Neiman Marcus Popovers with Strawberry Butter
rec.food.cooking/Dancer
Makes 12 popovers

6 eggs
3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder

Preheat oven to 450 degrees.

While eggs are still in shells, warm them to room temperature by running hot water over them for three to four minutes. Heat the milk until it is warm to the touch.

Mix flour, salt and baking powder together in a large bowl.

Beat the eggs at high speed until foamy and pale in color, about three minutes. Stir in the warm milk at low speed. Gradually add the flour mixture to the beaten eggs at low speed. Beat for two minutes on medium speed. Let the batter rest for one hour, if possible.

Heavily spray a 12-cup, Teflon-lined popover tin with nonstick cooking spray, such as Pam. Fill cups almost to the top with batter. Place popover tin on a cookie sheet. Bake for 15 minutes at 450 degrees Fahrenheit. Reduce heat to 375 degrees and bake for another 30 to 35 minutes. Popovers should be a deep golden brown on the outside and airy on the inside.

Serve hot with strawberry butter.

Strawberry Butter

1 pound unsalted butter, softened
1 1/4 cups strawberry preserves.

Beat the butter until light and fluffy. Add preserves and beat until well-combined.