Recipes from Cooking with Doyle Moore on Focus 580

May 1, 2002:  Popovers

RULES FOR POPOVERS

1. Milk and eggs should be at room temperature

2. Beat the eggs thoroughly first and then add mixture

3. Be sure muffin pans and oven are piping hot when you start to cook popover. (450 degrees recommended temperature)

4. Bake for 20 minutes and then reduce temperature to 350 degrees

5. Don’t open the oven door

6. Butter iron or other metal muffin tin.

POPOVER WITH BUTTERMILK AND UNSALTED BUTTER

• 1 tbsp. unsalted butter melted

• 6-9 tsp. unsalted butter

• 1 cup all purpose flour

• 3 eggs

• 1 cup buttermilk

• ¼ tsp. salt

Preheat oven to 425°.  Sift the flour and salt.  Add the eggs, buttermilk and one tablespoon of melted butter.  Beat vigorously to a consistency of heavy cream.  Put one teaspoon of butter into each popover cup and place in the oven until the butter starts to bubble.  Remove from the oven and fill each cup half full with batter.  Return to the oven and bake twenty minutes.  Reduce the heat to 325° and bake 15-20 minutes until the popovers are brown and have risen above the rim of the cup.  Remove from the oven and pierce each popover with a thin skewer to let air escape.  Return to the oven for a few seconds and serve immediately.

POPOVER MADE IN A COLD OVEN

• 1 cup + 2 tbsp. of flour

• 1 cup + 2tbsp. milk

• ¾ tsp. salt

• 1 tbsp. butter

• 3 eggs

Beat flour, milk, and melted butter first in a separate bowl.  In another bowl beat the eggs with a rotary beater until light.  Then pour flour and milk mixture in with the eggs and beat.  Fill cups 2/3 full with the batter and start with a cold oven.  Bake at 425 degrees for 45-50 minutes.  Don’t open the door until the last ten minutes.

LAPLANDERS (POPOVERS)

• 1 cup sifted flour

• ½ tsp. salt

• 2 eggs

• 1 cup milk

• 1 tbsp. butter (melted)

The less this mixture is beaten the better they turn out.  Beat the eggs lightly and beat in the flour and the salt.  Stir in the milk.  Blend in to make a fairly smooth batter.  Add the melted butter.  Pour into ten to twelve buttered muffin tins or custard cups.  Fill about two-thirds full and place in a cold oven.  Bake at 425 degrees for 30 to 35 minutes.  Reduce temperature if popovers seem to brown too much.  Pierce each one with a skewer knife to dry them out.

POPOVERS

• 1 cup sifted flour

• ½ tsp. salt

• 2 eggs

• 1 cup milk

• 1 tbsp. butter (melted)

Preheat the oven to 425°.  Grease aluminum pans cold.  Heat glass or earthenware pans and remove them from the oven and grease.  Beat all the ingredients with a rotary beater until smooth.  Fill cups ½ full and bake in preheated oven for about 35 minutes.

DUTCH BABIES

• 3 eggs

• ¾ cup milk

• ¾ cup flour

• ¾ butter

Combine flour, eggs, and milk.  Don’t beat mixture too much. Pour mixture in a shallow pan or cast iron skillet. Bake at 425 degrees for twenty to twenty five minutes.