| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bread | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 2 | Eggs; lightly beaten | |
| 1 | c | Milk |
| 1 | tb | Melted margarine |
| 1/3 | c | Finely chopped dates |
| 1/4 | c | Finely chopped walnuts |
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Measure all of your ingredients. Generously grease 6 cups of a popover pan. (Individual Pyrex custard cups or muffin tins can also be used, but the popovers will not rise as high.) Put the pan in the oven and preheat to 450 degrees. Remove the pan from the oven as soon as it is hot. Stir together the flour and salt. Whisk in the eggs, milk and margarine until the mixture is smooth. Do not overbeat. Stir in the dates and walnuts. (The batter can be prepared an hour in advance.) Ladle the batter into the hot pan and bake in the preheated oven 15 minutes. Turn the heat to 350 degrees and continue to bake 15-20 minutes, until puffed and browned. Never open the oven door during the baking time as the popovers will deflate. Remove from the oven and run a knife around each popover. Remove from the pan and pierce each with a knife. Serve warm with softened brie cheese. Makes 6 popovers REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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