Stay Popped Popovers
"These popovers are delicious and better yet, they don't fall soon after they're removed from the oven. They stay popped!"
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- Beat the ingredients together. This batter can be made up to 24 hours ahead of time and refrigerated until use.
- Pour into greased popover pans and bake at 400 degrees for 30-45 minutes until golden brown.
- The popovers can be slit about 5 minutes before they're finished for a drier interior. These are also called Yorkshire Puddings.
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RECIPE SUBMITTED BY
I am a 52 yo man who has been interested in cooking since I was a teenager. I love to bake and make desserts, and also like to try my hand at main courses and side dishes. I've a recipe for Stay-Popped Popovers that are wonderful and do not fall as soon as they leave the oven.
Although she has fallen into disrepute of late, I still like and appreciate Martha Stewart's Pies and Tarts cookbook. Her recipes are reliable and usually very good.
I grew up watching Julia Child and other chefs who were gifted, and thought of cooking as a craft. Perhaps that is why I am not so fond of today's "personalities" like Rachel Ray, Paula Dean, et. al. While they seem like nice, bubbly people, they have little to tell of the technique behind good cooking, although I appreciate their emphasis on making it at home, as opposed to buying it frozen. But can Rachel make good beef stock? Don't think so...takes too long for her type of schtik.
Some favorites: Maida Heatter and Flo Braker for Desserts.
