POPOVERS

Allen and I went to one of our friend house a few weeks ago for dinner and they hooked me on these. They are so wonderful. I get sick of having the same bread over and over again at dinner, so it is nice to change things up a bit. These are so cool because you don't have to knead dough and wait for it to rise. It is a liquid that you pour into these nifty pans (click here to see where you can buy some) and put them in the oven. They pop up and are hallow inside. It's almost like the outside part of a cream puff. You break them in half length wise and spread butter and jam inside. What a yummy side dish and a nice change from regular dinner rolls. Thanks Lauren!

Ingredients:
3 tablespoons Butter, melted
3 large Eggs
1 cup Milk
1 cup AP Flour
1/4 teaspoon Salt
Butter
Jam

Directions:
1. Have a standard 6-cup or miniature 12-cup popover pan. Lightly grease the pan or dishes with 2 tbsp of the melted butter.

2. In a blender, mix together the eggs, milk, and the remaining 1 tbsp of melted butter until foamy. Mix in the flour and salt until smooth. Do not over-mix. The batter should be thin. Fill each prepared cup two-thirds full with the batter.

3. Place the pan on the center rack of a cold oven and immediately turn the temperature to 375 degrees. Bake the popovers until they are puffed high and deep golden brown. Bake 35-45 minutes for standard-sized popovers and about 25 for miniature popovers. Do not open the oven door for the first 30 minutes of baking, or the popovers may not rise fully.

4. Remove the pan from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 minutes. Serve with butter and jam.