cenmindy@aol.com

POPOVERS
1 cup flour     1/2 tsp salt                      1 cup milk                2 eggs
1.Grease a muffin pan liberally with butter. Preheat the oven to 425. Beat all ingredients together.
2.Fill the cups half-full. Bake about 30 minutes, or until the popovers are golden and light. Serve immediately. For dinner, add 1 tsp oregano and dust cups with parmesan; for breakfast, add 1/4 tsp cinnamon or nutmeg and dust cups with sugar.

Popovers I
1 cup Sifted All Purpose Flour     1/2 tsp Salt       2 Eggs        1 c Milk                    1 tbs Melted Butter 

*** Mix the flour and salt together. Beat eggs until light, add milk and  butter; add to the flour. Beat 1 minute with an electric beater. Fill   greased muffin tins or custard cups 3/4 full. Place in 425F oven and 
bake 40 minutes.     Yield: 12  

American English  Popovers
6 Egg       2 c Milk     1-3/4 c Unsifted Flour           1-1/2 tsp Salt           1/4 cup Peanut Oil 

In large bowl, combine eggs and oil, beat slightly. Gradually beat  in milk, flour and salt. Pour batter into 10 well-oiled custard cups.  Place cups on baking sheet. Bake in moderate oven 1 hour at 375F, or 
until firm and brown. If desired, remove popovers from oven after 45 minutes, cut slit in side of each to let out steam, and return for last  15 minutes.Yield: 10 Large Popovers.

JORDAN POND HOUSE POPOVERS
(2 large popovers) 
2 large eggs      1 cup whole milk      1 cup all-purpose flour (Important! Sift before measuring!!) 
1/2 tsp salt                1/8 tsp baking soda 
Procedure 
1.Preheat oven to Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. 
2.Slow the mixer to a crawl, and dribble in 1/2 cup of milk, taking about 20 seconds to pour it in. 
3.Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. 
4.Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid. 
5.Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. 
6.Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating can't hurt. 
7.Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the 4 corners.) 
8.Bake at for 15 minutes. Without opening the oven, turn heat to and bake for 15 more minutes (20 minutes if your oven door has a window).

Gourmet's Popovers
Ingredients (6 servings)
1 c Flour     1/2 ts Salt          2 lg Eggs               1 c Milk            Unsalted butter 
Instructions
Into a bowl, sift together the flour and the salt. In a small bowl, whisk together the eggs and milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill them half full with the batter. Bake in the middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20 minutes more or until they are golden brown and crisp. Makes 6 popovers.