butter in the preheated pan.


Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Full height after 20 minutes.


While it will reach an impressive height about half way through the baking process, it will continue to brown and then collapse a bit as it cools. 

Perhaps someday I'll try this recipe in muffin tins. Until then I doubt we will have a hard time eating it like this. I've now made this recipe more than once and each batch doesn't seem to last even two full days at our house! It's a great protein-rich snack that feels like a dessert. 
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