POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
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.
TRADITIONAL POPOVERS
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Provided by J MILLER
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
- Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
- Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
- Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g
GIANT-SIZED POPOVERS
I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Beat eggs in a medium sized bowl until light and fluffy.
- Add milk and 1 TBSP butter, mixing well.
- Combine dry ingredients; add to egg mixture, and beat until smooth.
- Butter 6 custard cups generously.
- Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
- Remove from oven.
- Spoon batter evenly into the cups.
- Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
- Turn off heat, and allow to stand 5 - 10 minutes.
- (They should be extra large, empty crusty shells.).
- Serve hot with butter, jam or jelly.
Nutrition Facts : Calories 169.2, Fat 6.8, SaturatedFat 3.2, Cholesterol 134.8, Sodium 472.2, Carbohydrate 18.7, Fiber 0.6, Sugar 0.9, Protein 7.7
JUMBO POPOVERS WITH FRESH PLUM BUTTER
Jumbo popovers are a wonderful breakfast or brunch item! They are great served warm with plum butter (recipe follows), fruit and mimosas for a festive brunch. You can make and freeze the popovers up to 7 days ahead, and the plum butter up to 4 days ahead. From my mother's recipe files.
Provided by BecR2400
Categories Quick Breads
Time 1h
Yield 6 Jumbo popovers, 6 serving(s)
Number Of Ingredients 9
Steps:
- To Make Jumbo Popovers:.
- Generously grease 6 (6-ounce) custard cups and set aside.
- In a medium bowl, beat all ingredients until smooth.
- Pour into greased cups. Complete now or make ahead.
- (To complete now): Preheat oven to 400F while preparing the batter. Place filled custard cups in a foil-lined jelly-roll pan, to catch any overflow. Bake in preheated oven 40 to 50 minutes or until surface is browned and center is moist, but not gummy. Cut open one popover to test for doneness. Serve hot.
- (To make ahead): Refrigerate batter in custard cups up to 1 hour. Place cups in foil-lined jelly-roll pan. Bake in preheated oven 50 to 60 minutes or until surface is browned and center is moist but not gummy. Serve hot. If desired, freeze baked popovers in an airtight container up to 7 days. To reheat, return to clean custard cups. Preheat oven to 350F and heat 8 to 10 minutes. Makes 6 servings.
- To Make Fresh Plum Butter:.
- In a blender or food processor fitted with a metal blade, combine plums, powdered sugar (add dash of cinnamon, if using) and butter. Blend until smooth and creamy. Complete now or make ahead.
- (To complete now): Spoon into a serving dish and refrigerate at least 15 minutes. Serve slightly chilled. Use leftovers on toast or muffins the next day.
- (To make ahead): Spoon into a 3-cup container with a tight fitting lid. Refrigerate up to 3 o r 4 days, depending on ripeness of plums. Makes 2 1/2 to 3 cups.
Nutrition Facts : Calories 541.9, Fat 38.9, SaturatedFat 23.6, Cholesterol 203, Sodium 397.6, Carbohydrate 43, Fiber 1.2, Sugar 24.2, Protein 7.3
BUTTERY POPOVERS
These buttery gems puff up and become golden brown in the oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
- Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
- Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
- Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.
BLUEBERRY POPOVERS
A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!
Provided by BarbT
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put a piece of butter into each of 6 large muffin cups.
- Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
- Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
- Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 36.1 g, Cholesterol 112.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 92.9 mg, Sugar 18.9 g
MINI-POPOVERS WITH FLAVORED BUTTER TRIO
These cute mini popovers are perfect for breakfast, holiday brunch or a side at dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 32
Number Of Ingredients 11
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.
Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini popover (without butter), Sodium 65 mg, Sugar 0 g, TransFat 0 g
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