MINI POPOVERS
When I was younger, my father would take us out to eat on a Friday or Saturday night to the Country Tavern. It is here that we discovered PopOvers. My Dad and I loved these wonderful puffs of delight. After many years of adjusting this recipe I came up with this. A miniature version. This is in memory of my Dad. Miss you Dad....
Provided by Sal Morgera
Categories Other Snacks
Time 45m
Number Of Ingredients 7
Steps:
- 1. Get all ingredients together.
- 2. Preheat oven to 450 degrees. Generously butter the muffin tins, and set aside.
- 3. In a mixing bowl, stir together the sifted flour and the salt. Wisk in the milk, melted butter, and slightly beaten eggs. Wisk until well blended. The batter should have the consistency of thick cream. Set aside. Give a stir just prior to filling tins.
- 4. When the oven is preheated place buttered tins into the center of the oven, about 2 minutes. Watch carefully, you don't want the butter to burn. Remove tins after about 2 minutes and fill with batter no more than two-thirds full.
- 5. Bake in the center of the oven for 15 minutes. Lower oven to 350 degrees and continue to bake 15-20 more minutes or until well risen and rich golden brown. Do not open the oven door. Even if they look done. Brown is good, golden brown is much better. Even if they look like they are done and you still have 10 minutes on the clock. Let them cook. If you don't they will have an eggy texture.
- 6. You can make it your own. Apple butter or cinnamon butter go great. Instead of vanilla use almond extract. Drizzle with pure maple syrup or honey. Add some shredded cheese. You will just love these, and they are worth the effort. Enjoy.
GARLICKY POPOVERS
Looking for tasty bread made using Gold Medal® Wondra® flour? Enjoy these delicious garlic flavored baked popovers - perfect accompaniment to your meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups, 2 1/2x1 1/4 inches.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients with fork just until smooth (do not overbeat). Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 20 minutes.
- Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 125, Carbohydrate 20 g, Cholesterol 75 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 240 mg
MINI PROVOLONE POPOVERS
Provided by Andrea Albin
Categories Bread Milk/Cream Cheese Egg Side Bake Picnic Kid-Friendly Oscars Father's Day Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 24 popovers
Number Of Ingredients 10
Steps:
- Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
- Preheat oven to 425°F with rack in upper third.
- Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
- Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
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