Best Popovers With Peach Butter Recipes
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
TRADITIONAL POPOVERS
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Provided by J MILLER
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
- Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
- Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
- Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g
MINI-POPOVERS WITH FLAVORED BUTTER TRIO
These cute mini popovers are perfect for breakfast, holiday brunch or a side at dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Generously grease 32 mini muffin cups with shortening.
- In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth.
- Drop dough by level measuring tablespoonfuls into muffin cups.
- Bake 23 to 27 minutes or until deep golden brown.
- Meanwhile, stir together ingredients of desired flavored butter(s) to serve with popovers.
Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini popover (without butter), Sodium 65 mg, Sugar 0 g, TransFat 0 g
POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERY POPOVERS
These buttery gems puff up and become golden brown in the oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
- Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
- Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
- Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.
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