POPOVERS: A bread spectacular that pops up while baking forming crusty hollow shells. Break and spread with butter or fill with creamed seafood or meat.
2 cups milk
2 cups Gold Medal Flour
1 tsp salt
Heat oven to 450 degrees F. Grease 12 deep custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slight, add milk, flour (Msarash Girl used King Arthur Unbleached White Lour) and salt (Marash Girl used kosher salt). (Marash Girl added a pat of butter, melted) and beat just until smooth. Do not overheat. (Marash Girl would say gently stir until almost smooth BY HAND).
Fill custard cups 1/2 full, muffin cups 3/4 full, (or, adds Marash Girl, popover pans 3/4 full). Bake 25 minutes. (At this point, in Marash Girl's oven, the popovers were done and she turned the oven off, leaving the oven door open and the popovers in the oven to dry slowly a bit more.) Betty Crocker says to lower oven temperature to 350 degrees and bake 15 to 20 minutes longer or until deep golden born. As stated two sentences ago, Marash Girl did not follow this last step. Betty crocker says to immediately remove from pan and serve hot. Makes 12 to 16 popovers.
Marash Girl was delighted with the results and recommends that you try the recipe yourself; quick and easy and very impressive to those who have never made popovers or who have never eaten hot popovers fresh from the oven.
In the old days, Boston's Pier Four would serve hot popovers to every guest they seated before the guests even ordered -- hot popovers fresh from their ovens -- but that was in the old days . . .