Perfect Popovers
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INGREDIENTS
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Adjust rack to lower third of oven; preheat oven to 400 degrees. Grease each popover cup generously with soft butter or solid vegetable shortening. Combine ingredients in a blender or food processor; process about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until mixture is completely smooth. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth. Pour into greased cups, filling half to two-thirds full. Bake until golden brown, 35 to 40 minutes. Do not open the oven door during baking or the popovers will collapse. Makes 6 to 8, depending on the size of the baking cups. Cornmeal Popovers: Substitute/4 cup flour for the flour. Cheddar Cheese Herb Popovers: Add 1/4 cup finely shredded Cheddar cheese andspoon dried rosemary to the recipe. Nut Popovers: Add 1/4 cup ground nuts to the batter. Eggnog Popovers: Add 1 tablespoon dry instant eggnog, 1 tablespoon rum or 1/4 teaspoon rum extract, and 1/4 teaspoon ground nutmeg to batter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
cynlor
Nutrition
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| Serving Size: 1 Serving (91g) | ||
| Recipe Makes: 8 | ||
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| Calories: 175 | ||
| Calories from Fat: 72 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8g | 11 % | |
| Saturated Fat 3g | 15 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 268.8mg | 83 % | |
| Sodium 91.4mg | 3 % | |
| Potassium 120.4mg | 3 % | |
| Total Carbohydrate 15.4g | 5 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 14.8g | ||
| Protein 10.1g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 175
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