NEIMAN MARCUS POPOVERS
Lovely with tea or coffee and delicious served with Neiman Marcus Strawberry Butter #67046. From the local newspaper.
Provided by Molly53
Categories Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in bowl
- Sift flour, salt and baking powder together into large mixing bowl.
- Beat eggs until foamy and pale in color; add warm milk.
- Gradually add flour mixture and beat on medium speed for about 2 minutes.
- Let batter rest for 1 hour at room temperature (this is an important step).
- Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
- Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
- Transfer to oven and bake for 15 minutes.
- Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
- Turn out popovers and serve hot with strawberry butter.
Nutrition Facts : Calories 234.2, Fat 5.5, SaturatedFat 2.5, Cholesterol 115.7, Sodium 391.6, Carbohydrate 35.4, Fiber 1.1, Sugar 0.3, Protein 9.8
TRADITIONAL POPOVERS
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Provided by J MILLER
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g
STRAWBERRY POPOVERS
these tender popovers "pop up" nicely in the oven and hold a delicate cream filling dotted with fresh chopped strawberries. If you don't have a popover pan on hand, you might try muffin cups.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream until it begins to thicken. Gradually add sugar and vanilla; beat until stiff peaks form. Fold in strawberries. Cover and refrigerate until serving., Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of nine popover cups. In a small bowl, beat eggs; beat in milk. Add the flour, sugar and salt; beat until smooth (do not overbeat). Fill prepared cups half full. , Bake at 450° for 15 minutes. Reduce heat to 350°; bake 15 minutes longer or until very firm. , Immediately cut a slit in the top of each popover to allow steam to escape. Spoon strawberry filling into popovers. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 16g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 328mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
EASY AND DELICIOUS CRUSTY POPOVERS
I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!
Provided by Rebecca Cartwright
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
- Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
- Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
- Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g
POPOVERS WITH STRAWBERRY BUTTER RECIPE
Easy and delicious popovers with delicious strawberry butter is great for breakfast or as a side to any meal.
Provided by Momma Cyd
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
- Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
- Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
- Then add the warm milk to the beaten eggs and beat together until combined.
- Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
- Add to the prepared muffin tin filling 2/3 full.
- For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
- Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
- After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
- Serve immediately with strawberry butter.
Nutrition Facts : Calories 171 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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POPOVERS WITH STRAWBERRY BUTTER - RASA MALAYSIA
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5/5 (2)Total Time 1 hrCategory Baking RecipesCalories 413 per serving
- Place milk and melted butter in bowl and microwave on high for two minutes, or warm to touch. Sift flour, sugar, salt and baking powder in a large mixing bowl. Crack eggs in another large bowl with an electric mixer and whisk on medium for about 3 minutes, until foamy. Turn down mixer speed to low and add warm milk. Gradually add flour mixture and beat for about 2 minutes. Let batter rest at room temperature for about 1 hour. For best results, refrigerate the batter overnight, removing it at least 30 minutes before baking.
- If you are using a regular popovers pan, preheat oven to 450°F (232°C). Spray popover pan generously with nonstick spray. Fill popover cups almost to the top with batter and place popover pan on cookie sheet. Transfer to oven and bake for 15 minutes. Turn oven down to 375°F (190°C) and bake for 30 to 35 minutes longer, until popovers are golden brown. If you are using the petite popover pan (strongly recommended), preheat the oven to 350°F (176°C) and bake for about 40 minutes, or until popovers are golden brown.
- While baking, make the Strawberry Butter by placing the ingredients in a bowl and beat until smooth, add the strawberry preserves and beat until fluffy. Serve the popovers with the butter.
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- Gather all the ingredients. For this recipe, you will need 2 popover pans. If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.
- Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
- Add the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.
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