| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Quick bread, Mom | 1 | Batch | |
INGREDIENTS
| 1/4 | ts | Salt |
| 1 | c | Flour |
| 1 | c | Milk |
| 2 | lg | Eggs |
| 1 | tb | Butter, melted |
INSTRUCTIONS
Preheat oven to 450 degrees F. Grease 2 heavy (cast iron) muffin pans and put in oven to get hot. Sift together flour and salt. Beat eggs with rotary beater; add milk and butter. Sift in flour, beating only enough to make a smooth batter. Fill hot, greased muffin pans 1/3 full. Bake at 450 degrees for 30 minutes, then lower temperature to 350 degrees and bake about 15 to 30 minutes, or until firm, brown and "popped." KEEP OVEN DOOR CLOSED WHILE BAKING! VARIATIONS: * Daddy substitutes meat juice from roasts for the milk (like Yorkshire Pudding). Don't add salt; if there is any fat in the juice, that should go toward the tablespoon of butter. * For a cheese version, add 1 more egg and 2 T more butter. When water sizzles on hot pan, pour 1 T batter into each cup and sprinkle each with 1 teaspoon shredded cheddar; fill cups with rest of batter till 3/4 full. (Uses a total of 1/4 C cheese.) * For a variation with pecans, add 1/3 C, chopped. Cook at 475 degrees for 15 minutes, then at 350 degrees for 25 minutes. * For eggnog popovers, add 1 T dry, instant eggnog, 1 T rum and 1/4 t nutmeg. (For only 6 popovers.) Follow cooking instructions for Caraway Rye Popovers... * Caraway Rye: Decrease flour, substitute w/ 1/4 C rye flour. Add 1/2 teaspoon caraway seeds. (For only 6 popovers.) Cook at 400 degrees just till crusts are very firm; prick with fork to let steam escape and return to oven (turned off) 5-10 minutes to crisp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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