Good Housekeepings Famous Popovers Food

POPOVERS

Popovers image

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

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

GOOD HOUSEKEEPING'S POPOVERS

Good Housekeeping's Popovers image

Provided by Alex Witchel

Categories dinner, easy, side dish

Time 1h15m

Yield 6 large popovers

Number Of Ingredients 5

Ingredients

5 tablespoons unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 1/2 inches wide by 1 1/4 inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams

POPOVERS

Popovers image

Popovers are crispy on the outside and hollow on the inside. Include these at your next brunch or dinner party. Serve them fresh from the oven, or make ahead and reheat in a 400-degree oven for 15 minutes.

Categories side dish Christmas Thanksgiving popovers baked Rolls holidays

Time 1h10m

Yield 8

Number Of Ingredients 5

Ingredients

3 large eggs
1 c. milk
3 tbsp. butter or margarine
1 c. all-purpose flour
1/2 tsp. salt

Steps:

Preheat oven to 375 degrees. Grease well with melted butter or vegetable oil eight 6-ounce custard cups or twelve 2 1/2- by 1 1/4-inch muffin-pan cups. Set custard cups on jelly-roll pan for easier handling.
In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended. Gradually beat in flour and salt. Or, combine all ingredients in blender; blend until smooth.
Pour about 1/3 cup batter into each prepared custard cup or fill muffin-pan cups half-full. Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot. Makes 8 medium or 12 small popovers.

Nutrition Facts : Calories 160 calories

GOOD HOUSEKEEPING'S FAMOUS POPOVERS

Good Housekeeping's Famous Popovers image

Crazy for Popovers! A month or two ago I had the pleasure of dining at the exclusive corporate headquarters of the Hearst publishing empire. It was a private dining room on the 44th floor, and a waiter brought in a giant golden thing as big as my daughter's head and put it on my bread plate. Hungry woman that I am, I ate it. After two bites, I couldn't help but say to my lunch partner, "This is delicious! What is it?!" She pulled out the menu and turned it over, and replied that it was the famous Good Housekeeping popover--and the recipe was printed on the other side of the menu! I slipped it into my purse (the recipe, not the popover!) and vowed to make them myself. In an epic moment of amazing wonderment, my fabulous assistant, Bernadette Eckhart, gave me popover pans for Christmas. And so, two nights before Christmas, I made popovers for dinner (yes, just popovers). I wanted to try the pans out, and I didn't feel like cooking a big meal, plus we were cleaning out the fridge before the big Christmas cooking marathon that loomed over the next few days. The popovers were amazing. They were immediately devoured! And they were universally loved by all. It was a true Christmas moment. I made them again last night for dinner, along with a beef barley soup. They really do pop over. One even popped right out of the pan! They were just as delicious the second time I made them. There were two left over, and today before lunch, there were crying fits over who got to eat them. Suffice it to say that by the time I went in the kitchen to figure out why everyone was crying, the popovers were all gone-and then I had to cry, too! But the truth is, they are easy to make. The hardest part is not opening the oven door while they are cooking. (Don't do it!) I am going to share the Good Housekeeping recipe here (with permission). I've found my oven cooks them faster than this recipe calls for. All my ingredients are organic, of course. Enjoy!

Categories nut-free vegetarian feed a crowd baking dessert

Time 22m

Yield 8 servings

Number Of Ingredients 5

Ingredients

6 eggs
2 c. milk
6 tbsp. butter, melted
2 c. all-purpose flour
1 tsp. salt

Steps:

Preheat oven to 375F degrees.
Grease 8 deep, 7-ounce pottery custard cups (I use regular popover pans). Set the greased custard cups into a jellyroll pan for easier handling (which you don't have to do if you are using regular popover pans).
In a large bowl, beat the eggs until frothy using a mixer at low speed, then beat in the milk and butter. (I just use a whisk--uses less electricity!). At low speed, beat the flour and salt into the egg, milk, and butter mixture. Pour about 3/4 cup of the batter into each of the greased custard cups.
Bake for 1 hour. Make a slit in each to let out steam; bake for 10 minutes more. Immediately remove the popovers from the cups (unless they've already popped out! Serve hot with butter curls (which, honestly, aren't really necessary).

POPOVERS

Popovers image

Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite

Provided by Anna Glover

Categories Side dish

Time 40m

Yield Makes 12

Number Of Ingredients 4

Ingredients

vegetable oil, for cooking
150g plain flour
4 eggs
200ml milk

Steps:

Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium

BEST POPOVERS

Best Popovers image

Easy to make popovers are so good. These are so versatile.I use popovers for everything from tuna bisque to cream puffs.

Provided by Aroostook

Categories Breads

Time 40m

Yield 10 popovers

Number Of Ingredients 5

Ingredients

2 eggs
1 cup whole milk
1 tablespoon butter
1 cup flour
1/4 teaspoon salt

Steps:

Mix all ingredients in large bowl.
Half fill greased muffin tins w/ mixture.
Put in cold oven and set temp to 450 degrees F.
Bake 15 minutes.
Reduce heat to 350 degrees F.
Bake for another 15-20 minutes.
Test one: make sure it is crispy outside and moist inside.

Nutrition Facts : Calories 84.9, Fat 3, SaturatedFat 1.5, Cholesterol 42.7, Sodium 93.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.3, Protein 3.3

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Web Oct 24, 2015 1/2 teaspoon salt. Step 1. Getty Images. Preheat oven to 375°F. Generously grease cups of popover pan or eight 6- to 8 …
From goodhousekeeping.com
Author The Good Housekeeping Test Kitchen
Estimated Reading Time 50 secs

Good Housekeepings Famous Popovers Food

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!

GOOD HOUSEKEEPING'S POPOVERS

POPOVERS

Popovers are crispy on the outside and hollow on the inside. Include these at your next brunch or dinner party. Serve them fresh from the oven, or make ahead and reheat in a 400-degree oven for 15 minutes.

GOOD HOUSEKEEPING'S FAMOUS POPOVERS

POPOVERS

Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite

BEST POPOVERS

Easy to make popovers are so good. These are so versatile.I use popovers for everything from tuna bisque to cream puffs.

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