Mini 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.

CHEESY POPOVERS

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

POPOVERS

Steps:

• In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).

EASY AND DELICIOUS CRUSTY POPOVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
• Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
• Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
• Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

TRADITIONAL POPOVERS

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.

POPOVERS

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 until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt 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.
• 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.

MINI-POPOVERS WITH FLAVORED BUTTER TRIO

Steps:

• Heat oven to 400°F. Generously grease 32 mini muffin cups with shortening.
• In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth.
• Drop dough by level measuring tablespoonfuls into muffin cups.
• Bake 23 to 27 minutes or until deep golden brown.
• Meanwhile, stir together ingredients of desired flavored butter(s) to serve with popovers.

SIMPLE POPOVERS

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

BASIC POPOVERS

Steps:

• Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
• Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
• Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.

MINI CHEDDAR POPOVERS

Steps:

• Heat oven to 425°F
• Spray 24 miniature muffin cups with nonstick cooking spray.
• Place muffin pans on cookie sheet.
• Add 1/8 teaspoon oil to bottom of each cup.
• In small bowl, combine milk, egg and egg white; beat well with wire whisk.
• Lightly spoon flour into measuring cup; level off.
• Lightly spoon flour into measuring cup; level off.
• Add flour; beat until smooth.
• Stir in cheese.
• Place pans on cookie sheet in oven for several minutes to heat.
• Remove cookie sheet from oven; quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.
• Bake at 425°F for 18 to 20 minutes or until popovers are puffed and deep golden brown.
• Immediately remove from muffin cups; serve warm.

BLUE CHEESE MINI POPOVERS

Steps:

• Position a rack in the lower third of an oven and preheat to 450°F.
• Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
• In a large bowl, whisk together the flour, salt, white pepper and parsley.
• In a large measuring cup, whisk together the milk, eggs and butter.
• Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
• Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
• Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
• Bake for 10 minutes. (Do not open the oven door during this time.)
• Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
• Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).
• You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.

MINI PROVOLONE POPOVERS

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.