FOOLPROOF POPOVERS
Bake Melissa d'Arabian's recipe for hollow, golden Foolproof Popovers from Ten Dollar Dinners in a muffin tin for the perfect accompaniment to a Sunday roast.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 8 popovers
Number Of Ingredients 5
Steps:
- Special equipment: muffin tin
- Preheat the oven to 400 degrees F.
- Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
EASY POPOVERS RECIPE
I make popovers at least once a week. They are so easy to make that you'll be doing it too! For years this has been my go-to popovers recipe.
Provided by Rustic Family Recipes
Categories Bread
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Position rack on the lower half of your oven so that your popovers have room to rise. Place the un-greased popover pan in the oven to warm.
- In a food processor or blender, combine the eggs, milk and salt. Process for a few seconds until just combined. You should not see streaks of yolk.
- Scrape down sides of your blender or food processor bowl to get any flour off the sides. There should not be any big lumps in the batter.
- The batter should be slightly frothy on top, as shown in the photo above.
- Carefully remove heated popover pan from oven and spray well with PAM or other cooking spray.
- Fill each mold about 3/4 high.
- Place pan on lower rack in oven and bake for 20 minutes. Do not open the oven door.
- Do not open the oven door for first 10 minutes. After 10 min you can check periodically for doneness. Popovers are done when they are a deep golden brown.
Nutrition Facts : ServingSize 1 popover, Calories 252 calories, Sugar 3g, Fat 11g, Carbohydrate 27g, Protein 9.9g
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
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.
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
SKY HIGH YORKSHIRE PUDDING
Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.
Provided by Ronismom
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
- Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
- Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 7.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 40.4 mg, Sugar 2.1 g
MILE HIGH POPOVERS
Adapted from The Art of Quick Breads, by Beth Hensperger Easily multiplied for more. It's easy to eat three of these, but hard to eat just one. I recommend using the butter instead of oil.
Provided by zeldaz51
Categories Breads
Time 55m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs until foamy, then add remaining ingredients and beat until smooth. Do not overmix.
- Refrigerate 1 to 8 hours.
- Pour batter into popover cups which have been buttered or sprayed, and place in cold oven. Turn heat to 375, bake 30 minutes without opening oven door. Pierce the side of each one to allow steam to escape before continuing to bake them 10 to 15 minutes longer, until firm and golden.
- Let cool briefly, the pierce each one again to release steam. Serve while warm.
- Note: if not pierced, they will still be delicious, just a little wetter inside.
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