Popovers Sweet For Breakfast Food

EASY BREAKFAST POPOVERS RECIPE

Steps:

• Preheat the oven to 450F Blend all ingredients in a blender or hand mix. Spray muffin tins with Pam. Fill muffin tins 1/2 way with batter. Put in oven for about 9 to 12 minutes on middle rack (watch them close, they can start to darken quickly past 9 min). I like the tops to get a little crispy, so I'll usually move them to the top rack for the last minute or so.

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.

CINNAMON SUGAR 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 with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour, salt, and 1 tablespoon sugar 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.
• Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
• 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.

KIDS CAN MAKE: POPOVERS WITH MIXED-BERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside.
• Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
• While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using.

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
• Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
• Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
• Place the popovers on a platter and drizzle with maple syrup.

PERFECT POPOVERS

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

POPOVERS- SWEET FOR BREAKFAST

Steps:

• Melt butter in 4 cup measuring bowl in microwave.
• Then add eggs, vanilla and milk, beat with whisk until just combined.
• Add flour, sugar and salt all at once, beat until combined, but may still have a few lumps.
• Generously spray butter flavor Pam on a 12 cup muffin pan.
• Pour mixture into muffin pan, each about 1/2 full.
• Place into COLD oven on bottom rack, remove other rack to allow for popping!
• Set oven to 425 degrees and bake for 20 min, turn off oven, open and close door for a quick cool off, then allow to set for about 5 more minutes in the off oven.
• They will be soft on the inside, brown on the outside.
• Enjoy with lots of honey!

CINNAMON POPOVERS

Steps:

• Preheat oven to 450°F. Spray nine 1/3-cup muffin cups with nonstick spray. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend. Add flour and whisk until smooth. Divide batter among prepared muffin cups (about 3 tablespoons batter per cup).
• Bake popovers 15 minutes. Reduce oven temperature to 350°F. Continue to bake until popovers are brown and crisp, about 20 minutes. Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately.

FANCY PEAR POPOVERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 6 custard cups with cooking spray.
• Pour milk, flour, eggs, and salt in a bowl. Mix until batter is fully combined.
• Place a piece of butter in each prepared cup. Sprinkle each cup with Cheddar cheese, brown sugar, and nutmeg; line each evenly with pear slices. Pour batter evenly into the prepared cups.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

CHOCOLATE POPOVERS

Steps:

• Preheat oven to 375ºF.
• Heavily grease 12 non-stick muffin cups or 6 non-stick popover pans.
• In a medium bowl, whisk or beat together eggs, milk, and butter.
• Add flour, shaved chocolate, and salt and beat until smooth.
• Divide batter between the 12 cups, filling each about 3/4 full.
• Bake for 45 to 50 minutes or until puffed and crispy on top.
• Remove from oven and serve as soon as possible.
• If you like, garnish with chocolate curls and strawberries.