Recipe of the Week: SUPERIOR POPOVERS! Courtesy of Ray Alden from our recipe book, The Rose Garden of Eaten. Serves 6 1/2 cup milk (2% or whole) 2 tablespoons butter, melted (if 2% milk used) 1 egg 1/2 cup flour Dash salt Oil Preheat oven to 425 degrees. Use a nonstick (Teflon or equivalent) muffin tin. Oil the muffin tin very lightly. Measure the milk generously, but skimp on the flour. Blend milk, butter (if used), and egg thoroughly. The secret is in the blending. Add the flour and salt, then mix with a fork until the lumps of flour visible in the batter are small but the mix is still lumpy. Take care NOT to blend in the flour to make the batter smooth. Immediately pour batter into the oiled muffin tin so that each section is about 1/2 full. Bake on a middle oven shelf for 30 minutes. Remove and immediately insert the tines of a fork into each popover to let out the steam. Serve with butter and jelly or jam.
Posted on: Sat, 20 Dec 2014 15:00:02 +0000
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