Wednesday, June 11, 2014

Popovers with chives and cheddar

One of the first things I learned to bake from scratch were popovers. They are an easy bread to make. I remember my younger sister made them a lot. To me, popovers are eggy tasting. I thought the kids would love them. I made 16 of these breads and I only had 2 left. The only reason why I had two left was because my kids told me they were going to have them for breakfast. Now, I will admit my popovers did not puff up with a dome top but it was due to the cheese topping. I may have added to much cheese.  I made a couple with no cheese and they weren't sunk in the middle like this first batch. We all agree that the cheese ones were the best. If you need a quick bread with your meal, then I recommend these rolls.
Popovers with chives and cheddar
2 cups milk
4 eggs
1/4 cup chives, chopped
1/4 tsp salt
pinch pepper
2 cups all purpose flour
4 oz. extra sharp cheddar cheese

  1. Preheat oven to 400 degrees F.
  2. Place a muffin tin into the hot oven to heat.
  3. In a small pot, heat the milk over medium for 3 minutes. 
  4. Stir the milk and remove from the heat. Set aside.
  5. In a medium bowl (or a large glass measuring up), whisk the eggs, chives, salt, and pepper.
  6. Slowly, whisk in one Tbsp of the warmed milk to the egg mixture.
  7. Slowly whisk the remaining milk to the egg mixture.
  8. Add the flour to the egg mixture and mix until incorporated. There may be some lumps.
  9. Carefully, remove the hot tin from the oven.
  10. Liberally, coat the tin with nonstick baking spray.
  11. Fill each tin about 3/4 full with the batter.
  12. Top the batter with a little bit of cheese.
  13. Bake the popovers for 24 minutes or until golden brown.
  14. Serve warm.
Recipe adapted from Better Homes and Gardens.

One year ago..............................I made Pizza Quesadilla.
Two years ago............................I made Peanut Butter Florentine.
Did you already know................
-Popovers derived from Yorkshire Pudding. 
-Popovers rise due to steam since there are no leaving agents used.
-There are special popover tins which would make a longer and larger popover than a muffin tin.

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