| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Bread | 8 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Milk; at room temperature |
| 1 | tb | Melted butter; or vegetable oil |
| 1 | c | Flour |
| 1/2 | ts | Salt |
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Adjust rack to lower third of oven; preheat oven to 400 degrees. Grease each popover cup generously with soft butter or solid vegetable shortening. Combine ingredients in a blender or food processor; process about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until mixture is completely smooth. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth. Pour into greased cups, filling half to two-thirds full. Bake until golden brown, 35 to 40 minutes. Do not open the oven door during baking or the popovers will collapse. Makes 6 to 8, depending on the size of the baking cups. Cornmeal Popovers: Substitute/4 cup flour for the flour. Cheddar Cheese Herb Popovers: Add 1/4 cup finely shredded Cheddar cheese andspoon dried rosemary to the recipe. Nut Popovers: Add 1/4 cup ground nuts to the batter. Eggnog Popovers: Add 1 tablespoon dry instant eggnog, 1 tablespoon rum or 1/4 teaspoon rum extract, and 1/4 teaspoon ground nutmeg to batter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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