No Beat 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.

LEMON SWEET NO PEEK, NO BEAT POPOVERS

Steps:

• Melt margarine in microwave medium bowl.
• Add eggs.
• Add milk. Whisk all together.
• Add flour, salt, lemon juice and sugar or Splenda.
• Gently stir with a spoon until mixed. There will be small lumps.
• Spray each muffin cup with Pam.
• Fill each muffin cup 1/2 to 3/4 full.
• Put in oven.
• Turn on oven to 450°F.
• Note: If you use Splenda individual packets you will have 8 to 10, if you use powdered sugar you will have more batter, 12 or more.
• Bake for 30 to 35 minutes. The popovers should be between light brown and dark brown. Will be soft and fluffy inside, with a nice small & large holes to add lemon sugar butter inside.
• Note: If you use Splenda packets you will have less batter, 8 to 10. If you use powdered sugar you will have more batter, 12 or more.

NO-BEAT POPOVERS

Steps:

• Break eggs in a bowl.
• Add milk, flour and salt.
• Mix well with a spoon, disregarding lumps.
• Fill greased popover pans or muffin tins ¾ full.
• Put into oven.
• Set control to 450 and turn on heat.
• Bake 30 minutes.

POPOVERS

Steps:

• Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
• In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
• Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.

POPOVERS

Steps:

• This classic recipe calls for a little lemon or orange zest for extra zing. For high, puffed-up popovers, heat the muffin pans or custard cups before you pour in the batter.1. Preheat oven to 450ºF.2. Oil 8 2 ½-inch muffin cups or 8 custard cups and set aside.3. Combine eggs, milk, flour, and salt and beat until smooth, a few minutes. Add butter or margarine. Beat another 30 seconds. Add zest.4. Pour batter into custard cups or muffin cups. Bake 15 minutes, then reduce heat to 350ºF and bake for another 20 minutes, until firm and browned. You can pierce the popovers with a sharp knife to let the steam escape.Food exchanges per serving: 1 BREAD, 1 FAT

POPOVERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.