ADVERTISEMENT
Harvest Popovers with Variations
From Sunset Magazine
Makes: 8
2 Eggs large
1 cup Flour
1/4 tsp Salt
1 cup Milk
Butter 8 muffin cups or 6 custard cups. In a blender mix eggs with flour, salt and milk until very smooth. Pour batter into cups, fill to no more then a 1/4 inch below the top. If using individual cups set them well apart on a cookie sheet. Bake at 375 for about 50 minutes, or until popovers are puffed, well browned and firm to touch. Run a knife around the edge of each popover to loosen. Serve hot.
For extra crispy popovers return to baking cups tilting the popover at an angle. Pierce side with paring knife and return to turned off oven for 5 to 10 minutes.
VARIATIONS:
Rice and Parmesan:
Cook 3 Tbsp of rice, drain, and let cool. Mix the rice with 1/4 cup of grated parmesan cheese. Add to popover batter while it is in the blender.
Bran and Cheddar:
Add to batter while it is in the blender: 1/3 cup bran cereal flakes and 1/4 cup Cheddar cheese, shredded.
Cornmeal and Green onion:
Add to batter while it is in the blender: 1/3 cup yellow cornmeal, 1/3 cup thinly sliced green onion, and 1 clove garlic, minced.
From Sunset Magazine
Makes: 8
2 Eggs large
1 cup Flour
1/4 tsp Salt
1 cup Milk
Butter 8 muffin cups or 6 custard cups. In a blender mix eggs with flour, salt and milk until very smooth. Pour batter into cups, fill to no more then a 1/4 inch below the top. If using individual cups set them well apart on a cookie sheet. Bake at 375 for about 50 minutes, or until popovers are puffed, well browned and firm to touch. Run a knife around the edge of each popover to loosen. Serve hot.
For extra crispy popovers return to baking cups tilting the popover at an angle. Pierce side with paring knife and return to turned off oven for 5 to 10 minutes.
VARIATIONS:
Rice and Parmesan:
Cook 3 Tbsp of rice, drain, and let cool. Mix the rice with 1/4 cup of grated parmesan cheese. Add to popover batter while it is in the blender.
Bran and Cheddar:
Add to batter while it is in the blender: 1/3 cup bran cereal flakes and 1/4 cup Cheddar cheese, shredded.
Cornmeal and Green onion:
Add to batter while it is in the blender: 1/3 cup yellow cornmeal, 1/3 cup thinly sliced green onion, and 1 clove garlic, minced.
MsgID: 316985
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-04
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-04
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Kutia, what to do with the leftovers.
- Nutella Rolls (using refrigerated crescent roll dough)
- Air Fryer Southern Hush Puppies (vegan, using chickpea liquid to replace eggs)
- Homemade Corn Tortillas (makes about 1 lb dough, or 12 tortillas)
- Grilled Sourdough Bread (topped with cheese and bacon)
- Jim N Nick's cheese biscuits - Enjoyed the recipe for the biscuits-used SR instead of AP Flour
- Vidalla Onion Custard Bread
- Hot Breads (using refrigerated biscuit dough, 1960's)
- Saco Baking Powder Biscuits Supreme (using powdered buttermilk)
- Popover Balloons (popovers)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!