SC - oop yorkshire pudding recipe needed!

[Laura C Minnick]

<< While the title mentions this as a "Popover Batter" the directions given
 are obviously for Yorkshire Pudding. Can someone tell me how to use this
 ingredient list to make popovers?  >>

Stefan - Here's how I make them and they are always a hit!

There's nothing like a good popover!!!  Have all the ingredients at room temp.
And beat the batter till it bubbles, the batter should have the consistency of
thick cream, then let it rest for 30 minutes or so.

Preheat the oven to 450 and then preheat the mufin or popover tin in the oven
with a pat of butter in each muffin.  When the butter is sizzling, pour the
batter in each muffin, absolutely no more than 2/3 full.  Too full and you'll
have a muffinlike texture.  Bake at 450 without peeking for 15 minutes and
then turn the oven down to 350 for another 15 - 20 minutes.  The tops will be
beautifully browned and puffed up and the side walls of the popovers will be
firm.  When you remove the pan from the oven, you an gently insert a knife
into the tops of the popovers to allow the steam to escape.  Serve right away
- - they don't benefit from standing around.  

If you want them filled with a bit of cheese (or maybe some chopped green
onion...)  just put in a spoonful after putting half the batter in each tin
and then cover with batter.

Let me know how they turn out ;-)

- - Sister Mary Endoline
Sunny South Florida
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