SOFT POPOVERS
This method for making popovers works well in high altitude areas. We like these served with soup. Source: The New High Altitude Cookbook.
Provided by ellie_
Categories Quick Breads
Time 45m
Yield 8 large popovers
Number Of Ingredients 4
Steps:
- Preheat oven to 450-degrees F.
- Grease popover pan (or use large muffin tins).
- In a large bowl beat eggs and milk together.
- Sift flour and salt together.
- Add dry to wet ingredients.
- Heat pans in oven for 3 minutes.
- Pour batter into pre-heated popover pan, filling cups half full.
- Bake at 450-degrees F for 15 minutes.
- Reduce temperature to 350-degrees F and bake 20 minutes longer.
- DO NOT OPEN OVEN DOOR WHILE BAKING.
Nutrition Facts : Calories 97.7, Fat 2.7, SaturatedFat 1.2, Cholesterol 65.6, Sodium 180.9, Carbohydrate 13.4, Fiber 0.4, Sugar 0.1, Protein 4.4
POPOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
- Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
- Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
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!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
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.
BASIC POPOVER
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 large popovers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Grease a 6-cup popover pan with the 1 teaspoon of butter.
- Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
POPOVERS
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
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
BACON CHEDDAR POPOVERS
These popovers are crunchy on the outside, yet soft in the middle. With bacon and cheddar flavor throughout, what's not to love? source: Family Circle
Provided by Jug OMud
Categories Quick Breads
Time 35m
Yield 8 popovers, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Coat 8 cups of a popover/muffin pan with non-stick spray. Be sure to fill empty cups with water to avoid burning pan. Pre-heat oven to 450°F.
- 2. Whisk flour and salt together in a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add to the flour mixture and stir until blended. Fold in cheese, bacon and scallion.
- 3. Fill popover/muffin cups 3/4 full (approx. 1/3 cup batter in each). Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake an additional 10 to 15 minutes, or until browned and puffed. ***Keep oven closed until the end of baking time or else the popovers will deflate.***.
- 4. Remove popovers from the oven. Immediately remove popovers from pan to cool. Pierce sides once with a knife to release steam.
- 5. Serve warm. (Re-heat at 350° for 5 minutes to crisp the outside edges, if needed.).
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