Herbed Mini Popovers Recipes

Steps:

• Heat oven to 400°F. Generously grease 32 mini muffin cups with shortening.
• In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth.
• Drop dough by level measuring tablespoonfuls into muffin cups.
• Bake 23 to 27 minutes or until deep golden brown.
• Meanwhile, stir together ingredients of desired flavored butter(s) to serve with popovers.

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.

Steps:

• Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
• Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
• Fill cups about 1/2 full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Steps:

• Fill medium pan with an inch of water and bring it to a simmer. In medium heatproof bowl, whisk together eggs and the milk. Put the bowl over simmering water and whisk the egg mixture constantly to warm it up to room temperature. Remove bowl from heat and whisk in the flour, salt, and tarragon just til mixed. The batter should be lumpy. Transfer batter to pitcher with pour spout and let it sit, covered with plastic wrap for about 1 hour at room temperature to tenderize the flour. You can mix the batter a day ahead and keep it, covered in refrigerator. Heat oven to 450. When oven is hot, put a mini popover pan or mini muffin tin in oven and let heat for about 10 minutes. Melt butter in small pan over medium low heat and have a pastry brush ready. Remove hot popover pan from oven and quickly brush the cups well with melted butter. Then quickly pour batter into cups, filling them about halfway. Bake for 15 minutes. This is when they'll puff up. Then turn oven temperature down to 375 and bake for another 5 to 10 minutes, til popovers have risen up high over the edge of the cups and are nicely browned but not too dark brown. Don't open oven door at all during first 20 minute of baking; the popovers are being leavened by steam and could easily deflate. Check after 20 minutes to make sure they aren't getting too dark. Serve at once. Makes 12 to 24 mini popovers, depending on pan size.

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Steps:

• Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
• Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.