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    Whole Wheat Popovers


    Source of Recipe


    from "The New High Altitude Cookbook," by Beverly M. Anderson and Donna M. Hamilton, published by Random House in 1980.

    Recipe Introduction


    a bit of popover wisdom:

    "Popovers made by sea-level recipes will expand too rapidly at altitudes over 2,500 feet, thereby losing their steam before a crust can form: Thus a stronger batter is needed at high elevations.

    "This recipe is time- and family-tested, and success depends on following it to the letter. Be sure to have the pans well buttered. Do not peek during baking!"

    List of Ingredients




    Safflower or other cooking oil
    1 cup sifted 100 percent whole-wheat flour
    1/2 teaspoon salt
    3 extra-large eggs, beaten
    1 1/2 cups milk
    3 tablespoons clarified butter

    Recipe




    Preheat oven to 450. Place 1 teaspoon oil in bottom of muffin-pan cups, glass custard cups or cast-iron popover-pan cups. Place on cookie sheet.

    Mix and sift flour and salt together.

    Place eggs, milk and flour mixture in a blender and for 30 seconds at medium speed, or beat for 1 1/2 minutes. Add melted butter.

    Heat greased pans 3 minutes in oven.

    Pour batter into preheated cups, filling each cup three-fourths full.

    Bake on lowest shelf for 15 minutes. Reduce heat to 350 and bake 25 minutes more. Do not open oven door during baking.

 

 

 


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