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Recipe: Williams Sonoma Popovers (cold oven, 1990's)

Breads - Muffins, Quick Breads
WILLIAMS SONOMA POPOVERS

2 eggs
1/4 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour

Butter a 6-cup popover or Texas-sized muffin pan.

In a medium bowl lightly whisk together the eggs and salt. Stir in the milk and butter and beat in the flour until just blended. DO NOT OVERBEAT!

Fill each prepared cup about half full using all the batter.

Place popovers in a cold oven, set the temperature to 425 degrees F and bake for 20 minutes. Popovers should rise considerably during this time, then reduce oven to 375 degrees F and continue baking 10-15 minutes longer until popovers are golden and crisp on the outside.

Quickly pierce each popover with a thin metal skewer or the tip of a small knife to release the steam. Turn the oven off and leave them in it for 5-10 minutes more for further crisping. Remove and serve at once.

Serving Ideas: Serve with butter and jam.

Make 6 popovers
Source: Williams Sonoma 1994 Holiday Catalog
MsgID: 0226913
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
Popover Recipes
"Popovers are another trademark food item-and the most recognizable-at Neiman Marcus restaurants." - From: Neiman Marcus Cookbo

Source: The Ford Treasury of Favorite Recipes From Famous Eating Places, 1950 - From: Kathy-MA

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