[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]POPOVERS[/title][fusion_text]Week of January 20th-24th 2014
(Thanks to a retired Home Ec Teacher and Party Line Listener)
Note: She said that she prefers the pan with wire forms because that way each popover stands alone and cooks independently. This recipe makes 6 popovers.
Put 1/4 Tsp. shortening in each cup. Put the popover pan on a baking sheet. That way it is more secure and you get an even distribution of heat. Put in a 450 degree oven while you prepare the batter.
In a blender put 2 eggs and beat slightly. Add 1 cup milk, 1 Tbs. Sunflower Oil and 1 Cup Flour. Blend until smooth. Doesn’t take long and don’t overbeat. Open oven and slide out the rack. Fill each cup half full. Return to the oven and bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and bake 15-20 minutes more. Popovers will be firm. Take out of the oven and prick with a fork to release steam. Serve warm with honey butter or jam or jelly.
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