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First you turn on the oven...

I made popovers Saturday morning. I stuffed mine with cheesy scrambled eggs, link sausage pieces and ate like a burrito of sorts.

https://www.allrecipes.com/recipe/228641/chef-johns-popovers/

I made homemade puff pastry yesterday. You can do almost anything with puff pastry. But it will take time just because it has to be thrown into fridge or freezer several times. I did the quick method, not the traditional french version. I made a combo pasture-raised ground pork and beef meat filling. Have a pan of slavic meat pasties left. Next time I will make a simpler ham and cheese pie with the puff pastry.

https://bakingamoment.com/easy-homemade-puff-pastry-recipe/

For pound cake, I use the Elvis Presley recipe. Gets many compliments.

https://www.saveur.com/article/Recipes/Classic-Elvis-Pound-Cake/

I do add some lemon juice and zest because a little lemon makes it even better.

Yorkshire Pudding Recipe

Servings: 8-12
Prep Time: 10 minutes Cook Time: 25-30 minutes Total Time: 35-40 minutes

Ingredients:
1 cup all-purpose flour
2 eggs
1 cup whole milk
1/2 teaspoon salt
2 tablespoons beef drippings or vegetable oil
Instructions:
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together flour, eggs, and milk until smooth. Add salt and whisk until combined.
Let the batter rest at room temperature for 30 minutes to allow the flour to absorb the liquid.
Pour beef drippings or oil into a 9x9-inch baking dish or a 12-cup muffin tin. Place the dish or tin in the oven and heat until the fat is sizzling hot (about 2-3 minutes).
Remove the dish or tin from the oven and pour the batter evenly into the hot fat.
Return the dish or tin to the oven and bake for 25-30 minutes, or until the Yorkshire puddings are puffed and golden brown.
Serve immediately, traditionally with roast beef and gravy.
Tips:
Use high-quality ingredients, including fresh eggs and real butter or beef drippings for the best flavor.
Don’t open the oven door during baking, as this can cause the Yorkshire puddings to collapse.
If using a muffin tin, adjust the baking time to 15-20 minutes.
Leftover Yorkshire puddings can be cooled, stored in an airtight container, and reheated in a toaster oven or microwave.
Variations:
For a more tender and chewy texture, make the batter ahead of time and refrigerate overnight or for up to 3 days.
Experiment with different seasonings, such as paprika or chives, for added flavor.
Enjoy your delicious homemade Yorkshire puddings! 🍴

Allrecipes.com have good recipes for basic things.

I made pumpkin bread two days ago. It came out a little crumbly. My ex told me the mix was too dry. Either too much flour or not enough butter or pumpkin. Still delicious.

I have many, but here’s a simple no bake cookie recipe that many here probably grew up with. You can use quick oats for a softer cookie or slow cook oats for more fiber

https://www.cookingclassy.com/no-bake-cookies/

Bread is bad mmmkay.

Pound cake is easy.
1 lb flour
1 lb sugar
1 lb eggs
1 lb butter
1 lb milk
1 lb baking powder
1 lb salt
1 lb vanilla

https://www.youtube.com/shorts/_XMSbdalHDQ

Try this bread. Recipe is in the description - click the 3 dots.

Bbc is good. Soda bread is a great one, no proving and you don't even need a bread tin. Only rule is don't over mix the dough

https://www.bbcgoodfood.com/recipes/irish-soda-bread

One of my favorites: Banana Bread. Comes in a package. Add oil, water and one egg plus two bananas. Feeds one for a week.