Kids Can Make Popovers With Mixed Berry Sauce Recipes

KIDS CAN MAKE POPOVERS WITH MIXED-BERRY SAUCE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°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. NOTE TO PARENTS: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate. For little kids, let them crack the eggs and help stir the batter. For big kids, let them measure and stir the ingredients for the popovers and measure and cook the berries.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

MIXED BERRY SAUCE

Steps:

• In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
• Add frozen berries and mix well.
• Cook over medium heat until mixture comes to a boil.
• Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
• Let cool then refrigerate.

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.

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.

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.

GARY RHODES YORKSHIRE PUDDING RECIPE - (3.3/5)

Steps:

• Turn up the oven temperature to 425°F. Sift the flour and salt into a bowl and whisk the eggs and the egg white into well of flour. Whisk in 10 ounces of the milk. This will give you a good thick batter. Check the consistency by lifting a spoon in and out. The batter should hold and coat the back of the spoon; if it's a little thick, whisk in a little more milk. Refrigerate for 24 hours. Allow to rest for at least 30 minutes out of fridge. This quantity of batter will fill ten to twelve (4-inch) individual tins or two 12-hole pudding mould trays. (Muffin tins can also be used for even deeper individual puddings if you wish.) Put a generous amount of oil or fat into your chosen tins and heat in the oven until almost smoking. When hot, add the batter, filling each one almost to full. Bake in the preheated oven for 25 to 30 minutes, until risen and golden. (An extra 5 to 10 minutes may still be needed for a really crisp finish.)