Easy as Pie - Popovers

I'm a writer, not a cook,

but occasionally, I like to get in the kitchen

and make cookies and such,

as long as the recipe isn't too complicated.

Each Thursday I will be sharing
some of my favorite recipes.

If you would like to share an easy recipe,

add your link at the bottom of this page.

When you happen to have an abundance of eggs,

popovers is a nice way to use them.

POPOVERS

(makes a dozen)

4 large eggs

2 cups flower

2 cups milk

1 tsp salt

Heat over to 450 deg.

Grease muffin tin or custard cups.

(Place custard cups on a baking sheet.)

Beat eggs slightly in med. bowl with fork or whisk.

Add flour, milk, and salt, and stir til smooth.

(Do not overbeat.)

Fill cups half full.

Bake 20 minutes.

Reduce oven temperature to 325 deg.

and bake about 20 more minutes until golden brown.

Immediately remove from oven and

pierce the tops with point of knife to let steam escape.

Popovers can be baked ahead.

When it' time to eat, just reheat on an ungreased cookie sheet

at 350 for 5 minutes, or serve them chilled.

Slice with knife and fill with jam, pudding, or custard of your choice.

Try strawberries or blueberries.

You can also use a variety of cheese flavors.

~ ~ ~

Enjoy!
What's your favorite popover filling?