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Popovers that Pop Recipe

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This recipe for Popovers that Pop, by , is from The Weih Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Weih

Category:
Category:

Ingredients:  
Ingredients:  
See below:

Directions:
Directions:
Combine in bowl 2 unbeaten eggs & 1 c. milk. Measure 1 c. sifted all-purpose flour & 1 tsp. salt. Add to eggs & milk, mix with electric beater till batter is free from lumps. Half fill ungreased muffin pans. Place in cold oven. Turn on oven & set at 425 & bake 40 mins. or until popovers are dry. Remove from pans. Slit crust just under lump with sharp knife to allow steam to escape. Serve hot.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I discovered that this recipe came from Aunt Marie Weih. **I'm concerned that there was no mention of any form of grease or "fat" in this popover recipe. Typically, the popover needs meat fat, grease or butter to keep from sticking, which also helps it raise up the sides of the pan. I read Aunt Marie's recipe over and over and this is the record of the mighty popover. Perhaps the baking process is the key. Good luck!!

 

 

 

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