Small Batch Pusharatas Recipes

PUSHARATAS RECIPE - (5/5)

Pusharatas Recipe - (5/5) image

Provided by Morganp9661

Number Of Ingredients 12

Ingredients

1-1/2 cups self rising flour
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
3 apples, grated
1 teaspoon vanilla
1 teaspoon almond extract
1/4 teaspoon anise
Rind of 3 lemons, grated
Rind of 3 oranges, grated
2 cups chopped pecans

Steps:

Combine all ingredients. If mixture is too thick, add a tiny amount of milk. Use a tablespoon and drop into hot oil. Remove when golden brown, onto paper towels for a few minutes, then glaze with a mixture of powdered sugar, teaspoon of almond extract and a little evaporated milk, just enough to make icing for the glazing.

SMALL BATCH POPOVERS

Small Batch Popovers image

"These golden popovers are a great way to round out any meal," notes Pauline Sniezek of Adams, Massachuesetts. "We have enjoyed these popovers often during 50 years together."

Provided by Taste of Home

Time 25m

Yield 4 popovers.

Number Of Ingredients 4

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup milk

Steps:

In a small bowl, combine flour and salt. Whisk together eggs and milk; stir into dry ingredients just until blended. Pour into four greased and floured 8-oz. custard cups. Place on a baking sheet. Bake, uncovered, at 425° for 20 minutes or until puffed and edges are golden brown (do not open the oven door during baking).

Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 389mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

SMALL BATCH DILL PESTO

Small Batch Dill Pesto image

Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.

Provided by lutzflcat

Categories Pesto Sauce

Time 10m

Yield 2

Number Of Ingredients 9

Ingredients

1 bunch fresh dill, chopped
1 tablespoon walnuts
1 tablespoon freshly grated Parmesan cheese
½ lemon, zested and juiced
1 clove garlic, peeled and quartered
⅛ teaspoon salt
freshly ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons olive oil

Steps:

Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
If not serving immediately, store the pesto in an airtight container and chill until ready to use.

Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg

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