[Sca-cooks] OP - popoovers

[Stefan li Rous]

I used a recipe from this list to make popovers back on Thanksgiving. While I
think they were rather good, they ended up with collapsed centers. Are they
supposed to be this way? Or are they supposed to be like puffed up muffins?
I'm thinking about making them again for my families Christmas get-together
tomorrow (Sunday). This time, I've bought some green onions to add to the mix.
Pieced together from a pair of messages, the recipe is:
          Yorkshire Pudding, or Popover Batter
          1C milk
          1C flour (measured after sifting)
          1/2 t salt
          1T melted fat
          3 eggs
(from Korrin, who gave only a recipe for Yorkshire pudding, and then when I
asked this list, I got the following)

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 muffin 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.

- - Sister Mary Endoline
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****