Popovers With Peach Butter Recipes

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 POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

BUTTERY POPOVERS

Steps:

• Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
• Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
• Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
• Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

GRANDMA'S POPOVERS

Steps:

• In a large bowl, combine flour and salt. Beat eggs and milk; whisk into dry ingredients just until combined. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake)., Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

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.

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.

JUMBO POPOVERS WITH FRESH PLUM BUTTER

Steps:

• To Make Jumbo Popovers:.
• Generously grease 6 (6-ounce) custard cups and set aside.
• In a medium bowl, beat all ingredients until smooth.
• Pour into greased cups. Complete now or make ahead.
• (To complete now): Preheat oven to 400F while preparing the batter. Place filled custard cups in a foil-lined jelly-roll pan, to catch any overflow. Bake in preheated oven 40 to 50 minutes or until surface is browned and center is moist, but not gummy. Cut open one popover to test for doneness. Serve hot.
• (To make ahead): Refrigerate batter in custard cups up to 1 hour. Place cups in foil-lined jelly-roll pan. Bake in preheated oven 50 to 60 minutes or until surface is browned and center is moist but not gummy. Serve hot. If desired, freeze baked popovers in an airtight container up to 7 days. To reheat, return to clean custard cups. Preheat oven to 350F and heat 8 to 10 minutes. Makes 6 servings.
• To Make Fresh Plum Butter:.
• In a blender or food processor fitted with a metal blade, combine plums, powdered sugar (add dash of cinnamon, if using) and butter. Blend until smooth and creamy. Complete now or make ahead.
• (To complete now): Spoon into a serving dish and refrigerate at least 15 minutes. Serve slightly chilled. Use leftovers on toast or muffins the next day.
• (To make ahead): Spoon into a 3-cup container with a tight fitting lid. Refrigerate up to 3 o r 4 days, depending on ripeness of plums. Makes 2 1/2 to 3 cups.

POPOVERS WITH SAGE

Steps:

• In a small bowl combine sage and butter. Season with salt and pepper if desired.
• Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds).
• Preheat oven to 450°F.
• Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
• In a large bowl whisk together flour and salt.
• In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
• Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
• Pour mixture into muffin cups.
• DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
• Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
• Serve popovers with the remaining sage butter.