| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
6 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 |
c |
Sour cream |
| 2 |
c |
Flour |
| 5 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
qt |
Strawberries |
| 3 |
tb |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Orange liqueur or orange juice; optional |
INSTRUCTIONS
STRAWBERRY SAUCE
From: christi@meaddata.com (Christi Wilson)
Date: Wed, 15 Feb 1995 23:25:42 GMT
Butter 6 popover cups (or 7 custard cups) and sprinkle with sugar. Heat
oven to 450 degrees. Beat eggs until foamy. Combine with sour cream. Sift
flour. Add sugar and salt and sift again into a bowl. Add liquid and beat
until smooth.
Divide among popover cups. Place on cookie sheet, and bake 15 minutes;
reduce heat to 350 and cook 20 minutes more. Divide the popovers in half
then cover with strawberry sauce. Serves six to 12. (These are big
popovers; you may think half is enough for a dessert portion or a whole one
would make a good breakfast).
Strawberry sauce: Hull strawberries and wash them. Combine sugar and
cornstarch in a saucepan and stir mix completely. Slice strawberries into
the saucepan and set aside for 20 minutes, stirring occasionally. Add the
liqueur and heat over medium flame until the mixture boils, stirring
occasionally. Remove from heat.
Serve over ice cream, sliced bananas, waffles, pancakes, popovers, with
angel food cake or pound cake, or spoon on top of cheesecake.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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