Friday, April 16, 2010
I guess I was longing for those days today...our youngest daughter, Kelly, is in the hospital with complications from metastatic liver cancer. It's very hard to see her go through all this, but I know we will get through this "bump" as Kelly as put it, and have good times again. Until then, enjoy these popovers with your family and make some memories.
This recipe is from King Arthur Flour. It's easy to mix up and the results were perfect.
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 tsp. salt
1 1/2 cups King Arthur All-purpose flour
3 T melted butter
1) Preheat the oven to 450F-degrees. Position a ack on a lower shelf. The top of the fully risen popovers should be about midway up the oven.
2) Use a standard 12-cup metal muffin tin or popover pan . Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
3) Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
4) Add the flour, all at once and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are okay.
5) Stir in the melted butter, combining quickly.
6) Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
7) Make absolutely certain your oven is at 450F-degrees. Place the pan on a lower shelf of the oven.
8) Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350F-degrees (again, without opening the door) and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' top s from direct heat.
9) If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
Popovers are so easy to make, just resist opening the oven and you'll have perfect popovers. Enjoy!
I love crunchy chocolate chip cookies, but my oatmeal cookies need to be soft and chewy. Yes, I'm quirky, but if you have the same...
I saw this ingenious idea for converting one of my favorite cakes from the usual Upside-Down Pineapple Cake to a Bundt version and had to...
I had a very nice email from Jill Browning, Senior Publicist/The Crown Publishing Group, Random House, Inc. in regards to my request for sha...
Some people like their chocolate chip cookies soft and gooey, but I'm weird and love thin and crispy! I don't think it matters wh...