Popovers
Ladibugz77
Merry Christmas to All!
Donna (in CA)
Lynn Macom
GIANT GOLDEN POPOVERS
1 cup whole Milk
1/4 tsp. salt
1 egg
2 egg whites
1 tbs.. butter, melted
1 cup all-purpose flour
1. In large bowl, combine milk, salt,egg and egg whites; mix with
a wire whisk until combined. Whisk in melted butter. Add flour,
whisk just until smooth. Do not over beat. Let batter rest
30 minutes.
2. Meanwhile, place oven rack in lower third of oven; heat to
325 degrees. Spray 5 cups in popover pan with nonstick cooking spray.
Pour batter into sprayed cups.
3. Place on rack in lower third of oven; immediately increase
oven temperature to 425 degrees. Bake 20 minutes.
4. reduce oven to 325 degrees; bake an additional 20 minutes
or until golden brown and firm. make a 1-inch slit in side of each
popover with sharp knife; bake an additional 5 minutes. Serve warm.
HELEN PEAGRAM
Title: Sunrise Popovers
Categories: Breads
Yield: 8 Servings
4 tb Vegetable Shortening
1 1/3 c Unbleached Flour
1/2 ts Salt
2/3 c Milk
2/3 c Water
4 ea Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of
each custard cup and set aside. Combine the flour and salt in a
large bowl, then gradually stir in the milk and water until well
blended. Beat in the eggs, 1 at a time, beating until smooth after
each addition. Fold in the cheddar cheese. Place the baking sheet
with the custard cups in the preheated oven for 3 to 5 minutes until
the shortening melts and the custard cups are hot. Fill the custard
cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the
preheated oven, without opening the oven door until the popovers rise
and turn golden brown. If not golden brown after 45 minutes, bake for
an additional 5 minutes. Serve piping hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Yorkshire Pudding
Categories: Breads, Quickbreads
Yield: 2 Servings
2 ea Eggs
1 1/2 c Flour
1 x Salt, pinch
1 x Milk
2 tb Beef fat
Beat eggs and salt slightly with fork. Add flour gradually, beat, add
milk a little at a time until smooth. Add more milk to make a batter
like a rather thin pancake batter. Let stand 1 hour. Put 2
tablespoons beef fat in baking pan and heat in oven. Pour batter on
hot fat. Bake 20 minutes in 425 degree oven. The PERFECT
accompaniment to Rib Roast! Mrs. William McG. Harlow
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cheesy Popovers
Categories: Breads
Yield: 12 Servings
2 Egg
1 c Milk
3/4 ts Salt
1/2 ts Thyme
1/4 ts Sage
1/2 ts Basil
1 c Unbleached flour
1/2 c Cheddar cheese
Combine seasonings with milk and eggs; add flour and cheese; mix
until just blended. Pour into well-oiled muffin tins, filling 2/3
full. Do not preheat oven. Place muffin tin in oven, and heat to 450
degrees. Bake 30 minutes, no peeking. Remove from oven; turn off
heat. Pierce popovers on 4 sides at right angles. Return to oven (do
NOT turn on heat). Allow popovers to dry in oven about 10 minutes.
Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jordan Pond House Popovers
Categories: Breads
Yield: 2 Popovers
2 lg Eggs
1 c Whole milk
1/2 ts Salt
1/8 ts Baking soda
1 c Flour, all-purpose
-(Important! Sift
-before measuring!!)
Preheat oven to 425 degrees F. Beat the eggs at high speed with an
electric mixer for 3 minutes, or until the mixture turns lemon
yellow. Slow the mixer to a crawl and dribble in about 1/2 cup of
milk, taking about 20 seconds to pour it in.
Into another bowl, sift the flour and measure 1 cup as exactly as you
can, sift 100 g flour then add salt and baking soda and sift again.
With the mixer still running on its slowest speed, add the dry
ingredients to the eggs and milk. Turn the mixer off and use a rubber
spatula to make sure that all of the flour has blended in with the
liquid.
Set the mixer to medium speed and dribble in the remaining milk.
Blend for 1 minute. Turn the mixer to its highest speed and beat for
10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that
uses a wire whip for beating). Extra beating can't hurt.
Filter the batter through a fine-mesh screen strainer to remove any
lumps, then pour into well-buttered popover cups or custard cups. (If
you must use a muffin tin, fill only the 4 corners.) Bake at 425
degrees F. for 15 minutes. Without opening the oven, turn heat to 350
degrees F. and bake for 15 more minutes (20 minutes if your oven door
has a window).
Serve immediately, with fresh jam and room-temperature butter.
NOTES:
* Popovers from the Jordan Pond teahouse -- In Acadia National Park,
near Bar Harbor Maine, is Jordan Pond. A century ago the teahouse at
Jordan Pond was a gathering place where the aristocracy had tea and
popovers with strawberry jam each day at 4 o'clock.
The Jordan Pond Tea House burned down in 1978, but has been rebuilt.
It now serves people sporting clothes announcing "Mommy and Daddy
went to Naugatuck, and all they brought me was this crummy shirt,"
and who show up in station wagons, but the popovers are the same that
were served to the idle rich of another era. Yield: 2 large popovers.
* These popovers turn out significantly better if they are baked in
crockery custard cups rather than in metal or glass.
: Difficulty: moderate.
: Time: 15 minutes preparation, 30 minutes baking.
: Precision: measure carefully.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA
: re...@decwrl.DEC.COM -or-
{ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid
: Copyright (C) 1986 USENET Community Trust
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Harriette's Breakfast Popovers (Lf)
Categories: Low fat, Quickbreads
Yield: 12 Servings
1 c Flour, all-purpose;
1/2 c Flour, whole-wheat;
1 1/2 c Milk, skim; or 1%
3/4 c Nonfat egg substitute;
-=or=- 4 egg whites plus 1
4 ea Eggs; whites only plus 1
Whole egg; beaten
1/2 ts Salt;
x Nonstick cooking spray;
MMMMM-----------------PER POPOVER USING 1% MILK----------------------
2/3 x *gm total fat
3/16 x *gm sat fat
20 x *mg chol
104 x *cals
1 x *gm fiber
170 x *mg sodium
Combine all ingredients; beat just until smooth with electric mixer.
Spray muffin tins with nonstick cooking spray and heat in 450^F oven
for 3 minutes. Remove muffin tins and fill 2/3 full with batter. Bake
at 450^F for 30 minutes, reduce temperature to 300^F and bake an
additional 10 to 15 minutes. Price with a fork to allow steam to
escape. Serve hot with jelly or jam.
From One Meal At A Time by Martin Katahn
Food & Wine RT [*] Category 7, Topic 8 Message 363 Sat May 29, 1993
A.ENGLISH [Al & DianeE] at 23:14 EDT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Yorkshire Pudding
Categories: Quickbreads
Yield: 4 Servings
2 Eggs
1 c Milk
1 c Sifted flour
1/2 ts Salt
Beef Drippings
I find it best to mix this well in advance and chill it before
cooking.
Beat the eggs and milk together. Sift the flour and salt into the egg
mixture and beat until well blended.
Heat the oven to 450 F. Pour about 1/4 c of beef drippings into and
11 x 7 inch backing pan or muffin tin and heat the drippings until
they begin to smoke. Pour in the batter and place in the oven for 10
minutes. Reduce temperature to 350 F and bake for a further 15
minutes.
This is about enough for four normal people although I could eat half
of this myself.
David Gibbons' comments: I find that opening the oven door during the
baking can produce disappointing results so I don't.
Sylvia's comments: this produced a thick and quite acceptable
Yorkshire pudding.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia....@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Helen Peagram Date: 12-14-93 The Lunatic
Fringe Bbs (902) F-Gourmet
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Yorkshire Puddings (Popovers)
Categories: Meats, Breads
Yield: 12 Servings
2 tb Water
1 c Milk
1 c Flour
1/2 ts Salt
2 Eggs, beaten
Mix ingredients together. Grease muffin tins thoroughly. Half fill the
muffin cups with batter. Place in cold oven and turn oven to 400 F.
Leave in oven for 30 minutes. If the puddings aren't brown enough,
leave in oven for another 10 minutes after turnning off the heat.
Americans tend to eat these like rolls, but they are traditionally
eaten as a side-dish with roast beef by Brits and Canadians.
From: The Canadian Heritage Cookbook by Edna McCann Typed by: Bob
White
From: Robert White Date: 28 Aug 98
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Basil & Garlic Popovers
Categories: Breads
Yield: 6 Popovers
1 tb Shortening
2 Eggs; beaten
1 c Milk
1 tb Salad oil
1 Garlic clove; minced
1 c All-purpose flour
1 tb Snipped fresh basil
1/4 ts Salt
Using 1/2 tsp. of shortening for each cup, grease the bottoms and
sides of six 6-ounce custard cups or the cups of a popover pan. Place
custard cups on a 15x10x12" baking pan; set aside.
In a medium bowl, combine the eggs, milk, salad oil and garlic. Using
a wire whisk or rotary beater, beat egg mixture until combined. Add
the flour, basil and salt. Beat until smooth. Fill prepared cups
half full of batter. Bake at 400 F. for about 40 minutes or until
firm and golden brown.
Immediately after removing popovers from oven, prick each with a fork
to let steam escape. If you'd like crisper popovers, turn off the
oven and then place the popovers in the oven for 5 to 10 minutes
more. Serve hot.
From "A Basil Bouquet" article in "Country Gardens" magazine. Fall
1993. Pg. 16. Sent to me by my friend Joyce Shillings of Port
Lavaca, TX. Posted by Cathy Harned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Gourmet's Popovers
Categories: Breads
Yield: 6 Servings
1 c Flour
1/2 ts Salt
2 lg Eggs
1 c Milk
Unsalted butter
Into a bowl, sift together the flour and the salt. In a small bowl,
whisk together the eggs and milk. Add the milk mixture to the flour
mixture, stirring, and stir the batter until it is smooth.
In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes.
Brush with melted butter and fill them half full with the batter.
Bake in the middle of the oven for 20 minutes. Reduce heat to 375f
and bake for 20 minutes more or until they are golden brown and
crisp. Makes 6 popovers.
a 1957 Gourmet Mag. favorite
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Harvest Popovers
Categories: Breads
Yield: 8 Servings
2 Eggs large
1 c Flour
1/4 ts Salt
1 c Milk
Butter 8 muffin cups or 6 custard cups. In a blender mix eggs with
flour,salt and milk until very smooth, pour batter into cups, fill to
no more then a 1/4 inch below the top.
If using individual cups set them well apart on a cookie sheet.
Bake at 375 for about 50 miutes, or until popovers are puffed, well
browned and firm to touch. Run a knife around the edge of each
popover to loosen. Serve hot.
For extra crispy popovers return to baking cups tilting the
popover at an angle. Pierce side with paring knife and return to
turned off oven for 5 to 10 minutes. VARIATIONS: Rice & Parmesan:
Cook 3 Tbs of rice, drain and let cool, mix with 1/4 cup of parmesan
cheese grates and add to the batter while it's in the blender. Bran &
Cheddar: 1/3 cup bran cereal flakes; 1/4 c Cheddar cheese, shredded
add the batter while it's in the blended Cornmeal & Green onion: 1/3
cup yellow cornmeal, 1/3 cup thinly sliced green onion, 1 clove
garlic minced. Add to batter while it is in the blender.
From Sunset Mag.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Herman Popovers
Categories: Breads
Yield: 6 Servings
MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
1/2 ts Salt
1 c Flour
2 Eggs
3/4 c Milk
1/3 c Herman
3 tb Butter; melted
Mix flour and salt in bowl, set aside. In another bowl beat eggs.
Gradually add the milk and Herman. Stir in 1 tbsp. melted butter.
Stir the egg mixture into flour mixture. Grease muffin cus w/
remaining butter. Fill 2/3 full. Bake until golden brown, by placing
in cold oven set at 425 for 30-40 min. Do not overbake. Popovers
should be moist (almost doughy) inside. Delicious w/ butter or your
favorite jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Low-Cholesterol Popovers
Categories: Breads, Low cal
Yield: 9 Servings
1 c Unbleached white flour
1/4 ts Salt
1 c Skim milk
1 Egg white
Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.
1 popover - 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93 From the files of
Al Rice, North Pole, Alaska. Formatted Feb 1994
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Besty Bumgarner's Yorkshire Pudding
Categories: Breads, Puddings, Uk
Yield: 6 Servings
1 c Sifted flour
1/4 ts Salt
3 Eggs
1 c Milk
First, brown and bake your roast beef on a wire rack in a roasting
pan. You will need the grease to (A) make brown gravy to pour over
the finished pudding and (B) to make the actual pudding itself.
Sift flour and salt together. Beat eggs until light, then add the
sifted ingredients, mixing well. Add milk gradually and beat 2
minutes with rotary beater.
About 30 minutes before the roast is done, pour off enough drippings
to make your gravy and leave the rest in the bottom of the roasting
pan (a baster works well for this), then pour the batter mixture you
have made into the roasting pan on top of the grease in a layer about
1/2 inch thick. Bake at 400 degrees.
Make your brown gravy out of the dippings you have reserved and pour
some on each piece of pudding as it is served.
My grandmother, Betsy Scattergood Bumgarner, was from Pilsly,
England, and immigrated to the U.S. when she was a young girl. She
had 14 children, 13 of whom survived to adulthood. My mother was the
youngest. Grandmother Bumgarner died when my mother, Dorothy Betsy
Bumgarner Cloyd, was 18, long before I was born. Mom always said
that she thought of her mother every time she made Yorkshire pudding.
Now that my mother is no longer with us, I can't get any more
details. In fact, only one the 14 kids is alive, now. That's my Aunt
Estella Watts. I took this recipe from the Recipe Book of Bumgarner
Family Favorites (The one printed in memory of my Aunt Evelyn, who
died in 1991). If the recipe seems a little vague or confusing, its
because it was submitted by Aunt Stella, who is a bit that way,
herself.
Posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lemon Pepper Popovers
Categories: Breads, Low fat
Yield: 6 Popovers
1 c Flour, unbleached white
1 c Skim milk; at room temp
1 tb Olive oil, extra virgin
1/4 ts Salt; or to taste
1/2 ts Black pepper;coarsely ground
-or cracked
2 ts Lemon rind; freshly grated
3 ea Egg whites;lightly beaten
*Anne's note:I'd omit the salt to reduce the sodium
"These delicious popovers take advantage of lemon's strong affinity
with freshly ground black pepper. They rise best in baked in deep
molds in a very hot oven. One of the best ways to grate lemon peel is
to remove the zest in strips using a vegetable peeler, then grind it
to a powder in a spice mill."
Preheat oven to 450F. Sift the flour into a mixing bowl and gradually
whisk in the milk. Add the remaining ingredients, whisking just to
mix. The mixture should be the consistency of heavy cream. If
necessary, add more milk. Grease popover molds or muffin cups with
oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15
minutes without opening the door. Reduce heat to 375F and continue
baking for 20 to 25 minutes, or until the popovers are browned.
Unmold and serve at once.
119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate,
166 mg sodium, 1 mg carbohydrate
MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor
Low-Fat Cooking_ posted by Anne MacLellan
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia....@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Anne Maclellan Date: 01-09-94 The Lunatic
Fringe Bbs (902) F-Gourmet
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jim's Yorkshire Pudding
Categories: Uk, Breads
Yield: 12 Servings
1 3/4 c Flour
1 ts Salt
1 c Milk; at room temp.
4 Eggs; at room temp.
1 c Water; at room temp.
Beef drippings or melted
-Suet for the pan.
Many Yorkshire pudding recipes in American cook books call for butter
and all milk/no water; that's a Pop-over or something not a real
Yorkshire Pud. This pudding needs no butter or fat in the batter as
there is plenty of beef fat in the pan for flavor.
The ingredients are so simple that the final product is a real
surprise to first time cooks 'cause it's SO GOOD!
It used to be the custom in England to cook the pudding in a tray
under the roast and catch all the drippings. You get a tastier result
from making small puddings in muffin trays in a hot oven after the
roast is out as they puff up more and brown nicely.
In olden days it was served before the roast which would be served
with gravy covered potatoes AND bread to stretch out the meat.
Today's diet conscious hosts would usually serve the puddings with
the roast instead of potatoes and bread.
N.B. The ingredients must be at room temp when mixed to maximize the
puffing effect.
Preheat the oven to 400 F
In a bowl, stir together the flour and salt. Make a well in the
centre and pour in the milk. Stir. In another bowl beat the eggs
until fluffy and then add the water. Beat this mixture into the
batter until large bubbles form. [Let stand up to an hour if you need
to finish the roast.]
Heat the muffin tins in the oven. Pour beef drippings or melted suet
into each muffin hole to a depth of 1/4". It should be hot enough to
sizzle but not smoke. Pour in the batter about 5/8" to 3/4" deep.
Bake at 400 F for about 20 minutes; reduce heat to 350 F and bake
another 10 to 15 minutes. Serve at once with the roast, gravy, and
hot mustard or horseradish.
Jim Weller
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Southern Popovers
Categories: Breads
Yield: 1 Servings
1 1/2 c All purpose flour
1 1/2 c Milk
3 Eggs, slightly beaten
1/2 ts Salt
Place a level tablespoon of vegetable shortening in each well of a
6-cup popover pan or LARGE muffin tin. Put in a preheated 450-degree
oven for about 10 minutes until sizzling.
While tin is preheating, whisk the four ingredients together until
smooth.
Remove tin from oven, and fill each well about 2/3 full with batter.
Return to oven and bake at 450 for 30 minutes, then reduce heat to
300 and bake another 10 to 15 minutes till golden.
Serve immediately.
Variations include cheese (1/2 cup) incorporated into the batter, or
minced herbs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sunrise Popovers
Categories: Breads
Yield: 8 Servings
4 tb Vegetable Shortening
1/2 ts Salt
2/3 c Water
1/2 c Cheddar; Sharp, Shredded
1 1/3 c Unbleached Flour
2/3 c Milk
4 Eggs; Lg
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of
each custard cup and set aside. Combine the flour and salt in a
large bowl, then gradually stir in the milk and water until well
blended. Beat in the eggs, 1 at a time, beating until smooth after
each addition. Fold in the cheddar cheese. Place the baking sheet
with the custard cups in the preheated oven for 3 to 5 minutes until
the shortening melts and the custard cups are hot. Fill the custard
cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the
preheated oven, without opening the oven door until the popovers rise
and turn golden brown. If not golden brown after 45 minutes, bake for
an additional 5 minutes. Serve piping hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Yorkshire Oatcakes (From Grigson's English Food)
Categories: Breads, Uk, Yeast
Yield: 4 Servings
1 lb Fine oatmeal
1/2 oz Fresh yeast
1 ts Salt (scant)
Water at blood heat
Put the oatmeal and salt in a bowl. Cream the yeast with a teacupful
of water, and leave it to rise to a creamy froth. Mix into the
oatmeal and add more water until the batter is like a thick cream. A
ladleful is thrown onto the heated griddle or bakestone, in a narrow
strip. It immediately puffs up with steam, which makes it smooth
underneath and rough on top. "When baked it is damp and flexible,
and is hung on the wooden clothes rail before the fire" (if you have
one!) "to dry, or on lines across the kitchen ceiling. It must be
crisped quickly immediately before it is to be eaten." The flavour
is slightly bitter and very appetising. "It can be used for soups,
fish, fowl, cheese, butter, or any kind of meat in place of any other
kind of bread or biscuit."
(Lacking lines in the kitchen, you might try hanging the cakes over a
broomstick handle in front of a radiator or open fire, or just
toasting them under the broiler. When we had an Aga, in the kitchen
of the last house we rented, we used the "towel-drying rail" in front
of the ovens for this kind of thing, as well as for drying pasta: it
worked very well.) Snagged from the SOAR database by Jeff Pruett.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Popovers
Categories: Starter, Breads
Yield: 1 Servings
6 ea Eggs
2 c Milk
6 tb Margarine
2 c Flour
3/4 ts Salt
1/2 ts ALT 1 C FLOUR 45-50 MIN
DIRECTIONS -- BREAK EGGS INTO MIXER BOWL. BEAT UNTIL FROTHY. BEAT IN
MILK AND BUTTER. SLOWLY BEAT IN FLOUR AND SALT. BATTER SHOULD BE
LIGHT, BUT NOT FOAMY. (IF BATTER BECOMES LUMPY, STRAIN IT). PREHEAT
OVEN TO 400 DEGREES GENEROUSLY OIL CUSTARD CUPS ( 6 OR 4 0Z SIZE) OR
POPOVER PANS, FILLING EACH TO 1/2" FROM TOP. ARRANGE INDIVIDUAL CUPS
ON COOKIE SHEET FOR EASIER HAND LING. PLACE IN PREHEATED OVEN 45-60
MIN. WELL DONE. WHEN DONE, CUT 2 SMALL SLITS IN TOP TO RELEASE STEAM.
BAKE ANOTHER 5 MIN. SMALL BATCH 3 EGGS 1 C MILK 3 T BUTTER
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cream Cheese Popovers
Categories: Breads
Yield: 12 Popovers
MMMMM----------------------FROM LOIS FLACK---------------------------
MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
6 Eggs
1 1/2 c All-purpose flour
1 ts Salt
1/2 ts Black pepper
1 ts Dried thyme leaves
Dash of ground nutmeg
2 c Milk
1/2 c Whipping cream
4 oz Cream cheese, cut into 12 to
-16 pieces
Recipe will make 12 to 16 popovers depending on the size you desire.
PREPARATION:
1. Preheat over to 400øF.
2. Blend together the eggs, flour, salt and pepper, thyme and nutmeg
in a blender container.
3. Blend until well combined, about 15 seconds. Add milk and cream.
Scrape down the sides of the container.
4. Place a muffin pan in the over to warm slightly. Remove.
5. Fill each muffin tim half full with batter.
6. Place a piece of the cream cheese in the center of each cup.
7. Pour the remaining batter to fill each cup about two-thirds full.
8. Bake the popovers at 400øF until puffed and golden, about 40
minutes.
9. Serve immediately.
Preparation Time: 10 minutes Baking TIme: 40 to 50 minutes
Per Serving Percentage of USRDA
Calories....................138 Protein..................7.9%
Protein.......................5.1 g Calcium..................6.2%
Fat...........................8.4 g Iron.....................5.2%
Carbohydrates................10.3 g Vitamin A................7.0%
Sodium.......................211 mg Vitamins C...............0.6%
Source: Great American Recipes
Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY
(315)786-1120
MMMMM
--
The Mom at hpea...@attcanada.net
Ladibugz77 wrote in message
<19981222104101...@ng-ch1.aol.com>...
WB or CM Hilbrich
: I'm looking for a recipe for "Popovers" ...
: Merry Christmas to All!
: Donna (in CA)
**** Betty Malisow writes in "Recipes from Minnesota, with Love..".
Failproof Popovers
1 cup milk
1 cup flour
2 eggs
1/2 teaspoon salt
6 COLD greased custard cups... ( I use a muffin pan with large cups)
Put all ingredients in a bowl. Stir until blended. Disregard lumps. Pour
into COLD well greased custard cups ( or muffin pan). Fill half full.
Place in COLD oven. Set the oven for 450 degrees (F) and set time for 30
minutes DON'T PEEK.....
The most asked question: when you say COLD greased cups, do you mean
literally "cold", as in put in frig? I assume by COLD oven you mean
non-pre-heated, but can you specify what the other COLD means?
*** No...Cold, just means not hot. I just take the pan out of the cupboard
and smear some cold butter on them. The milk and eggs are on the cool side
of course. Put everything in the oven before you turn it on, set the timer
and leave the room...
=============================================================================
Bill Hilbrich St. Cloud, Minnesota hilb...@cloudnet.com
May joy fill your soul to overflowing and may your disapointments
be small and gentle to the spirit, but challenge you to enjoy life.
=============================================================================
PEGIT61
1 cup milk
3 tbsp melted butter
1cup all purpose flour
1/2 tsp salt
In large bowl at low speed mix eggs til frothy; beat in milk and butter. At low
speed beat in flour and salt to egg mixture. pour into prepared muffin tin.
Heres the trick that makes it work. As oven is preheating to 375*F
take your muffin tin add about 1/2 tsp shortening to each cup and get it hot in
the oven. Then pull it out and add your mixture to each cup. If you don't have
enough for all the cups fill the emptys with some water. Bake in the oven for
50min.
My kids love them with jelly and Applebutter.
Hope this is what you want.