Heavenly Popovers Food

POPOVERS

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.

HEAVENLY POPOVERS

Steps:

• Preheat oven to 425 degrees. Spray the pan with non-stick cooking spray.
• Mix all ingredients in a medium mixing bowl with a whisk.
• Divide batter and ladle equal portions into each muffin cup.
• Do not leave the batter sit! Bake immediately for best results. (I know this from experience!)
• Check for doneness in 25-30 minutes. Remove when smooth and golden brown. Do not overbake.
• Once removed from the oven, loosen and tilt them slightly to let the steam escape or they will sog out quickly.
• Makes 6. You may need to make a double batch as these will disappear quickly! Figure at least 2 per person.
• Prepare your fried bacon and any other dishes while they are baking so that everything is ready and the table is set when these come out of the oven.
• A specialty pan isn't a complete necessity, but your pop overs will bake higher and be lighter in an proper pan than in a muffin tin.

HEAVENLY POTATOES

Steps:

• Beat together all ingredients, except butter, parsley and paprika and spoon into a greased 9x9x2" casserole dish, dot top with butter; sprinkle parsley and paprika over top.
• Refrigerate for at least 1 hour or overnight. Bake in a 400' oven for 35 minutes or until warm throughout.

JORDAN POND POPOVERS

Steps:

• Preheat oven to 425. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow.
• Slow the mixer to a crawl, and dribble in ½ cup of milk, taking about 20 seconds to pour it inches.
• Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk.
• Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid.
• Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute.
• Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating won't hurt.
• Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the corners.).
• Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes (20 minutes if your oven door has a window).

HERB POPOVERS

Steps:

• Preheat oven to 425°.
• Beat the eggs until thick and foamy and bright yellow.
• Add the herbs.
• Gradually stir in the milk.
• Sift together the flour, salt and paprika.
• Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
• Grease 6 heat-proof custard cups (5 oz each).
• Pour herb mixture in cups, filling each one 2/3 full.
• Sprinkle 1/2 Tbs cheese over each cup.
• Place cups on oven rack.
• Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.