"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheddar Broccoli Popovers Recipe

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This recipe for Cheddar Broccoli Popovers, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Nielson
Added: Sunday, February 13, 2011


2 tbsp. unsalted butter, melted
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 cup milk
3 eggs
1/2 cup shredded cheddar cheese1/2 cup frozen chopped broccoli, thawed and drained

Heat oven to 450.
Prepare a 6-cup popover pan by spraying each cup with cooking spray and drizzling about 1/2 tsp. of the butter in each.
In a medium bowl whisk together the flour, salt and pepper.
In a small bowl, whisk together the eggs and milk. Add the wet ingredients to the dry and whisk vigorously until the batter is smooth, (about 2 minutes). Whisk the cheese into the batter.
Fill each of the prepared popover cups about a third full with batter; there will be batter left over.
Divide the chopped broccoli between the cups, then divide the remaining batter between the cups, pouring it over the broccoli (the cups should be about two-thirds full),
Bake the popovers for 20 minutes, then reduce the heat to 325 and bake an additional 10 to 12 minutes or until popovers are risen and deep golden brown.
Transfer the popovers to a wire rack to cool briefly.
Serve warm from the oven, with butter.

Personal Notes:
Personal Notes:
Popovers are a great alternative to dinner rolls. They can be filled with vegetables and any variety of cheese.




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