Ingredients: |
Ingredients: Popovers
2 large eggs
1 cup milk
1 tbs melted butter
1 cup flower
¼ tsp salt
Strawberry Butter
1 lb. butter
1 ½ cups strawberry preserves
⅓ cup fresh stawberries, chopped medium fine
Soften butter to room temperature and cream by hand or mix with an electric mixer until light and fluffy.
Add strawberry preserves and mix well. Add fresh strawberries and mix briefly, just until fresh strawberry pieces are distributed evenly in butter. Butter should be rosy and smooth.
Chill slightly, then serve with popovers (or any breads or pastries). Butter recipe makes about 1½ lbs.
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Directions: |
Directions:Butter muffin or popover pans very well.
Mix the eggs, milk, butter, flour and salt just until thoroughly blended, without overbeating.
Half fill the buttered pans and set them in a cold oven.
Turn the heat to 450º and bake for 15 minutes, then reduce the heat to 350º and bake minutes longer, until they are puffed and golden brown on top. DO NOT open the oven to peek before that, or the popovers will fall!
Remove from the pans and serve hot with butter.
Popovers take about an hour including preparing butter. Serves 8-10 popovers. |
Personal
Notes: |
Personal
Notes: My Dad showed his love for us by baking his speciality popovers. We would get so excited when we knew he was going to make them.
My Dad has passed and gone for almost eight years now, but when I see his old popover pan I think fondly of him baking, and of us tearing open the popovers and watching the steam come out.
These are chewy and delicious and can be served with a savory meal or even sprinkled with cinnamon and sugar for a dessert.
Rejoicing in the ordinary things is not sentimental or trite. It actually takes guts. ~ Pema Chödrön
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