Jumbo Popovers With Fresh Plum Butter Recipes
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
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