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!)
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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