Deanna Lee Travis - March 14, 2011

Popovers - March 14, 2011

This one may sound familiar, but it isn’t one of recent popularity, since it isn’t a fashionable diet food. Thank God for something in today’s diet conscious world which not only looks like fun but tastes terrific too.

My husband Trav and I were invited to have lunch with friends after church a Sunday ago and once there we were drafted into service. Our hostess Smiley is suffering with Macular Degeneration and is losing her sight. Her husband Morgan found the recipe and we were asked to ‘help’ prepare what was to become a wonderful treat.

There is a ‘trick’ to making Popovers. You need a particular pan. You can make them in muffin tins but they won’t puff up as high. If you can’t find a proper Popover pan (I found several choices online) pour the batter into buttered muffin tins using every-other space. The reason for having the real thing is they are baked in a very hot oven and the heat needs to circulate around them for even color results.  Here is a picture of what the Popover pan looks like.

Popovers - March 14, 2011

Preheat oven to 450 degrees. Butter or spray Popover tins with Canola-based spray. While the oven is heating, mix together in blender:

Blend together and pour into hot Popover tins, filling about half full. Bake for 20 minutes at the 450 temp, reduce heat to 375 and bake for another 20 minutes or until crispy and golden brown. Remove from tins and cool slightly on rack. Pierce each top the tip of knife to allow steam to escape. These are hollow in the middle, room for butter and your favorite topping. Serve hot/warm with butter and your best jam.

*Don’t peek (open the oven door) for at least the first 30 minutes, the Popovers will collapse!

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