Recipe: Basil and Garlic Popovers

Basil and Garlic Popovers
rec.food.baking/Helen Peagram
From Country Gardens magazine. Fall 1993
Makes: 6 Popovers

1 tbsp shortening
2 eggs; beaten
1 cup milk
1 tbsp salad oil
1 garlic clove; minced
1 cup all-purpose flour
1 tbsp snipped fresh basil
1/4 tsp salt

Using 1/2 tsp. of shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or the cups of a popover pan. Place custard cups on a 15x10x12-inch baking pan; set aside.

In a medium bowl, combine the eggs, milk, salad oil and garlic. Using a wire whisk or rotary beater, beat egg mixture until combined. Add the flour, basil and salt. Beat until smooth. Fill prepared cups half full of batter. Bake at 400 F. for about 40 minutes or until firm and golden brown.

Immediately after removing popovers from oven, prick each with a fork to let steam escape. If you'd like crisper popovers, turn off the oven and then place the popovers in the oven for 5 to 10 minutes more. Serve hot.