Today is National Cherry Popover Day.

Cherry Popover Recipe

You need:

Preheat oven to 450 degrees F.

In saucepan melt the butter.

Take the cherries,

Slice them in half and remove the cherry pits.

Chop again in half.

In large bowl mix together milk, melted butter, flour and salt until smooth.

Add eggs one at a time and mix until incorporated.

Stir in cherries.

Coat 12 muffin cups with butter.

Fill cup 3/4 full with batter.

Bake in oven for 20 minutes

Reduce heat to 350 degrees F without opening pan and bake 10 minutes more. Do not open oven at all during baking!

Remove from oven and pierce tops with fork to let out steam.

Allow to cool 5 minutes before serving.  Because popovers are not made with sugar they are not particularily sweet.  Cut them in half and spread with your favorite fruit jam or honey.

Cherry Popover Full Recipe

1. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated. Stir in cherries. Allow batter to rest for 15 minutes.

2. Preheat oven to 450F. Butter 12 muffin cups (or 6 popover cups) taking care to coat the cups as well as the area around the top as well.

3. Fill cups 3/4 full and bake in preheated oven for 20 minutes. Without opening the oven door, lower the heat to 350F and bake 10 minutes longer.

4. Remove from oven, pierce tops with a knife to let the steam escape, and allow to cool in pan for 5 minutes.

5. Remove from pan, and serve.

Today is National Jelly-fillled Doughnuts Day.

You can use all different flavours of jam filling.

Jelly Doughnuts

1. In a saucepan, heat milk to scalding. Remove from heat; add 1/3 cup sugar, the salt, and the butter. Set aside and let cool to lukewarm.
2. In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour.
3. With a hand mixer beat at medium speed until smooth, about 2 minutes.
4. With a wooden spoon, beat in remaining flour until smooth.
5. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down dough.
6. Turn dough out onto a lightly floured surface. Knead 10 times until dough is smooth. Divide the dough in half.
7. Roll out to 1/4-inch thickness. Cut into a dozen 3-inch circles.
8. Spoon 1 teaspoon of jam in the center a circle. Brush edge with a little egg white then top with another circle. Press edges to seal. Repeat with remaining circles.
9. Place filled circles on a floured baking sheet and repeat with remaining dough.
10. Cover with towel and let rise for about an hour, until doubled in bulk.
11. Heat oil in a deep fryer to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time.
12. Turning the doughnuts as they come to the surface then turn again until golden brown, about 4 minutes in all.
13. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain.

Today is National Buttermilk Biscuit Day.

Definitely ate one or 5 of these right out of the oven spread with butter.

You need:

Preheat the oven to 450 degrees F.

In a bowl combine the flour, baking powder, salt and baking soda.

Add the butter.

Cut it into the flour until it resembles loose crumbs.

Pour in the buttermilk. 

You don’t want the dough to be to dry but also not too sticky.

Place the dough on a floured surface.

Roll it out till it’s about 1/2″ thick.  If it’s too thin then the biscuit will be rather small and flat.  And we don’t want that.

Use a good size biscuit cutter to make your cut outs.  Firm press down on the cutter.  Don’t twist or it will seal the edges of your dough preventing the biscuit from rising.

Continue cutting circles until all your dough has been use.  You may re-roll the dough scraps one more time but no more or you’ll get hard and flat biscuits.

Place the cut dough on a cookie sheet and place in the oven. 

Bake for 8-10 minutes or until golden.

I highly recommend opening one up, slathering it with butter and diving right in.  You probably will have more than one so be warned that you may need to make another batch.

Buttermilk Biscuits

1. Preheat oven to 450 degrees F.
2. In a bowl combine the flour, baking powder, salt and baking soda.
3. Cut in the butter until mixture resembles coarse crumbs.
4. Add the buttermilk until just moistened.
5. Turn out onto lightly floured surface and roll into ½ inch thickness.
6. Cut out in round biscuit shapes and place on a ungreased baking sheet about 1 inch apart.
7. Bake for 8-10 or until golden. Serve warm.

Today is National Blueberry Popover Day.

Substitute blueberries for the cherries in this recipe.

Today is National Sticky Bun Day.

You could also make these individually in muffin tins, just as long as you divvy up the ingredients accordingly.

makes 8 buns

1. Sprinkle pecans in the bottom of a buttered 12-cup Bundt pan
2. Make sure the dough is separated in 8 balls of dough and arrange them in pan on top of pecans and sprinkle with dry pudding mix
3. Stir together butter, brown sugar and cinnamon and pour over rolls. Cover, and chill 8 hours.
4. Bake at 350 degrees F for 30 minutes or until golden brown. Invert onto a serving plate and serve immediately.