I am looking for two recipes from the Frugal Gourmet Christmas cookbook.?

I am looking for the Frugal Gourmet's recipes for yorkshire pudding %26amp; for gingerbread. My family uses them every year %26amp; the cookbook was accidentally not packed (it is in another state!). Please help! If anyone has these recipes %26amp; can transcribe them I would be very appreciative. Thanks!I am looking for two recipes from the Frugal Gourmet Christmas cookbook.?
Yorkshire Pudding Recipe





3/4 cup all-purpose flour


1/2 teaspoon salt


3 eggs


3/4 cup milk


1/2 cup pan drippings from roast prime rib of beef





Preheat the oven to 450 degrees F.


Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.








Yorkshire Pudding





2 eggs


1/2 teaspoon salt


1 cup flour


1 cup milk


1 egg white, room temperature


2 tablespoons unsalted butter, melted





In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill the mixture, covered, for 30 minutes.


Preheat the oven to 450 degrees F, and place a muffin pan in the oven so that it is hot when the batter is ready. In a small bowl, beat the egg white to soft peaks, and fold into chilled mixture.





Grease the hot muffin pan with the melted butter. Pour in the batter, filling them about half full. Bake for about 20 minutes, until the pudding is puffed and browned.








I do not remenber which is which I hope you do.





Gingerbread Dough / Pepparkakor


1/2 cup (1 stick) butter, at room temperature


1/2 cup dark brown sugar


1/4 cup light molasses or dark corn syrup


1 tablespoon cinnamon


1 tablespoon ground ginger


1 1/2 teaspoons ground cloves


1 teaspoon baking soda


2 cups all-purpose flour


2 tablespoons water


Melted white chocolate or Royal Icing, for decoration








In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm.


Preheat oven to 375 degrees F.





On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.





Gingerbread Recipe Recipe


2 sticks (8-ounces) butter


3/4 cup brown sugar, firmly packed


2 teaspoons baking soda


2 teaspoons ground cinnamon


2 teaspoons ground ginger


1/2 teaspoon ground cloves


1 teaspoon salt


3/4 cup molasses


5 3/4 cups all-purpose flour


3/4 cup cold water





In a mixing bowl, on medium speed, cream together the butter, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Add the molasses, mixing until incorporated. Add the flour, 1 cup at a time, and mix each cup until just combined. With the mixer running, slowly add the water. Spread the dough out on a sheet pan, cover it tightly with plastic wrap and refrigerate it until you're ready to roll it out (ideally overnight, three hours minimum).


Keep gingerbread cool while working with it. Dust with flour to avoid sticking. Brush away excess flour after cutting.





Roll out dough to 1/4-inch thickness. Apply even pressure on rolling pin to avoid variance in thickness. Cut out house pieces using your cardboard templates. A dough wheel works best. Use a paring knife for corners.





Bake pieces in a preheated 350 degree oven for approximately 20 minutes or until dough is set well. Crisp gingerbread is a must for a lasting structure. Allow pieces to cool completely before assembly-overnight is ideal. If pans are not level transfer warm pieces carefully onto the counter surface so they set completely flat.





I think I got one of these from him but not sure hope these helpI am looking for two recipes from the Frugal Gourmet Christmas cookbook.?
1 cup flour


1/3 teaspoon salt


1 cup milk


2 eggs


1/4 cup roast beef drippings





Mix flour and salt. Gradually add milk beating until smooth. Add eggs one at a time. Chill mixture while roast is cooking. When roast is nearly done, pour drippings from pan into casserole dish. Add chilled mixture. Bake at 425 f for 25 to 30 minutes until the pudding rises up like a souffle and the edges brown.





can't find the ginger bread