APPLE CINNAMON POPOVERS WITH BROWN SUGAR BUTTER
Apple Cinnamon Popovers are made with real apples and served with addictive brown sugar butter.
Provided by Cheri Liefeld
Categories Side Dish
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
- In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
- Bake 50 minutes. Do not open oven door during baking.
- After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
- Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
- Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.
Nutrition Facts : ServingSize 1 Serving
CINNAMON SUGAR POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 9
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CINNAMON SUGAR BROWN BUTTER POPOVERS
These cinnamon sugar popovers are light and airy with a hint of McCormick® Pure Vanilla Extract, a brown butter dipped crust and (surprise!) a cream cheese stuffed center. They'll melt in your mouth and make any brunch better. Recipe and Photo Credit: Tieghan Gerard, @halfbakedharvest.
Provided by McCormick
Categories Desserts,Bread, Rolls, and Muffins,
Yield 6
Number Of Ingredients 9
Steps:
- Position oven rack in lower third of oven. Preheat the oven to 450°F.
- Place 1 teaspoon of the butter in each cup of a 6-cup standard popover pan. Place pan in oven and heat 3 to 5 minutes to melt the butter and preheat the pan.
- Meanwhile, in a medium bowl, vigorously whisk together milk and eggs until frothy, about 1 minute. Melt 1 tablespoon of the remaining butter in medium bowl; add flour, salt, and vanilla. Whisk just until blended. (It's OK if there are small lumps.)
- Carefully remove the popover pan from oven and swirl butter around cups to grease the pan. Divide batter evenly between cups, filling them 3/4 of the way full. Press 1 cube of cream cheese into center of each popover.
- Bake 20 minutes. Lower oven temperature to 350°F. Bake 15 to 18 minutes longer, until puffed, golden and crisp.
- Heat remaining 6 tablespoons of the butter in small skillet on medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3 to 4 minutes. Remove from heat and transfer butter to a heat-proof bowl. Mix sugar and cinnamon in a separate shallow bowl.
- Brush each warm popover with browned butter, then roll (generously) in cinnamon sugar mixture. Enjoy warm.
- Cook's Tips:•To store leftovers, place in an airtight container for up to 4 days at room temperature. •To bring eggs to room temperature, place eggs in medium bowl and fill with warm water. Let stand 5 minutes.•To make this recipe gluten-free, use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour.•Want to make 12 mini popovers? Use a 12-cup muffin pan, instead of a 6-cup popover pan, with a few recipe modifications. Prepare as directed, but you'll need 12 teaspoons of butter to grease the cups, and cut the cream cheese into 12 cubes instead of 6. Bake only 15 to 18 minutes in a preheated 450°F oven.
BROWN SUGAR-CINNAMON BUTTER
A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g
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- In a bowl, stir together flours, cinnamon, brown sugar and salt. In a large glass liquid measuring cup or bowl, heat milk until just lukewarm, about 30 second in the microwave. Whisk in butter, then vanilla and eggs. Gradually add flour mixture, stirring with a whisk.
- Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350 and bake 15 to 20 minutes or until golden. Remove from pans and sprinkle with powdered sugar, if using. Serve immediately before the popovers deflate. Makes 6 full-size popovers or 12 muffin-size popovers.
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