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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

Full Bio

Yorkshire pudding is a classic English accompaniment to roast beef and gravy. It can be made without beef drippings, but it's even tastier with them.

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min

Servings: 9 puddings

Ingredients:

  • 3 tablespoons vegetable oil or beef drippings
  • 1 cup milk
  • 2 eggs
  • 1 cup flour
  • 1/2 teaspoon salt

Directions:

  1. Heat oven to 400 degrees F.
  2. Put 1 teaspoon of oil or drippings in 9 cups of a muffin or popover pan and heat until very hot (being careful not to burn the oil).
  3. Meanwhile, beat together the milk and eggs until light and foamy. Sift the flour and salt and then stir into milk mixture.
  4. Carefully remove muffin pan from oven and pour mixture into the greased cups of pan.
  5. Bake for 15-20 minutes until puffed, golden brown and crisp. Don't open the oven door until they're done. Serve immediately.

This recipe is adapted from Gourmandize.com.

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