From my 6th grade Home Ec class, courtesy of Miss Winslow
3 eggs
1 C. milk
3 T. oil
1 C. flour
1/2 tsp. salt
1. Preheat oven to 400. Heavily grease 6 small custard cups [I use a regular muffin tin these days].
2. Stir eggs, milk & oil together with a fork in a medium bowl.
3. Stir in flour & salt & beat the combined mixture just until smoth with a rotary beater.
4. Pour batter into greased cups that are spaced far apart on a cookie sheet or large pan.
5. Bake 30-35 minutes, or until deep golden brown in a hot oven [isn't 'hot oven' a given?]
6. As soon as pan is removed from oven, jab a hold in the raised popover to let the steam escape.
7. Serve hot with butter (popovers should be crisp on the outside but soft on the inside!)
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Does it surprise you that I was JUST THINKING ABOUT HOME EC POPOVERS?????? And wondering where in the heck I was going to find a recipe?!
ReplyDeleteI'm going to try yours. I'm OBSESSED with the fact that my Betty Crocker recipe will NOT pop. Grrr! I feel like maybe Miss Winslow has the winner.
ReplyDeleteHa - Kate that's hilarious! I am at your service. These are so Pop-o-riffic - I just always have a hard time of getting them out of my pan. I must not grease the pan liberally enough!
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