Popovers are a fun
quick bread. They're easy to make--you can memorize the recipe in no time--and they're cool because they "pop" in the oven, resulting in a nearly hollow inside. This leavening effect is created by
steam rather than yeast. Traditionally, they're pierced with a knife to release the steam right after they're taken from the oven. The recipe is related to
Yorkshire pudding.
W's Popovers
1 c Milk
1 c Flour
2 Eggs
1/2 ts Salt
Mix together till yolks are blended in, but don't beat too much. Pour into butter-greased
muffin pan. Bake 15 minutes in preheated 450 degree oven; *then* lower temperature to 350 degrees and continue baking another 15 minutes. Serve immediately with jam, honey, and/or butter.
My Friend P's Cheese Popovers, in her words
1 cup flour
1/4 tsp. chili powder
dash of oregano
1/2 tsp. garlic powder (or salt) (or less, I just like garlic)
1 tbsp. margarine
1 cup milk
3 eggs
1 cup shredded
cheddar cheese, preferably sharp
set oven to 375.
Put the dry ingredients in a bowl. then stir in the
other stuff, except for the cheese. stir very well.
add the cheese and put into muffin tins. bake for
45-50 minutes (if using the normal sized muffin tins).