[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]The Best Classic Popovers[/title][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=””][fusion_text]Week of July 27th-August 2nd, 2015
2 cups whole milk
4 large eggs
1-1/2 teaspoons salt
2 cups all-purpose flour
Preheat oven to 450 degrees. Place popover pans on an 11 x 17 baking sheet, keep in oven.
Warm milk on the stove over medium heat until hot, about 125 degrees, do not boil. Remove from heat. In a large bowl, whisk eggs and salt until smooth. Slowly whisk in warm milk, about a half a cup at a time. Add flour and mix gently, just until lumps are gone.
Remove popover pans from the oven and spray vigorously with cooking spray. Fill each cup about half full. Return to the oven immediately. Bake popovers for 15 minutes at 450 degrees. Turn down oven to 350 degrees and bake for 10 minutes more. Remove popovers from the pan and serve immediately.
Pumpkin Pecan Butter:
1 cup butter
2 Tablespoons canned pumpkin
¼ cup chopped pecans
Raspberry Walnut Butter:
1 cup butter
1/3 cup raspberries
¼ cup finely chopped walnuts
Cinnamon Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon
Let the butter get to room temperature and using a stand mixer, whip until fluffy (just ten seconds or so). Add ingredients and whip until combined.
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