HEAVENLY POPOVERS
Popovers are a quick and easy bread recipe made with milk, flour, eggs, and vegetable oil. Light, fluffy, airy, and golden brown, load them with butter and serve them for breakfast or brunch.
Provided by Laura Warnke - VintageCooking.com
Categories Breakfast
Time 45m
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Spray the pan with non-stick cooking spray.
- Mix all ingredients in a medium mixing bowl with a whisk.
- Divide batter and ladle equal portions into each muffin cup.
- Do not leave the batter sit! Bake immediately for best results. (I know this from experience!)
- Check for doneness in 25-30 minutes. Remove when smooth and golden brown. Do not overbake.
- Once removed from the oven, loosen and tilt them slightly to let the steam escape or they will sog out quickly.
- Makes 6. You may need to make a double batch as these will disappear quickly! Figure at least 2 per person.
- Prepare your fried bacon and any other dishes while they are baking so that everything is ready and the table is set when these come out of the oven.
- A specialty pan isn't a complete necessity, but your pop overs will bake higher and be lighter in an proper pan than in a muffin tin.
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
POPOVERS
A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).
Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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.
POPOVERS
Provided by Alex Guarnaschelli
Time 40m
Yield 8 to 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
- In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
PERFECT POPOVERS
I know there are a lot of recipes for popovers on 'Zaar, in fact I have three other popover recipes listed, but these came out perfect for me (puffed up very high) and I didn't even have to pre-heat the popover tins either! I did use popover pans though and if using popover or muffin tins it is very important only to fill them halfway. Recipe source: local newspaper.
Provided by ellie_
Categories Quick Breads
Time 40m
Yield 6 popovers
Number Of Ingredients 4
Steps:
- Preheat oven to 450-degrees F.
- Grease a 6-cup popover pan (or use muffin tins)--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
- In a mixing bowl or large measuring cup whisk together flour and salt.
- In another mixing bowl or large measuring cup (I used a 2-cup measuring cup), whisk milk and eggs together until blended.
- Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups) it is very easy to pour into the popover tins.).
- Pour batter into the prepared popover cups.
- Bake for 15 minutes.
- DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
- Reduce heat to 350-degrees F and bake 20 minutes more.
- Serve immediately.
CHEF JOHN'S POPOVERS
They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g
POPOVERS- SWEET FOR BREAKFAST
This is a good sweet bread type of popover developed from a lot of trial and error to copy one from a hospital years ago!! We make them almost every weekend, very quick to make due to no heat up time for oven!!
Provided by marna
Categories Quick Breads
Time 29m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 4 cup measuring bowl in microwave.
- Then add eggs, vanilla and milk, beat with whisk until just combined.
- Add flour, sugar and salt all at once, beat until combined, but may still have a few lumps.
- Generously spray butter flavor Pam on a 12 cup muffin pan.
- Pour mixture into muffin pan, each about 1/2 full.
- Place into COLD oven on bottom rack, remove other rack to allow for popping!
- Set oven to 425 degrees and bake for 20 min, turn off oven, open and close door for a quick cool off, then allow to set for about 5 more minutes in the off oven.
- They will be soft on the inside, brown on the outside.
- Enjoy with lots of honey!
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