| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1 1/2 |
tb |
Sugar |
| 1 |
c |
Milk |
| 2 |
|
Eggs; lightly beaten |
| 1 |
tb |
Melted margarine |
| 1/3 |
c |
Dried cranberries or cherries |
| 1/4 |
c |
Finely chopped pecans |
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.
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, salt, cinnamon, ginger and sugar. Whisk in the
milk, eggs and melted margarine until the mixture is smooth. Do not
overbeat. Stir in the dried cranberries and pecans. (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 cranberry or raspberry
jelly. Makes 6
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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