RYE POPOVERS
Make and share this Rye Popovers recipe from Food.com.
Provided by fluffernutter
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Combine the flours with the salt in a medium bowl. Add the milk, butter and eggs and whisk to combine thoroughly.
- Pour into well-greased muffin cups or a popover pan. Bake at 450 for 20 minutes, turn oven to 350 degrees and bake 15 minutes longer. (They may be ready to eat after only 25 minutes total cooking time.).
Nutrition Facts : Calories 141.3, Fat 4.1, SaturatedFat 2, Cholesterol 61, Sodium 188.6, Carbohydrate 20.9, Fiber 1.8, Sugar 0.2, Protein 5.1
POPOVERS WITH GRUYèRE
Steps:
- Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
- Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.
GRANDMA'S POPOVERS
Still warm from the oven, popovers are always a fun accompaniment to a homey meal. I was raised on these - my grandmother often made them for our Sunday dinners. The recipe could not be simpler. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Time 40m
Yield 6 popovers.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 109mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g 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
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
FIRESIDE POPOVERS WITH BRIE
I just found this recipe through the Betty Crocker site, and it sounds delicious! I haven't made it yet, but it was highly rated on that site.
Provided by karenj2
Categories Breads
Time 35m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Generously grease 24 small muffin cups, 1 3/4x1 inch.
- In medium bowl, beat eggs slightly with fork or wire whisk.
- Beat in flour, milk, sugar and salt just until smooth (do not overbeat).
- Fill cups about two-thirds full.
- Bake 5 minutes.
- Reduce oven temperature to 350ºF.
- Bake about 10 minutes longer or until crusty and golden brown.
- Cut a small slit in top of each popover.
- Insert cheese chunk in each popover. Bake 5 minutes.
- Immediately remove from pans. Serve hot.
- ***Do-Ahead Directions***.
- Bake popovers and cut the slit in top of each. Cool, wrap tightly and freeze. When ready to serve, insert cheese chunk in each frozen popover. Place in muffin cups. Heat in 350°F oven 8 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 63.8, Fat 3.5, SaturatedFat 2, Cholesterol 28.5, Sodium 118.8, Carbohydrate 4.7, Fiber 0.1, Sugar 0.3, Protein 3.4
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